Before diving into the sweet world of homemade profiteroles, let’s consider what pairs beautifully with these airy delights. Think of them as the perfect canvas for creativity. You can fill them with rich chocolate or creamy custard, and they don’t shy away from friends like coffee, chocolate sauce, or fresh fruit.
1. Coffee: A strong espresso or a creamy latte balances the sweetness of the pastry.
2. Chocolate Sauce: A generous drizzle elevates their chocolaty decadence.
3. Fruit Compote: A tangy raspberry or berry sauce brings a refreshing contrast.
4. Whipped Cream: The lightness of whipped cream complements the texture and adds a delicious touch.
What is Homemade Profiteroles?
Homemade profiteroles are charming pastry balls made from choux pastry. This unique pastry treats you to a delightful crunch on the outside while remaining tender on the inside. They are typically piped into small rounds, baked until puffed, and then filled with luscious fillings such as creams or custards. Profiteroles can be delightfully versatile, allowing you to experiment with flavors and pairings.
Why This Recipe Works?
Here are four rock-solid reasons why this profiterole recipe is a keeper:
Simplicity: The ingredients are easy to find. With just flour, eggs, butter, and water, you make a batter that turns into airy shells. You won’t need fancy gadgets, just a mixing bowl and your oven.
Versatility: You can fill these pastries with your choice of filling. Whether you prefer ice cream, custard, or whipped cream, there’s a flavor to suit your cravings and the season.
Texture: The oven does its magic, creating a hollow center. This airy texture makes for a delightful contrast when filled with a rich cream.
Presentation: You can dress them up to your heart’s content. Drizzling a chocolate glaze or piping some fresh whipped cream on top adds just the right touch for any event.
Ingredients You’ll Need To Make These Homemade Profiteroles
To start crafting these pastries, gather the following ingredients:
Choux Pastry:
- 1 cup water
- 100g (about 7 tbsp) unsalted butter, softened
- A small pinch of fine sea salt
- 1 cup all-purpose flour (plain flour)
- 4 large eggs (55-60g each, shell weight included), at room temperature
- 1 tsp lemon zest (enhances the flavor subtly)
Filling Options (choose one):
- Ice cream
- Lightly sweetened whipped cream
- Vanilla pastry cream (Crème Pâtissière)
Rich Custard Filling (Crème Pâtissière):
- 1/4 cup caster sugar (superfine sugar)
- 2 1/3 cups whole milk (full-fat preferred)
- 4 egg yolks
- 1 tsp vanilla bean paste (or vanilla extract)
- 3 1/2 tbsp cornstarch (cornflour)
- 1/4 cup superfine sugar
- 1 tbsp unsalted butter
Chocolate Sauce:
- 1 cup heavy cream
- 250g dark chocolate (or semi-sweet chocolate)
How To Make These?
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 392°F (200°C). Next, in a medium saucepan, combine water, butter, and salt. Bring this mixture to a boil over medium heat.
Step 2: Add the Flour
Once bubbling, remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about one to two minutes.
Step 3: Incorporate Eggs
Transfer the dough to a mixing bowl. Let it cool for a few minutes, then add eggs one at a time, mixing well after each addition. Your dough should become smooth and glossy.
Step 4: Pipe Your Profiteroles
Using a piping bag or a spoon, scoop the dough into mounds, spacing them about an inch apart on a lined baking tray. Aim for 1.5 inches in diameter—these pastries will puff up!
Step 5: Bake
Bake in your preheated oven for 20-25 minutes. The profiteroles should be golden brown and feel light. Make sure not to open the oven door during the first 15 minutes; you want those puffs to rise!
Step 6: Prepare the Custard Filling
While the pastries bake, prepare the custard. In a saucepan, whisk together sugar, milk, and cornstarch. Over medium heat, bring this to a simmer while continuously stirring. Once it thickens, remove it from the heat and stir in egg yolks and vanilla. Return to the heat for a few minutes, then add butter. Let it cool completely.
Step 7: Cool the Profiteroles
Once the profiteroles are golden, take them out and let them cool on a wire rack.
Step 8: Fill the Puffs
After the pastries have cooled, use a small knife to make a tiny hole in the side. Pipe in your custard or filling of choice.
Step 9: Serve or Drizzle with Chocolate
For an added touch, heat heavy cream and pour it over chopped chocolate to create a sauce. Drizzle over the filled profiteroles for that extra wow factor!
Tips for Making Perfect Profiteroles
Use room-temperature eggs: This helps the batter rise effectively.
Don’t skip the resting time: Let the choux pastry cool a bit before adding eggs; this helps avoid a scramble.
Piping technique: If using a piping bag, cut the tip to control the size. A small round tip works best.
Avoid opening the oven: This ensures the pastries puff up properly.
Fill just before serving: To prevent sogginess, fill the pastries right before serving or keep the filling separate until you’re ready.
