Profiteroles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROFITEROLES



Profiteroles image

These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24 small puffs

Number Of Ingredients 5

1 cup all-purpose flour
1/4 teaspoon coarse salt
1 cup water
8 tablespoons unsalted butter (1 stick), cut into small pieces
5 large eggs, at room temperature

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.

PROFITEROLES



Profiteroles image

Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!

Provided by Nagi

Categories     Sweet

Time 1h10m

Number Of Ingredients 16

100g / 7 tbsp unsalted butter
1 cup water
1 cup flour (, plain / all purpose)
4 large eggs (55 - 60g / 2 oz each (weight with shell), at room temperature)
Pinch of salt
Vanilla custard (Creme Patissiere) ((below))
Ice cream ((Note 1))
Whipped cream ((Note 2))
4 egg yolks
1/4 cup white sugar (, caster / superfine)
3 1/2 tbsp cornflour / cornstarch
2 1/3 cups milk (, full fat best)
1/4 cup extra white sugar (, caster / superfine)
1 tsp vanilla bean paste ((or extract or essence))
250g / 8 oz dark chocolate ((or US semi-sweet))
1 cup cream

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!

Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 29 mg, Sugar 4 g, ServingSize 1 serving

PROFITEROLES



Profiteroles image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

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



Profiteroles image

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

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

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



Profiteroles image

Provided by Anne Burrell

Categories     dessert

Time 1h25m

Yield 8 to 12 servings

Number Of Ingredients 13

1/2 cup water
1/2 stick butter
Pinch salt
1/2 cup all-purpose flour
2 eggs
Pinch ground cinnamon
Ice cream
Chocolate Sauce, recipe follows
4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon

Steps:

  • Preheat oven to 425 degrees F.
  • In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture 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 1 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 sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
  • When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm Chocolate Sauce.
  • Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients 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. Spoon over the filled profiteroles. This is best when served warm!

PROFITEROLES



Profiteroles image

Tender puffs filled with cool custard are a timeless dessert that never goes out of style.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 13

1 cup water
1/2 cup butter or stick margarine
1 cup Gold Medal™ all-purpose flour
4 whole eggs
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
2 egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla
1 tablespoon powdered sugar
1/4 cup chocolate topping

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.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 145 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 11 g, TransFat 1/2 g

PROFITEROLES



Profiteroles image

Categories     Sauce     Side     Bake     Spring     Pastry

Yield makes 30 cream puffs

Number Of Ingredients 8

1 cup (250 ml) water
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, cut into small chunks
1 cup (140 g) flour
4 large eggs, at room temperature
1 egg yolk
1 teaspoon milk

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted. Remove from the heat and dump in the flour all at once. Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
  • Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
  • Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop). Place the mounds, evenly spaced, on the baking sheet. Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
  • Bake the cream puffs for 30 minutes, or until puffed and well browned. Turn off the oven and leave them in for another 5 minutes.
  • Storage
  • The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to 1 month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.

PROFITEROLES



Profiteroles image

Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert

Provided by Good Food team

Categories     Buffet, Dessert, Dinner

Time 50m

Number Of Ingredients 8

50g butter (preferably unsalted), cut into cubes
2 tbsp caster sugar
75g strong white flour, sifted with a pinch of fine sea salt
2 eggs, lightly beaten
300ml double cream
few drops vanilla extract
50g cocoa powder
175g caster sugar

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.

Nutrition Facts : Calories 564 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

More about "profiteroles recipes"

PROFITEROLES | METRO
Preparation. Defrost profiteroles according to package instructions. Prepare chocolate sauce as per package instructions and add chocolate liqueur. Place profiteroles on serving platter. Grate hard chocolate and sprinkle over profiteroles. Garnish with fresh strawberries. Dust with icing sugar. Drizzle chocolate sauce to taste. Source : Metro.
From metro.ca


PROFITEROLES RECIPE | LEITE'S CULINARIA
2003-04-23 Preheat the oven to 350°F (175°C). In a medium saucepan, combine the milk, butter, and salt with 1/2 cup of water and bring to a boil. Add the sifted flour and stir with a wooden spoon until thoroughly combined into a dough. Continue stirring over medium heat for about 3 minutes. Transfer the dough into the bowl of a standing mixer.
From leitesculinaria.com


