PASTRY PIPING BAG RECIPES
CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
James Martin's profiteroles are as light as air, topped with chocolate and filled with a delicate orange cream.
Provided by James Martin
Prep Time 1 hours
Cook Time 1 hours
Yield Makes about 20 profiteroles
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
- For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
- Turn up the heat, then quickly pour in the flour and salt all in one go.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
- Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
- Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
- For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
- For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
- To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
James Martin's profiteroles are as light as air, topped with chocolate and filled with a delicate orange cream.
Provided by James Martin
Prep Time 1 hours
Cook Time 1 hours
Yield Makes about 20 profiteroles
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
- For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
- Turn up the heat, then quickly pour in the flour and salt all in one go.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
- Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
- Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
- For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
- For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
- To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
More about "pastry piping bag recipes"
SWEET CHOUX PASTRY RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category dessert
Cuisine french
Reviews 5
Total Time 1 hours 10 minutes
Category dessert
Cuisine french
- Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.
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ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 306 calories per serving
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 306 calories per serving
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.
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PROFITEROLES | CHOCOLATE RECIPES | LAURA FYFE FOR JAMIE ...
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
- For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
- Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
- Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
- Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
- Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
- Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
- Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
- When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
- Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
- Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.
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STRAWBERRY TART RECIPE - BBC GOOD FOOD
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 377 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 377 calories per serving
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
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Sep 03, 2018 · Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping…
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CHOUX PASTRY RECIPES - BBC FOOD
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Nov 13, 2021 · SIXTH STEP: Transfer this dough to a Ziploc bag (or a piping bag if you prefer – you’ll need a Wilton 1A tip).Or, it will help keep the pastry moist during cooking. SEVENTH STEP: Pipe your dough into 2-inch mounds, about 2-3 inches apart.. EIGHTH STEP: Wet your finger and dab the top of any mounds that have a prominent crest.. NINTH STEP: Using a pastry …
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PASTRY - WIKIPEDIA
Pastry: A type of food used in dishes such as pies or strudel.; Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling.; Pastry …
From en.m.wikipedia.org
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PASTRY - WIKIPEDIA
Pastry: A type of food used in dishes such as pies or strudel.; Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling.; Pastry …
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BASIC CHOUX PASTRY (PâTE à CHOUX) RECIPE : SBS FOOD
Spoon the choux pastry into a large pastry bag filled with a large piping nozzle. Twist the end of the pastry bag to contain the mixture and push it towards the nozzle end and expel any air ...
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HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE
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26 CROISSANT FILLINGS FOR THE PERFECT PASTRY - INSANELY GOOD
Feb 20, 2021 · Then, fill your croissants with pastry cream using a piping bag fitted with a small tip. ... I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less. KEEP IN TOUCH. Categories. 347 Recipes…
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Jul 22, 2021 · It's traditional to use a pastry bag, with the 1/2 inch plain tip, to pipe the choux dough onto your baking sheet. You could just spoon it out into little mounds, or for éclairs, shape the dough into little cylinders with your hands. But a pastry bag …
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HOW TO MAKE PERFECT CHOUX PASTRY - THE FLAVOR BENDER
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PUFF PASTRY FRUIT TARTS WITH RICOTTA CREAM FILLING ...
May 18, 2016 · To assemble pastries: Transfer filling to a piping bag fitted with a star or round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint**. Pipe filling into puff pastry …
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CHOUX PASTRY - WIKIPEDIA
Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.
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From en.m.wikipedia.org
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CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
Sep 21, 2021 · (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag…
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ERIC LANLARD'S PERFECT PROFITEROLES RECIPE
Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry. Bake the profiteroles for 30 minutes until golden and risen. Meanwhile, whip the cream and sugar so it creates nice …
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PUFF PASTRY FRUIT TARTS WITH RICOTTA CREAM FILLING ...
May 18, 2016 · To assemble pastries: Transfer filling to a piping bag fitted with a star or round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint**. Pipe filling into puff pastry …
From cookingclassy.com
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CHOUX PASTRY - WIKIPEDIA
Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.
From en.m.wikipedia.org
From en.m.wikipedia.org
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CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
Sep 21, 2021 · (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag…
From thekitchn.com
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ERIC LANLARD'S PERFECT PROFITEROLES RECIPE - LOVEFOOD.C…
Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry. Bake the profiteroles for 30 minutes until golden and risen. Meanwhile, whip the cream and sugar so it creates nice …
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Feb 14, 2020 · The great thing about the star is that the tip does all the work for you…simply squeeze and pull away. With a large variety of star tips available, you can use this piping technique as a border or to fill in a large character cake with frosting. So grab a piping bag …
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ROYAL ICING RECIPE - SIMPLY RECIPES
Feb 16, 2021 · The easiest way to fill a piping bag is to place it in a pint glass, then invert the top of the bag over the sides of the glass, creating a “cuff”. Then pour the icing in, about 1/3 full, and then pull up the sides of the bag …
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Dec 21, 2020 · Put the pastry tip in the bottom of the pastry bag and set the bag into a tall glass or measuring cup. Fold a three- or four-inch cuff over the edge of the glass. Use a rubber spatula to scoop frosting from the bowl into the bag…
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CREAM PUFFS RECIPE | ALLRECIPES
Delicious! This was a fun recipe -- I had never made cream puffs before. I followed a lot of reviewers' suggestions. I added 1/2 tsp. vanilla to the pudding mix, used white chocolate pudding, an put the pudding mixture into a ziplock bag to mix (less dishes to wash and then cut off a small corner to use as a pastry bag).
From allrecipes.com
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PASTRY COURSES ONLINE. BY PASTRY CHEF EGOR.TEAM
He spent 400 hours learning the art of confectionery from world-class professionals including Hans Ovando, Jordi Bordas, Emmanuel Hamon, etc. He also studied and continues to study …
From pastry.courses
From pastry.courses
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STARBUCKS PUMPKIN CREAM CHEESE MUFFINS | 100K RECIPES
Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag …
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PARIS–BREST (PâTE à CHOUX WITH PRALINE CRèME MOUSSELINE ...
Apr 05, 2021 · Holding filled pastry bag at a 90° angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle. To stop piping, cease applying pressure and swirl the pastry …
From seriouseats.com
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