Mushroom Profiteroles Recipes

PROFITEROLES

Steps:

• Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
• Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
• Cool: Remove from heat and let mixture cool for 10 minutes.
• Preheat oven to 220°C/420°F (200°C fan).
• Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
• Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
• Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
• Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
• Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
• Bake 2 trays at a time for 15 minutes, switching the trays halfway.
• Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
• Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
• Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

PROFITEROLES

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.

PROFITEROLES WITH PORT-WINE MUSHROOMS

Steps:

• Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
• Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
• Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
• Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
• Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
• Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
• Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
• Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

MUSHROOM PROFITEROLES

Steps:

• Preheat oven to 400 degrees In a 2 quart saucepan bring water and salt to a boil, add butter stirring with a wooden spoon until melted. Reduce heat and add flour all at once stirring constantly and cook until batter pulls away from side of saucepan. Remove pan from heat and add eggs one at a time beating well with wooden spoon. Drop walnut sized balls of batter on parchment lined cookie sheet and bake in upper third of oven for 10 minutes. Reduce heat to 300 degrees and bake until light golden brown or about 15 minutes. Cool on rack. Meanwhile, saute shallots in butter until transparent (about 2 to 3 minutes). Add mushrooms and saute until they release their liquid. Add cream and sherry then simmer about 5 minutes. Add parsley and walnuts and simmer 2 minutes. Add salt if needed. Cool. To assemble profiteroles slice in half and remove and disgard inside webbing. Fill with mushroom filling and top with lid. Can be assembled and frozen for up to a month. To reheat place frozen Mushroom Profiteroles on a cookie sheet and place in a 400 degree oven for 6 to 8 minutes until warmed.

CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the clementine marmalade: Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool.
• Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour.
• For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
• Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
• For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
• Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour.
• Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours.
• For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
• To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.

PROFITEROLES

Steps:

• Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).
• In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
• Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.
• For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
• Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
• Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
• Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
• Enjoy!

PROFITEROLES

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
• Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
• Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
• Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.

MUSHROOM PUFFS

Steps:

• Melt the butter in a large frying pan over medium heat.
• Add the onion and mushrooms, saute until the liquid evaporates.
• Add the flour, whisking until smooth.
• Cook for 1 minute, stirring constantly.
• Add the lemon juice, stirring constantly.
• Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Stir in the salt and pepper, to taste.
• Remove from heat.
• Roll out the pastry on a floured surface to 1/8 inch thick.
• Cut into 2 1/2 inch squares.
• Place a heaping teaspoon of the filling in the center of each square.
• Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
• Repeat with the remaining pastry and filling.
• Cover and chill.
• Preheat the oven to 400 degrees F.
• Bake for 20-25 minutes or until sides and bottoms are browned.

PROFITEROLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
• Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don't collapse. Cool on a wire rack.
• When they're cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
• To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.