Profiteroles Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROFITEROLES



Profiteroles image

Provided by Anne Burrell

Categories     dessert

Time 1h25m

Yield 8 to 12 servings

Number Of Ingredients 13

1/2 cup water
1/2 stick butter
Pinch salt
1/2 cup all-purpose flour
2 eggs
Pinch ground cinnamon
Ice cream
Chocolate Sauce, recipe follows
4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon

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



Profiteroles image

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

100g / 7 tbsp unsalted butter
1 cup water
1 cup flour (, plain / all purpose)
4 large eggs (55 - 60g / 2 oz each (weight with shell), at room temperature)
Pinch of salt
Vanilla custard (Creme Patissiere) ((below))
Ice cream ((Note 1))
Whipped cream ((Note 2))
4 egg yolks
1/4 cup white sugar (, caster / superfine)
3 1/2 tbsp cornflour / cornstarch
2 1/3 cups milk (, full fat best)
1/4 cup extra white sugar (, caster / superfine)
1 tsp vanilla bean paste ((or extract or essence))
250g / 8 oz dark chocolate ((or US semi-sweet))
1 cup cream

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

EUROPEAN PROFITEROLES



European Profiteroles image

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

200 ml cold water
1/2 teaspoon caster sugar
85 g butter
1/8 teaspoon salt
115 g plain flour
4 medium eggs, beaten
600 ml double cream
1 tablespoon icing sugar
15 g butter
4 tablespoons water
175 g good quality chocolate, broken into pieces

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

PROFITEROLES



Profiteroles image

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

50g butter (preferably unsalted), cut into cubes
2 tbsp caster sugar
75g strong white flour, sifted with a pinch of fine sea salt
2 eggs, lightly beaten
300ml double cream
few drops vanilla extract
50g cocoa powder
175g caster sugar

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



Profiteroles image

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

1 cup all-purpose flour
1/4 teaspoon coarse salt
1 cup water
8 tablespoons unsalted butter (1 stick), cut into small pieces
5 large eggs, at room temperature

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



Profiteroles image

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

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

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

PROFITEROLES



Profiteroles image

This is a delicious recipe for choux pastry, you can change the shape and make it into eclairs instead. Serve with chocolate sauce.

Provided by Pie Queen

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 ounces butter or 2 ounces margarine
150 ml water
4 ounces flour
3 medium eggs (lightly beaten)
150 ml whipping cream (whipped)

Steps:

  • Warm the water and butter, until the butter melts. Then bring to a boil.
  • Remove from heat and stir in flour.
  • Return to heat and stir until the dough forms a ball.
  • Place in a larger bowl to allow to cool.
  • Beat the eggs in thoroughly.
  • Heat oven to 400°F Grease baking tray and run under cold tap to leave a thin film of water. Place quarter sized drops of the dough onto baking tray.
  • Bake for 20-25mins until risen, firm and golden. Place slits to allow profiteroles to vent.
  • Fill with whipped cream and serve with your favorite chocolate sauce.

Nutrition Facts : Calories 251, Fat 18.8, SaturatedFat 11.1, Cholesterol 146, Sodium 95.2, Carbohydrate 15.3, Fiber 0.5, Sugar 0.2, Protein 5.3

PROFITEROLES



Profiteroles image

Provided by Laura Fyfe

Categories     Desserts     Jamie Magazine     Christmas     Baking     Puddings & desserts     Pies & pastries

Time 1h

Yield 8

Number Of Ingredients 9

50 g shelled pistachios
250 ml double cream
3 tablespoons icing sugar
1 teaspoon vanilla essence
100 g dark chocolate (70%)
CHOUX PASTRY
85 g unsalted butter, plus extra for greasing
100 g plain flour
3 large free-range eggs

Steps:

  • Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
  • For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
  • Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
  • Beat the pastry mixture vigorously with a wooden spoon until it's smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
  • Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
  • Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
  • Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
  • Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
  • When you're ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
  • Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
  • Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.

