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Raspberry Profiteroles

17 Sep

September 17th, 2015

When I posted a picture of these pre-baked profiteroles on my Instagram feed, I got a few questions asking what exactly are profiteroles? Many people know them as cream puffs, a French choux pastry, slightly crispy on the outside with a hollow inside typically filled with some type of cream, custard, or ice cream. The more well-known counterpart are eclairs, which uses the same choux dough, but are piped in an oblong shape.

Instead of filling these profiteroles with whipped cream, custard or ice cream, I used leftover raspberry mousse that I had when I made these raspberry mousse cups. Since choux dough isn’t really sweet, I finished them off with a bit of sweetness by coating them with a raspberry glaze.

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Profiteroles
6 oz butter
¾ C milk
¾ C water
½ tsp sugar
pinch of salt
1 ½ C AP flour
5 eggs

Y= 62 1.5-inch profiteroles

Directions

  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Use a paddle attachment and paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Using a piping bag, fitted with an Ateco 809 round tip, pipe 2-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes or until golden brown on the outside.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.
  14. Fill profiteroles with your choice of filling.

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Chocolate Salted Caramel Eclairs

7 Jan

January 7th, 2015

This past weekend I knew I had to start clearing out the fridge since we will be on our way to Hawaii at the end of the week, which I’m really looking forward to. I’m most excited about relaxing on the beach, getting our tan and eating our way around the island. I will of course miss baking and our 1-year old puppy, who will be with a sitter.

Before I happily start packing I want to share my chocolate-salted caramel eclairs. A great thing about making these is that I didn’t have to pick up any additional ingredients at all-  I had everything in stock. The salted caramel was a last minute add-on since I had a jar of it left from a previous project. Needless to say, the drizzled chocolate and salted caramel added a good sweetness to the eclairs.

I can’t wait to continue baking when I return, but first I will thoroughly enjoy my vacation. Stay tuned!
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Chocolate Eclairs

6 oz butter
3/4 cup milk
3/4 cup water
1/2 tsp sugar
pinch of salt
1 ¼ cups AP flour
¼ cup cocoa powder
5 eggs

Y= 36- 3 inch x 1.5 inch eclairs

Directions:

  1. In a bowl, mix together sugar, salt, flour and cocoa powder. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Prepare a piping bag, fitted with an Ateco 826 star tip.  Carefully place some of the dough into the piping bag and pipe 3 inch long strips on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 330F and bake for another 25-30 minutes.
  12. Remove eclairs from the oven and allow to cool completely.

 

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Whipped Cream Filling

1/2 C heavy cream
1/4 C powdered sugar
1/4 tsp vanilla extract

Directions:

  1. Whisk heavy cream and powdered sugar together.
  2. Add vanilla extract.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 825 star tip.

Assemble: 

  1. Carefully slice eclairs in half, lengthwise.
  2. Pipe the sweetened whipped cream on one side of the eclair. Place the second side on top of the whipped cream.
  3. Optional: drizzle the top of the filled eclair with melted chocolate and caramel.
  4. Serve immediately or store in the refrigerator until needed.

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Chocolate Profiteroles (Cream Puffs)

13 Dec

December 13, 2014

Another dessert I made for last week’s holiday party were cream puffs, also known as profiteroles. These are a type of pate a choux dough, a light and airy dough that is tender on the outside, airy on the inside. I filled them with chocolate whipped cream, but pastry cream can also be used. I love making these because they’re not overly sweet- most of the sweetness comes from the filling. Since I was crunch for time I simply whipped up some heavy cream, flavored it with cocoa powder, sweetened it slightly with powdered sugar for the filling.

A great thing about profiteroles is that they can be kept in an airtight container in the freezer, unfilled, if you don’t use them all at once. The leftovers come in handy when you are in need of a last-minute dessert. Simply take them out the freezer, pop them in the oven for about 5 minutes to slightly toast, allow them to cool completely and fill.

Profiteroles
8oz butter
1 C milk
1 C water
¾ tsp sugar
¼ tsp salt
2 C AP flour
6-8 eggs

Y= 62 1.5-inch profiteroles

Directions:

  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a pan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate. (I ended up using only 6 eggs. Tip: if the batter looks dry, add the last two eggs).
  10. Using a piping bag, fitted with an Ateco 807 round tip, pipe 1.5-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.

2014-12-06 03.04.582014-12-06 03.08.43Chocolate Whipped Cream
1 cup of heavy cream
¼ cup powdered sugar
2-3 T cocoa powder

Directions:

  1. Whisk heavy cream and powdered sugar together.
  2. Add cocoa powder, 1 tablespoon at a time. Adjust as needed for more or less chocolate flavor.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 801 round tip.
  4. Fill profiteroles from the bottom, where the holes were made, with the chocolate whipped cream.
  5. Optional: dust the outer shell with powdered sugar, or drizzle with melted chocolate.

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