how are you readers?
i made this profiteroles last tuesday. do you know what profiteroles is? well it's a choux pastry filled with whipped cream and topped with generous amount of chocolate sauce (or maybe lots of chocolate sauce, if i may). as i grew up here in Indonesia, there are only two familiar and most common ways of serving choux pastry around me; one filled with custard and the other filled with whipped cream. which one do i like most? i prefer the custard but bf prefer the whipped cream one. that's the reason why i made this profiteroles. i should make another type of choux pastry someday, Paris-Brest sounds interesting for me.
this was my first time making profiteroles, but not the first time making choux pastry. i really like making choux pastry especially when it comes out from the oven. they're so cute and puffy! okay, it might sound weird to describe a choux pastry but they really are so cute. lol. i didn't experience trouble making the choux but i did a little mistake with my whipped cream. i should've known to make whipped cream from whipping cream it needs super cool temperature, my fault that i didn't make my bowl and beater cool enough and i live in a tropical country with its hot climate. thus, even though my whipping cream is whipped, it wasn't strong enough to hold its shape and i couldn't pipe it with a star nozzle tip. blame me.
to make the long story short, my profiteroles was again a hit in the house. yay! the choux pastry was the best part of them, the chocolate sauce tasted good, and the whipped cream should be perfect without its little messy shape. are you interested to make some? remember, you can pour or maybe drown them in chocolate sauce..
from 'Easy Desserts'
serves 32 mini choux pastry
5 tbsp butter, plus extra for greasing
200 ml cold water
100 gr plain flour
3 eggs beaten
300 ml double cream
3 tbsp caster sugar
1 tsp vanilla essence
125 gr plain dark chocolate, broken into pieces
2,5 tbsp butter
6 tbsp water
2 tbsp brandy
- preheat the oben to 200 degree C/ 400 degree F. grease a large baking sheet with butter.
- to make the pastry: place the water and butter in a saucepan and bring to the boil. meanwhile, sift the flour into a bowl. remove the saucepan from the heat and beat in the flour until smooth. cool for 5 minutes.
- beat in enough of the eggs to give the mixture a soft, dropping consistency. transfer to a piping bag fitted with a 1-cm or 1/2-inch plain nozzle. pipe small balls onto the baking sheet. bake for 25 minutes. when removed from the oven, pierce each balls with a skewer in order to let steam escape.
- to make the filling: whip together the cream, sugar, and vanilla essence. cut the pastry balls almost in half, then fill with cream.
- to make the sauce: gently melt the chocolate and butter with the water in a small saucepan, stirring until smooth. stir in the brandy.
- to assemble: pile the profiteroles into individual serving dishes or into a pyramid on a raised cake stand. pour over the sauce and serve.
- choux pastry: i added 1/4 tsp salt into the batter to bring out more flavor from the cream and chocolate.
- cream filling: i added another 1/2 tsp vanilla essence into the mixture.
- chocolate sauce: i substituted brandy with baileys and added 1 tbsp sugar.
thanks for reading and have a nice day.. :)