Nutrition Facts : Calories 352 calories, Fat 31.8 g fat, SaturatedFat 18.7 g saturated fat, Protein 5.9 g protein, Carbohydrate 17.4 g carbohydrate, Sugar 8.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PROFITEROLES



Profiteroles image

Categories     Sauce     Side     Bake     Spring     Pastry

Yield makes 30 cream puffs

Number Of Ingredients 8

1 cup (250 ml) water
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, cut into small chunks
1 cup (140 g) flour
4 large eggs, at room temperature
1 egg yolk
1 teaspoon milk

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted. Remove from the heat and dump in the flour all at once. Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
  • Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
  • Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop). Place the mounds, evenly spaced, on the baking sheet. Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
  • Bake the cream puffs for 30 minutes, or until puffed and well browned. Turn off the oven and leave them in for another 5 minutes.
  • Storage
  • The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to 1 month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.

GORDON RAMSAY'S PROFITEROLES RECIPE



Gordon Ramsay's Profiteroles Recipe image

Gordon Ramsay's profiteroles are French-inspired puffy desserts. These mini rolls are filled with whipped cream and have chocolate sauce on top. This light dessert is loaded with sweet flavors and can be enjoyed with every meal.

Provided by Pulkit Sharma

Categories     Dessert

Time 1h35m

Number Of Ingredients 9

8 ounces Water
3.5 ounces Butter
5 ounces Flour
Pinch Salt
5 Eggs
17.5 ounces Pastry Cream or Whipped Cream
7 ounces Chocolate
1 glass Milk
2 teaspoons Butter

Steps:

  • Add butter, milk, and salt to a saucepan over medium heat. Stir and add flour to the saucepan when the milk starts to boil. Don't remove the pan from the heat until the mixture is thick and smooth. Make sure you are left with a consistent dough when you remove the pan from the heat.
  • Now, add eggs one at a time to the pan and mix them well. Before adding another egg, let this egg completely incorporate into the mixture. Once its done, transfer the dough into a pastry bag and make small balls from it on the greased baking tray.
  • Bake these profiteroles in a preheated oven (210 C) for about 15 to 20 minutes and then, let them cool. Open the profiteroles in half and add whipped cream using a pastry bag and then close the profiteroles again.
  • For chocolate sauce, place a saucepan in the water bath and add chocolate along with milk to it. Stir thoroughly until the chocolate melts to form a smooth chocolate sauce. Drizzle this sauce over the profiteroles and serve.

Nutrition Facts : Calories 4039 kcal, Carbohydrate 303 g, Protein 74 g, Fat 297 g, SaturatedFat 176 g, TransFat 4 g, Cholesterol 1454 mg, Sodium 1279 mg, Fiber 15 g, Sugar 155 g, UnsaturatedFat 102 g, ServingSize 1 serving

PROFITEROLES



Profiteroles image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

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.

More about "profiteroles food"

PROFITEROLES - DESSERTS - BOLD AND TASTY
Bake at 215°C (425°F) for 10 minutes. Lower the heat to 190°C (375°F) until the puffs are well browned and very crisp, about 15 minutes. Turn off the oven and let …
From boldandtasty.com
Estimated Reading Time 6 mins
  • Put vanilla bean with milk and half of the sugar into the heavy-bottom saucepan and bring just to boil. Let the bean sit in the milk for about 15 minutes, to infuse the milk with vanilla aroma. Once you're done with infusing the milk, strain the milk using the fine sieve.


CHOCOLATE PROFITEROLES RECIPE - BBC FOOD

From bbc.co.uk
Servings 20
Category 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.


CHOCOLATE PROFITEROLES - HEALTHY FOOD GUIDE
1. Preheat oven to. 200°C. 390°F. Line 2 baking trays with baking paper. Place spread and 3/4 cup water in a saucepan and bring to the boil. Once boiling, add flour and stir …
From healthyfood.com
5/5
Total Time 40 mins
Category Baking
Calories 207 per serving
  • 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place spread and 3/4 cup water in a saucepan and bring to the boil. Once boiling, add flour and stir vigorously for 30 seconds until mixture comes away from the sides.
  • 2 Use a stick blender or food processor to beat mixture. Allow to cool slightly. Slowly add eggs as mixture thickens.
  • 3 Drop 15 tablespoons of mixture onto prepared trays. Bake for 25 minutes or until puffed and golden. Working quickly, pierce a small hole in the side of each profiterole with a skewer and return to oven. Turn off oven and leave the door slightly ajar, allowing profiteroles to cool for 45 minutes. Cut in half horizontally.
  • 4 Place chocolate in a small microwave-proof bowl and melt on high for 30 seconds. Carefully spoon into a small plastic bag. Squeeze chocolate into one corner of bag. Use scissors to snip off the bag corner to make a piping bag. Pipe chocolate over the top half of profiteroles and allow to set.


