PROFITEROLES RECIPE | ALLRECIPES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories French Recipes
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 18 small profiteroles
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, CarbohydrateContent 47.6 g, CholesterolContent 273.4 mg, FatContent 61.7 g, FiberContent 3.6 g, ProteinContent 11.1 g, SaturatedFatContent 36.6 g, SodiumContent 284.3 mg, SugarContent 26.5 g
PROFITEROLES RECIPE - BBC GOOD FOOD
Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
- Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
- When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
- To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.
Nutrition Facts : Calories 564 calories, FatContent 39 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
More about "profiteroles ingredients recipes"
PROFITEROLES RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 55 minutes
Category dessert
Cuisine french
- For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
PROFITEROLES RECIPE | ANNE BURRELL | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 25 minutes
Category dessert
Cuisine italian
- Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!
CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.0
- To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
PROFITEROLES RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 2 hours 0 minutes
Calories 260 per serving
- Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.
MARY BERRY'S CHOCOLATE PROFITEROLES RECIPE | BBC2 LOV…
From thehappyfoodie.co.uk
Cuisine French
Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with non-stick baking paper.
Place the butter and water in a small saucepan over a high heat and cook until the water is boiling and the butter has melted. Remove from the heat and immediately shoot in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough. Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.
Spoon 12 domes of pastry on to the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas 5 and bake for another 20 minutes.
Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back on to the baking sheet. Return to the oven for 15–20 minutes to dry out.
Meanwhile, to make the chocolate sauce, pour the cream into a pan and heat until hot. Add the chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.
Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.
Pour the cream into a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream on to the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.
Mary’s Tips:
Can be made and assembled up to 4 hours ahead. Unfilled buns can be made up to a day ahead.
Not for freezing.
CHICKEN & CHORIZO JAMBALAYA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 445 calories per serving
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC) - FOOD.COM
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 777.1 per serving
- They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
BEST SALAMI CHIP RECIPE - HOW TO MAKE SALAMI CHIPS - DELISH
From delish.com
Reviews 2.7
Total Time 30 minutes
Category gluten-free, low-carb, snack
- For Air Fryer
PROFITEROLES | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
PROFITEROLES RECIPES - BBC FOOD
From bbc.co.uk
GLUTEN-FREE VEGAN CREAM PUFFS / PROFITEROLES
From unconventionalbaker.com
GLUTEN-FREE VEGAN CREAM PUFFS / PROFITEROLES
From unconventionalbaker.com
PROFITEROLES - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
PROFITEROLE - WIKIPEDIA
From en.m.wikipedia.org
THE SCIENCE OF CHOUX PASTRY (IN PROFITEROLES) - FOODCRUMBLES
From foodcrumbles.com
RECIPES - DELIA ONLINE
From deliaonline.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PIES & PASTRIES RECIPES - JAMIE OLIVER
From jamieoliver.com
39 PUMPKIN PURéE RECIPES THAT AREN’T JUST ANOTHER PIE ...
From epicurious.com
DONAL SKEHAN’S SIMPLE VALENTINE’S FEAST: MOZZARELLA ...
From m.independent.ie
12 SCRUMPTIOUS FRENCH PASTRY RECIPES - RECIPES FROM EUROPE
From recipesfromeurope.com
20 AFTERNOON TEA RECIPES FOR A PROPER BRITISH HIGH TEA ...
From allrecipes.com
CHRISTMAS DESSERT RECIPES - JAMIE OLIVER
From jamieoliver.com
95 DINNER PARTY DESSERT RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
12 SCRUMPTIOUS FRENCH PASTRY RECIPES - RECIPES FROM EUROPE
From recipesfromeurope.com
20 AFTERNOON TEA RECIPES FOR A PROPER BRITISH HIGH TEA ...
From allrecipes.com
CHRISTMAS DESSERT RECIPES - JAMIE OLIVER
From jamieoliver.com
95 DINNER PARTY DESSERT RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
KRAFT PHILADELPHIA CREAM CHEESE RECIPES WITH INGREDIENTS ...
From tfrecipes.com
55 VEGETARIAN DINNER PARTY RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHRISTMAS RECIPES AND MENUS - RECIPETIN EATS
From recipetineats.com
PERFECT STEAMED BOILED EGGS RECIPE - SERIOUS EATS
From seriouseats.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com
EASY MAKE AHEAD DESSERT & PUDDING RECIPES | 2021
From thehappyfoodie.co.uk