PROFITEROLES - PREPPY KITCHEN
2020-05-07 How to Make Profiteroles. 1. In a large saucepan, add water, butter, and salt. 2. Bring to a boil over medium-high heat. When it comes to a boil, immediately remove the pan from the heat. 3. Add all the flour at once and stir vigorously with a …
From preppykitchen.com


PROFITEROLES - JAMES MARTIN CHEF
Share this recipe. Preheat the oven to 200C. Line a baking tray with greaseproof paper. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
From jamesmartinchef.co.uk


HOMEMADE PROFITEROLES - BROWN EYED BAKER
2021-04-20 Prep for baking: Preheat the oven to 400°F and adjust the racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Heat liquid ingredients: Boil water, butter, sugar, and salt in a medium saucepan over high heat. Add flour: Remove from heat and add the flour all at once.
From browneyedbaker.com


CLASSIC PROFITEROLES RECIPE
2021-08-11 Bring the water, butter, sugar, and salt to a boil, then mix in the flour. Set a medium pan on the stovetop at medium heat, and add the water, melted butter, sugar, and salt. Cook the contents on medium heat until they reach boiling point. The moment you reach a rolling boil, turn the stovetop heat off.
From mashed.com


EASY PROFITEROLES RECIPE - HOW TO MAKE PROFITEROLES
2022-02-11 Make the pâte à choux: Adjust an oven rack to center position and preheat the oven to 425°. Line two baking sheets with parchment paper. In a medium pot or pan, heat the water, salt, and butter ...
From delish.com


PROFITEROLES | CANADIAN LIVING
2007-12-31 Bake in 425°F (220°C) oven until puffed and golden, about 15 minutes. Reduce heat to 375°F (190°C); bake until golden and crisp, about 10 minutes. Turn off oven; let stand in oven for 25 minutes to dry. Transfer to rack; using tip of knife, poke hole in bottom of each profiterole. Let cool completely.
From canadianliving.com


BEST PROFITEROLES RECIPES | FOOD NETWORK CANADA
2008-03-05 Heat the oven to 375°F/190ºC. Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan.
From foodnetwork.ca


PROFITEROLES AU CHOCOLAT, CLASSIC PROFITEROLES | BAKER BETTIE
Instructions. Preheat your oven to 425 F (218 C). Line 2 baking sheets with parchment paper and set aside. Place the water, milk, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
From bakerbettie.com


PROFITEROLES! - JANE'S PATISSERIE
2018-12-18 For the Choux Pastry. Preheat your oven to 200C/180C Fan, and line a large tray with parchment paper. Bring the water, Sugar, Salt and Unsalted Butter to the boil in a pan over a medium heat. Remove from the heat as soon as it boils, and add in ALL of the flour in one go.
From janespatisserie.com


QUICK AND EASY PROFITEROLES | RICARDO
Pastry Shells. Place the pastry shells on a baking sheet. Reheat in the oven for about 5 minutes. Remove the shells from the oven and place in six plates. Drizzle with the dulce de leche. Garnish with a scoop of ice cream and drizzle with chocolate sauce.
From ricardocuisine.com


PROFITEROLES RECIPE - BAKER STREET SOCIETY
2020-08-22 Instructions. In a large medium sized pot, add milk, water, butter, salt, and powdered sugar. Cook on medium heat and stir on occasion until mixture comes to a boil. As soon as it starts to boil, remove from heat, add flour, and stir. Return pot to heat and cook for 2 more minutes on medium heat, stirring constantly.
From bakerstreetsociety.com


BEST PROFITEROLES AND ÉCLAIRS RECIPES | BAKE WITH ANNA …
2012-06-27 Step 11. Place the chocolate, butter and corn syrup in a metal bowl and set this over a pot of barely simmering water, stirring until melted. Remove the bowl from the heat. Step 12. Dip the tops of the éclairs or profiteroles in the warm glaze and enjoy warm, cool to set or chill to serve later. Step 13.
From foodnetwork.ca


