Profiteroles

Profiteroles

By
From
Under the Walnut Tree
Makes
20
Photographer
Fanny Bergenström

Profiteroles or petits choux are lovely, airy cream puffs made of a water-based dough that is quickly simmered on the stovetop. You can freeze unfilled pastries for up to 1 month and then thaw them in a 175°C oven for about 5 minutes.

Ingredients

Quantity Ingredient
300ml water
100g butter
120g plain flour
3 medium eggs

Filling

Quantity Ingredient
200ml pure cream
1/2 teaspoon vanilla paste, (optional)
Rich chocolate caramel sauce

Method

  1. Preheat the oven to 200°C. Line two baking trays with non-stick baking paper.
  2. Bring the water and butter to the boil in a small heavy-based saucepan. Lower the heat and add the flour. Stir vigorously with a wooden spoon until the mixture pulls away from the side of the pan. Don’t allow the mixture to boil or it will separate.
  3. Take the saucepan off the heat and allow the mixture to cool slightly. Add the eggs one at a time, stirring thoroughly after each egg. Transfer the dough to a piping bag fitted with a fluted nozzle, and pipe the batter into walnut-sized balls on the baking paper, not too close together. Bake for about 25 minutes, or until the pastries have risen and are nicely coloured. Cool on wire racks without covering.
  4. Split them just before serving, fill with vanilla-flavoured whipped cream and put the ‘lid’ back on. Drizzle with chocolate caramel sauce, about 1 tablespoon per profiterole, and serve more or less immediately.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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