My first weekend back on the west coast was a baking marathon. After being away from my kitchen for 5 weeks I was excited to try out some new recipes and that's what we did. As I told you in last week's baking post, the Great British Bake Off has seriously inspired me to up my game in the baking world. I would happily own a bakery or work at a bakery, but for now I am practicing my skills until that day comes. The first pastry on my list was a choux pastry. I was always under the idea that choux pastry (or profiteroles) were hard to make and that's why it was always a treat when you would get them. After watching them be made on the Great British Bake Off and it really didn't look that hard, I decided I had to try it out for myself, so I did! I was right, it wasn't hard, if anything it was easy. Just a little time consuming and finicky for some steps but overall it was easy! I am definitely going to be putting these into my dessert rotation, maybe even making them for a friend's wedding this summer! I can't wait to try making them with different flavours. Check out how we made them below and the beautiful green that the Matcha & White Chocolate cream turned out to be!
Recipe for Choux Pastry:
- 1/4 cup butter
- 3/4 cup watter
- 1/2 cup flour (sifted)
- 2 eggs beaten (separately)
- Chop butter and add to water in a small pot. Melt butter and let it come to a boil. Once it has melted, add flour. Mix with a wooden spoon until it comes away from the edges of the pot. Remove from heat and cool for 5 minutes.
- In two separate bowls beat eggs. Once the flour, butter and water mixture has cooled add 1 egg and mix well. It should look like a runny dough. The trick is once it has been mixed together to remove the spoon and if the little "beak" falls it is ready. If it too thick add some of the second egg until the consistency is right. For our recipe we used roughly 1 1/2 eggs.
- Place dough in a piping bag (if you do not have a piping bag you can use a spoon.) Try and pipe the dough into the same size and shape. Mine looked a little like the "poo" emojis. Give the pastries enough room to grow so leave some space between each.
- With a wet finger, lightly smooth out the tops of the profiteroles so they do not crack.
- Bake at 425 for 20-25 minutes. You want them to have puffed up and look golden but don't over cook them.
- Remove from oven and turn oven off. Pierce the bottoms with a skewer to let the steam out. Once you have done this to all of them place them back into the oven (that is off,) and let dry out for 20 minutes.
Recipe for Matcha & White Chocolate Buttercream:
- 1 tsp matcha powder
- 1 cup icing sugar
- 1/2 cup butter
- 1 tbsp milk
- 1 bar of white chocolate (melted)
- Melt white chocolate on stove top and let cool.
- In mixer blend together butter, icing sugar, matcha powder and milk.
- Add white chocolate once it has cooled and mix.
- Put buttercream in icing bag and pipe through the small holes in the bottom of the profiteroles.
We found that the profiteroles dried out quite quickly and were best eaten the day of. However, if you have an event you are making them for, the empty profiteroles will stay fresh in a tupperware or frozen, then just add the cream when you need to. I'm excited to fill them with different flavours in the future!