EASY PROFITEROLES RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan. 80g of unsalted butter. 25g of sugar. 1/2 tsp salt. 150g of plain flour.
From greatbritishchefs.com
Servings 6
Estimated Reading Time 2 mins
Category Dessert


PROFITEROLES | METRO
Defrost profiteroles according to package instructions. Prepare chocolate sauce as per package instructions and add chocolate liqueur. Place profiteroles on serving platter. Grate hard chocolate and sprinkle over profiteroles. Garnish with fresh strawberries. Dust with icing sugar. Drizzle chocolate sauce to taste. Source : Metro Legal Notice. Metro Richelieu inc., its …
From metro.ca
5/5 (2)
Total Time 25 mins
Servings 4


CALORIES IN PROFITEROLES - CALORIE, FAT, CARB, FIBER ...
Waitrose Cream Profiteroles (12 Profiteroles & Chocolate Sauce) - Per 1/4 Pack Serving (1 serving) Calories: 284, Fat: 21g, Carbs: 19g, Protein: 4g. Show full nutrition information. Nutrition Facts. Calories in Waitrose Cream Profiteroles (12 Profiteroles & Chocolate Sauce) - Per 1/4 Pack Serving. Serving Size: 1 serving.
From sparkpeople.com
Calories 182.0
Saturated Fat 6.7 g
Polyunsaturated Fat 0.0 g
Total Fat 11.9 g


COSTCO POPPIES PROFITEROLES REVIEW - COSTCUISINE
Four profiteroles is 190 calories, 15 grams of fat, two grams of protein, six grams of sugar, 10 grams of carbohydrates, 30 mg of sodium and zero grams of fibre. There’s less sugar and carbohydrates in these profiteroles than a lot of other decadent desserts. The ingredients list isn’t extremely long but there’s definitely a few not so healthy ingredients listed such as sugar …
From costcuisine.com
Reviews 1
Estimated Reading Time 2 mins


PROFITEROLES - FOOD NETWORK
Profiteroles. Preparation Time 15 mins; Cooking Time 40 mins; Serves 6; Difficulty Hard; Measurement Converter. Convert From. Convert To. Value. Ingredients. 240ml milk. 110g unsalted butter. Pinch salt. 150g plain flour. 4 extra-large eggs. For the topping. 120ml double cream. 340g milk chocolate chips. 2 tbsp honey. 30ml prepared coffee. Good vanilla ice …
From foodnetwork.co.uk
Cuisine French
Servings 6


PROFITEROLES | RECIPE | PROFITEROLES RECIPE, PROFITEROLES ...
Jan 12, 2019 - There are few things in life as delightful as biting into homemade profiteroles! Crispy, light pastry balls filled with custard or cream, drizzled with chocolate.
From pinterest.com
5/5 (45)
Total Time 1 hr 10 mins
Servings 48


PROFITEROLES RECIPE - MYFOODBOOK
Profiterole Pastry. Preheat oven to 200°C on fan forced function. Place water and butter in a saucepan and bring to a rapid boil. Remove from heat and use a wooden spoon to beat in flour until combined. Cook the mixture, continually stirring over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of the ...
From myfoodbook.com.au
3.5/5 (16)
Category Baking
Cuisine French


PROFITEROLES | FOOD RECIPES
Profiteroles. " These French Choux buns are delicious. Filled with rich cream and smothered in chocolate sauce, who can resist the contrast of hot sauce and cold cream in a sweet pastry. ". 1hr 35. 80. 6. Tricky.
From cowbridgekitchen.com
5/5 (1)
Total Time 1 hr 15 mins
Category Dessert
Calories 100 per serving


