PROFITEROLES
Steps:
- Preheat the oven to 425 degrees F.
- Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
- For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
- For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
PROFITEROLES
Provided by Anne Burrell
Categories dessert
Time 1h25m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
- Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
- When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm Chocolate Sauce.
- Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!
ORANGE CREAM PROFITEROLES
Make and share this Orange Cream Profiteroles recipe from Food.com.
Provided by AussieHusky
Categories Dessert
Time 50m
Yield 15 profiteroles
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C (390F).
- Sift the flour and salt together then in a large saucepan boil butter and the water. Remove from the heat then add the flour and salt and beat with a wooden spoon until well blended and smooth, return the pan to a low heat for around 2 minutes while beating continuously then remove from the heat.
- Beat the three eggs into the mixture, it will curdle at first but keep stirring until it is smooth and glossy.
- On a greased pan drop tbsp sized balls of the mixture and bake for 25 to 30 minutes.
- Whip the cream and then add the sugar, rind and Cointreu and beat for another minute.
- Using a piping gun poke a small hole in the top of the profiterole and fill each of them, Then pour melted chocolate over the hole.
Nutrition Facts : Calories 128, Fat 10.6, SaturatedFat 6.3, Cholesterol 72.2, Sodium 59.2, Carbohydrate 6.2, Fiber 0.2, Sugar 0.9, Protein 2.3
PROFITEROLES
Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 564 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
EUROPEAN PROFITEROLES
The European version of Chocolate Éclairs. I believe this is actually French but it seems to be a big hit in Great Britain. I wrote it down from a TV cookery show. These are miniature cream puffs filled with cream and covered in chocolate. They are absolutely lovely. In parts of Great Britain they stack them in a pyramid shape and drip the chocolate over the top. You could do this in individual dessert cups as well. Hubby will always pick this as his dessert when we go to a restaurant and he now loves it a home! TIP: Make sure the chocolate that you use suits your taste, i.e., milk chocolate compared to dark chocolate. It will make all the difference as to how this turns out for you. A custard type cream would be delicious as well! :)
Provided by Summerwine
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 590.6, Fat 54, SaturatedFat 32.9, Cholesterol 224.6, Sodium 174.9, Carbohydrate 26.9, Fiber 4.7, Sugar 3.7, Protein 9.6
ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE
Anise is used liberally in Mediterranean and Middle Eastern desserts, but it is an underused spice in the American pastry repertoire. I find it adds an exotic touch, at once familiar yet a tad elusive. It seems especially intriguing to people who aren't used to it paired with orange or chocolate, or both, as it is in this twist on classic ice cream puffs.
Yield makes about 1 quart (1 liter) ice cream; 8 to 10 serv ings
Number Of Ingredients 9
Steps:
- To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
- In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
- Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
- In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
- Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.
More about "orange cream profiteroles food"
ORANGE CREAM ECLAIRS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
Ratings 8Calories 283 per servingCategory Dessert
CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
From bbc.co.uk
Servings 20Category Desserts
- Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
- For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
- Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door.
- Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes.
- For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
- For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan.
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