Guest Post: Profiteroles
It wasn’t too long ago I found her. From her blog, I can already tell that she is another talented cook! Not only that, her photos are stunning too! Even though Vanille from At Down Under is living on the other side of the world, internet and blogsphere have made it possible for me to get to know her food through her blog! Vanille is going to share with us a fantastic recipe today. When I was looking at the photos that she sent to me, I was drooling instantly! So, you probably need a bib before carry on reading 😛 Open your eyes wide and enjoy!
When Leemei asked me to be a guest blogger in her “Cooking Hut” and share a French recipe, I was very happy and nervous! Happy to be showcased in her delicious and beautiful blog and nervous to fulfill her expectations… After a collaborative discussion, we finally agreed to present a classic but, oh, so delicious dessert: Profiteroles!
As you may know, Profiteroles are made from “pâte à choux”, a precooked dough made of flour, water, butter and eggs; then filled with ice cream or pastry cream and topped with chocolate sauce.
Back in the 16th century, Italian chef Popelini, invents the “pâte à choux” and prepares what is called at this time, “poupelins”, choux filled with fruit jelly.
It’s only in 19th century, that French chef, Antonin Carême gave them a twist: New shape (éclair), new fillings (pastry cream and whipped cream) and new toppings (caramel, chocolate sauce). Croquembouche, éclair and profiteroles were born !And how thankful can we be for that!
So stop to stare at the screen and give it a go ! Profiteroles are fairly easy to make and delectable! Thank you, Leemei for this invitation !
Guest Post: Profiteroles
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
4 servings
Ingredients:
For the Guest Post Profiteroles:
Dough (pâte à choux):
250ml water
4 eggs
200g flour
100g butter
a pinch of salt
Semifreddo vanilla & hazelnut:
3 eggs
2 egg yolks
1 vanilla pod, split and seeded
200g caster sugar
500ml pouring cream
50g hazelnuts, chopped
Chocolate sauce:
125g dark chocolate, chopped
25g unsalted butter, chopped
Method:
1. In a pan bring to the boil butter, water and salt.
2. Remove from fire and add all the flour in one time. Mix thoroughly to get a smooth dough without any lump.
3. Replace over the fire and dry the dough mixing non-stop until the dough doesn’t stick the pan side.
4. Remove from fire and go on mixing until the dough cool a bit.
5. Add egg one by one and mixing well after each addition.
6. Preheat oven to 180°C.
7. Fill a piping bag with the dough and draw disks (diameter 4 cm) on a oven tray covered with baking paper. Keep distance between each disk, they will puff while cooking.
8. Bake for 10 minutes. Then, let ajar the oven door with a wooden spatula and bake for 10 minutes more.
9. Remove from oven and with a wood pick, prick the side of each piece (to let the steam escape). Let them cool completely on a cooling rack.
For the semifreddo:
1. Place eggs, extra yolks, vanilla seeds and sugar in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric (or not) mixer beat for 6-8 minutes or until thick and pale.
2. Remove from the heat and allow to cool slightly.
3. In a large bowl, whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Add chopped hazelnuts.
4. Pour in a 2 litres capacity container and freeze for at least 6 hours or overnight.
For the chocolate sauce:
1. In a sauce pan, over low fire, slowly melt chocolate with butter.
2. Finally, slice each choux horizontally and fill it with a scoop of semifreddo, then pour chocolate sauce on the top.
