Who'd have thought that choux pastry is that easy to make! I was so surprised! I really had to control myself not to eat every single profiterole before filling them with cream icing. I must confess: I cheated a bit. But only a bit ;) I used ready made icing for the filling.Oh, and ready made chocolate sauce ;) But the basis - the choux pastry - is self made ;) If you're ambitious enough (and have a bit more time) I recommend the original recipe.
Serves: makes 98 little profiteroles. Preparation: about 48 min. + cooling the pastry (about 45 min.). Baking: 20 min.
Equipment:
- saucepan,
- mixer,
- piping bag with a round nozzle at least 1cm(almost 1/2 inch) in diameter,
- 2 baking trays,
- 2 sheets of baking paper,
- knife
Ingredients:
- 1 cup water,
- 125g (a bit more than 1/2 cup) butter,
- 1 cup flour,
- 4 eggs,
- ready made icing (for the filling),
- ready made chocolate sauce
Method:
Put the butter into the saucepan, pour in the water, and bring the mixture to the boil, stirring from time to time.
Add the flour, lower the heat, and stir vigorously until the pastry comes away from the sides of the pan.
Remove from the heat.
Now is the time to let it cool.
Entirely.
Preheat oven to 200ºC/390ºF.
Beat the eggs into the pastry and mix them well (with a mixer), until smooth.
Cover the trays with baking paper.
Fill the piping bag with chouxpastry and pipe circles 2,5cm (ca.1 inch) in diameter onto the trays (or, instead of a piping bag, you can simply use a teaspoon).
Bake for 20-25 min.
In the meantime, prepare the cream icing.
Remove the profiteroles from the oven and let them cool for a few minutes.
Cut them in halves, with a knife, and spread the filling on half of them; then cover them with the "empty" halves.
Prepare your chocolate sauce and pour it over the profiteroles.
Enjoy! :)
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