Snapguide
STEPS
INGREDIENTS
Crack eggs

Crack eggs

Whisk them

Whisk them

Scale butter

Scale butter

Scale flour

Scale flour

Scale sugar

Scale sugar

Scale salt

Scale salt

Measure milk

Measure milk

Top up with water

Top up with water

Put milk and water mix in a pot

Put milk and water mix in a pot

Add butter

Add butter

Add salt

Add salt

Add sugar

Add sugar

Bring to the boil

Bring to the boil

Take off the heat and add flour

Take off the heat and add flour

Stir in

Stir in

Put back on the heat and cook until it stops sticking to the sides

Put back on the heat and cook until it stops sticking to the sides

Like this. This is a super important step! Balls it up and the choux won't work!

Like this. This is a super important step! Balls it up and the choux won't work!

Put into a stand mixer

Put into a stand mixer

Add 3/4 off the eggs while the mixer is running then add the rest when they are incorporated

Add 3/4 off the eggs while the mixer is running then add the rest when they are incorporated

Then it will look like this

Then it will look like this

Place into a piping bag

Place into a piping bag

Ok so here is how to make profiteroles!

pipe profiteroles! Bake on 220c for 15 minutes then knock back the temp to 170c and continue baking for another 10-15 minutes to dry out

pipe profiteroles! Bake on 220c for 15 minutes then knock back the temp to 170c and continue baking for another 10-15 minutes to dry out

Like this! The make a small hole in the bottom and fill with creme patisserie from my other guide

  • 250.0ml Milk
  • 250.0ml Water
  • 10.0g Salt
  • 25.0g Caster sugar
  • 275.0g Butter
  • 275.0g Flour
  • 500.0g Eggs