Profiterole

Profiterole

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From
Encyclopedia of Food and Cookery

Profiteroles are small choux pastry puffs with a sweet or savoury filling. They make superb party savouries or glamorous desserts or can star at afternoon tea. Tiny profiteroles, filled or unfilled, are an elegant accompaniment to clear soup. Cocktail-size Profiteroles (to serve with drinks or to accompany soup): Make mounds of pastry about 2 cm in diameter, and bake for 10 minutes in a very hot oven, then for about 10 minutes more at moderate. Dry out in turned-off oven with door ajar for 20 minutes. Tiny Unfilled Puffs (to accompany soup): Make dots of pastry by squeezing it from a piping bag fitted with a plain 5 mm tube and cutting off in 5 mm lengths. Bake in a preheated moderate oven for about 10 minutes or until crisp and brown. Dry out in turned-off oven with door ajar for 20 minutes.

Cream Puffs: Make mounds of pastry about 4 cm in diameter and bake for 10 minutes in a very hot oven, then 20–25 minutes at moderate. Cover loosely with a sheet of foil if puffs brown too much before they feel firm and light in the hand. Slit sides and return to turned-off oven with door ajar for 30 minutes to dry out.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Note:

  • Crème pâtissière fillings may be added to sweet profiteroles 1–2 hours ahead of time, but whipped cream fillings should not be added more than 30 minutes ahead or profiteroles may go soggy.

    Hot fillings may be added at the last minute and the filled profiteroles placed in the oven for a few minutes if necessary to ensure they are very hot. If you are making cocktail-size profiteroles, the filling may be put in cold and heated in the shells. Place them in one layer on a baking tray, in a preheated moderate oven for about 20–25 minutes.

    Fill with one of the following to serve cold with drinks or soup:

    Softened pâté.

    Mashed salmon or finely chopped ham, chicken or prawns (shrimp), mixed with enough Mayonnaise to bind.

    Softened blue cheese mashed with a little cream.

    Caviar mixed with a little sour cream and onion juice.

    Chopped roast beef mixed with enough Béarnaise Sauce to bind.

    Avocado mashed with a little cream cheese, lemon juice and seasonings.

    Finely chopped smoked salmon or other flaked, smoked fish mixed with cream cheese and seasoned with pepper and lemon juice. Fill with one of the following to serve hot with drinks or in cream puff–sized shells as a first course:

    Chopped cooked spinach, flaked crab, chopped prawns (shrimp) or asparagus, mixed with Mornay Sauce.

    Chopped cooked chicken, ham, brains, sweetbreads or seafood, fried mushrooms or Duxelles mixed with Béchamel Sauce or Velouté Sauce.

    Sautéed chicken livers and golden shallots in a sauce made in the pan with cream and a little sherry, thickened with cornflour (cornstarch).
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