PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
MUSHROOM PUFFS
Make and share this Mushroom Puffs recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan over medium heat.
- Add the onion and mushrooms, saute until the liquid evaporates.
- Add the flour, whisking until smooth.
- Cook for 1 minute, stirring constantly.
- Add the lemon juice, stirring constantly.
- Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
- Stir in the salt and pepper, to taste.
- Remove from heat.
- Roll out the pastry on a floured surface to 1/8 inch thick.
- Cut into 2 1/2 inch squares.
- Place a heaping teaspoon of the filling in the center of each square.
- Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
- Repeat with the remaining pastry and filling.
- Cover and chill.
- Preheat the oven to 400 degrees F.
- Bake for 20-25 minutes or until sides and bottoms are browned.
Nutrition Facts : Calories 309.6, Fat 23.3, SaturatedFat 8.7, Cholesterol 23.8, Sodium 141.9, Carbohydrate 21.6, Fiber 1.1, Sugar 1.3, Protein 4.6
PROFITEROLES WITH PORT-WINE MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 25m
Yield 24 filled cream puffs
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
- Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
- Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
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- To make the choux buns, put the butter, salt and 300ml/10fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil.
- Now vigorously beat the eggs into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy.
- Put the dough in four large blobs, each about 10cm/4in across, on the prepared baking tray. (Alternatively, you can pipe the choux onto the tray.) Sprinkle the parmesan over the dough.
- Bake for 30 minutes in the centre of the oven until well risen and golden-brown. Then move to the bottom shelf for a further 10 minutes to ensure the centres are cooked.
- Remove from the oven and split one side of each bun to allow the steam to escape. Put on a wire rack to cool.
- For the filling, melt the butter with the oil in a large frying pan. Add the shallot and gently fry for a few minutes until soft but not coloured. Add the mushrooms, garlic and thyme.
- Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.
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