Posted by: Joan Spiller | May 23, 2011

Profiteroles – Recipe

Profiteroles.. Basically pastry poofs, full of air – waiting to be filled with yummy stuff. Be it savoury (blue cheese, chives and such treats) or sweet (whipped cream with passionfruit pulp) ..

 The recipe sounds  complex but once you’ve worked thru’ it that first time you will go ‘meh’ and happily make them again without any dramas. Trust me. And boy do they make people think yer frightfully clever in the kitchen!

To make the pastry (aka CHOUX pastry – that’s “chew”) you will need:

125ml trim milk
200ml water
150g plain white flour
1 t caster sugar
½ t salt
100g unsalted butter
4 eggs, lightly beaten

Preheat the oven to 200@C/Gas 6.

Sift the flour and salt into a bowl.

Place the milk, cold water, salt, sugar into a pan and set over a low heat.

Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil.

Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place.

Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

Remove from the oven and transfer to a wire rack to cool completely before filling.

For a simple filling, scrape the seeds from a vanilla pod into a large mixing bowl. Add 500ml cream, and 4T icing sugar then whisk together until the consistency of a soft meringue with floppy peaks.

Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of each choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns..

Serve drizzled with melted chocolate.

In my case, today – I am going to ice them with passionfruit icing and fill with sweet vanilla creme..Can’t wait!


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