Choux Pastry Recipe For Making Profiteroles | Good Housekeeping UK

Watch our step-by-step video to find out how to make choux pastry for perfect profiteroles and cream puffs.
Ingredients (Makes about 28):
100g (3½oz) plain flour
75g (3oz) butter
2 large eggs, lightly beaten
450ml (¾pint) double cream
40g (1½oz) icing sugar
200g (7oz) chocolate, melted
1. Sift flour on to greaseproof paper. Fold paper as it will make it easier to add flour to pan.
2. Put 225ml (8fl oz) cold water into a pan with the butter. Bring to boil, then quickly turn off heat and slide flour mixture off paper and into pan. Using a wooden spoon, beat mixture until it becomes thick and smooth and pulls away cleanly from side of pan. This should take just a few seconds. Allow to cool until just warm.
3. Beat eggs into mixture, a little at a time, until smooth. At first, the mixture will seem as if it doesn't want to come together, but keep adding a little at a time and beating and it will mix in smoothly.
4. Beat until mixture is thick, glossy and shiny. The mixture should drop off spoon reluctantly when tapped lightly on side of pan. You might not need all the egg.
5. Choux pastry is classically used to make profiteroles.
6. Line a baking sheet with baking parchment. Spoon mixture on to sheet using two teaspoons, or use a piping bag.
7. Dampen a finger with a little water and dab down any points on dough and smooth them.
8. Bake at 200°C (180°C fan) mark 6 for 25 to 30min, until golden brown.
9. Remove from oven and make a pea-sized hole with a skewer on underside of each bun, to release any steam. Return buns to oven for 5min to dry out.
10. Whip cream with icing sugar and use to fill a piping bag fitted with a 5mm (¼in) nozzle. Pipe sweetened whipped cream into choux buns, through hole made during baking. Fill buns until cream begins to almost squeeze out of hole.11 Melt chocolate in a bowl set over a pan of gently simmering water, then, dip profiteroles into melted chocolate, to coat tops.
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