WHAT IS PROFITEROLES RECIPES
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
PROFITEROLES RECIPES | BBC GOOD FOOD
Make a batch of light choux buns filled with cream and topped with tasty treats. Profiteroles are a deliciously decadent dessert for a special occasion
Provided by Good Food team
Number Of Ingredients 1
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PROFITEROLES RECIPE | INA GARTEN - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category dessert
Cuisine french
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.
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PROFITEROLES RECIPE | ANNE BURRELL - FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category dessert
Cuisine italian
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!
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CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
James Martin's profiteroles are as light as air, topped with chocolate and filled with a delicate orange cream.
From bbc.co.uk
Reviews 3.0
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Reviews 3.0
- To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
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PROFITEROLES RECIPE - BETTYCROCKER.COM
Tender puffs filled with cool custard are a timeless dessert that never goes out of style.
From bettycrocker.com
Reviews 5
Total Time 2 hours 0 minutes
Calories 260 per serving
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.
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MARY BERRY'S CHOCOLATE PROFITEROLES RECIPE | BBC2 LOV…
Become a certified choux pastry expert with Mary Berry's recipe for classic chocolate profiteroles. Light and airy, it will be hard to stop at just one.
From thehappyfoodie.co.uk
Cuisine French
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.
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