For a very long time, I had an Achilles’ heel : choux pastry. No more.

The recipe below is a combination of a recipe from Podravka (the Croatian Nestle), Australian Women’s weekly recipe, and Michel Roux’s recipe.



125 ml water
30 g butter
a pinch of salt
30 g cornflour
70 g flour
2 to 3 eggs
1/2 teaspoon baking powder

Preheat the oven to 220 C.

Line a baking tray with baking paper.

Combine the water, butter, and salt in a medium saucepan; bring to boil. Add flour, all in one go, and beat with a wooden spoon over medium heat until the mixture comes away from the base of the pan, about 1 min. Transfer pastry to the base of the KitchenAid. Beat in two of the eggs, one at a time. Make sure that the egg is well mixed in before adding the second one. Whisk the remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but still holds its shape. Mix in the baking powder.

Spoon the mixture onto the lined baking tray, with each mound being the size of a small walnut. This amount will make approximately 12 profiteroles.

Bake in the preheated oven for 25 to 30 min.

Leave the profiteroles to cool and proceed with making the rest of the components.

Creme patisserie


3 egg yolks
62 g caster sugar
20 g plain flour
250 g milk
1/2 vanilla pod, split lengthways, seeds scraped

Whisk the egg yolks with one third of the sugar in a bowl to to a light ribbon consistency. Whisk in the flour thoroughly.

In a saucepan, heat the milk with the rest of the sugar and the vanilla pod and the seeds. As soon as it comes to a boil, remove the vanilla pod and pour the milk into the yolk mixture, stirring as you go. Mix well, then return the mixture to the pan. Bring to the boil over medium heat, stirring continuously with a whisk. Let bubble for 2 min, then pour into a bowl.

Cover the surface with cling film, to avoid forming the skin on top.

Whipped cream

250 ml whipping cream
1 tablespoon sugar

The finished product.


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