PROFITEROLES - PINCH OF NOM
2017-11-16 What diets are these Profiteroles suitable for? This Profiteroles recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions; Reduced fat spread; Milk chocolate chips; Reduced fat aerosol cream; It can also be made gluten free by swapping the following ingredients for gluten free alternatives; Self ...
From pinchofnom.com


EASY PROFITEROLES RECIPE | PROFITEROLE (CREAM PUFFS) RECIPE
Bake for 22-25 minutes, rotating the tray half-way through baking, until puffed and golden-brown. Remove the pan from the oven and use a small knife or skewer to pierce, once, into the side of each profiterole. Place the pan back into the oven, leaving the oven door slightly open, for 4 …
From sophisticatedgourmet.com


PROFITEROLES RECIPE | WILLIAMS SONOMA
2022-04-05 Directions: To make the pâte à choux, preheat an oven to 425°F (220°C). Spray a baking sheet with nonstick cooking spray, then line with parchment paper (this will make it easier to pipe the profiteroles). In a liquid measuring cup, whisk together the eggs and egg white.
From williams-sonoma.com


PROFITEROLES RECIPES - BBC FOOD
Profiteroles recipes. Profiteroles are the ultimate impressive pud. We’ve got step-by-step recipes and technique videos to help you produce profiteroles that are as light as air.
From bbc.co.uk


CLASSIC FRENCH PROFITEROLES WITH CHOCOLATE SAUCE - A BAKING JOURNEY
2019-10-07 Place the baking tray in the freezer and once frozen, move the choux in a container for a few months. When ready to be eaten, baked them the traditional way with an extra 5 to 10 minutes to thaw in the oven. - Make and bake the Choux Buns. Leave them to cool down completely then freeze them in a container.
From abakingjourney.com


BEST PROFITEROLES RECIPES - OLIVEMAGAZINE
2020-10-01 Best profiterole recipes Chocolate and hazelnut profiteroles stack. Looking for an impressive dessert to serve family and friends? Check out this show-stopping chocolate and hazelnut profiterole stack. With a creamy Nutella filling and crunchy hazelnut brittle, this stunning recipe is the perfect end to a dinner party.
From olivemagazine.com


CLASSIC FRENCH CHOCOLATE PROFITEROLES - SUGARLOVESPICES
2018-08-10 In a saucepan over low heat, add the milk, water, butter, salt, and sugar. Stir until the butter is melted. Bring to a slow simmer. Remove from the heat and add the flour all at once. Begin stirring with a flat wooden spoon and put back on the stove on low heat.
From sugarlovespices.com


PROFITEROLES RECIPES - GREAT BRITISH CHEFS
Profiteroles are exquisite puffs of light-as-air choux pastry filled with whipped cream and drizzled with chocolate sauce. A French patisserie classic, they can be piled up to make a magnificent centrepiece at a wedding (croquembouche) or lovingly made to end a romantic meal for two. Either way, they are the ultimate decadent dessert. Difficulty.
From greatbritishchefs.com


PROFITEROLES WITH PASTRY CREAM - EASY RECIPE FOR SMALL FILLED CHOUX …
2022-01-14 Serving: Remove the vanilla bean and whisk the cooled pastry cream well through. Whip the cream to an airy whipped cream and mix it gently with the cold pastry cream. Fill the finished cream in a piping bag with a small round tip at the end. Cut a cross-shaped opening with a sharp knife at the bottom of the choux buns.
From danishfoodlovers.com


PROFITEROLES RECIPE | WILLIAMS SONOMA
In a liquid measuring cup, whisk together the eggs and egg white. You will need 1/2 cup (4 fl. oz./125 ml) egg mixture; discard any excess. Set aside. In a small saucepan over medium-high heat, whisk together the butter, water, cream, granulated sugar and salt. Bring to a boil and cook, stirring occasionally, until the butter is melted, about 2 ...
From williams-sonoma.ca


