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Ingredients for Choux Dough

75gm all-purpose flour 50gm butter 125ml water 2 pinches of salt 1/4 tsp. sugar 2 medium eggs, room temperature 1/4 tsp. vanilla essence

Ingredients for Cream Filling


1 cup (200ml) cream, whipped with 1 tbsp. icing sugar and a few drops of vanilla until stiff peaks and put into a piping bag

Ingredients for Chocolate Topping


200gm chopped semi-sweet chocolate 1/4 cup whipping cream 1 tsp. butter few drops of vanilla
(optional)

Instructions
First, prepare the Cream Filling and Chocolate Topping.

For Chocolate Topping Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil (edges will start bubbling slightly). Immediately pour the boiling cream over the chopped chocolate and allow to stand for 5 minutes. Stir until smooth, then let it cool slightlyabout 5 minutes. Use as needed. If the chocolate stiffens you can microwave it for a few seconds to get it to a smooth consistency. For Choux Dough Grease a tray with butter and set it aside. Preheat oven to 200 C. Next, prepare the Choux. Put the flour on a tray and warm it slightly, then sieve it onto a square piece of paper.

Put the water, butter, salt and sugar into a pan and bring to the boil. Make sure the butter is completely melted and the liquid is boiling. Remove from the heat and dump in all the flour in one go. Beat the mixture (even with an electric beater or a wooden spoon) until it comes together and is soft and smooth. Do not over-beat the mixture otherwise the butter will ooze out of the dough. Let it begin to cool slightly then add the vanilla and the eggs one at a time and beat vigorously until the mixture resembles cream. Put the mixture into a piping bag (three-quarter inch opening) and allow it to cool completely. Pipe 3-4" long shapes on the tray for the clairs and 2" round balls for the profiteroles. Make sure you leave space all around as these will expand to double the original size. Bake in the middle rack for 20 minutes. Do NOT open the oven door during this time as this may cause the pastries to collapse. Once done, remove onto a wire rack and either slit the clairs or poke a hole on the ends or bottom immediately. This helps retain crispiness as it allows the steam that builds up in the hollow inside the pastry to escape. Allow them to cool completely, then fill them up by piping the cream into them and dip them in the melted chocolate (or spread some melted chocolate on top). Let the chocolate set for a few minutes and serve immediately.

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