Profiteroles With Pastry Cream Recipes

PROFITEROLES

Steps:

• Preheat the oven to 425 degrees F.
• Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
• For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

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!

HOMEMADE PROFITEROLES WITH VANILLA PASTRY CREAM

Steps:

• In a heavy-bottom 3 qt small saucepan, combine the egg yolks and sugar followed by the cornstarch, salt, and vanilla extract. Then, add the cream and milk.Pro tip - use a whisk to ensure there are no lumps.
• Place it on medium heat and stir continuously until thick and creamy. Pro tip - it is important that the pastry cream is thick and coats the back of a spoon
• Strain the pastry cream in a bowl through a sieve. Cover with plastic wrap and let cool completely to room temperature. Then, place it in the fridge to chill for a few hours (4 hours or overnight) Pro tip - making sure the plastic touches the top surface of the cream to prevent skin from forming.
• When cooled, use a whisk to smoothen the pastry cream. Transfer the pastry cream to a piping bag with a round or a Bismark piping tip.
• Preheat the oven at 375°F / 190°C/ Gas Mark 5
• Wet ingredients - In a large heavy-bottom 5 qt saucepan, over medium heat, add water, milk, salt, sugar, and butter. Bring to a boil then turn the heat to low.Pro tip - keep the heat to medium-low so all the liquid does not evaporate which could lead to excess dry flour.
• Dry ingredients - Add the flour all at once and stir vigorously for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan Pro tip - the dough will be baked again so it does not need to be cooked. Avoid overcooking it.
• Cool dough - Remove from heat and transfer the dough to a stand mixer with the paddle attachment. Let the mixture cool for 5 minutes to room temperature.Pro tip - The dough needs to be cooled to at least barely warm otherwise it will cook the eggs.
• Egg mixture - Start the mixer on medium speed and add the eggs gradually. Stopping in between to ensure everything is well combined.Pro tip - You may or may not need all the eggs. What you are looking for is a dropping consistency batter as shown in the video.
• Pipe the choux pastry - Once you've reached the desired consistency transfer the mixture to a piping bag with a large round tip. Pipe large dots about 1 1/2 inch wide and 1-inch tall Pro tip - Line two baking sheets with parchment paper and brush with water. This creates steam and helps the pastry to rise.
• Flatten the tops - Dip your finger in water and press down the piped points so they don't burn (see video).
• Egg wash - Combine the egg with water to make an egg wash. Brush each surface of each profiterole with egg wash.
• Bake the choux pastry - Bake in the oven for 20 to 25 minutes or until lightly golden.
• Prick the pastry - Remove them out from the oven and prick each one on the bottom with a skewer. Place them back in the oven for 5 minutes Pro tip - Pricking the pastry will help them release steam and baking for the final 5 minutes will help dry them inside.
• Cool the pastry - Remove from the oven and transfer them to a wire rack to cool completely.Pro tip - these can be placed in an airtight container for 3 days and frozen for up to 3 months before filling.
• Combine chocolate, cream, and butter in a microwave bowl. Melt until all the chocolate has melted. Let cool until the chocolate ganache reaches a pouring consistency. Set aside. Pro tip - You can also melt the chocolate in a double boiler. Alternatively, you can also serve these profiteroles with a warm chocolate sauce
• Fill each profiterole from the bottom with the pastry cream using the hole created previously. Pro tip - Push the piping tip into the hole on the bottom of the profiterole. Squeeze and press the bag until it feels full. They will also feel heavy when full.
• Next, dip the top of each profiterole into the chocolate glaze as shown in the video. Alternatively, you can drizzle the chocolate over the profiteroles using a spoon.
• Enjoy!

PROFITEROLES WITH COFFEE ICE CREAM

Steps:

• Make profiteroles:
• Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
• Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
• Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
• Add eggs 1 at a time, beating well with an electric mixer after each addition.
• Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
• Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
• Make chocolate sauce:
• Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
• Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
• Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
• Serve profiteroles:
• Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.

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.

CREAM-FILLED PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and transfer to a bowl. Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between two fingers when pinched and separated. (If this doesn't happen, add another egg.)
• Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch apart. Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds. Bake until the dough has puffed up and the tops are nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside in the refrigerator until ready to serve.
• For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles.

PROFITEROLES

Steps:

• Preheat the oven to 425F. Line a large sheet pan with parchment paper.
• In a large saucepan, bring the water, butter, and salt to a boil over medium-high heat. When it comes to a boil, immediately remove the pan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated. Return the pan to medium heat and cook, stirring constantly, for 1 minute.
• Scrape the mixture into the bowl of a mixer fitted with a paddle attachment. (You can also use a hand mixer.) Beat at medium speed for about 2 minutes or until the dough is warm but not hot.
• With the mixer running, add 3 eggs, one at a time stopping to scrape down the sides of the bowl after each addition. Continue mixing until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.
• Transfer the dough to a pastry bag fitted with a large round tip, and pipe fat dots about 1 1/2 inches wide by 1 inch tall spaced about 2 inches apart onto the lined baking sheet.
• Light wet a finger with water and press the tops of each dough mound to smooth out any points of dough that remain on the surface. If desired, you can lightly brush the tops of each dough mound with an egg wash.
• Bake for 20 to 25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. However, if your oven heats unevenly rotate the pan halfway through baking. Let the puffs cool completely on the baking sheet.
• When ready to serve, place the chocolate in a medium heat-proof bowl.
• Bring the cream to a boil in a small saucepan over medium heat or heat in the microwave. Pour the hot cream over the chocolate, and let stand for 5 minutes. Stir together until smooth and the chocolate is completely melted.
• Cut each cooled puff in half. Place a scoop of ice cream on the bottom half and place the other half on top of the ice cream. Drizzle with the chocolate sauce and serve immediately.