Profiteroles

Profiteroles

Bánh xu

By
From
Real Vietnamese Cooking
Serves
20
Photographer
Michael Fountoulakis

The choux pastry for these profiteroles is of French culinary heritage. Profiteroles are an old stand-by at the traditional Kinh Do Café in Hanoi, famous for being the favourite haunt of French actress Catherine Deneuve when she stayed in Vietnam to shoot her movie Indochine.

Ingredients

Quantity Ingredient
1/3 teaspoon salt
80g butter, roughly chopped
150g plain flour
4 eggs
375g Pandan cream

Method

  1. Preheat the oven to 180°C
  2. Place the salt, butter and 250 ml water in a saucepan and slowly bring to the boil. Remove from the heat, add the flour and vigorously stir to combine.
  3. Now cook over medium heat for 3-4 minutes, or until the paste starts to come away from the side of the pan, stirring occasionally.
  4. Transfer to the bowl of an electric mixer and leave to cool slightly for 2-3 minutes. Using the paddle attachment, add the eggs one at a time, making sure they are fully incorporated before adding the next one. Continue mixing until the paste is smooth and shiny.
  5. Line a baking tray with baking paper. Using a piping (icing) bag or two dessertspoons, place small mounds of the paste on the tray, spacing them evenly.
  6. Bake the pastry for 30 minutes. Leaving the door closed, reduce the oven temperature to 160°C and bake for a further 10 minutes.
  7. Now turn off the oven and allow the pastry to sit in the oven for 10 minutes.
  8. Remove the profiteroles and leave to cool on a wire rack.
  9. When cool, pierce the bottom of each profiteroles using a knife or the nozzle of a piping bag. Fill with the pandan cream and serve.
  10. The profiteroles are best eaten on the day they are made.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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