PROFITEROLES
Provided by Laura Fyfe
Categories Desserts Jamie Magazine Christmas Baking Puddings & desserts Pies & pastries
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
- For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
- Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
- Beat the pastry mixture vigorously with a wooden spoon until it's smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
- Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
- Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
- Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
- Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
- When you're ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
- Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
- Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.
Nutrition Facts : Calories 352 calories, Fat 31.8 g fat, SaturatedFat 18.7 g saturated fat, Protein 5.9 g protein, Carbohydrate 17.4 g carbohydrate, Sugar 8.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PROFITEROLES WITH CHOCOLATE SAUCE
Steps:
- For the profiteroles: Preheat the oven to 425 degrees F.
- In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
- Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
- For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.
- When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.
PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 to 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
- Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
- Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
- Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.
CHOCOLATE ICE CREAM PROFITEROLES
Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone's delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Provided by David Tanis
Categories snack, ice creams and sorbets, dessert
Time 1h15m
Yield 24 profiteroles
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
- To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
- Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
- Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
- Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
- To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 62 milligrams, Sugar 6 grams, TransFat 0 grams
DOUBLE CHOCOLATE PROFITEROLES WITH SALTED CARAMEL CREAM
Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 10
Steps:
- Sieve the flour and cocoa into a bowl. Put the butter in a saucepan and add 225ml water. Bring to a fast boil, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until the mixture comes together to a smooth, shiny dough, and pulls away from the sides of the pan. Tip the dough into a bowl and spread it up the sides with your spoon to help it to cool down quickly (but don't let it cool completely - it's easier to incorporate the eggs while it's still warm). Heat oven to 200C/180C fan/ gas 6 and line 2 baking sheets with baking parchment.
- While the dough is still warm, add the eggs a little at a time, beating well with a wooden spoon between each addition. You're looking for a smooth consistency, that reluctantly falls off the spoon in a V shape (you may not need to use all the egg). If the mixture becomes too runny, you won't be able to pipe it; if it's too thick, it won't puff up in the oven. When you're happy with the consistency, spoon it into a disposable piping bag.
- Snip off the end of the piping bag to give you a 1cm opening. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a walnut, over the 2 sheets - you should make 18-20 in total. Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough. Place the 2 sheets in the oven and bake for 25-30 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
- Spoon the caramel into a large bowl, add 1/2 tsp salt, mix well and taste - add a little more salt if you like. Add the cream and whisk until holding soft peaks (the cream can now be stored in the fridge for up to 1 day).
- Split the choux buns in half, spoon a generous dollop of salted caramel cream into each and replace the lids. Melt the white and dark chocolates in 2 bowls suspended over pans of gently simmering water, or in the microwave. Transfer the dark chocolate to a piping bag and set aside to cool a little. Top each bun with a spoonful of white chocolate, stack the profiteroles on a plate or cake stand, then drizzle over the dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if you like. Serve straight away.
Nutrition Facts : Calories 479 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE PROFITEROLES
choux pastry, chocolate sauce and ice cream. what more could one ask for! Steps 1-6 can be done 2-3 hours ahead.
Provided by love4culinary
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First you will need to preheat your oven to 400°F.
- To prepare your pastry, pour water, salt and butter (cubed) into a medium saucepan, and bring to a boil allowing the butter to melt.
- Remove from heat, and stir in flour and sugar all at once with a wooden spoon, until blended very well.
- It must become a ball that will not stick to the bottom of the pan.
- Allow to cool for a few minutes.
- One at a time, add your eggs into the paste and beat vigorously to incorporate them, turning over and over again still using your wooden spoon.
- Take out a baking sheet and begin rolling your choux pastry into balls the size of walnuts (you can accomplish this easily using two teaspoons).
- Leave space between each ball as they will rise.
- Bake them for approximately 20 minutes, then turn your oven off, open the oven door half way, and allow the choux to dry inside of your oven for 15 minutes.
- Remove from oven.
- With a sharp knife, split your choux in half horizontally.
- Now you will want to prepare your chocolate sauce.
- Cut your chocolate into small square and place them in a small heavy saucepan with 4 spoons of milk. Melt over low heat stirring non stop with a wooden spoon until it is very smooth.
