These little puffs of deliciousness can be transformed into sweet or savoury treats.
Profiteroles are an all-time favourite sweet delicacy and the savoury Choux puffs are equally delectable. Either version makes a great addition to finger food parties.
1 cup water
Pinch of salt
1 cup plain flour
4 eggs, lightly beaten
Preheat oven to 200°C.
Sift flour and set aside.
Heat butter and water in a large saucepan over medium heat. Warm through until butter has melted. Add salt. Increase heat to high and boil for 1 minute. Remove saucepan from heat and add flour all at once. Stir until mixture leaves the sides of the pan and forms a ball. Transfer to a bowl. Slowly add eggs to dough, a little at a time, whisking after each addition until mixture is thick and shiny.
Drop teaspoonfuls of mixture onto trays, leaving rooms for spreading.
Bake 30 minutes or until golden brown and crisp.
Note: The trick to good choux pastry is not to undercook it, or it will sink as soon as you take it out of the oven. Pastries should be puffed and brown and crisp all over.
Cooked pastries will keep in an airtight container for up to 3 days. Alternatively, cooked choux pastry stores well in the freezer for up to 3 weeks. Re-crisp in the oven if desired.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.