Profiteroles
(Adapted from Preppy Kitchen)
Makes about 18 profiteroles
Ingredients
1 cup water
1/2 cup unsalted butter
1/2 tsp salt
1 1/2 tsp brown sugar
1 cup flour
3 eggs plus 1 extra, if needed
1 egg
1 1/2 tsp water
Diplomat Cream
Chocolate Ganache
Directions
1. Preheat the oven to 425 degrees. Line two baking pans with parchment paper.
2. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. 3. Return to the heat and cook, stirring, 30 seconds. It should have the consistency of mashed potatoes.
4. Scrape the mixture into a large bowl. Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
5. Transfer to a pastry bag fitted with a large round tip, pipe fat dots about 1 1/2 inches wide and an inch high spaced 2 inches apart onto a parchment-lined pan.
6. Dip your finger in water and press the tops to smooth out any points of dough that remain on the surface.
7. Whisk the egg and water together. Brush the surface of each puff with the egg wash.
8. Bake 20-25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. Turn off the oven. Let the puffs cool on the baking sheet for a few minutes. Pierce the puffs in a few places with a wooden skewer and return to the oven for a few minutes to help them dry.
9. Let the puffs cool completely. Once cooled you can cut the puffs in half. You can either add ice cream, whipped cream or Diplomat Cream to the inside.
10. Spoon a little bit of warm chocolate ganache over each profiterole and serve immediately.
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Rain