European Profiteroles Food

EUROPEAN PROFITEROLES

Steps:

• Preheat the oven to 400F degrees.
• To make the pastry, place the butter, water and sugar into a large saucepan.
• Mix together the flour and salt; set aside.
• Melt the butter over a low heat; increase the heat and all at once add the flour and salt; Remove from the heat and quickly beat the mixture until a smooth paste is formed, stirring continuously to dry out the paste.
• Once the paste comes away from the side of the pan, put it into a large bowl and allow to cool for 10-15 minutes.
• Beat in the eggs, a little at a time, mixing briskly until the paste is smooth and shiny; continue adding the egg until the mixture is a soft dropping consistency. You don't always have to use all the egg. The mixture will be shiny and smooth and will fall from a spoon if it is given a sharp jerk.
• Lightly oil a large baking tray. Dip a teaspoonful into some warm water and spoon out a teaspoon of the profiterole mixture. Dip your finger into warm water and rub the top of the mixture then spoon on to the baking tray. This gives it a more a crisper topping.
• Bake for 25-30 minutes, until golden brown, if too lightly colored they will become soggy when cool.
• Remove from the oven and poke a hole the bottom of each profiterole. Place onto the baking tray with the hole facing upwards and put back into the oven for 5 minutes to dry the inside of the profiteroles.
• To make the filling: lightly whip the cream and icing sugar until soft peaks form. Make sure you do not over whip!
• When the profiteroles are cold, using a decorator bag (or a freezer bag with the end tip cut) and a plain nozzle, Squeeze the cream into the holes of the profiteroles. If you cannot find a freezer bag you can spoon in the cream with a small spoon.
• Make the chocolate sauce by melting the chocolate with the water and butter over a double boiler or a pan of low boiling water. Stir gently until smooth and glossy, but do not allow to boil.
• Allow chocolate to cool slightly.
• Built the profiteroles on a serving dish and pour over the chocolate sauce.
• Savour the luxury!

PROFITEROLES

Steps:

• Make the choux pastry: Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn't brown, about 3 minutes.
• Transfer the dough to a large bowl, add 1 egg and beat with a mixer on medium-high speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough.
• Transfer the dough to a pastry bag fitted with a 1/2- or 3/4-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1 1/2 inches wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan.
• Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth.
• Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.

PROFITEROLES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

PROFITEROLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
• Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don't collapse. Cool on a wire rack.
• When they're cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
• To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.