Recipe Profiteroles : Practical and Delicious

Recipe Profiteroles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Profiteroles. You are currently reading Recipe Profiteroles : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Profiteroles requires 1h 10m, cook 50m and serve 18. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Transform light-as-air pastry into creme patissiere profiteroles and serve solo, or pile them high into a croquembouche.

Ingredients:

8 Ingredients

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  80g butter, at room temperature, chopped
  
  
  


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  150g (1 cup) plain flour, sifted
  
  
  


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  3 eggs, at room temperature, lightly whisked
  
  
  



• Creme patissiere



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  435ml (1 3/4 cups) milk
  
  
  


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  1 vanilla bean split lengthways, seeds separated
  
  
  


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  3 egg yolks
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  50g (1/3 cup) plain flour, sifted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place butter

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  (80g butter, at room temperature, chopped) and 250ml (1 cup) water in a saucepan. Bring just to the boil. Remove from heat. Beat in flour (150g (1 cup) plain flour, sifted). Stir over medium heat for 2-3 minutes or until mixture comes away from side of pan in a ball. Cool for 5 minutes.
  
  
  
  
  

  
  
  

  
  


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  Step 2
  
  
  
  
  Gradually add the egg (3 eggs, at room temperature, lightly whisked), 1 tbs at a time, beating well after each addition until dough is thick and glossy. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
  
  
  
  
  

  
  
  

  
  


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  Step 3
  
  
  
  
  Place heaped dessert spoonfuls of dough, about 3cm apart, on trays. Use wet hands to pat down any peaks. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
  
  
  
  
  

  
  
  

  
  


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  Step 4
  
  
  
  
  Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.
  
  
  
  
  

  
  
  

  
  


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  Step 5
  
  
  
  
  For the crème pâtissière, heat milk (435ml (1 3/4 cups) milk) and vanilla seeds (1 vanilla bean split lengthways, seeds separated) in a saucepan. Whisk egg yolks (3 egg yolks) and sugar (70g (1/3 cup) caster sugar) in a bowl until thick. Whisk in flour (50g (1/3 cup) plain flour, sifted), then milk. Return to pan. Whisk over low heat for 5 minutes or until thickened.
  
  
  


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  Step 6
  
  
  
  
  Cover surface with plastic wrap and place in fridge to chill. Spoon crème pâtissière into a piping bag with a 5mm plain nozzle. Push nozzle into base of each profiterole and fill with crème pâtissière.
  
  
  
  
  

  
  
  

  
  

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