Wednesday, August 8, 2012

Scottish Recipes - Profiteroles

Profiteroles


mmmmmm.....yummy

Profiteroles are cute little choux pastry puffs, filled with chilled fresh whipped cream and topped with melted chocolate.

Did I say yummy, Oh yes I did.

Profiteroles are French but they have been popular in Britain for hundreds of years

When I was a kid my Dad loved this kind of desert, he loved another choux pastry too, the chocolate eclair, these were never quite sweet enough for me as a kid but now I love them too

Profiteroles are called Cream Puffs in USA, the perfect name to describe exactly what these delicious pastries are

Makes around 20, maybe a bit more

You will need

For the Profiteroles
150ml/quarter pint water
50g/2oz butter
75g/3oz Plain or All purpose Flour
pinch of salt
2 Eggs, lightly beaten

For the filling
300ml/half pint whipping cream

For the topping
100g/4oz Chocolate morsels
75g/3oz butter
3 tbsp Syrup


  • Set oven to 425F/220C, Grease a large baking tray and set aside

  • Put water and butter in a saucepan and heat gently until butter melts
Butter/water

  • Bring to boil rapidly, then remove from heat
bring to boil

  • Quickly stir in the flour and salt until mixture leaves the sides of the pan
add flour
mixed well

  • Leave to cool slightly

  • Beat the eggs in a little at a time, beat until a smooth and glossy paste is made
add egg

  • Spoon a teaspoon size into your hands and form into balls then put onto the greased tray (use wet hands to prevent pastry sticking)
bake

  • Bake in oven for 15-20 minutes until well risen and golden and crisp
baked

  • remove from oven and split each profiterole immediately to remove steam, this prevents them going soft
Profiteroles cooling

  • cool on a wire rack

  • Pour cream into a bowl and beat until firm, soft peaks should be formed when ready, put in fridge to chill
cream

whisk

fresh cream


  • Spoon the chilled cream into each profiterole, 
Cream puffs

  • Next slowly melt together in saucepan all the ingredients for the chocolate sauce

  • Pour on top of the profiteroles and serve immediately

  • Enjoy
Profiteroles or Cream Puffs

Other option is to enjoy with ice cream inside or for the topping you can use caramel or just sprinkle with powdered sugar, the options are endless as with most things I make

Hope you try these out, choux pastry is fun to make

Angela

Linking to ladybehindthecurtain ; craftytexasgirls ; chef-in-training ; whitelightsonwednesday ; gingersnapcrafts ; southern lovely ; ourthriftyideas ; the ease of freeze ; claimingourspace ; livelaughrowe ; michellestastycreations ; somethingswanky ; fivelittlechefs ; momnivores-dilemma ; whatscookinglove ; sweetbellaroos ; happyhourprojects ; notyourordinaryrecipes




13 comments:

  1. I LOVE these - will have to make them again soon

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  2. These look super! I wish I could be your taste tester! Thanks for linking up. Sarah

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    Replies
    1. So funny Sarah, you can be taste tester anytime, although you need to get in line behind my Hubby and my 5 year old LOL

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  3. Hi Angela, oh yes very yummy!! Thanks for sharing the step-by-step because they do look a little intimidating. Great photos:) Di

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    Replies
    1. These are easier than they appear and quick too

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  4. No wonder you miss Scottish foods, these look delightful! Great directions. Thanks for popping in, Laura

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    Replies
    1. Your welcome, glad you also stopped by

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  5. you got to love a cream puff, yummy and so light you can eat a few.

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  6. These are one of my fav dessert treats but I have always bought them premade. I am inspired to try making them from scratch now. Thanks for sharing on Tout It Tuesday. Hope to see you tomorrow.

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  7. Hi Angela, I am sorry that you seem to have fallen off my list of followers. Was it something I did? Would love some feedback to Carole's Chatter at what I could have done better.

    Happy blogging

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    Replies
    1. Angela - my abject apologies - I rechecked and there you were in the list - Google had shifted you around some, for some reason. Cheers!

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