How I Cook Profiteroles and/or Eclairs
HOW TO (as I couldn't)
I love baking, can't cook to save my life but love to "try" and bake. One thing I have been trying to master for years now is choux pastry I have made or at least tried to make profiteroles too many time. They just are so utterly temperamental, and what it so annoying about this delicate sweet pastry is that everyone loves them, and when you get them right they are so easy to make and present.Little "Julie & Julia" going on here, but if your like me at all, and you don't want to put a huge amount of effort in, but you still want an interesting and tasty dessert. voila!!The Key Component:Have your oven at180 C / 356 F for an least 30 minutes before baking so it's is the "exact" temperature. Have a metal dish or an oven tray on the bottom shelf heating while you prepare (which I shall explain further on)Ingredients:
- 1/2 Pint of Water
- 4oz of Butter
- 6oz of Plain Flour
- pinch of Salt
- 4 small eggs
- Place the exact measurement of water and butter in a heavy bottomed saucepan. Heat, until the butter is melted, but is not bubbling. **Please watch for splashes as the butter gets extremely hot) (3 mins)
- Take off the heat.
- Add all of your flour and the pinch of salt and mix with a wooden spoon. (2 mins)
- Place saucepan back onto the heat, continue mixing (almost until your arm is sore) until all the ingredients has combined and come away from the sides. (2 mins)
- Take off the heat. Let cool slightly (1 min)
- Add your eggs one at a time, stirring vigorously each time. (3 mins)
- Stir all ingredients until the mixture is almost glossy. (1 min)
- Place parchment paper on a tray.
- Scrape your dough into the piping bag and either make small profiteroles or elongated eclairs.
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- Place on the middle shelf for 15-20 minutes.BUT before closing the door pour some water over your scalding hot dish at the bottom of your oven. Creating instant steam. Close the oven door immediately. **PLEASE BE CAREFUL.**
- Check after 10 minutes, as some ovens cook faster than other, also depending on the size of your creations.
- If there just about to be golden and crispy, Take them out, stick your knife into the side, to let the air escape out of them. Turn them upside down
- Place back in the oven for another 3-5 minutes until Golden and Crisp to touch.
- Turn off the oven, Leave the door slightly ajar and let them cool as the oven cools.
Voila Choux Pastry.Filling Suggestions:1. Can't go wrong with Whipped Cream and melted chocolate on top (as we see in my photo)2. If you take mascarpone and whipping cream and whisk them together with some sugar and vanilla pods, with a heated honey and milk glaze these looks quite wonderful.
Yeah... this took years of practice.
Let me know if you try them.. xxxx
a big thank you needs to go to Daniela Maltauro who essentially provided me with the concept for this posting in an message they sent me. They appear to be an efficient Beaconsfield based psychotherapist if anyone's curious.
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Posted in Real Estate Post Date 01/28/2016