There are few things in life as delightful as biting into homemade profiteroles!
The pastry shells can be made days, even months in advance.
And one batch makes almost 50 profiteroles!!
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Profiteroles
Profiteroles are a hazard.
It is way too easy to inhale an indecent amount in one sitting.
Because unlike many desserts, profiteroles seem solightrather than heavy and overly sweet.
I am a Two-Bite-Profiterole gal.
PROFITEROLE PASTRY = CHOUX PASTRY
Those crispy, light as air profiterole balls are calledchoux pastry balls.
Its French and its magical.
4 simple ingredients: butter, water, egg and flour.
Mix, pipe (or even dollop), bake.
3 parts to profiteroles
Profiteroles are made up of 3 components:
1.
Filling theres a few options here.
Vanilla custard (Creme Patissiere) is the most common here in Australia piped inside the balls.
Cream is also a firm favourite and also a good quicker filling option to making homemade custard.
All are delish, but for me, profiteroles filled with custard will always be my favourite child.
Chocolate Sauce Drizzle or dip the profiteroles in the chocolate sauce.
When its warm, its a chocolate sauce.
When it cools, it sets to a soft chocolate like the chocolate you get on eclairs at bakeries.
Theres no baking powder or other rising agent.
The dough will split initially, but after a bit of vigorous mixing, it will come together.
The more even the shape of the blobs, the more round and pro looking your balls will be.
The pastry balls cook through and puff up in the first bake.
Then the balls are pierced and returned to the oven for a second bake todry out the inside.
And its during the second bake that the balls become fabulously crispy!!
Cool, then pipe in custard or cream, drizzle with chocolate and theyre ready for serving.
The batter will come together it needs to be smooth;
3.
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The batter can only be too runny if you mis-measured the ingredients.
!If you do not pierce the balls, then the inside will never cook / dry out.
Soggy insides = collapsed profiteroles.
The pastry balls can even be made months in advance and stored in the freezer.
Imagine being the person who brings a pile of profiteroles like this to a gathering…. You will steal the show!!
Truthfully though, I took profiteroles on a weekend away with friends recently.
And what I described above is exactly how I did it.
Then I crisped the shells in the oven very briefly.
Piped in the custard, warmed the chocolate, drizzled it over then served.
I swear I wasnt trying to steal the show.
I swear I wasnt trying to show off.
I just wanted to share these with my friends!
