Description

Profiteroles are the foundation to a variety of different pastries from gougéres to French wedding cakes.

Ingredients

Scale

4 oz milk
4 oz water
4 oz unsalted butter
4 oz flour
4 eggs
pinch of salt

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Instructions

Pre-heat an oven to 200 degrees Celsius.
In a small saucepan, bring water, milk, butter and salt to a boil
Remove the mixture from the stove and add the flour, all at once, and stir with a wooden spoon.
Return the mixture to the stove and cook on medium heat, stirring vigorously to avoid any lumps. Continue to stir until a filmy residue appears at the bottom of the pan. This should take less than a minute.
Transfer the mixture to a mixing bowl with a paddle attachment and mix on slow to medium speed.
Gradually add the eggs one at a time, making sure that each egg is fully incorporated before adding the next. The mixture should be smooth and glossy.
Using a pasty tip and piping bag, pipe quarter-sized rounds of dough on a parchment lined sheet-tray.
Bake until they are a deep, golden brown

Notes

To dip profiteroles in caramel, line a sheet-pan with plastic wrap. Then, place a cup of sugar in a saucepan and mix it with water until it becomes the consistency of wet-sand. Cook the mixture on high heat. When the sugar comes to a boil, stop stirring and let it cook until it becomes a golden caramel.

To stop the cooking process, dip the bottom of the saucepan in a bowl of ice-water. Then work quickly to dip the tops of each profiterole in the caramel and place them top-down on the plastic wrap. (This method does not require turning the profiterole right-side up again which avoids dripping hot caramel drips onto your hand.)
WARNING: Hot sugar is….HOT. Use great caution and have a bowl of ice-water handy whenever you are working with hot sugar.

Prep Time: 25 mins
Cook Time: 35 mins