~* Profiteroles *~ Guest Blogged by Afsheen @sweettreatsbyAfsheen


This recipe has been very close to my heart as I made it in very early days of my marriage and my family totally loved it, so much so I used to make them even twice a week. So when Sumee from “Food Booth Web” wanted me to write a guest post, I thought this would be a perfect one to share !

Profiteroles are made of Choux Pastry and can be filled pretty much with any flavor that you are fond of. From its filling to the topping, you can create your very own version :

I really like mine filled with vanilla flavored whipped cream and topped with some chocolate, Nutella or caramel.

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So without any further delay, here is the recipe:

Ingredients :

Choux Pastry:
1/2 cup – all purpose flour
1/2 teaspoon – caster white sugar
1/4 cup (4 tablespoons) – unsalted butter, cut into pieces
1/2 cup (120 ml) – water
A Pinch – Salt
2 – eggs

Glaze:
1 large egg

Whipped Cream:
1 cup – whipping cream
1/2 teaspoon – vanilla bean paste or essence
1 1/2 tablespoonsor to taste – Fine caster sugar

Garnish:
According to choice, I used Nutella.

Method:

Choux Pastry:

Preheat oven to 200 degrees C . Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick spray.

In a bowl sift or whisk together the flour, sugar and salt.

Place the room temperature butter and water in a saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball . This will take around 1-2 minutes.
Transfer the dough to your mixer, and beat on low speed to release the steam from the dough. You can touch the dough to have the idea of its temperature and once the dough is slightly cooled down start adding the eggs one by one and continue to mix until you have a smooth thick paste. Place the dough in a piping bag and pip small balls of dough onto the baking sheet keeping around 2 inches of distance between them. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature 180 degrees C. Continue to bake for a further 30 to 35 minutes or until the shells are a nice golden brown color. Take out of oven and let the shells completely cool.

Whipped Cream:

In a mixing bowl place the whipping cream, vanilla, and sugar and stir to combine & whip the cream just until stiff peaks form.
Tip: For quick whipping, Chill the bowl and whisk in the refrigerator for at least 15 minutes.

To Assemble: Split the pastry shells in half and pipe with whipped cream. Place the top half of the pastry shell on the whipped cream and pipe with hot nutella or any of your favourite topping.

Makes around 15 cream puffs (bite sized)

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Happy Baking Everyone 🙂

One Comment Add yours

  1. Hajrah Khan says:
    Amazing recipy. And the pics are good enough to eat. Wishing u the best!

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