PROFITEROLES

DSC_0661If you’ve been following by blog you will have noticed that I have mentioned my salted caramel profiterole trifle quite a few times and you are probably wondering, well if it’s so great where is the recipe?

It’ll be here soon.

Hopefully my next post (“,)

I decided to divide all the elements into a single recipe and post so it’ll be easier for you guys to navigate around my blog and also have each component on it’s own if you wanted to make one of the recipes in particular.

So after waiting through my,

Salted Caramel,

Honeycomb,

Shortbread biscuit, and….

Crème Patissiere recipes

I bring you my final instalment….

Profiteroles!

You probably already knew coz of the title of this post but hey, it sounded good in my head (“,)

On a serious note though,

A trifle full of salted caramel, honeycomb, shortbread biscuits, crème patissiere and profiteroles does sound epic init (“,)

But…..

Enough trifle talk that’s for my next post, lets start talking about profiteroles.

For me the perfect profiterole is light, airy and crisp.

The filling is always oozing out and is creamy and velvety.

I used to buy them already made and filled from the shops and thought they were good.

But…..

When I made my own for the fist time oh my!

They made the shop ones taste plain like cardboard. They were dry and soggy at the same time, and I was like why did I like them.

Mine in comparison were crisp, yet dainty, airy and light and the best thing, they were filled with my choice of filling.

And do you know what is even better?

They are so easy to make,

And do you know what is better than that?

You can make a big batch ahead of time and freeze them so you always have them on hand (“,)

All you have to do is either take them out the freezer and leave them to defrost at room temperature for about an hour and then fill them up with your choice of filling, or you can put them straight into the oven at 170C for about 5 minutes to crisp them up a little and then pipe in your favourite filling (“,)

If you don’t believe me how simple they are to make check my video below to see me in action making these delicate choux pastry puffs (“,)

PROFITEROLES

Ingredients

  • 125ml water
  • 60ml whole milk
  • 1/2 teaspoon caster sugar
  • pinch of salt
  • 80g unsalted butter
  • 110g plain flour
  • 3 eggs
  • Equipment
  • Large pan
  • Wooden Spoon
  • Sieve
  • Fork or whisk
  • Electric whisk
  • Piping bay
  • 1cm wide round piping nozzle
  • Baking tray
  • Baking paper

Instructions

  1. Preheat your oven to 180'c
  2. Add you water, butter, sugar and salt to your pan and stir over a medium heat until all your butter has melted
  3. Turn your heat down to low and add your flour and start beating like a crazy person with a wooden spoon until your mixture comes away from the sides and forms a ball
  4. Now take your pan off of the heat and with your electric whisk beat your mixture for about 1 minute to cool it down (it will look kind of like bulgur wheat)
  5. Beat your eggs together then add 1/2 of your eggs to your cooled mixture and beat everything together with your electric whisk (your mixture now will look like grated butter)
  6. Add the rest of your eggs and beat everything together until your mixture is smooth and glossy
  7. Add your nozzle to your piping bag then fill it up with your choux pastry mix (if you watch my video below you can see my tips on filling up a piping bag easily and mess free)
  8. Now start piping small balls on your baking tray lined with baking paper. You can pipe in 2 ways. The 1st way you pipe in an upwards swirl motion and the second you hold you piping tip in one place and push your mixture out to form a blob then release (if you watch my video below you can see a close up of both techniques)
  9. If your profiteroles have pointy peaks or are misshapen, just fill a glass up with water and dip your fingers in so they are damp, and push any peaks in and round off any edges so they are nice and round
  10. Put your profiteroles into your preheated oven for 16-20 minutes or until they are crisp and golden
  11. Leave them to cool and then fill them with whatever you like. You could try my crème patissiere recipe, or you could make my salted caramel profiterole trifle if you want to really satisfy your taste buds (",)

Profiterole step by step video

 

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