Choux pastry is incredibly versatile, and it makes for the perfect East-meets-West fusion dessert!
Choux pastry, although having a reputation for being difficult, has a simple and straightforward technique. You bring some water, butter, salt, and sugar to a boil, and add some flour. Then you add eggs one at a time until you have a silky smooth batter, which can then be piped into puffs or eclairs. In fact, my churros are made almost identically to the recipe that I’m sharing today.
Kulfi profiteroles are an excellent addition to any dessert spread, and are a great make ahead option. My kulfi recipe can be found here, and is a delicious treat to have waiting for you in the freezer 😉
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 teaspoons vanilla extract
- Kulfi, homemade or store bought
Rose Water Glaze (optional)
- ½ cup powdered sugar
- 1 tablespoon rose water
Prepare Choux Pastry
Preheat oven to 425°F and set aside a parchment lined baking sheet.
Combine water, butter, sugar, and salt together in a medium saucepan over medium heat. Bring to a boil.
Once the butter has melted, quickly add the flour and stir until the flour has absorbed all of the liquid and the dough has formed a ball. Remove from heat and transfer the dough to a large bowl. Allow it to cool for 3 minutes.
Using a wooden spoon or stand mixer running on low speed, mix in eggs and vanilla, one at a time. Make sure to mix well after each addition. Initially, the batter will look curdled, but rest assured that by the addition of the final egg, the batter will be smooth and of perfect consistency.
Transfer batter to a piping bag and pipe 2-inch mounds (about 1 to 2 tablespoons worth), placed a few inches apart. Alternately, you can use spoons to place dollops of batter on the pan.
Bake for 10 minutes. Turn temperature down to 350°F and bake for an additional 25 minutes.
Remove from the oven and transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and rose water to form a thick glaze. If the glaze it too thick, thin it out by adding rose water.
Slice the pastries in half, creating a top and bottom.
Fill the bottom halves with a scoop of prepared kulfi. Place the top lid on top, and drizzle with optional rose water glaze.
Homemade kulfi recipe can be found here.