"Profiteroles" - Cream Puffs
My sister Elsie did it once when we were young. We never made it since. But I decided to make it on my own to bring back memories. This dessert is a French Dessert - my French girlfriend is able to pronounce it really nicely with her french accent. Anyway, this is my first attempt so I hoped to make it more refined and delicate the way the French did it. You can stuff it with Ice Cream, whipped cream or like this one, I did it with Custard as I had to bring it to a party. The custard has added Grand Marnier and vanilla, it is so good as it melts in your mouth.
This recipe is adapted from Martha Stewart.
Ingredients:
8 tbs unsalted butter cut into pieces
1/4 tsp salt
1 cup all purpose flour
4 large eggs lightly beaten
1 egg yolk beaten with 1 tsp water for egg wash
2-3 pints of ice cream
Chocolate sauce from the store
Preheat oven to 425 deg with dual racks. Butter 2 cookie pans. Combine butter, 1 cup water and salt in a saucepan. Bring to boil stirring until butter melts. Reduce heat to medium . Add flour, cook stirrgn with a wooden spoon until the mixture pulls away from the sides fo the pan and forms a ball 30 secs to 1 min. Remove from heat, cool 1 min.
With a handheld electric mixter, beat in eggs a little bit at a time until completely incorporated. Drop heaping tablesppons of batter onto the cookie pan. Using pastry brush, lightly brush puffs with egg wash Do not let it drip on the sheets or puffs wont rise.
Bake until puffed and brown about 25 mins rotating sheets between racks halfway through. Remove from oven. Turn oven off. With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 mins. This helps puffs dr out) When cooled, assemble profiteroles with Ice cream and chocolate sauce. Serve and enjoy !
This recipe is adapted from Martha Stewart.
Ingredients:
8 tbs unsalted butter cut into pieces
1/4 tsp salt
1 cup all purpose flour
4 large eggs lightly beaten
1 egg yolk beaten with 1 tsp water for egg wash
2-3 pints of ice cream
Chocolate sauce from the store
Preheat oven to 425 deg with dual racks. Butter 2 cookie pans. Combine butter, 1 cup water and salt in a saucepan. Bring to boil stirring until butter melts. Reduce heat to medium . Add flour, cook stirrgn with a wooden spoon until the mixture pulls away from the sides fo the pan and forms a ball 30 secs to 1 min. Remove from heat, cool 1 min.
With a handheld electric mixter, beat in eggs a little bit at a time until completely incorporated. Drop heaping tablesppons of batter onto the cookie pan. Using pastry brush, lightly brush puffs with egg wash Do not let it drip on the sheets or puffs wont rise.
Bake until puffed and brown about 25 mins rotating sheets between racks halfway through. Remove from oven. Turn oven off. With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 mins. This helps puffs dr out) When cooled, assemble profiteroles with Ice cream and chocolate sauce. Serve and enjoy !
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