How to make Profiteroles.
Easy to follow recipe for tasty and delicious puffs filled with cream and topped with a caramel sauce.
Choux pastry:
1/2c Flour
1/2c water
1/4c butter
1 1/2 tsp sugar
3 eggs
In a medium pot add the water and melt the butter over medium heat. When the butter has melted add the sugar and the flour and stir until it is combined. This will take a few minutes because you also want to cook off the flour taste. Off the heat add one egg at a time and mix into the dough. If the dough isn’t incorporating the egg, then move the pot over the burner to add a bit of heat. Repeat with the other two eggs. This will take some effort and your hands might get tired, so take a break if your hand cramps. Spoon the choux dough onto a cookie sheet lined with parchment paper. They will puff up and spread, but not very much. Bake at 400°F/200°C for 40-45 minutes. Then allow them to cool before you add the filling.
Pistachio cream:
8oz of mascarpone cheese, softened
4 oz pistachio butter
In a small bowl combine the ingredients until they are smooth. You can put the mixture in the fridge to firm up. If you cannot find pistachio butter, you could use another flavoring such as almond butter, or ricotta. If you use ricotta add a spoon of sugar and about a tsp of cinnamon. You can even simply fill them with your favorite ice cream.
Caramel sauce:
2/3 c water
1/2c sugar
1/4c cream
(tsp of salt if you want salted caramel)
Use either a copper or metal pot because non-stick will not give you the same results. Add the water and sugar to the pot and cook over medium heat. The sugar will dissolve into a simply syrup and this will boil down into a caramel. You can stir until it starts to bubble, but after that leave it alone until it is almost finished. Depending on your stove it could take as long as 15mins. The liquid has to boil down and reach a high temperature. You will know when it is almost ready because the bubbling starts to get quiet. You’ll be looking for a change in color from a light brown to a dark brown. You can swirl the pan around to make sure the heat is evenly distributed, but use oven gloves/mits because the handle will be hot. Once it has reached a caramel color take it off the heat and let it rest before adding the cream. Add the cream and stir vigorously until it is incorporated and thickened. If you want salted caramel add it at this stage and allow the mixture to cool. If you want to use it sooner you can stir the caramel sauce over a bowl of ice to speed up the process.
Cut the profiteroles in half with a serrated knife and spoon in the pistachio cream on each side. Then top with the caramel sauce.
Chapters:
00:00-00:15 Intro
00:16-06:47 Choux Pastry
06:48-06:57 Preheat
06:58-12:24 Shaping & egg wash
12:25-15:04 Pistachio Cream
15:05-15:53 Puffed up!
15:54-22:55 Caramel sauce
22:56-25:00 Assemble & Finish
Tell me what variations you’d like to see with the filling and sauce in the comments below.
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