- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) unsalted butter, cubed
- 1 pinch of salt
- 1/2 cup (125 ml) unbleached all-purpose flour
- 2 eggs
- In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the pan.
- Return the pan to low heat and cook the dough, stirring for about 2 minutes.
- Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.
- Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
- With a pastry bag fitted with a 1 cm (1/2-inch) round tip filled with the choux pastry, form 7.5-cm (3-inch) long éclairs or small choux (balls).
- Bake in the middle of the oven until the crust is golden brown, about 30 minutes. With a paring knife, slit the éclairs lengthwise or on the side the choux to allow steam to escape. Place them back in the oven, turned off, for 10 to 15 minutes to dry further.
- Baked choux freeze well. To crisp them back up, bake for 8 to 10 minutes in a 150 °C (300 °F) preheated oven.
Recipe from Ricardo Magazine
Strawberry Fir Reduction
1 250 ml bottle of Snowdon House Strawberry Fir Infused Vinegar
- Empty the Snowdon House Strawberry Fir Vinegar into a saucepan. Cook on medium heat until the volume is reduced by half. The liquid should be thick and syrupy.
- Put the reduction into a squeeze bottle
Assemble the Dessert
- Fill a piping bag with whipped cream
- Slit each profiterole and fill with whipped cream
- Garnish with Strawberry Fir Reduction