Profiteroles (Cream Puff)

Yesterday afternoon. I finished all housework and there is still 1.5hours time before leaving home to church cell group meeting. What can I do during this time? I want to do some baking but most of the cookie and cake recipes need eggs or butter prepared ahead and make them to room temperature. I don't have this time to wait for the butter to soften. So I go through my cookbook and found this! No need to prepare anything ahead. And the ingredients are common ingredients that every kitchen should have. FLOUR, EGG, BUTTER. Great! I can make something while waiting to go out in 1.5 hours of time. It's surprisingly easy to make! My husband and kids love it!

Preparation time: 30mins Cooking time: 22 mins

 

I did not make the chocolate topping this time. I just use instant dessert chocolate syrup.But the kids already have enough fun to pour as much as syrup and cream they want to decorate their own puff!

Ingredients: (makes around 20)

1/2 cup all-purpose flour

4 tbsp unsalted butter  (56.7grams)

2 large eggs, beaten

2/3 cup water

For Filling and topping

(Since I am in hurry, I just put whipping cream and chocolate syrup, I did not make this filling and topping this time)

1 3/4 cup heavy cream

7oz (200g) dark chocolate, broken into pieces

2 tbsp butter

2 tbsp corn syrup

Directions:

1. Preheat oven to 425F(220C). Line large baking sheets with parchment paper
2. Sift the flour into a large bowl, holding the sieve up high to aerate the flour
3. Put the butter and 2/3 cup water into a small saucepan and heat gently until melted
4. Bring to a boil, remove from the heat, and add in the flour all at once
5. Beat with a wooden spoon until smooth; the mixture should form a ball. Cool for 10 mins.
6. Gradually add the eggs, beating very well after each addition to incorporate
7. Carry on adding the egg, little by little, to form a stiff, smooth, and shiny paste
8. Spoon the mixture into a piping bag fitted with a 1/2 inch (1cm) nozzle
9. Pipe walnut-sized rounds, set well apart. Bake for 20 minutes until risen and golden
10. Remove from the oven and slit the side of each bun to allow the steam to escape.
11. Return to the oven for 2 minutes, to crisp, then transfer to a wire rack to cool completely
12. Before serving, pout 1/2 cup cream into saucepan and whip the rest until just peaking
13. Add the chocolate, butter, and syrup to the cream in the pan and heat gently until melted
14. Whip the remaining cream until peaking. Pile it into a piping bag fitted with a 1/4inch(5mm) star nozzle
15. Pipe cream into each choux bun and arrange onto a serving plate or cake stand
16. Stir the sauce well, pour it over the buns and serve immediately

PREPARE AHEAD: The unfilled buns will keep in an airtight container for 2 days or freeze unfilled bun for 12 weeks