CROQUEMBOUCHE PROFITEROLE TOWER RECIPE - OLIVEMAGAZINE
Turn off the oven and leave the profiteroles in for another 30 minutes, then transfer to a wire rack to finish cooling. Step 4. Make the chocolate sauce by putting the sugar, cocoa and golden syrup in a pan with 200ml water. Whisk together over a medium heat then, once it begins to boil, bubble fiercely for a minute, remove from the heat and stir in the chocolate until it has …
From olivemagazine.com
Category Baking And Desserts
Calories 788 per serving
Total Time 2 hrs


HOW TO MAKE THE PERFECT PROFITEROLES | FOOD | THE GUARDIAN
250ml cold double cream. 1 tbsp icing sugar, sifted. 1 dash vanilla extract. Bring the milk, water and butter to a boil in a medium pan, stirring to …
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 7 mins


PROFITEROLES RECIPE, CALORIES & NUTRITION FACTS
Method. 1) Preheat oven to 200°C, Gas 6. 2) Put butter in saucepan with water and bring to the boil. 3) Remove from the heat and immediately add all of the flour. 4) Beat thoroughly with wooden spoon until smooth. 5) Gradually beat in eggs. 6) Cover 3 baking trays with baking parchment. 7) With a medium nozzle, pipe walnut-sized balls on to trays.
From checkyourfood.com


PROFITEROLES : FOOD
1.3k votes, 48 comments. 21.3m members in the food community. Images of Food
From reddit.com


PROFITEROLES - BBC GOOD FOOD MIDDLE EAST
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 …
From bbcgoodfoodme.com


[HOMEMADE] PROFITEROLES : FOOD
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 91 [Homemade] Profiteroles. OC. Close. 91. Posted by 2 days ago [Homemade] Profiteroles. OC. 1/2. 2 comments. share. save. hide. report. 98% …
From reddit.com


PROFITEROLES WITH PASTRY CREAM - EASY RECIPE FOR SMALL ...
Serving: Remove the vanilla bean and whisk the cooled pastry cream well through. Whip the cream to an airy whipped cream and mix it gently with the cold pastry cream. Fill the finished cream in a piping bag with a small round tip at the end. Cut a cross-shaped opening with a sharp knife at the bottom of the choux buns.
From danishfoodlovers.com


PROFITEROLE ORIGIN RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. PROFITEROLE ORIGIN RECIPES PROFITEROLES RECIPE | ALLRECIPES. 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 European French. Total Time …
From stevehacks.com


DONAL SKEHAN’S SIMPLE VALENTINE’S FEAST: MOZZARELLA ...
Donal Skehan’s simple Valentine’s feast: Mozzarella Arancini, spaghetti pomodoro and profiteroles W ow your loved one with this simple three-course menu Expand Expand Expand Expand Expand Expand
From independent.ie


PROFITEROLE - WIKIPEDIA
Profiteroles are served in the banquet scene in the 2017 film Victoria and Abdul in which Queen Victoria is seen to be taking great pleasure in devouring her serving of them.
From en.wikipedia.org


PROFITEROLE PYRAMID RECIPE | CANADIAN GOODNESS
Stir rapidly until mixture forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on buttered cookie sheet or with parchment paper 2 inches (5 cm) apart. Bake in a 425 °F (220 °C) oven for 20 min. Reduce heat to 350 °F (180 °C); continue baking until puffs are well risen and dry, about 10 to ...
From dairyfarmersofcanada.ca


PROFITEROLES - FRENCH RECIPES, EASY FRENCH FOOD
The origin of profiteroles, like many popular foods, is debatable. The French, Italians and English all claim to have at least contributed in the creation of this this yummy dessert. You can make these yourself without too much effort. Start by following this cream puff recipe. Allow the puffs to completely cool, then slice off the tops and place a small scoop of vanilla ice cream …
From easy-french-food.com


PROFITEROLES - SALLY'S PLACE: FOOD, WINE, TRAVEL, ETHNIC ...
FOOD; RECIPES; DINING; DRINKS; SHOP; TRAVEL; ABOUT; Special Feature: Products Sally Recommends. Profiteroles. by Flo Braker. Recently, on a warm day, I attended a large party in a beautiful outdoor setting. It was a lovely gathering, made only more so by a grand selection of desserts. As part of a tasting menu, each guest was given a profiterole, a tiny cream puff, split …
From sallybernstein.com


