Profiterole with Cream Chantilly

Serving = You can make almost 2 dozen of profiteroles with this recipe

Ingredients,

  • water   200 ml
  • caster sugar   4 tsp
  • unsalted butter  85 gm
  • plain flour   115 gm
  • salt  a pinch
  • eggs 3

List 2 for Cream Chantilly

  • whipping cream  300 ml
  • icing sugar  3 tbsp
  • vanilla extract  1 tsp

List 3 for chocolate covering

  • chocolate 100 gm
  • cream 100 gm

Directions,

 

1. Preheat the oven  to 200C/400F .Place a small baking tin in bottom of oven to heat.
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1. Preheat the oven to 200C/400F .Place a small baking tin in bottom of oven to heat.
2. Sift together flour and salt. set a side.
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2. Sift together flour and salt. set a side.
3. In a pan add butter,water and sugar. turn on the heat and let the butter melt in it, but do not boil the water because we do not want any water to evaporate.
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3. In a pan add butter,water and sugar.
turn on the heat and let the butter melt in it, but do not boil the water because we do not want any water to evaporate.
4. now you can see  butter melts in pan nicely but water is not boiling.
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4. now you can see butter melts in pan nicely but water is not boiling.
5. Turn off the heat  now and add sifter flour and salt mixture in it.
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5. Now add sifted flour and salt mixture in it.
6. On medium heat mix it vigorously until it forms into a ball and leaves sides of pan. turn off the heat now.
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6. On medium heat mix it vigorously until it forms into a ball and leaves sides of pan. turn off the heat now.
7. Transfer this to a big bowl and let it cool for 5-6 minutes or until steam finish.
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7. Transfer this to a big bowl and let it cool for 5-6 minutes or until steam finish.
8. Now beat eggs and add 1 by 1 ,and mix it vigorously , don't add  next egg until 1st egg combines well in it.
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8. Now beat eggs and add 1 by 1 ,and mix it vigorously , don’t add next egg until 1st egg combines well in it. be patient and mix it at first you see its not mixing but keep mixing it and it will combine nicely.
9. At end it will have a dropping consistency.
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9. At end it will have a dropping consistency. You can also mix it with electric beater.
Fill in a piping bad with a small round nozzle. Place butter paper on a baking tray.
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10 . Fill in a piping bad with a small round nozzle. Place butter paper on a baking tray.
pipe small drops on it, keeping 2-3 inch between because they will double in size after cooking.
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11. pipe small drops on it, keeping 2-3 inch between because they will double in size after cooking.
dip your finger in water and press the tops, this will prevent them from burning upside.
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12. dip your finger in water and press the tops, this will prevent them from burning upside. . place the baking tray into the oven. pour half cup of water in the baking tin you place earlier in the oven bottom. then quickly shut the oven 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 you will not bake them until golden brown and they are pale, they become soggy when cool. 13. Remove from oven,turn the oven off and shut the oven door.take a tooth pick ,prick the bottom of puffs . place them again in the off oven having holes facing upwards for 5 more minutes. The warm air of the hot oven will help them to dry in the middle.
profiteroles are ready now.
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profiteroles are ready now.
18. Beat until stiff peaks. Set a side.
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Now for cream Chantilly…. in a bowl add chilled cream, icing sugar and vanilla extract, beat until stiff peaks….fill in a piping bag.
Heat 100 gm cream ,when it comes to a boiling point turn off the heat and add chocolate in it. Mix well...set a side. fill the profiteroles with cream and dip in chocolate.
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Heat 100 gm cream ,when it comes to a boiling point turn off the heat and add chocolate in it. Mix well…set a side.
fill the profiteroles with cream and dip in chocolate.

 

 

 

 

 

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