Choux Pastry (for eclairs, profiteroles or cream puffs)


Yield: 35 mini profiteroles


  • 150g plain flour, 
  • 1.5 teaspoon sugar 
  • 1 teaspoon salt, 
  • 100g unsalted butter and 
  • 4 eggs (take out 1/2 an egg for glazing later)


  1. Sieve the flour, sugar and salt onto greaseproof paper. Put the butter and 250ml cold water into a saucepan. Bring to the boil, then quickly slide the flour mixture off the paper and into the pan. Stir well. Preheat oven at fan mode 180°c.
  2. Remove the saucepan from the heat. Using a wooden spoon, stir the mixture off the heat until it forms a ball and pulls away cleanly from the sides of the pan. This should take just a few minutes. 
  3. Beat the 3.5 eggs together in a bowl. Still off the heat, stir the eggs into the mixture, a little at a time, until smooth. At first, the egg will seem like it doesn’t want to amalgamate, but keep beating and it will mix in smoothly. 
  4. You may find it easier to hold the pan in one hand and beat the mixture with a wooden spoon in the other. Keep beating until all the egg mixture is used up and you have a paste that is thick and shiny.
  5. Line each baking tray with baking sheets. With a bit of pastry dough, stick it on 4 corners of each baking tray, using as glue for the parchment paper on the tray. 
  6. Transfer dough in a piping bag with a big plain piping nozzle. Pipe the mixture onto the tray, each about 1 & 1/2″ in diameter. For éclairs, pipe longish tube shape. 
  7. Dabbing your fingers with water, pat the point ends of each dough to make the shape rounded. 
  8. Bake for 20-25 minutes until golden brown. Remove from the oven and make a small hole in the underside of each bun to release any steam. Set aside to cool on a wire rack. 
  1. Reference:

For chocolate cream filling:

Yield: Filling for two batches of above puff pastries


  • 1 & 1/2 tablespoon of cocoa powder (dissolved & mixed as little water as possible – runny paste consistency)
  • 1 cup of fresh whipping cream
  • 1 & 1/2 tablespoon of fine granulated sugar


  1. Mix cocoa powdered with as little warm water as possible (I use 2-3 tablespoons of water?) until dissolved into a runny paste texture. Set aside to cool.
  2. Pour whipping cream into mixing bowl and leave the entire bowl inside freezer to chill for 20-30 minutes.
  3. Taking Singapore hot climate into consideration, we have to work fast in order to whip cream successfully. Take bowl out of freezer, add in sugar and chocolate paste. Cream at medium speed. Scrap down once or twice before it turns stiff. It will take a couple of minutes to turn stiff. 
  4. Transfer into piping bag with nozzle already in. Store in fridge until use. 

Note: Do not be anxious to cream at high speed. At high speed, there are two factors that may work against us. Firstly, heat generated by the mixer at high speed may counteract the cold of the whipped cream causing it to not turn stiff. Secondly, my experience tells me at for cream to turn from runny to soft pillowy takes a couple of minutes. And from soft pillowy to turn stiff; we are talking about a matter of seconds. At high speed, we may not be in time to stop the mixer in time for our desired consistency. 

For mango cream filling:

Yield: Filling for two batches of above puff pastries.


  • Half a Thai honey mango, skinned and chopped into small cubes. (If mango is overripe and produced much juice after chopping, remove juice by gently dabbing kitchen paper towel over chopped mango)
  • 1 cup of whipped cream
  • 1 teaspoon of mango essence
  • 1 tablespoon of fine granulated sugar


  1. Pour whipping cream & mango essence into mixing bowl and leave the entire bowl inside freezer to chill for 20-30 minutes.
  2. Take bowl out of freezer, add in sugar. Cream at medium speed.
  3. At soft peak, add in chopped mango. Continue to cream at medium speed until cream turns stiff.
  4. Transfer into piping bag with nozzle already in. Store in fridge until use. 

For chocolate ganache topping: 

Yield: Top coating for two batches of above puff pastries


  • 1/4 cup of whipped cream
  • 56g of semi-sweet chocolate chips (I used the kind for baking cookies)


  1. Pour whipped cream in a saucepan over medium heat. Meanwhile, place chocolate chips in a medium size bowl. Stir cream until boiling. Turn off heat. 
  2. Immediately, pour hot cream over chocolate chips. Hand whisk to dissolve and mix. Set aside until use.
  3. Chocolate ganache may be prepared beforehand and stored in fridge. Before use, simple heat up over hot water. 
This entry was published on June 8, 2015 at 4:12 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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