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Digital Subscriptions > Food Heaven > issue78 > CREAM PUFFS, PROFITEROLES AND ÉCLAIRS

CREAM PUFFS, PROFITEROLES AND ÉCLAIRS

Create three delicious pastries with one versatile dough in this step-by-step guide by Rose Levy Beranbaum. This dough is unique as it’s cooked on the stovetop before baking.

CREAM PUFFS, PROFITEROLES AND ÉCLAIRS

These crisp little pastry balloons or éclairs can be filled with whipped cream, pastry cream, or chocolate ganache. When filled with ice cream and drizzled with warm ganache, they are called ‘profiteroles’.

MASTERCLASS

MAKES 24 X 5CM (2IN) CREAM PUFFS OR 8 X 10CM (4IN) LONG ÉCLAIRS

FOR THE DOUGH

57g (2oz) unsalted butter

71g (2½oz) plain flour

125g (4½oz) large free-range eggs (about 2½)

118ml (4floz) water

a pinch of fine sea salt

EQUIPMENT

35x30cm (15x12in) cookie sheet, lined with parchment or coated with vegetable shortening and floured

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About Food Heaven

Celebrate the festive season with our must-make party treats for the whole family! Whether you're after simple biscuits for a homemade gift, or you're planning on creating a show-stopping dessert to wow your guests, our Christmas recipes will be the talk of the party! We've got incredible cheesecakes, magic cakes (you make one simple batter and end up with a three-layer cake – genius!) and new recipes from the GBBO contestants and judges, including a delicious hot chocolate cake. Find out how to make cream puffs, profiteroles and eclairs in our masterclass, create step-by-step chocolate-hazelnut biscotti, plus make your favourite French bakes at home with foolproof recipe hacks for millefeuille, brioche, croissants and pains au chocolat!