27 PROFITEROLE IDEAS | PROFITEROLES, DESSERTS, FOOD
Nov 4, 2020 - Explore Maija Rumjanceva's board "Profiterole ideas" on Pinterest. See more ideas about profiteroles, desserts, food.
From pinterest.es


PROFITEROLES NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Profiteroles ( Fresh cream with chocolate sauce - Lidl). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


PROFITEROLES RECIPES - BBC FOOD
Profiteroles recipes. Profiteroles are the ultimate impressive pud. We’ve got step-by-step recipes and technique videos to help you produce profiteroles that are as light as air.
From bbc.co.uk


PROFITEROLES NUTRITION FACTS - EAT THIS MUCH
Profiteroles President's Choice 4 Profiteroles 170 Calories 11 g 13 g 2 g 0 g 65 mg 7 g 30 mg 0 g 0 g Report a problem with this food Find on Amazon
From eatthismuch.com


PROFITEROLES - CANADIAN LIVING
Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours. Recrisp in 350°F/180°C overn for 5 minutes; let cool before filling.) Vanilla Pastry Cream: In bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form ...
From canadianliving.com


PROFITEROLE | TRADITIONAL SWEET PASTRY FROM FRANCE
Profiteroles (€7) were light, stuffed with creamy vanilla ice cream and topped with a richness balancing bitter hot chocolate sauce." 2. L'Encrier. Paris, France. 55 Rue Traversière. Recommended by Ayngelina Brogan and 3 other food critics. "The chocolate profiteroles are to die for too." 3. Benoit. Paris, France. 20 Rue Saint-Martin. Recommended by Alan Richman …
From tasteatlas.com


GRAY GHOST WINE DINNER | FAUQUIER NOW CALENDAR
Enjoy an evening of delicious food paired with wine from Virginia’s own Gray Ghost Winery! Please call to reserve your seat, 540-349-933. 1st Course. 2018 Vidal Blanc. Crab Bisque- Chili Oil ...
From fauquiernow.com


PROFITEROLES RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


RECIPES | CANADIAN GOODNESS | RECIPE | PROFITEROLES RECIPE ...
Salmon and Dill Profiteroles | Tea party food, Tea sandwiches, Food. Aug 16, 2012 - This Pin was discovered by Sandra Russ Perry "Vintage Enj. Discover (and save!) your own Pins on Pinterest. Tinka Storm. Tea Time. Chicken And Broccoli Pot Pie Recipe. Chicken Broccoli. Chicken Recipes. Bbq Chicken. Brocolli. Broccoli Cheddar. Chicken Meals . Broccoli Recipes. …
From pinterest.ca


63 PROFITEROLES IDEAS | PROFITEROLES, DESSERTS, FOOD
Jun 20, 2020 - Explore Nana's Food's board "Profiteroles", followed by 2,612 people on Pinterest. See more ideas about profiteroles, desserts, food.
From pinterest.ca


PROFITEROLES - SORTEDFOOD
Profiteroles are the quintessential indulgent treat. They are dainty, delicate and divine mouthfuls of choux buns filled with cream. So if you want something chocolatey to impress someone special, then give these cream puffs a go. Share this recipe. Ingredients. 250 ml cold water ; 100 g butter, diced ; 1 pinch salt ; 125 g plain flour ; 4 eggs; 100 g raspberries ; 200 g double cream ; 50 g ...
From sortedfood.com


PROFITEROLE | DEFINITION FROM THE FOOD, DISH TOPIC | FOOD ...
profiterole in Food, dish topic From Longman Dictionary of Contemporary English profiterole pro‧fit‧e‧role / prəˈfɪtərəʊl $ -roʊl / noun [ countable ] British English DFF a small round pastry with a sweet filling and chocolate on the top Examples from the Corpus profiterole • He teased her by trying to feed her chocolate profiteroles .
From ldoceonline.com


THE BEST CANNOLI IN NORTHERN VIRGINIA (UPDATED JANUARY ...
Best Cannoli in Northern Virginia, Virginia: Find 11,093 Tripadvisor traveller reviews of THE BEST Cannoli and search by price, location, and more.
From tripadvisor.com


Related Search