Try this DofE10 Profiteroles recipe, or contribute your own.
Suggest a better descriptionProfiteroles:
1) Pour the water into a saucepan and add the sugar, a pinch of salt and the butter.
2)Melt the ingredients together on a medium heat, whilst stirring with a wooden spoon. Do this until you get a yellow, watery liquid.
3) Then bring this to the boil. Immediately take this off the heat and pour in the flour all at once(you can use a sieve).
4)Stir this thoroughly till you get the mixture in one dough in the middle of your pan(choux pastry dough).
5)Put your pan back on the heat, and then stir this around the pan for another 2 or 3 minutes, until it hasn't got as much moisture(gets rid of excess water)
6) Prepare you eggs: have 3 in one container and one in a separate container.
7) Add the mixture/dough to a metal bowl to cool for a few minutes, before adding to a food processor or mixer.
8) Then add 3 of the eggs. Then use a few short whizzes(3-4 should be sufficient), before whizzing it all the way through.
9) Then check the consistency, do this by grabbing a small amount of the mixture between your fingers. Then slowly separating your finger and thumb. If it continues to stand up, without bending down, when the mixture splits there isnt enough liquid.
10) Beat the egg in the container and add half of it to the mixer/processor. Test it again. If it still stands up add the rest of the egg, if not then you dont need to add it.
11) Then fill a piping bag with the mixture and use a 1-2 cm circular piece on the end. Preheat your oven to 190 degrees or gas mark 5. Grab a tray, you may need to grease this and add baking paper. Add the choux to the tray, use an circular amount, that pipes upwards(with a little tip on the top). Do this with a gap inbetweeners each one.
12) Use the rest of the left over egg or use the plus one egg, and brush a small amount of each pile of choux. The bake in the oven for roughly 15 minutes, or until golden brown with a pastry texture.
13) Then stab small holes in the sides with a skewer or cocktail stick. And leave in the oven(turned OFF), and the door slightly open.
14) Then you need to leave these to cool.
15) To make the whipped cream filling, use your mixer again(clean) and add the double cream, icing sugar. Whizz these together until whipped l, then add the vanilla extract. Then whizz again until it is all mixed in(nice a fluffy).
16) Grab your piping bag again, but this time use a star nozzle, and fill the the whipped cream. Then push small holes into each profiterole, with the piping bag and nozzle and carefully fill with cream.
17) Then refrigerate these, whilst you make the chocolate covering. To do so pour some water into a pan, and place a bowl with the broken up chocolate in, over the top. Ensure it does not touch the bottom of pan. This is to melt the chocolate, so when on a medium heat whilst the water it boiling, stir the chocolate.
18) Fold in the cream, until all is mixed in and smooth, then take off the heat.
19) Be quick with this step, grab your profiteroles and dunk in the chocolate, only so it covers the area in top of the pastry ball and put aside. Do this with each one (if the chocolate begins to get grainy or harden just put it back on the heat to melt again)
20) Then leave to harden on the profiteroles before putting in the fridge. These are best to be eaten on the day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (-530g) | ||
Recipe Makes: 1 | ||
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Calories: -1216 | ||
Calories from Fat: -1216 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -66.4g | -88 % | |
Saturated Fat -41.3g | -207 % | |
Monounsaturated Fat -16.9g | ||
Polyunsanturated Fat -3.1g | ||
Cholesterol -172mg | -53 % | |
Sodium -15.6mg | -1 % | |
Potassium -181.5mg | -5 % | |
Total Carbohydrate -139.5g | -41 % | |
Dietary Fiber -4.1g | -16 % | |
Sugars, other -135.5g | ||
Protein -16.2g | -23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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