Does anyone have the recipe for profiteroles ?!
Does anyone have the recipe for profiteroles ?
i would like a recipe for profiteroles because i am on a chefs course and i am trying everything at home before i am asked to make it in front of the class
Answers:
Profiteroles
Ingredients
Puffs
1 1/2 sticks Butter, unsalted
1 1/2 cups Water
1/4 teaspoon Salt
1 teaspoon Sugar
1 1/2 cups Flour
6 Eggs
Filling
Dark Chocolate Ice Cream
Whipped Cream
Directions
Preheat oven to 425.
Bring butter, salt, sugar and water to a boil in a saucepan.
When boiling, remove from heat and dump all the flour in at once.
Stir vigorously until well blended.
Return to heat and stir until mixture forms a "mass" and a light doughy film forms on the bottom of the pot.
Remove from heat and add the eggs one by one, stirring well after each addition.
Using a pastry bag, pipe the puffs directly onto a buttered baking sheet.
Smooth the top of each puff with a pastry brush dipped in beaten egg.
Bake for 20 minutes, then reduce heat to 375 and bake for 10 minutes more.
Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape.
Close heat in oven and put puffs back into warm oven for 10 - 15 minutes to dry out.
Remove from oven to cool.
Fill with desired filling. I use a dark chocolate ice cream.
Top each profiterole with a dollop of whipped cream.
PROFITEROLES
2/3 c. water
4 tbsp. butter
1 tbsp. sugar
1/2 tsp. salt
1 c. sifted flour
4 eggs, room temperature
1 pt. vanilla or coffee ice cream
Fudge sauce
Whipped cream
Preheat oven to 450 degrees. Grease cookie sheet. In heavy saucepan, combine water, butter, sugar and salt. Bring to boil. Remove from heat. Add flour, all at once. Stir until mixture forms ball in middle of saucepan. Cool slightly.
Add eggs, one at a time, beating after each addition until dough shines. Drop rounded teaspoon of dough onto cookie sheet. Set on middle rack of oven. Bake 5 minutes. Reduce heat to 350 degrees.
Continue baking until sides of puffs are completely firm and color is golden, about 15 minutes. Cool at serving time, cut off tops and set lids aside. Whip cream until stiff. Fill puffs with ice cream. Replace tops and arrange puffs in large bowl. Cover with hot fudge sauce and lots of whipped cream. Serve at once.
Chocolate Profiteroles:
1? hours 35 min prep
4 servings
3 1/2 fluid ounces water
1 1/2 ounces unsalted butter
3 ounces plain flour
2 large eggs
1 1/2 tablespoons sugar
1/8 teaspoon salt
vanilla ice cream (best you can find or homemade)
9 ounces dark chocolate, best quality
8 tablespoons cream
4 tablespoons whole milk
1. First you will need to preheat your oven to 400°F.
2. To prepare your pastry, pour water, salt and butter (cubed) into a medium saucepan, and bring to a boil allowing the butter to melt.
3. Remove from heat, and stir in flour and sugar all at once with a wooden spoon, until blended very well.
4. It must become a ball that will not stick to the bottom of the pan.
5. Allow to cool for a few minutes.
6. One at a time, add your eggs into the paste and beat vigorously to incorporate them, turning over and over again still using your wooden spoon.
7. Take out a baking sheet and begin rolling your choux pastry into balls the size of walnuts (you can accomplish this easily using two teaspoons).
8. Leave space between each ball as they will rise.
9. Bake them for approximately 20 minutes, then turn your oven off, open the oven door half way, and allow the choux to dry inside of your oven for 15 minutes.
10. Remove from oven.
11. With a sharp knife, split your choux in half horizontally.
12. Now you will want to prepare your chocolate sauce.
13. Cut your chocolate into small square and place them in a small heavy saucepan with 4 spoons of milk. Melt over low heat stirring non stop with a wooden spoon until it is very smooth.
14. If mixture is "sticky" clinging to the pan, add 1-2 teaspoons of water (do not over cook or heat over high flame).
15. Add the cream and mix.
16. Quickly put choux into lovely serving dishes, placea small ball of ice cream in each Choux, and pour chocolate sauce over.
17. Serve immediately.
18. If you wish, you may choose to pour only half of the chocolate sauce on the profiteroles and serve some extra in small saucers for those who wish to have it (WHO WOULDNT?).
19. ENJOY!