Baby profiteroles

Baby profiteroles

By
From
French Lessons
Makes
40-50
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 quantity Choux pastry
see method for extra ingredients

Method

  1. Preheat the oven to 220ºC. Line a baking sheet with a silicone baking mat or baking paper. Spoon the choux pastry into a piping bag and pipe into small, 2.5 cm rounds. Leave about 5 cm between them to allow for expansion as they cook. Bake for 5 minutes. Prop the oven door ajar with a wooden spoon and continue baking for a further 10 minutes. The choux buns will be puffed and golden.
  2. Remove from the oven and transfer them to a wire rack to cool. Make a small slit in the sides of each bun to release the hot air – this stops them going soggy. When cool, use a sharp knife to split the choux buns and fill them with crème chantilly. Serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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