There are some foods which I am disappointed by every time I try, not matter how many chances I give them. One such food which falls into this category are profiteroles, of which I've tried quite a few versions- big, small, chocolate coated, chocolate flavoured, cream filled, custard filled etc.......and am disappointed every single time :(
The reason, though kind of silly, is my own fault because I always expect them to be crispy on the outside (because they look like they would be! or is it just me?), so when I bite into them and realise they're soft and airy, and then remember that the same thing has happened numerous times before, I can't help but feel disappointed. Chocolate coated ones are slightly better though- at least the chocolate layer is crispy (sort of)!
I decided to have a go at making them myself, thinking perhaps they'd taste better homemade. Whilst they were crispy straight out of the oven, they didn't have much flavour, so I had to wait til they cooled down to fill them, by which time they had softened, just like every other profiterole I'd ever eaten before. No surprises there huh?
They were quite fun to make though!!
Profiteroles Recipe
Recipe from 頂尖主廚 法式甜點代表作 (an Asian cookbook with no English name)
75g Butter 9g Oil 93g Water 93g Milk 5g Sugar 1g Salt 125g Flour 1g Baking Powder 4 Eggs
- Preheat oven to 200degC. Heat together the butter, oil, water, milk, sugar and salt together until just boiling. Add in the flour and mix until combined. Cook over low heat, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
- Add in the eggs one at a time and mix until combined. The mixture should be glossy and should be able to drop from the spoon/whisk.
- Using a piping bag, pipe the mixture onto a tray lined with baking paper (or greased tray) into your desired shape/size, or spoon them into round balls if you don't want to pipe. Bake for around 15 minutes (or more depending on the size of your profiteroles), until gold and crispy.
- Let cool completely. You may also want to poke a hole on the bottom (right after you take it out of the oven) to allow steam to escape so the profiteroles don't collapse. Fill with your desired filling (I put custard in some and whipped cream in others)
20 Comments:
Choux pastry is always kind of boring hence why you need the chocolate and cream to make them interesting. Yours look good though :D
Hi Von, love your cream puff. Yours look very delightful, well done! My all time favorite to go with coffee.
Have a nice weekend, regards.
The puffs look perfect!
ela h.
Gray Apron
That's so cool you made profiteroles! They look great, even if they're not crispy!
Hi Von! They look perfect! I'm sure it tasted as good as it looked with the custard in it. :)
We love profiteroles! Yours looks fantastic, Von.
Yum, love profiteroles. I have a friend who thinks they are called portfolios. I never order them in a restaurant because then they kinda do taste like portfolios :( Best made fresh at home. Great job!
I'm sure even a mediocre profiteroies is better than none at all!
Shame, the profiteroles lacked flavour. Maybe fill it up with Nutella might help :P
I love turning the dough into gougeres by adding grated cheese...so yummy! Maybe you'd like those better?
Looks amazing!! I love pastries!!
Well, even if you were disappointed, they look fabulous to me!
i haven't had these in a long time. they look great!
Your profiteroles turned out beautifully! It's a shame you don't like them, because you make very good ones.
I think look reallly delicious:))
These look delicious, absolutely perfect!
I love the airiness of a good choux pastry and yours sounds like it was a great one!
They look divine!
Cheers,
Rosa
I totally know how you feel, but I can't imagine profiteroles any other way now. They are bloomin hard to eat sometimes though... if you've got a bowl of them at a restaurant and they give you a spoon and then they won't cut open!
Yours look lovely though!
I wonder what would happen if you fried them after stuffing with cream....I bet those would get some crispy outsides!
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