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One of my tasks today was to make Choux Puffs / Profiteroles. My first attempt was a spectacular failure (see exhibit A), which only proves that one should know the theory and never trust blindly in a recipe. I won’t write the recipe here as I work in large quantities. But a scaled down version can be found here.

The method is to bring the water, butter, sugar and salt to the boil. The butter should be completely melted before boiling the water. The flour is added and stirred like crazy till the mixture pulls away from the side of the pan. My poor aching arms!

You transfer the mixture to a mixer and beat with a paddle attachment till cool. Then you slowly add the eggs, one by one.

My recipe called for 1.7lts of eggs (which for your information is around 30 eggs). So I just added the entire quantity as per the recipe, and of course, the mixture turned out way too wet. I cooked a tray of the choux anyway. You can see the result in Exhibit A, otherwise known as the “Flying Saucer Choux””.

With my second attempt I followed the method as above, but stopped at 1.4lts of eggs. With the Head Pastry Chef looking over my shoulder, I continued to add an egg at a time till the proper consistency was reached (about 1.5lts of eggs). The mixture should be liquid yet still able to hold its form.

Once proper consistency is reached, the choux is placed in a piping bag and extruded into little balls about the size of a golf ball. They are misted with water, put into the oven, given a blast of steam, and cooked at 170 degrees for 25-30 minutes. They should be lovely and golden, and feel light when held in the hand.

My second attempt was a LOT more successful, as can be seen in Exhibit B. These choux are destined to be pumped full of cream pat / custard, and chocolate dipped. I don’t know what the heck we’re going to do with the flying saucers though!

Written by mellie on March 2nd, 2006 | Tags: Uncategorized | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL