Description
Profiteroles are the foundation to a variety of different pastries from gougéres to French wedding cakes.
Ingredients
Units
Scale
- 4 oz (120 ml) milk
- 4 oz (120 ml) water
- 4 oz (115 g) unsalted butter
- 4 oz (115 g) flour
- 4 eggs
- pinch of salt
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
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 3 profiteroles
- Calories: 110