Follow our step-by-step guide to choux pastry for the best results.
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Yields:
8
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
498
Ingredients
60 g (2 1/2oz) butter, cubed, plus extra to grease
75 g (3oz) plain flour
2 medium eggs, well beaten
50 g (2oz) pistachios
75 g (3oz) white chocolate
450 ml (3/4 pint) double cream
3 Tbsp. icing sugar
Directions
Step 1
Put the butter and 125ml (4fl oz) water into a large pan. Gently heat to melt the butter, then bring to the boil. Take off the heat, then quickly whisk in the flour. Carry on whisking until the mixture comes away from the sides of the pan, about 30sec. Cool for 15min.
Step 2
Preheat oven to 200°C (180°C fan) mark 6 and lightly grease two baking sheets. Gradually whisk eggs into the pan containing the cooled flour mixture, beating after each addition. Dollop teaspoonfuls of mixture on to the baking sheets, spacing well apart (you should have about 24). With a damp finger, smooth the tops, then bake for about 25min until puffed and deep golden.
Step 3
Remove from oven and pierce a hole in the base of each profiterole with a metal skewer - this will allow steam to escape. Cool completely on a wire rack.
Step 4
Meanwhile put the pistachios into a food processor and whiz until finely ground. Set aside. Melt half the white chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool for about 10min.
Step 5
Put the cream and icing sugar into a large bowl and whip until the mixture holds soft peaks. Whisk in half the ground pistachios and the cooled melted chocolate. Put the flavoured cream into a piping bag fitted with a nozzle attachment about 5mm (¼in) in diameter. Pipe into the cooled profiteroles via the steam hole.
Step 6
Stack profiteroles on a serving plate. Melt remaining white chocolate as before, then drizzle over profiteroles. Scatter over remaining pistachios and serve.
Get Ahead
Make to end of step 5 up to a day ahead. Chill. Complete recipe up to 3hrs ahead and chill until ready to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
