PROFITEROLES
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!
Provided by Nagi
Categories Sweet
Time 1h10m
Number Of Ingredients 16
Steps:
- Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
- Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
- Cool: Remove from heat and let mixture cool for 10 minutes.
- Preheat oven to 220°C/420°F (200°C fan).
- Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
- Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
- Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
- Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
- Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
- Bake 2 trays at a time for 15 minutes, switching the trays halfway.
- Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
- Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
- Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!
Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 29 mg, Sugar 4 g, ServingSize 1 serving
PROFITEROLES
Profiteroles are a French classic dessert featuring choux pastry, which bakes into light golden puffs. Sandwich your favorite ice cream into the halved pastry puffs, then drizzle them with a decadent drizzle of chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 24 profiteroles
Number Of Ingredients 10
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
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!
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 (CHOUX PUFFS)
Dessert courtesy of Shawn Sidey and Celebrity Kitchens. I halved the rcipe and got 33 and even used light butter. Use an old-fashioned ketchup/mustard bottle to fill cooled puffs with whatever filling you choose (cool whip, pudding, creme anglaise, etc...) I used Dancer's No-Fat Chocolate sauce to drizzle on top. They're like mini-eclairs.
Provided by nomnom
Categories Dessert
Time 40m
Yield 60 puffs
Number Of Ingredients 4
Steps:
- Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
- Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
- Gently flatten tips of mounds with a moist fingertip.
- Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.
Nutrition Facts : Calories 11.7, Fat 0.8, SaturatedFat 0.5, Cholesterol 2, Sodium 3.8, Carbohydrate 0.8, Protein 0.4
PROFITEROLES
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 24 small puffs
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).
- In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
- Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.
- For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.
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
CHOUX PASTRY- FOR PROFITEROLES, CREAM PUFFS OR ECLAIRS
An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess
Provided by Jubes
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
- Stir in the sifted flour. Add the flour all at once. Beat until smoth.
- Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
- Allow the mixture to cool slightly.
- Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
- Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
- Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
- Turn the oven off.
- Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.
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