Back To Basics: Choux Pastry Profiteroles with Nutella Creme Patisserie! | Georgia's Cakes

Out of all my basic recipes, this one was highly requested by you. Choux pastry is a little strange to make but totally worth it. You can use the same recipe for eclairs and other shapes too! Fill them with creme patisserie, whipped cream, buttercream…anything you like! See recipe below.

Enjoy! x

Choux Pastry:
250ml water
100g butter
2g salt
5g sugar
150g plain flour
250g egg

Cook at 190°C fan oven

Creme Patisserie:
500ml milk
150g egg yolk
90g caster/white sugar
30g plain flour
30g cornflour

Ganache:
100g double cream
100g dark chocolate

@georgiascakes

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7 gedachten over “Back To Basics: Choux Pastry Profiteroles with Nutella Creme Patisserie! | Georgia's Cakes”

  1. "Every time you add the eggs, you'll add half of whats left."

    Instructions unclear, divided eggs an infinite amount of times and died of old age.

  2. Thank you for keeping with it Georgia. Looking forward to everything going back to normal. I hope your move is going well despite it all.

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