Choux pastry is surprisingly easy and very satisfying to make. But why limit yourself to either eclairs or profiteroles when you can make all sorts of shapes. Here, along with two different method for profiteroles, I made doughnut shaped ones. AKA chouxnuts, or profitenuts, maybe even rollenuts. They are glazed with a very shiny chocolate glaze and filled with whipped cream. The choux pastry is from Patiserie! by Christophe Felder, it is a slightly sweet dough so don't use it if you plan on making savoury choux buns.
For the choux dough:
- 150 g flour
- 150 g milk
- 100 ml water
- big pinch of salt
- 1 tblsp sugar
- 80 g butter
- 4-5 eggs
- 250 ml whipping cream
- 2 tsp sugar
- 200 g dark sugar
- 150 g sugar
- 100 ml water
Add everything but the flour to the pan and bring to a boil. Shut down the heat and sift in the flour. The reason for taking it of the heat is that sifted flour + open flame = a giant flameball. Stir in the flour and put back on the heat. Recipes usually state to keep stirring and cooking until the dough forms a ball separate from the edges of the pan. My experience though is that this happens within seconds,so just keep cooking the dough for a minute or two.
Transfer the dough into a mixing bowl. Now add the eggs, one by one. Make sure to incorporate one egg completely before adding the next. First the dough separates into weird blob like pieces but some elbow grease makes sure it quickly becomes consistent again. Depending on the size of your eggs you might only need 4 eggs. Add these 4 and loosen the 5th. Add only so much of the 5th egg that you need to make an elastic pipeable dough. About the consistency shown in the next GIF.
Put the dough into a piping bag and pipe onto your baking sheet (parchment or silicone are both fine). They will rise and spread considerably so make sure to leave enough room. If you are making the donut shapes, make sure you leave enough room in the middle or the wholes will fill in during baking.
Push down the pointy ends with a wet finger so they don't burn. Besides the piped buns and the donuts I also just spooned some on the baking parchment. This makes for a more rough and ready profiterole.
If you have a fan assisted oven, turn of the fan. Choux rises best without any air movement. So don't open the oven either to take a peak. The oven should be about 180c, and the buns will take around 20 minutes. Improve the rise even more by throwing a splash of hot water into the hot oven when you put the dough in, the steam will help with the rise.
Poke a hole in each bun before putting them on a cooling rack, this will help the steam escape. While they are cooling you can make the chocolate glaze by boiling the sugar an water until it forms a clear syrup. Take it off the heat and let it cool down slightly. Add the dark chocolate and stir until you have a glossy glaze.
Fill the buns with whipped cream with either a whipped cream gun or a piping bag with a long nozzle. If the hole you poked isn't large enough, take a knife and cut a cross. The doughnut shapes will probably take two different cream entries, get the nozzle stuck in there and squirt while slowly pulling back. Finally dip the top of the buns in the glaze and serve.