Profiteroles

Profiteroles

By
From
Mark Hix On Baking
Makes
20–25
Photographer
Jason Lowe

Profiteroles seem to have vanished from restaurant menus. This seems to me to be a shame, as a profiterole that oozes cream when you bite into it is a wonderful thing (especially when served with hot chocolate sauce). You can serve them just like this or make the dish a little more indulgent by adding some ice cream and scattering over the profiteroles some lightly toasted, sugared nuts like almonds or pistachios.

Ingredients

Quantity Ingredient
125ml milk
125ml water
100g butter, diced
1/2 teaspoon salt
1 teaspoon caster sugar
150g plain flour
4 eggs, beaten
1 egg yolk, beaten together with 1 tablespoon milk, to glaze

For the filling

Quantity Ingredient
a few drops vanilla extract
60g caster sugar
250ml double cream
or 250ml whipping cream

Method

  1. Put the milk, water, butter, salt and sugar into a saucepan and bring to the boil. Remove from the heat, mix in the flour and stir with a wooden spoon or spatula until smooth. Return the pan to a low heat and stir for about a minute until the mixture leaves the sides of the pan. Transfer to a bowl.
  2. Gradually whisk the beaten eggs into the mix a little at a time, until the mixture is smooth and shiny. Preheat the oven to 180°C.
  3. Take a non-stick baking tray or line a baking tray with baking parchment. Load the choux pastry into a piping bag and pipe small or large rounds onto the tray 3–4 cm apart. (For éclairs, just pipe the mixture into short or long straight lines about 6–8 cm thick using a 2 cm nozzle.) Brush the tops with the egg yolk mixture and bake for between 10–20 minutes depending on the size, or until the profiteroles are golden and crisp. Remove from the oven, leave to cool a little and transfer to a cooling rack.
  4. To make the filling, whisk together the cream, vanilla extract and sugar by hand or using a mixing machine, until fairly stiff. Load the cream mixture into a piping bag, make a hole in the base of your profiteroles and pipe in. Serve as they are or with ice cream and chocolate sauce.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again