Day 18: Profiteroles

I really like profiteroles and they are a fun and easy to snack on treat, so I thought these would be a nice new bake to try. I have never made choux pastry before, so this was going to be a fun new challenge.

Despite being a bit of a weird bake to try, with the heated dough, it was actually pretty straight forward to make and was pretty fun from start to finish. I was worried that my normal ziplock bag piping technique wouldn’t work for this recipe and that I would need a metal or plastic tipped piping bag, but it worked just fine!

When I made the recipe I used only 300ml of double cream and found that my profiteroles could have used a little more filling, so I suggest making it up with 400ml. This will likely make some extra cream, but it will make sure you don’t run out.

You can also choose how you want to fill them (flavoured creams) and how you want to decorate them. I usually find that a lot of chocolate on top really overpowers them, so I decide to just drizzle a bit over the top and I really like how they look (and taste)!

Hope you enjoy these and it maybe makes you try them yourself!

Profiteroles

dsc_0110

This recipe makes 35 profiteroles at about 88 calories each.

Ingredients:

  • 250ml water
  • 100g butter
  •  125g plain flour
  • pinch of salt
  • pinch of castor sugar
  • 4-5 medium eggs
  • 400ml double cream
  • 2 Tbs icing sugar (or to taste)
  • 50g dark chocolate

Preparation:

  1. Over medium-high heat boil the water.
  2. Add the butter to the water and stir while it melts, bringing the liquid to a rolling boil.
  3. Mix together the flour, salt and castor sugar.
  4. When the liquid is boiling, add the dry ingredients and mix well, continuing to stir until the ingredients are smooth and the dough comes away from the side of the pot cleanly.                                                      dsc_0103
  5. Place the dough in a bowl to cool down to room temperture, you can speed this up in the fridge.
  6. Preheat the oven to 200 C.
  7. Once the dough is room temperture, whisk the eggs together and mix them into the mixture a small bit at a time. You are aiming for the dough to become more like a liquid, but still firm enough that it will hold its shape when piped. You may not need all the egg, although I needed all five.                 dsc_0105
  8. Sprinkle two unlined baking tray with water.            dsc_0104
  9. Put the dough into a piping bag (I used a ziplock with the corner cut off) and pipe blobs about 5cm in diameter onto the trays leaving space between them for growth.                                                     dsc_0106
  10. Bake the choux buns for 18-22 minutes, until they have puffed up and are golden and crisp.                                             dsc_0107
  11. Transfer the buns to a cooling wrack and then punch a small hole in the bottom of each bun (I used the back end of a pen).             dsc_0108
  12. Let the buns cool as you make the cream.
  13. In a stand mixer or with an electric hand mixer, combine the double cream and icing sugar and whisk until it turns into a soft whipped cream.
  14. Place the cream into a piping bag (again a ziplock worked for me) and pipe cream into each bun through the hole in the bottom.
  15. Melt the chocolate in a double boiled until liquid.
  16. Optional: You can dust them with icing sugar and either leave them at that point or add chocolate in the step below. dsc_0109
  17. Use a spoon to drizzle chocolate over the tops of the buns.
    • Hint: if you place the profiteroles on a cooling wrack over a baking tray, its a great way to contain the mess.

dsc_0111

Hope you enjoy these lovely buns. You can make them in advanced and freeze them until ready to eat.

Here is a printer friendly version:

Profiteroles

Ingredients:

  • 250ml water
  • 100g butter
  •  125g plain flour
  • pinch of salt
  • pinch of castor sugar
  • 4-5 medium eggs
  • 400ml double cream
  • 2 Tbs icing sugar (or to taste)
  • 50g dark chocolate

Preparation:

  1. Over medium-high heat boil the water.
  2. Add the butter to the water and stir while it melts, bringing the liquid to a rolling boil.
  3. Mix together the flour, salt and castor sugar.
  4. When the liquid is boiling, add the dry ingredients and mix well, continuing to stir until the ingredients are smooth and the dough comes away from the side of the pot cleanly.
  5. Place the dough in a bowl to cool down to room temperture, you can speed this up in the fridge.
  6. Preheat the oven to 200 C.
  7. Once the dough is room temperture, whisk the eggs together and mix them into the mixture a small bit at a time. You are aiming for the dough to become more like a liquid, but still firm enough that it will hold its shape when piped. You may not need all the egg, although I needed all five.
  8. Sprinkle two unlined baking tray with water.
  9. Put the dough into a piping bag (I used a ziplock with the corner cut off) and pipe blobs about 5cm in diameter onto the trays leaving space between them for growth.
  10. Bake the choux buns for 18-22 minutes, until they have puffed up and are golden and crisp.
  11. Transfer the buns to a cooling wrack and then punch a small hole in the bottom of each bun (I used the back end of a pen).
  12. Let the buns cool as you make the cream.
  13. In a stand mixer or with an electric hand mixer, combine the double cream and icing sugar and whisk until it turns into a soft whipped cream.
  14. Place the cream into a piping bag (again a ziplock worked for me) and pipe cream into each bun through the hole in the bottom.
  15. Melt the chocolate in a double boiled until liquid.
  16. Optional: You can dust them with icing sugar and either leave them at that point or add chocolate in the step below.
  17. Use a spoon to drizzle chocolate over the tops of the buns.
    • Hint: if you place the profiteroles on a cooling wrack over a baking tray, its a great way to contain the mess.

Enjoy!

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