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
60g
(2½oz) butter, cubed, plus extra to grease
75g
(3oz) plain flour
2
medium eggs, well beaten
50g
(2oz) pistachios
75g
(3oz) white chocolate
450ml
(¾ pint) double cream
3Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