Nutrition Information
Profiteroles are best enjoyed in moderation. Here’s a rough breakdown per serving (one filled pastry):
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 3g
How to Store the Leftovers?
You can store leftover profiteroles in an airtight container in the refrigerator for up to two days. However, I recommend filling them only right before serving for the best texture. If they’re already filled, I suggest consuming them within a day.
Recommended Side Dishes for Homemade Profiteroles
Even though profiteroles are often served as a dessert, consider these complementary dishes:
Fresh Fruit Salad: Brighten your dessert table with a colorful fruit mix. The acidity contrasts beautifully with the sweetness.
Chocolate Tart: Serve these together for a chocoholic’s dream. The richness of the tart pairs well with light profiteroles.
Coffee Mousse: The creamy, rich coffee mousse adds a sophisticated touch, perfect for dinner parties.
Cheesecake: A light, flavored cheesecake can serve as a delightful contrast.
Ingredient Substitutes
Sometimes, you might not have everything on hand. Here are some handy substitutes:
All-purpose flour: You can swap with gluten-free flour blend for a gluten-free version, but be aware this might alter texture slightly.
Unsalted butter: Margarine works as an alternative, but the flavor might be slightly different.
Whole milk: Skim milk can be used, although the richness will be reduced. For a non-dairy option, try almond or coconut milk.
Eggs: If you’re looking for an egg-free option, a blend of ground flaxseed and water can replace each egg, but it might affect the fluffiness.
Conclusion
Homemade profiteroles create a blend of simplicity and elegance in your dessert repertoire. Each bite celebrates rich flavors and textures, perfect for any gathering. By using this guide, you can confidently craft delicious pastries, fill them with your favorite delights, and wow your guests.
Remember, it’s not just about the eating; it’s about the making. So roll up your sleeves, gather your ingredients, and experience the joy of creating something delightful from scratch. It’s a journey worth taking time and time again!
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Homemade Profiteroles – Simple Food Dishes
Description
Homemade profiteroles hold a special place in my heart. When I first attempted to make these delightful choux pastry balls, it felt like a culinary rite of passage. The puffiness that arises from an eggy batter, combined with a creamy filling, is nothing but magical. After sharing them at countless gatherings, I can assure you—no one can resist these bites of goodness.
What makes these pastries even more appealing is their versatility. You can fill them with ice cream, pastry cream, or whipped cream, depending on your mood and the occasion. As I pull together this guide, let’s embark on a journey to create the ultimate homemade profiteroles. You could impress your family, woo your guests, or treat yourself—everyone wins!
Ingredients
Choux Pastry:
Filling Options (choose one):
Rich Custard Filling (Crème Pâtissière):
Chocolate Sauce:
Instructions
Step 1: Prepare the Choux Pastry
-
Start by preheating your oven to 392°F (200°C). Next, in a medium saucepan, combine water, butter, and salt. Bring this mixture to a boil over medium heat.
Step 2: Add the Flour
-
Once bubbling, remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about one to two minutes.
Step 3: Incorporate Eggs
-
Transfer the dough to a mixing bowl. Let it cool for a few minutes, then add eggs one at a time, mixing well after each addition. Your dough should become smooth and glossy.
Step 4: Pipe Your Profiteroles
-
Using a piping bag or a spoon, scoop the dough into mounds, spacing them about an inch apart on a lined baking tray. Aim for 1.5 inches in diameter—these pastries will puff up!
Step 5: Bake
-
Bake in your preheated oven for 20-25 minutes. The profiteroles should be golden brown and feel light. Make sure not to open the oven door during the first 15 minutes; you want those puffs to rise!
Step 6: Prepare the Custard Filling
-
While the pastries bake, prepare the custard. In a saucepan, whisk together sugar, milk, and cornstarch. Over medium heat, bring this to a simmer while continuously stirring. Once it thickens, remove it from the heat and stir in egg yolks and vanilla. Return to the heat for a few minutes, then add butter. Let it cool completely.
Step 7: Cool the Profiteroles
-
Once the profiteroles are golden, take them out and let them cool on a wire rack.
Step 8: Fill the Puffs
-
After the pastries have cooled, use a small knife to make a tiny hole in the side. Pipe in your custard or filling of choice.
Step 9: Serve or Drizzle with Chocolate
-
For an added touch, heat heavy cream and pour it over chopped chocolate to create a sauce. Drizzle over the filled profiteroles for that extra wow factor!
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use room-temperature eggs: This helps the batter rise effectively.
- Don’t skip the resting time: Let the choux pastry cool a bit before adding eggs; this helps avoid a scramble.
- Piping technique: If using a piping bag, cut the tip to control the size. A small round tip works best.
- Avoid opening the oven: This ensures the pastries puff up properly.
- Fill just before serving: To prevent sogginess, fill the pastries right before serving or keep the filling separate until you’re ready.
