When I was younger I used to bake a lot, and one thing myself and my sister would make is "petit choux" as our cake-book would call the light and fluffy pastries more known as Profiteroles. A mix of water, butter and flour is boiled and eggs are whisked into the mix to create a dense batter that will puff up into the oven and become hollow and crisp. It does require some fine skills and I am quite amazed that we actually made them at a young age. Taking turns in beating the eggs in to the mix was a must since small arms get tired quickly, but what a pleasure it was to bite into a light pastry filled with whipped cream garnished with chocolate sauce.
These days my skills has definitely improved and I have realised that one very important step in making these is to make sure that the profiteroles are completely dry inside before taking out of the oven. That will prevent the pastry going soggy or damp when cold.
Last saturday we had friends over for dinner, they brought lovely antipasti and bruschetta, I cooked Saltimbocca (veal medallions with sage, parma ham and white wine sauce) and to follow I made Profiteroles filled with limoncello cream, chocolate sauce and fresh strawberries...
15 profiteroles
30 grams butter
60 grams plain flour
125ml water
2 eggs
Bring water and butter to the boil in a small pot. Add flour and beat with a wooden spoon to create a dense batter. Continue to beat while boiling for a couple of minutes. Take off the heat and let cool down a bit. Add one egg and beat until smooth, add the other egg and beat again until smooth. Let cool down. Spoon little dollops of the dough on a tray lined with baking parchment and bake for 10min on 210C. Turn heat down to 180 and continue to bake until dry inside. Let cool completely and fill with whipped cream just before serving.
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