Profiteroles recipe

Profiteroles recipe

What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I currently have some time, I had been browsing on the web the other day. On the lookout for new, challenging ideas, inspiring meals that I’ve never tasted before, to amaze my family with. Looking for quite some time yet couldn’t find lots of interesting stuff. Just before I thought to give up on it, I ran across this fabulous and easy dessert by accident on Suncakemom. It looked so tempting

on its pic, it called for urgent action.

It absolutely was simple enough to imagine how it is made, how it tastes and how much my hubby is going to love it. Mind you, it is very easy to keep happy the man when it comes to desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I went to the site and then followed the comprehensive instuctions that were accompanied by wonderful photographs of the method. It really makes life rather easy. I can suppose it’s a slight inconvenience to shoot photos in the middle of cooking in the kitchen as you may usually have sticky hands thus i really appreciate the commitment she devote for making this blogpost and recipe conveniently followed.

With that in mind I am encouraged presenting my personal recipes in a similar way. Appreciate your the thought.

I had been tweaking the initial mixture to make it for the taste of my family. I have to say it was a terrific outcome. They loved the taste, the thickness and enjoyed having a delicacy such as this during a hectic week. They quite simply wanted even more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I am going to double the amount to get them happy.

There are more Choux pastry recipe at SunCakeMom

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.