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
PROFITEROLE (CREAM PUFFS) RECIPE
Profiterole is very difficult to make by many people. It is constantly complained that the dough does not hold. In fact, it is a recipe that cannot be avoided when paying attention to a few tricks. Let's take a look at what these tricks are; - First of all, you should add the flour into the mixture of water, salt and butter and then cook by stirring constantly. You should not let the flour stick to the pan. - Second and one of the most important points is that you should wait for this dough to cool "completely". It is not enough to come to room temperature. Another very important point is the addition stage of the eggs. At this stage, eggs should be added one by one. After adding an egg, the dough should be whisked until it becomes solid again. The second egg must be added after that. - Whisking should be done with a mixer, if possible. No matter how quickly it is whipped by hand, it is not possible to mix it as well as a mixer, unfortunately. - The dough looks crooked after it is lined up on the tray, that's normal, don't worry, - Do not open the door of your oven under any circumstances while cooking or they will go out. Even after cooking, do not open it until the oven has cooled. What keeps the profiterole balls alive is the air inside them. If you take it out of the oven while it is hot and soft, the air turns into water with the effect of rapid cooling. The balls lose their support and collapse. When you keep it in the oven, the balls do not deflate, as the balls will harden enough to stand on their own until the air in the balls slowly comes out. Ingredients: For the puffs; 1 cup of all purpose flour, 1 cup of water, 100 of butter, 1/2 teaspoon of salt, 4 eggs. For the cream filling; 2.5 cup of milk, 2 tablespoons of flour, 1 tablespoon of cornstarch 1/2 cup sugar, 1 egg yolk 1 tbsp butter, Vanilla powder with the tip of a knife. For the chocolate sauce; 2 cups milk, 1 tbsp cornstarch, 200g bitter-sweet chocolate, Preparation: In a pot, put water, salt and butter, then boil, Remove from heat, add the flour and whisk quickly, Once the water and flour fully combines, put on low heat and cook while stirring for 5 mins, Remove from heat and let it cool, Add one of the eggs and whisk until the dough becomes smooth, Add the rest of the eggs one by one whisking well in between each (You have to get a soft fluid dough that will retain its shape when piped on a baking dish) Transfer the dough into a piping bag and pipe small balls into a baking dish lined with parchments (3 cm apart), Bake at 190 degrees Celsius preheated oven until the puffs rise and get golden on the top, For the filling, add milk, flour, cornstarch and sugar in a sauce pan and cook on medium heat constantly stirring until it thickens, Add the butter and vanilla, stir and remove from heat, For the sauce, combine all the ingredients in a saucepan and cook over medium heat until thickened, Transfer the filling into a piping bag and pipe right into the cooled puffs, portion the puffs and place in serving bowls, Pour the chocolate sauce over the puffs. Bon appétit...
Provided by Turkish Style Cooking
Categories Dessert Recipes
Time 30m
Number Of Ingredients 15
Steps:
- In a pot, put water, salt and butter, then boil,
- Remove from heat, add the flour and whisk quickly,
- Once the water and flour fully combines, put on low heat and cook while stirring for 5 mins,
- Remove from heat and let it cool,
- Add one of the eggs and whisk until the dough becomes smooth,
- Add the rest of the eggs one by one whisking well in between each (You have to get a soft fluid dough that will retain its shape when piped on a baking dish)
- Transfer the dough into a piping bag and pipe small balls into a baking dish lined with parchments (3 cm apart),
- Bake at 190 degrees Celsius preheated oven until the puffs rise and get golden on the top,
- For the filling, add milk, flour, cornstarch and sugar in a sauce pan and cook on medium heat constantly stirring until it thickens,
- Add the butter and vanilla, stir and remove from heat,
- For the sauce, combine all the ingredients in a saucepan and cook over medium heat until thickened,
- Transfer the filling into a piping bag and pipe right into the cooled puffs, portion the puffs and place in serving bowls,
- Pour the chocolate sauce over the puffs.
Nutrition Facts : Calories 300 cal
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
Tender puffs filled with cool custard are a timeless dessert that never goes out of style.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
- Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
- Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
- Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 145 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 11 g, TransFat 1/2 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.
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
PROFITEROLES (CREAM PUFFS)
Provided by Craig Claiborne And Pierre Franey
Time 1h
Yield 24 cream puffs
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Lightly, but thoroughly, butter a jellyroll pan. Sprinkle the pan with flour and shake it around until well coated. Shake and tap out excess flour.
- Add the water to a saucepan and add the eight tablespoons of butter and salt to taste. Bring to the boil and add the flour, all at once, stirring vigorously and thoroughly in a circular fashion until a ball is formed and the mixture cleans the sides of the saucepan.
- Add one egg, beating thoroughly and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat and so on. When all the eggs are added, fit a pastry bag with a round-tipped, number 6 pastry tube. Spoon the mixture into the bag. Holding the pastry bag straight up with the tip close to the floured surface of the pan, squeeze the bag to make mounds of pastry at intervals all over the pan. There should be about 24 mounds.
- The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
- Place the pan in the oven and bake 30 minutes or until the cream puffs are golden brown and cooked throughout. Remove and let cool.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
GLUTEN FREE CREAM PUFFS OR PROFITEROLES WITH FLAVORED CREAM OPTI
Basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour, but I like to use the filling recipes from Rose Levy's Cake Bible. This recipe is posted with Rose's basic filling, plus several other flavored cream options. This gluten free dough makes such amazing cream puffs that it's hard to believe they're gluten free. Storing and shelf life are short though, so plan to make them the day you'll be serving them.
Provided by Tinkerbell
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream Puffs:.
- In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
- Sift together the Pastry Flour, xanthan gum, salt and sugar.
- Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
- Use a large cookie scoop to drop dough onto a well greased baking sheet. For profiteroles, use mini or small scoop.
- Bake Cream Puffs at 425 degrees for 25-30 minutes, or until golden brown and centers are dry. Cool on wire racks before slicing and filling.
- For Whipped Cream Filling/Frosting:.
- To bowl of stand mixer, add whipping cream, vanilla and sugar. Chill everything, including the whisk attachment, in refrigerator for at least 30 minutes. Beat mixture until stiff peaks form then pipe into sliced puffs or profiteroles.
- For chocolate filling: Add cocoa powder and extra sugar to bowl with basic ingredients and chill for a full hour to allow the cocoa to dissolve, then beat until stiff peaks form.
- For berry fillings: Make the basic cream as above, beating only until soft peak stage. Add raspberry or strawberry puree a little at a time, and beat until stiff peaks form.
Nutrition Facts : Calories 378.8, Fat 26.6, SaturatedFat 15.6, Cholesterol 205.6, Sodium 322, Carbohydrate 27.9, Fiber 0.7, Sugar 6.9, Protein 7.4
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- Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
- In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.
- Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough.
- Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).
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