- If mixture is "sticky" clinging to the pan, add 1-2 teaspoons of water (do not over cook or heat over high flame).
- Add the cream and mix.
- Quickly put choux into lovely serving dishes, placea small ball of ice cream in each Choux, and pour chocolate sauce over.
- Serve immediately.
- If you wish, you may choose to pour only half of the chocolate sauce on the profiteroles and serve some extra in small saucers for those who wish to have it (WHO WOULDNT?).
- ENJOY!
Nutrition Facts : Calories 629.3, Fat 54.5, SaturatedFat 33, Cholesterol 163.4, Sodium 141.3, Carbohydrate 42.7, Fiber 11.2, Sugar 6.4, Protein 14.9
More about "chocolate profiteroles recipes"
CHOCOLATE PROFITEROLES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
4.8/5 (9)Category Dessert
- Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.
- While still on the heat, add in the flour mixture and quickly beat with a wooden spoon until the mixture comes together into a smooth, shiny dough, and pulls away from the sides of the pan, around 3 minutes. Take off the heat and set aside to cool.
CHOCOLATE PROFITEROLES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 6Total Time 1 hr 40 minsCategory Sweets And DessertsCalories 341 per serving
PROFITEROLES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Dessert
PERFECT CHOCOLATE PROFITEROLES (WITH PASTRY CREAM)
From theflavorbender.com
PROFITEROLES | RECIPETIN EATS
From recipetineats.com
CLASSIC FRENCH CHOCOLATE PROFITEROLES - SUGARLOVESPICES
From sugarlovespices.com
PROFITEROLES & CHOCOLATE SAUCE RECIPE | ODLUMS
From odlums.ie
PROFITEROLES RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE PROFITEROLES - HEALTHY FOOD GUIDE
From healthyfood.com
PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE
From monpetitfour.com
PERFECT CHOCOLATE PROFITEROLES | GORDON RAMSAY
From youtube.com
DOUBLE CHOCOLATE PROFITEROLES - RECIPES | PAMPERED …
From pamperedchef.ca
EASY PROFITEROLES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC FRENCH PROFITEROLES WITH CHOCOLATE SAUCE - A …
From abakingjourney.com
CHOCOLATE PROFITEROLES RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE | CHOCOLATE PROFITEROLES | HOME & FAMILY
From hallmarkchannel.com
CHOCOLATE PROFITEROLES RECIPE : SBS FOOD
From sbs.com.au
CHOCOLATE PROFITEROLES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE PROFITEROLES | BAKING MAD
From bakingmad.com
EASY PROFITEROLES RECIPE - HOW TO MAKE PROFITEROLES - DELISH
From delish.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE PROFITEROLES (EASTER DESSERT) | CHRISTINE'S RECIPES: EASY ...
From en.christinesrecipes.com
CHOCOLATE PROFITEROLES: EASY RECIPE FROM ONE DAY A RECIPE
From onedayarecipe.com
BEST PROFITEROLES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PROFITEROLES RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE PROFITEROLES | COOKING-CUISINES – GULF NEWS
From gulfnews.com
CHOCOLATE ALMOND PROFITEROLES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HOMEMADE CHOCOLATE PROFITEROLES - DEL'S COOKING TWIST
From delscookingtwist.com
CHOCOLATE PROFITEROLES RECIPE | EAT SMARTER USA
From eatsmarter.com
TRIPLE CHOCOLATE PROFITEROLES | RECIPE | CUISINE FIEND
From cuisinefiend.com
PROFITEROLES - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE PROFITEROLES (WITH CHOCOLATE GANACHE)
From sweet2eatbaking.com
HOW TO MAKE CHOCOLATE SAUCE FOR PROFITEROLES - WHEEL OF BAKING
From wheelofbaking.com
BEST PROFITEROLES RECIPES | OLIVEMAGAZINE
From olivemagazine.com
BEST PROFITEROLES AND ÉCLAIRS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
DOUBLE CHOCOLATE PROFITEROLES - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
CHOCOLATE PROFITEROLES | CSR SUGAR
From csrsugar.com.au
CHOCOLATE PROFITEROLES - IRISH EXAMINER
From irishexaminer.com
MARY BERRY'S CHOCOLATE PROFITEROLES RECIPE | BBC2 LOVE TO …
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love