PROFITEROLES
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted. Remove from the heat and dump in the flour all at once. Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
- Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
- Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop). Place the mounds, evenly spaced, on the baking sheet. Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
- Bake the cream puffs for 30 minutes, or until puffed and well browned. Turn off the oven and leave them in for another 5 minutes.
- Storage
- The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to 1 month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.
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md. tayef
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Muriel Stallworth
[email protected]I highly recommend this recipe to anyone who loves profiteroles. They are delicious, easy to make, and perfect for any occasion.
Blessin Tate
[email protected]These profiteroles are so versatile. You can serve them as a dessert, a snack, or even a breakfast treat. I love that they can be enjoyed in so many different ways.
Chukwunonso Michael
[email protected]I am a beginner baker and I was able to make these profiteroles without any problems. The instructions were clear and easy to follow. I was so happy with how they turned out and they were a big hit with my family.
Sanny Ngwenya
[email protected]I made a few minor adjustments to the recipe. I used a little less sugar in the choux pastry, and I added a bit of vanilla extract to the filling. I also used dark chocolate instead of semisweet chocolate for the ganache. The profiteroles turned out
Shenoo Typist
[email protected]While these profiteroles do take a bit of time and effort to make, they are definitely worth it. The end result is a delicious and impressive dessert that is sure to wow your guests. I highly recommend giving this recipe a try.
HUNJRA GAMING
[email protected]I made these profiteroles for a dinner party and they were a huge hit! My guests were so impressed with how they looked and tasted. They couldn't believe that I had made them myself.
Hasina akter rupa
[email protected]These profiteroles are always a hit at potlucks. They are easy to transport and serve, and they are always a crowd-pleaser. I usually make a double batch so that there are plenty to go around.
Michelle Latrice Marie Grays, Hill
[email protected]One of the things I love about this recipe is how easy it is to customize. You can use different flavors of filling, such as vanilla, coffee, or pistachio. You can also decorate the profiteroles with different toppings, such as chopped nuts, sprinkle
Malak Mokhtar
[email protected]I had a lot of fun making these profiteroles with my kids. They loved helping me pipe the choux pastry and fill the shells. It was a great way to spend quality time together and create something delicious at the same time.
Pasha Kalton
[email protected]These profiteroles are the perfect dessert for any special occasion. They are elegant, delicious, and sure to impress your guests. I have made them for birthdays, anniversaries, and even weddings. They are always a hit!
mustafa chadhar
[email protected]I have a gluten intolerance, so I was thrilled to find this recipe for gluten-free profiteroles. The choux pastry was made with almond flour instead of wheat flour, and it turned out just as delicious as the traditional version. I was so happy to be
nadine jasmin
[email protected]I love that this recipe can be made ahead of time. I made the choux pastry and filling the day before, and then assembled the profiteroles just before serving. It made it so much easier to entertain my guests without having to worry about last-minute
Mona L Armstrong
[email protected]The presentation of these profiteroles was simply stunning. I loved the way the chocolate ganache drizzled down the sides of the pastry shells. They looked so elegant and professional, like something you would see in a high-end bakery.
Sabal Abbasi
[email protected]I am a huge chocolate lover, so I was thrilled to try this recipe. The chocolate ganache filling was rich, creamy, and oh-so-chocolatey. It paired perfectly with the light and airy choux pastry. These profiteroles were truly a chocolate lover's dream
Sadeepa Nirmal
[email protected]These profiteroles were the perfect addition to my dessert table at a recent party I hosted. They were elegant and sophisticated, yet easy to eat and enjoy. My guests raved about them, and they were gone in no time!
Tariq Ustad
[email protected]As a beginner in the kitchen, I was a bit intimidated by this recipe at first. However, I was pleasantly surprised at how easy it was to follow. The instructions were clear and concise, and I was able to create a delicious batch of profiteroles witho
Akpos Orire
[email protected]These profiteroles were a delightful indulgence! The pastry shells were crispy on the outside and soft on the inside, and the filling was smooth and flavorful. I especially loved the chocolate ganache topping, which added a decadent touch to the dess
WYNR gaming
[email protected]This recipe was an absolute delight! The choux pastry was light and fluffy, while the filling was creamy and rich. I followed the instructions precisely and the result was a batch of perfect profiteroles that were a hit with my family and friends.