Profiterole

Name: Profiterole - Ionela D.
Ingredients: Dough: 1 teaspoon sugar 125 ml milk 125 ml water 50 g butter 150 g flour 4 eggs salt Chocolate glaze: 1 dark chocolate a little milk White glaze: 120 g sugar 40 ml water For filling: 300 ml whipped cr

Dessert - Profiterole by Ionela D. - Recipia

Profiteroles are made from a simple choux pastry, then filled with whipped cream and covered with two types of glaze: a white one made from sugar syrup and a dark chocolate glaze. The dough must be allowed to cool before adding the eggs, and the shells are baked in two stages at different temperatures. The recipe does not specify the exact number of pieces, as it depends on the size of the profiteroles formed on the tray. Quick Info Total time: not specified; includes preparation, cooling, and baking Preparation time: not specified Baking time: 30 minutes Servings: the number of profiteroles varies depending on their size Difficulty: medium Recipe type: dessert with choux pastry, whipped cream, and glaze Ingredients For the dough 1 teaspoon sugar 125 ml milk 125 ml water 50 g butter 150 g flour 4 eggs salt For the filling 300 ml whipped cream For the white glaze 120 g sugar 40 ml water For the chocolate glaze 1 dark chocolate bar a little milk Preparation method 1. Preparing the dough Combine the milk, water, butter, sugar, and a pinch of salt in a saucepan. Place the pan over heat and warm the mixture until it reaches boiling point. Add all the flour and mix well. The dough should become thick and pull away as a cohesive mixture. Remove the saucepan from the heat and let the dough cool. 2. Adding the eggs Once the dough has cooled, add the eggs one at a time. Mix well after each addition before adding the next one. In the end, you should have a smooth dough suitable for piping. It is important that the dough is not hot when you add the eggs. If it is still very warm, the eggs may coagulate, and the mixture will not have the desired texture. 3. Forming the profiteroles Place the dough in a piping bag fitted with a small nozzle. Pipe small mounds or balls of dough onto a baking tray lined with parchment paper. Leave space between them, as the profiteroles will expand while baking and should not stick together. 4. Baking the shells The oven should be preheated beforehand. Bake the profiteroles at 200 degrees Celsius for about 10 minutes. After the first 10 minutes, reduce the temperature to 150 degrees Celsius and leave the tray in the oven for another 20 minutes. Baking in two stages is indicated in the recipe: the first part is done at a higher temperature, and then the shells continue to bake at a lower temperature. Once they are done, remove them from the oven and let them cool before filling. 5. Filling with whipped cream Whip the 300 ml of cream and use it to fill the cooled profiteroles. The source does not specify whether the cream is sweetened, so use it in your preferred form for this recipe. Do not fill the shells while they are warm. The cream may lose its texture, and the profiteroles may become soggy too quickly. 6. White glaze Put the sugar and water in a small saucepan. Stir to dissolve the sugar, then place the pan over heat. Cover it with a lid and let the syrup boil until it thickens. Remove the saucepan from the heat and cool the syrup quickly by placing the pan in another bowl of cold water. Once the syrup has cooled, beat it until it turns into a white cream. Glaze the filled profiteroles with this cream. The glaze should be applied on top, in a suitable layer for each pastry. 7. Chocolate glaze Break the dark chocolate and melt it together with a little milk in a bain-marie. Stir until the chocolate is smooth. Glaze the remaining profiteroles with chocolate. This way, you will have both profiteroles with white glaze and those covered with dark chocolate. Why I make this recipe often The recipe has a simple dough with basic ingredients, and the profiteroles can be easily divided between the two types of glaze. The shells bake all at once, and after cooling, they can be filled and decorated without complicated preparation. The contrast between the soft cream, the white glaze, and the dark chocolate makes the dessert suitable for both a family meal and an occasion where you want to serve small portions. Tips and Variations Tips The dough must be allowed to cool before adding the eggs. This is one of the important steps in the recipe, as the eggs are added to a mixture that has already cooled. Add the eggs one at a time and mix well after each. Do not add them all at once, even if the dough seems difficult to combine at first. Use parchment paper and leave space between the mounds of dough. The profiteroles should not touch each other on the tray. Follow the temperature changes during baking: 200 degrees Celsius for the first 10 minutes, then 150 degrees Celsius for another 20 minutes. Allow the shells to cool before filling them. In the case of the white glaze, the syrup must also cool before mixing; while hot, it will not turn into the white cream described in the recipe. Substitutions The milk and water in the dough are listed together in the original recipe, and no substitutions are indicated for them. For the chocolate glaze, dark chocolate and a little milk are used. The amount of milk is not fixed, so it is added gradually as needed for melting the chocolate in the bain-marie. Variations You can cover some of the profiteroles with white glaze and the rest with chocolate, as presented in the recipe. If you prefer a uniform platter, you can use the same glaze for all the profiteroles, but the proportions and steps for the white and chocolate glazes will remain different. Serving Ideas Profiteroles are served plain after being filled and glazed. They can be arranged on a platter alternately: some with white glaze, others with chocolate glaze. Frequently Asked Questions Why are the eggs added only after the dough has cooled? The dough is very hot after the flour has been mixed with the liquids and butter. If you add the eggs immediately, they may start to coagulate. Therefore, the mixture is allowed to cool first, and then the eggs are incorporated one by one. How long are the profiteroles baked? Baking takes about 30 minutes. The first 10 minutes are baked at 200 degrees Celsius, then the temperature is reduced to 150 degrees Celsius, and baking continues for another 20 minutes. Can I fill the profiteroles before they cool? It is not recommended. The shells should be allowed to cool before being filled with whipped cream. Otherwise, the cream may change texture due to the heat. How is the white glaze made? The sugar and water are boiled until a thicker syrup is obtained. The syrup is cooled quickly in a bowl of cold water, then whipped until it becomes a white cream, used for glazing the profiteroles. Can I use both glazes in the same recipe? Yes. The recipe is designed to glaze some of the profiteroles with the white sugar cream and the rest with melted dark chocolate mixed with a little milk. Nutritional Values The values are approximate and cannot be calculated precisely, as the weight of the dark chocolate, the exact form of the whipped cream, and the number of profiteroles obtained are not specified. For an estimated serving, the values can reach approximately 180–260 kcal, depending on the size of the profiterole and the amount of whipped cream and glaze used. Approximately, a serving may contain: Protein: about 4–6 g Carbohydrates: about 20–30 g Fats: about 9–16 g The greatest variation comes from the amount of glaze and the dark chocolate used. If the profiteroles are small and have little glaze, the values will be closer to the lower limit. For larger profiteroles, generously filled, the estimate may be higher. Storage and Reheating Profiteroles filled with whipped cream should be stored in the refrigerator and are best consumed as fresh as possible. Unfilled and unglazed shells keep better than the already assembled dessert, as the cream and glaze can soften them over time. There is no need for reheating after the profiteroles have been filled and glazed. They can be served cold or after sitting at room temperature for a while, depending on preference.

Profiterole

Tags

Categories