I Want To Show You How To Make My Profiteroles.
- Bittersweet Chocolate Chips
- Some Heavy Cream
You just need water flour and salt eggs and butter that’s all you’re going to need to make the actual pastry portion of the whole of the shebang in sauce pan. I’m going to add some water, and the butter and I’m going to cook this just long enough for the mixture to come to a boil and for the butter to fully melt that is perfect. I’m just going to turn the heat on as low as it goes. I’m going to add the flour and the salt and then you’re just going to start stirring this with your windscreen and as you can see it kind of starts coming together and you want to cook this over low heat for about a minute or two or until you no longer see any raw bits of flour and just just kind of gives it a chance to all come together that looks good enough.
I’m going to add this to my bowl now.I’m not making a huge batch. I’m only making about 16 profiteroles so if,you were doing a big batch. I would suggest you use your standing mixer fitted with a paddle attachment but I’m going to just do this with my handheld electric whisk because it works just fine now. I’m going to do is I’m going to just turn this on a mix this for a minute or so because the mixture is so hot if I were to add the eggs directly into this right now without giving it a chance to cool off a little bit there’s a risk that you could scramble the eggs so just let it go and basically as it moves it just allows the dough to cool down just a little bit that’s great. I’m going to add one egg at a time and then it looks like this time.I’m going to come together but it will you just have to make sure that you whisk really well before you add your other egg.
I need this one at once you add your final egg then you just want to continue to make until it all comes together that’s what it should look like really sticky perfect okay so now traditionally you use a pastry bag fitted with a round tip and you pack them out which I think makes things a little complicated because then you worry whether or not once bigger than the other so, I just go back to my handy dandy ice cream scoop because it works really well for me every time so if,it ain’t broke don’t fix it but here’s what I found helpful though is if, you take a little vegetable oil and you just kind of very very small amount just pop that in there it allows them to come out much easier see that and you want to place them just a few inches apart on your prepared baking sheet last one all right so, I managed to get about fourteen out of my batch of dough. I should for about 16 or cells if they’re any bigger or should we make them about that big if you want to then instead of baking them at 425 for 20 minutes or so you’d want to bake them at 400 for about 35 minutes or so so it’s up to you but I think this is the perfect size because they’re a perfect like disorder perfect size just trust me on that I’m going to pop these in.
I’ll show you what they look like when they are fully baked and then you want to let them cool completely alright my cream puffs baked to perfection now a really good tip.when your cream puffs come out here because you always want your cream puffs to be hollow on the inside you don’t want them to be gummy or anything like that because when you have that eggy taste so what you do is this soon as it comes out of the oven you take a little paring knife right and you kind of make a little slit okay and that allows the steam to escape that way your cream puffs don’t get all soggy and mushy on the inside all right so to make the filling in the topping is really easy well that’s a little topping first. I have here is some bittersweet chocolate chips and some heavy cream that. I warmed up in the microwave you want your heavy cream to be really nice and hot for this otherwise it will not melt the chocolate chips now you can do this with semi-sweet or you didn’t melt chocolate if.
You want to but traditionally you have to do it with bittersweet chocolate because that’s just what I’m used to so I’m going to share that with you because I think that makes a difference to make the feeling you need really a beautiful lightly sweetened heavy whipped cream now what I have here is some heavy whipping cream. what I’m going to do is I’m going to start whisking this with my handheld electric whisk until it starts to develop a little bit of a soft peak alright this point.I’m going to add my confectioner sugar. I’m going to continue to whisk and so my cream and has got really lovely and thick not let’s make it a resembles butter but just try underneath that alright that is perfect that’s exactly what you’re looking for but before we move any further to that.
I just need to whisk my chocolate and cream mixture because it’s been sitting for a while so I’m just going to give this a whisk until all the chocolate has melted now I’m just placing my heavy whipped cream into a large resealable plastic bag that I just have fitted with a star tip on one corner because now I never remember to buy actual piping bags which is fine because this works just as well just get it all in the corner like that and then you’re just if,you need to for little guidance you can just cut a little a little bit like that right really want to stuff these babies full of sweet heavy cream like that so just keep going until they’re all nice and full just trying to get all that pink down there once you have them all stuff this is what you do you have to pretty much dunk anything in there so, I start with the bottom right and then work my way up that’s okay if, a few of the people you know parts don’t get covered because as you continue to put these on your plate then.they’ll cover themselves so just continue to do that and you can do this you can put these in a single layer you can put them on top of each other like.
I like to do because that’s just what I’m used to because they all stick together when they go into the fridge pretty much amazing pretty much phenomenal so that’s what I’m going to continue to do and then. I’ll show you what they look like when they’re done and I can’t wait to send a picture of these to my aunt tonight you have no idea last one just right on the top now what I’m going to do is.I’m going to pop these into the fridge for about an hour so, I just want that chocolate to set and for everything to get a bit cold and I’m going to do one final thing before I serve it.