Also known as profiteroles, when they’re executed correctly. I thought I’d share a kind of screw up. We all have them, right?
I’ve never made a choux pastry, I’ve thought it complex, but have also been told otherwise. After my attempts, I will say it is a little from column A and a little from column B. It’s easy to make but there’s a little trial and error to get them cooked right. When the recipe says 20-30 minutes cooking time for what are, essentially, balls of air it makes sense to pay attention.
My main worry was that they would burn, so the first tray I only cooked for 20 minutes before I took them out to poke a hole in and rebake. I’ve decided to spare myself the shame of showing you colourless, flat profiteroles.
The next tray I cooked for 25 minutes before taking them out for the hole-y rebake deal. They turned out, well, rather dark.
Excuse the chunk missing, I had to do a taste test.
The final tray, of a numerous THREE profiteroles got it right. 23 minutes for the first bake. Take them out and poke a hole. Then another bake for 3 minutes. They were lightly golden, airy and slightly crisp.
Seeing as I was wanting to take these to work, I want to call it a fail, however I did learn the exact timings for a perfect batch next time. That’ll make it about even, right?
Oh, the fact I have three perfect profiteroles and just the right amount of cream to finish these off properly? I might even call that a win!