On Day 7 of Baking Arts we used choux paste to make profiteroles (cream puffs) and chocolate eclairs. Making choux paste is surprisingly easy. You start by bringing water and butter to a rolling boil:
Next you briefly take this mixture off the heat then add all your bread flour at once to make a roux:
Once the roux has cooled enough begin slowly mixing in the eggs one at a time:
Next you pipe this mixture out into small logs for eclairs or little circles for profiteroles. Once baked to a golden brown you slice each one in half:
You make a simple filling of whipped cream and a chocolate topping then assemble each one:
Here are the finished products:
The reward to effort ratio is high on the reward side for this one so I’d definitely make this again.