HOW TO MAKE PROFITEROLES - GREAT ITALIAN CHEFS
Remove from the oven and leave the buns to cool on a wire rack. 7. Whip some double cream until medium peaks form, then spoon the whipped cream into a piping bag with a 5mm plain nozzle. Place in the fridge if not piping immediately. 8. Pipe the cream into each choux bun through the hole. 9. Stack the profiteroles on a plate and pour over some ...
From greatitalianchefs.com


PROFITEROLES RECIPE
2021-07-12 Directions. Line a rimmed baking sheet with parchment paper and place in freezer until cold, about 10 minutes. Remove prepared baking sheet from freezer. Using a 2-ounce ice cream scoop, scoop 18 balls of ice cream onto prepared baking sheet and place in freezer until ice cream is firm, about 30 minutes. Debbie Wee.
From seriouseats.com


PROFITEROLES: A STEP-BY-STEP GUIDE - JULIA'S CUISINE
2017-09-22 Preheat oven to 450 c. with rack in the middle of the oven. Line & grease two baking sheets with parchment paper. Set up your mixer with a large mixing bowl and set aside. Meanwhile, combine water, butter, sugar and salt in a medium saucepan and bring to a simmer over medium-high heat.
From juliascuisine.com


PROFITEROLE CAKE - BROWNIE, PROFITEROLES AND CHOCOLATE MOUSSE
2018-10-08 Instructions. Prepare cocoa brownie. Preheat oven to 320F (160C) and line the bottom of a 8 inch (20cm) pan with parchment paper. Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, cocoa powder and instant coffee. Mix to combine and remove from heat.
From homecookingadventure.com


PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE - MON PETIT …
2022-04-18 Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted. Remove the saucepan from the heat and stir in the all-purpose flour.
From monpetitfour.com


CREAM FUDGE PROFITEROLES | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour, all at once, and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the walls.
From ricardocuisine.com


BAREFOOT CONTESSA | PROFITEROLES | RECIPES
Profiteroles. Preheat the oven to 425 degrees. 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 ...
From barefootcontessa.com


HOW TO MAKE THE PERFECT PROFITEROLES | FOOD | THE GUARDIAN
2019-04-17 250ml cold double cream. 1 tbsp icing sugar, sifted. 1 dash vanilla extract. Bring the milk, water and butter to a boil in a medium pan, stirring to …
From theguardian.com


PROFITEROLES RECIPES | BBC GOOD FOOD
Salted caramel & popcorn crumble choux buns. A star rating of 4 out of 5. 4 ratings. Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream and finished with a crispy craquelin top. See more Profiteroles recipes.
From bbcgoodfood.com


WARREN MENDES' PROFITEROLES - AUSTRALIAN EGGS
2021-01-27 Method. Preheat oven to 180 degrees fan forced. For the profiteroles, combine the butter, oil and water in a saucepan over medium heat and bring to a gentle simmer and allow the butter to melt. Gradually add the flour then stir the mixture until it comes together and continue cooking for 1-2 minutes until the mixture leaves the sides of the pan.
From australianeggs.org.au


FRENCH PROFITEROLES - LE PETIT EATS
Make the choux. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Sift together the flour, sugar and salt in a bowl and set aside. Add the butter and water to a saucepan and bring to a boil over medium heat. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture.
From lepetiteats.com


CHOCOLATE PROFITEROLES - ITALIAN RECIPES BY GIALLOZAFFERANO
First chop the chocolate 1, then pour the water 2 and sugar 3 into a saucepan. Bring to a boil 4 and as soon as it starts to boil add the cream 5. Let come to a boil again 6. and add half of the dark chocolate 7, then stir constantly with a whisk 8 while adding the remaining chocolate 9 .
From giallozafferano.com


EASY PROFITEROLES RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan. 80g of unsalted butter. 25g of sugar. 1/2 tsp salt. 150g of plain flour.
From greatbritishchefs.com


CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. For the choux pastry, place the water, sugar and butter into a …
From bbc.co.uk


PROFITEROLES | CHOCOLATE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE
Method. 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 ...
From jamieoliver.com


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 »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #desserts     #dietary     #low-sodium     #low-in-something

Related Search