Best 8 Mushroom Profiteroles Recipes

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Indulge in a culinary journey with our exquisite Mushroom Profiteroles, a symphony of flavors that dance on your palate. These delicate choux pastry shells, filled with a savory wild mushroom duxelles and topped with a velvety béchamel sauce, are an elegant appetizer or main course. For a vegetarian delight, try our hearty Portobello Mushroom Profiteroles, where succulent portobello mushrooms take center stage. If you prefer seafood, dive into our indulgent Lobster Profiteroles, a luxurious combination of tender lobster and a creamy bisque sauce. And for a touch of sweetness, our irresistible Chocolate Profiteroles, filled with a rich chocolate ganache and drizzled in decadent chocolate sauce, are a dessert lover's dream. Get ready to embark on a culinary adventure with our diverse selection of Profiterole recipes, each offering a unique taste experience.

Let's cook with our recipes!

PROFITEROLES



Profiteroles image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
  • For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  • For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

PROFITEROLES



Profiteroles image

Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!

Provided by Nagi

Categories     Sweet

Time 1h10m

Number Of Ingredients 16

100g / 7 tbsp unsalted butter
1 cup water
1 cup flour (, plain / all purpose)
4 large eggs (55 - 60g / 2 oz each (weight with shell), at room temperature)
Pinch of salt
Vanilla custard (Creme Patissiere) ((below))
Ice cream ((Note 1))
Whipped cream ((Note 2))
4 egg yolks
1/4 cup white sugar (, caster / superfine)
3 1/2 tbsp cornflour / cornstarch
2 1/3 cups milk (, full fat best)
1/4 cup extra white sugar (, caster / superfine)
1 tsp vanilla bean paste ((or extract or essence))
250g / 8 oz dark chocolate ((or US semi-sweet))
1 cup cream

Steps:

  • Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
  • Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
  • Cool: Remove from heat and let mixture cool for 10 minutes.
  • Preheat oven to 220°C/420°F (200°C fan).
  • Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
  • Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
  • Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
  • Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
  • Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
  • Bake 2 trays at a time for 15 minutes, switching the trays halfway.
  • Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
  • Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
  • Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 29 mg, Sugar 4 g, ServingSize 1 serving

PROFITEROLES



Profiteroles image

These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24 small puffs

Number Of Ingredients 5

1 cup all-purpose flour
1/4 teaspoon coarse salt
1 cup water
8 tablespoons unsalted butter (1 stick), cut into small pieces
5 large eggs, at room temperature

Steps:

  • Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).
  • In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
  • Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.
  • For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.

MUSHROOM PUFFS



Mushroom Puffs image

Make and share this Mushroom Puffs recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1 small onion, chopped
1 lb mushroom, chopped
2 tablespoons flour
1/2 teaspoon lemon juice
1/2 cup heavy whipping cream
salt
pepper
1 (17 1/3 ounce) package frozen puff pastry, thawed

Steps:

  • Melt the butter in a large frying pan over medium heat.
  • Add the onion and mushrooms, saute until the liquid evaporates.
  • Add the flour, whisking until smooth.
  • Cook for 1 minute, stirring constantly.
  • Add the lemon juice, stirring constantly.
  • Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
  • Stir in the salt and pepper, to taste.
  • Remove from heat.
  • Roll out the pastry on a floured surface to 1/8 inch thick.
  • Cut into 2 1/2 inch squares.
  • Place a heaping teaspoon of the filling in the center of each square.
  • Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
  • Repeat with the remaining pastry and filling.
  • Cover and chill.
  • Preheat the oven to 400 degrees F.
  • Bake for 20-25 minutes or until sides and bottoms are browned.

Nutrition Facts : Calories 309.6, Fat 23.3, SaturatedFat 8.7, Cholesterol 23.8, Sodium 141.9, Carbohydrate 21.6, Fiber 1.1, Sugar 1.3, Protein 4.6

PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with Chocolate Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h15m

Yield 24 profiteroles or 8 to 12 servings

Number Of Ingredients 12

3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream

Steps:

  • Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
  • Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
  • Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
  • Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
  • Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

PROFITEROLES



Profiteroles image

Profiteroles are a French classic dessert featuring choux pastry, which bakes into light golden puffs. Sandwich your favorite ice cream into the halved pastry puffs, then drizzle them with a decadent drizzle of chocolate sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield about 24 profiteroles

Number Of Ingredients 10

1/2 cup milk
1/2 cup water
1 stick unsalted butter
Pinch of salt
1 cup all-purpose flour
4 large eggs
8 ounces semisweet chocolate, chopped
1 cup heavy cream
1/4 cup light corn syrup
2 to 3 pints ice cream (any flavor)

Steps:

  • Make the choux pastry: Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn't brown, about 3 minutes.
  • Transfer the dough to a large bowl, add 1 egg and beat with a mixer on medium-high speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough.
  • Transfer the dough to a pastry bag fitted with a 1/2- or 3/4-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1 1/2 inches wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan.
  • Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth.
  • Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.

EASY PORTOBELLO MUSHROOM SAUTE



Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

  • Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

PROFITEROLES



Profiteroles image

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Provided by CELTICKIM

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  • Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  • Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  • To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g

Tips:

  • Use fresh mushrooms for the best flavor and texture.
  • If you don't have any cream cheese on hand, you can substitute neufchâtel cheese or even ricotta cheese.
  • To make sure the profiteroles are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • Profiteroles can be served hot or cold. If you're serving them cold, let them cool completely before assembling.
  • Garnish the profiteroles with fresh herbs, such as chives or parsley, for a pop of color and flavor.

Conclusion:

Mushroom profiteroles are a delicious and elegant appetizer that is perfect for any occasion. They're easy to make and can be prepared ahead of time, making them a great option for busy hosts. The creamy mushroom filling is encased in a crispy choux pastry shell, and the whole thing is topped with a rich and savory sauce. Whether you're serving them as an appetizer or a main course, mushroom profiteroles are sure to impress your guests.

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