Plump Profiteroles Recipe

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I recently had a girls night in, making the most of my Mr being away on holiday!

I decided to make a home comforting Lasagne, Vegetable Lasagne and finally, Chocolate Orange Profiteroles to finish. A perfect dessert for Valentines Day!

I’m pretty sure lasagne is a staple recipe for most people, so I won’t share my cooking of that with you, but I thought perhaps I would share my Profiteroles recipe with you, since I have had a few compliments on them, so hopefully you will do too!

What you will need…..

For the Profiteroles;

250ml / 1 cup of water

80 grams of butter

150 grams /1 cup of plain flour

3 eggs (although you may only need 2)

4 table spoons of caster sugar

A pinch of salt

For the cream filling;

600 ml / 1 pt of double cream

1 Orange (zest and a little squeeze of juice)

For the Chocolate sauce;

100 ml of water

80 grams of caster sugar

200 grams of good quality chocolate

What you need to do!

It’s completely up to you where you start with this recipe really, you can do any part of it in any order. Personally, I prefer to make the Choux Pastry first, as that gives you time to do the other tasks in-between!

Firstly, preheat your oven to 200 degrees (fan oven). Then, place your butter and water in a pan until bubbling away, and add your sugar and a pinch of salt.

After the ingredients have all merged together, remove the pan from the heat and add the flour gradually until fully combined. Be prepared for this to be hard work, the mixture looks awful for quite a while and you have to stir quite vigorously to make sure it combines correctly without cooling!

The mixture will eventually look quite smooth like the above pic, at this point, you can place the pan back on the heat, for 2-3 minutes until the dough peels away from the sides of the pan, just keep moving it around gently so it doesn’t burn.

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After this, remove from the heat to cool for 5 minutes. I would advise flipping it over a couple of times during this time, to help the cooling process.

Once cooled, its time to add your eggs. Beat them first in a mixing jug until mixed together, then pour them in gradually. I tend to find I only need two of the eggs, but see how you get on. A word of warning, it will look awful for a while and it requires a lot of elbow grease again … after all, you have to work hard for everything worth having!

Your mixture should eventually look smooth after all the hard work, a little like the above picture. If you’re unsure if it’s just right, then you can always test it, you should be able to quenelle your mixture into little balls ready for the oven. If the mixture isn’t pliable enough to do this, then you may need to add a little more egg and mix it in. It should really look thick and glossy and ready to mould!

Line an oven tray with grease proof paper, and prepare to make your masterpieces!

I got a little engrossed at this point with concentrating on my own Profiteroles, so forgot to take pictures! But as a guide, they shouldn’t be more than an inch across really, they will cook better this way.

Take two tablespoons and dip them quickly in warm water, this will help with moulding. Roll blobs of the mixture between your two spoons until you make them in to neat-ish ball shapes that you’re happy with, then pop them on to the tray. Make sure you leave about 1.5 CM between each one.

Once you’ve placed all your mixture onto the tray (or two!) pat down any peaks gently with a little drop of water, this will stop them from burning, then pop them in the oven for 30-35 minutes, just keep an eye on them, but don’t open the oven!

In the mean time, you can whip your cream (manually or with an electric whisk) pour the cream in to a bowl, grate in the zest of your orange into the cream and add a little squeeze of orange juice, then whip until firm. This can be squeezed into your creations later!

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For your sauce, break your chocolate into a glass bowl. Place your water and sugar into a pan to combine, and sit the glass bowl on top for the chocolate to melt gradually.

Once your chocolate is melted, pour it into the sugar and water mixture below, and combine all together! It does taste good at this point, its definitely a good idea to try … blow it first though!

So all your elements are now ready, its time to put them together!

Take your Choux Pastry buns from the oven and ensure they are cooked correctly inside by making a small incision in the bottom, and giving them 2-3 minutes upside down in the oven to get really heated inside too. Finally, give them a little time to cool before making the final masterpiece!

Once cooled, fill a piping bag with your cream mixture, and pipe into each profiterole through the small incision you made earlier. Alternatively, you can cut your Choux Buns in half and pipe cream in the middle, and then replace the top if you don’t have a piping bag to hand.

Finally, stack them up beautifully on a plate, drizzle with your gorgeous chocolate sauce, and serve on a lovely sharing dish! Et Voila, perfect Profiteroles! You can also dust off with a little sprinkle of orange zest on top if you wish.

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I hope you enjoy – tag me in a picture on Instagram, or Twitter and let me know how you get on? I’d love to see your creations too!

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