Such a stock standard recipe as this hardly seemed to be worthy of posting on here, yet I have heard horror stories of people having choux fails. The Thermomix was made for recipes such as choux pastry, yet it can all fall apart with the baking part. Here are my top tips;
Don't rush adding the eggs into the hot butter milk mixture. If it is too hot the eggs will cook and limit the rise you hope to achieve in the oven.
Add one egg at a time.
Too high a baking temperature can make your profiteroles fall after they come out of the oven.
Dampen your baking paper before piping the pastry, the steam generated by the damp paper will help with the rise.
After the choux pastry is cooked, pierce the bottom of each pastry with a skewer or a knife to release the steam that had helped them rise. This helps them to dry out.
Turn off the oven, leave the door ajar and return the pastries to the oven to allow them to cool there. This dries them out even further.
Good luck, and if the choux fits...it is time to own it!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 120 Grams milk
- 120 Grams water
- 120 Grams Butter cubed BUY
- 1/2 Teaspoon Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- 140 Grams Bakers or Strong Flour BUY
- 5 large eggs
Preheat oven to 200°C. Line 2 oven trays with dampened baking paper.
Place milk, water, butter, sugar and salt into the Thermomix bowl and cook 10 min/100°C/speed 2.
Add the flour and mix 30 sec/speed 4. Allow to cool for around 20 minutes.
Once cool, add eggs to the mix by dropping one egg at a time onto rotating blades 30-40 sec/speed 5.
Spoon mixture into piping bag with large nozzle and pipe into rounds (or eclairs) on a baking paper lined tray.
Reduce oven temperature to 180°C. Place into oven, 1 tray at a time and cook for approx 20-25 minutes. Depending on what application you are using the choux pastry for, will determine the precise cooking time. See each recipe for further details.