Ingredients
Equipment
Method
Choux Puffs
- In a small saucepan, bring to boil milk, water, salt, honey and butter. Remove from the heat, and incorporate the flour. Put panade back to the stove and cook over medium high heat, stirring constantly until mixture pulls away from sides and a film forms on bottom of pan. Transfer panade to the bowl of an electric mixer fitted with the paddle attachment or do it by hand using a large pastry bowl and a firm rubber spatula. Before adding the eggs, stir up hot panade for a couple of minutes until most of the steam is gone. Incorporate half of the beaten eggs, then add the remaining. Add a dash of cold milk if pate a choux is still too stiff. Pipe out into 60 petit choux and egg wash and top with pearl sugar. Coat choux with pearl sugar.
Baking
- How to bake choux puffs without deflating after baking. At home if using convection oven: preheat oven to 340ºF/170ºC and bake choux for 30 minutes. Then lower oven to 300ºF/150ºC and continue to bake for 15 minutes more. Turn the oven off, and leave the oven door slightly ajar and leave the choux inside to dry out for 15 minutes more.If using conventional oven: bake at 400ºF/200ºC for 40 minutes. Turn the oven off, and leave oven door ajar and leave choux inside for 20 minutes more.
Storing
- Choux pastry can be made in advance and kept frozen unbaked for weeks in freezer bags. Freeze them baked if you plan to fill choux pastries with ice cream Profiteroles. Enjoy!