foolproof profiteroles recipe anyone | ExpatWoman.com
 

foolproof profiteroles recipe anyone

169
Posts
EW NEWBIE
Latest post on 21 January 2011 - 18:29

mine really are a hit or a miss, even have pru leith method, just cant get them the same each time,

anyone have a foolproof tried and tested recipe/method?

596
Posts
EW GURU
Latest post on 07 February 2011 - 14:19
Different cultures, different items used and available. Generally use Waxed/parchment paper on top of a swiss roll tin/ baking sheet or large roasting tin and Practise, practise practise I am going to try Voilettes reciepe , Thank you Voilette
708
Posts
EW GURU
Latest post on 05 February 2011 - 12:48
A baking stone is a slab of granite, helps to dissipate the heat in the oven evenly.
5400
Posts
EW MASTER
Latest post on 04 February 2011 - 15:39
I think one of the key things to getting profiteroles right is using a baking stone. But that's just my opinion. :) What *is* a baking stone, please? Never heard of it, after many years of cooking and reading food-por^^cookery books. I've only made choux pastry a couple of times, recipe in an old French cookery book, will look it up later and check if substantially different from Violette's.
19
Posts
EW NEWBIE
Latest post on 04 February 2011 - 01:59
Copying from cookbook: 150g (5 1/2oz) unsalted butter; 220g (1 3/4 cups) all purpose flour sifted twice; pinch of salt; 7 eggs; 1 tablespoon caster sugar. Makes 500g (about 36-40 choux). Melt the butter with 375 ml water, bring it to a boil. Remove from heat, add all the flour at once and a pinch of salt. Return to the heat and beat continuously with a wooden spoon to make a smooth shiny paste. Cool for a few minutes. Off the heat, beat in the eggs, one at a time. The mixture should drop off the spoon, but not too runny. Add the sugar. You can store in a pastry bag for up to 2 days in fridge. To make the choux, you can either use a piping bag or you can shape them with two teaspoons and then bake them at 200C for 20-30 min. Once baked and cooled you fill with creme patissiere and cover with chocolate sauce (a nice and simple one is to put 100g dark chocolate with 50g of butter and 4 tbsp of water for 1 min in the microwave and then stir until shiny). I checked several recipes and some ask for 1/2 milk-1/2 water or just milk or just water, but I doubt there is a major difference. They always came out beautifully, but sometimes the baking time is longer, especially if you have a cold oven. There is no raising agent, but they do fluff up beautifully. Good luck.
708
Posts
EW GURU
Latest post on 23 January 2011 - 12:42
I think one of the key things to getting profiteroles right is using a baking stone. But that's just my opinion. :)
 
 

ON EXPATWOMAN TODAY