Happy Wednesday and Happy 2018! I’m still in holiday season diet mode so I thought I’d share this recipe on Profiteroles. A profiterole, cream puff, or choux à la crème is a filled French choux pastry ball with a filling of whipped cream. It’s perfect for dessert, a pastry alongside your afternoon tea, or even just to snack on! A deliciously decadent French dessert, Profiteroles can be rightly tagged as a sinful concoction for the senses. With a lot of patience, let’s get started!
- 8 oz butter
- 8 eggs
- 1.8 lbs water
- 8 oz flour
- In a sauce pan on low-medium heat boil the butter, water & salt.
- Using a whisk stir continuously and slowly add the flour while still stirring. This ensures no lumps are formed. This is the choux pastry dough. It is important to set it aside to COOL FULLY. Takes about 20-30 min.
- Preheat oven to 392°F
- Once the mixture is cooled fully beat the mixture while adding the egg one by one to form a smooth paste like dough.
- Pipe the dough into small round ball or alternatively use a spoon to place the dough on a baking tray lined with parchment paper.
- The tops can be flattened with a spoon dipped in water if required.
- Place in the preheated oven for 5-7 minutes.
- Then decrease the temperature to 320°F and bake for 15-20 more minutes when the color turns golden brown.
- Once the pastry is cool, slit the choux pastry using a bread knife leaving the end joined together.
- Pipe / spoon the cream on the cut surface one at a time.
- Pour the chocolate sauce and serve.
- This can be served as a cold dish or served with hot chocolate sauce.
This serves about 6 people.
Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!
See you next Wednesday!