whipped cream with nutella choux

Was going to go over to a friend’s house for dinner: dessert was my task.  Awesome (sarcasm not used here)

One of the easier desserts to make are actually choux, I find, as they look so great without much fuss, just a big pan and knowing your oven.  No, this isn’t an oooh-only-know-your-pan easy-peasy, sure, for those who know kind of recipe.  I made two batches to try out cooking times and sorta ruined one.

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Ladies & Gents,

Here are the basics…

Choux Pastry (taken from Nigella’s Community Recipe Book)


  • 75 grams unsalted butter (cubed) (not too cold, room temp best)
  • 175 ml water
  • ½ teaspoon salt
  • 100 grams plain flour
  • 4 eggs (room temperature, please)
  • Nutella or other chocolate

How to…

  1. Preheat the oven to 200°C.
  2. Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat.
  3. Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away form the sides of the saucepan.
  4. Return pan to a very low heat and beat for further 30 seconds to dry out the dough.
  5. Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 – 35 x 2.5cm mounds spaced apart to allow room for spreading.
  6. Bake for 20 – 30 mins or until lightly golden. Transfer to a wire rack to cool.
  7. Spoon some nutella or other sweet stuff, such as orange marmalade or custard.  Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each (or slicing them in half).

Profiteroles are merely the round shape using choux pastry.  Other variations include religieuses, eclairs, and croquembouche.

The best part is that you can also fill them with cheese (cut the open, put a square and pop into the oven 150˚ or 20 sec in the microwave (do in 5sec zaps if cheese hasn’t melted enough), spinach and houmous (super snack right there), chopped up salad schenanigans for some French style veggie spring rolls, but in a choux, etc, etc, etc (King & I reference).

Seriously, just have fun putting stuff into it, sweet or salty.

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