Profiteroles
I've been eyeing to make this cute pastry balls or rather known as Cream Puff or profiteroles for months now.
My daughter and I had such fun stuffing this double cream puffs in our mouth in one go...oh did I mention drizzled with chocolate sauce!
Water ½ cup (120ml)
Unsalted Butter 4 Tablespoons (56g)
Granulated Sugar 2 teaspoons (10g)
Salt ½ teaspoon
Bread Flour ½ cup (65g)
Fresh Large Eggs 2 (100g)
1 batch of Pastry Cream*
Some Home-made Chocolate Sauce*
Some whipped cream
*see recipe below
*see recipe below
In a pot combine the water, butter, sugar and salt.
Bring to a rolling boil, and then add the flour all at once.
With a wooden spoon stir vigorously to moisten the flour. The mixture will absorb as much liquid as possible almost instantly and then turn into a mass of dough that will ball up around the spoon.
Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out, about 1- 2 minutes.
Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
Mix on low speed for about 1 minute to allow some heat to escape before adding the eggs.
Now add the eggs 1 at a time.
Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
Mix on low speed for about 1 minute to allow some heat to escape before adding the eggs.
Now add the eggs 1 at a time.
Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
Add each additional egg in the same manner, but be sure to watch as you get to the last 1 to determine whether the last addition is necessary.
You do not want a runny, liquid dough. You are looking for a dough that when piped into eclairs it will hold its shape on the sheet pan.
Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
Pipe shells 3" in length and the same width as the coupler opening - approximately 1″ spaced on a silicone lined sheet pan. (*if you do not have a silicone mat it's OK- I just find that since we are baking at such a high temperature the parchment paper tends to get crispy before the eclair shells are done baking)
Spritz the piped dough lightly with a spray of water (this helps create steam in the oven and a nice crispy shell)
Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
Approximately 35 minutes.
Slit open a puff and pipe in some pastry cream and the whipped cream. Place the top cover and drizzle with some chocolate sauce.
Enjoy...jue
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