Profiteroles

Jul 5th

Profiteroles, cream puffs, and eclairs are all made from the same thing. It’s called choux pastry (pronounced shoo). It is a batter made with butter, water, eggs, and flour. The water creates steam as they bake, which actually creates an airy hole in the center which, of course, we fill with all types of amazing goodness. The shell should be crisp and somewhat eggy tasting, the filling smooth and sweet, and the topping rich.

Eclairs are long and thin, cream puffs round and profiteroles are usually slightly smaller and filled with ice cream or a frozen filling.

This is the same batter I use when I make cream puffs, but since we had pasta for dinner I wanted icecream for dessert… profiteroles it is!

This recipe is great because as you will see, it’s been halved so it only makes about nine puffs. This is a school recipe but I haven’t found a choux recipe that I prefer more. It’s SO simple and always impressive.

Profiteroles

¼ c. butter

1 tsp. sugar

½ c. water

½ c. flour

1/8 tsp. salt

2 eggs

Ice Cream (vanilla, coffee, and chocolate work great)

Sauce (either chocolate or caramel)

1.       Grease baking pan. Preheat oven to 375. (I greased with cooking spray).

2.       In a saucepan, boil water and add butter and sugar. Stir with a wooden spoon until butter is melted and water is boiling vigorously.

3.       Remove from heat; add flour and salt all at once; stir vigorously. I couldn’t snap a photo here because you have to move quickly. Literally have the flour and salt in a bowl, dump in, and stir quickly with a wooden spoon. It will come together very quickly to look like the photo on number 4.

4.     Stir the mixture until the dough is smooth and leaves the side of the pan, forming a ball, leaving a light film on the bottom of the pan. You will see almost no sign of steam.

5.       Remove from heat. Spread out dough in the pan to cool for about 10 minutes. We cool the mixture because you don’t want the eggs to cook when we add them.

 

6.       Using electric mixer, beat in one egg at a time, beating well after the first before adding the next. Mixture will appear to separate into clumps…just continue beating until mixture is thick and smooth and slightly sticky.

(See? Kinda clumpy)

Beautifully smooth now.

7.       Beat for an additional minute after the last egg is added or until the paste is smooth and shiny. Don’t over beat.

8.       Drop the dough by rounded tablespoonfuls onto greased cookie sheet. Place them 2 to 3 inches apart as they will triple in size. Shape them high and smooth any peaks down with a moistened finger.

(Here they are messy, but if you wet your finger and gently smooth down the tops, you will have a better end result).

(Smoother, better).

9.       Don’t open the door while cooking. Bake for 30 minutes until the puffs are well risen, puffed and crisp. Remove the finished puffs from the oven; cut one or two small slits in each puff and let the steam escape. Let cool completely.

They rose! Remember they are hollow inside, so a small side slit will allow that pent up steam to escape.

10. If not serving immediately, keep completely air tight at room temperature.

11. Scoop icecream of your choice into balls that are about the same size as your puffs. Store on plate in freezer.

12. Before serving, return puffs to a 350 degree oven for about five minutes or until crisp.

13. Using slit that was already cut, pull top up and insert icecream ball into each puff.

14. Warm chocolate, caramel, or any other sauce, and spoon over top.

15. Serve immediately.

Profiteroles

¼ c. butter

1 tsp. sugar

½ c. water

½ c. flour

1/8 tsp. salt

2 eggs

Icecream of your choice (classic vanilla, coffee, or chocolate work great)

Sauce, either chocolate or caramel

1.       Grease baking pan. Preheat oven to 375. (I greased with cooking spray).

2.       In a saucepan, boil water and add butter and sugar. Stir with a wooden spoon until butter is melted and water is boiling vigorously.

3.       Remove from heat; add flour and salt all at once; stir vigorously.

4.       Vigorously stir the mixture until the dough is smooth and leaves the side of the pan, forming a ball, leaving a light film on the bottom of the pan and you will see almost no sign of steam.

5.       Remove from heat. Spread out dough in the pan to cool for about 10 minutes.

6.       Beat in one beaten egg at a time, beating well after each addition before adding the next. Mixture will appear to separate into clumps…just continue beating until mixture is thick and smooth and slightly sticky.

7.       Beat for an additional minute after the last egg is added or until the paste is smooth and shiny. Don’t over beat.

8.       Drop the dough by rounded tablespoonfuls onto greased cookie sheet. Place them 2 to 3 inches apart as they will triple in size. Shape them high and smooth any peaks down with a moistened finger.

9.       Don’t open the door while cooking. Bake for 30 minutes until the puffs are well risen, puffed and crisp. Remove the finished puffs from the oven; cut one or two small slits in each puff and let the steam escape. Let cool completely.

10. If not serving immediately, keep completely air tight at room temperature.

11. Scoop icecream of your choice into balls that are about the same size as your puffs. Store on plate in freezer.

12. Before serving, return puffs to a 350 degree oven for about five minutes or until crisp.

13. Using slit that was already cut, pull top up and insert icecream ball into each puff.

14. Warm chocolate, caramel, or any other sauce, and spoon over top.

15. Serve immediately.

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