Profiteroles

Ingredients

1 Recipe Crème Patissiere (pastry cream)

And:

125 ml (1/2 cp)

water

1 pinch

salt

1 pinch

sugar

40 g

(just under 3 Tbl)

Butter

(pref. unsalted)

60 g

(just over 1/2 cp)

all-purpose flour

2

eggs

Makes: 18-25 profiteroles

You will need: A piping bag with a large round tip and a small round tip, and a cookie sheet

  1. Preheat the oven to 400 C
  2. Beat 2 eggs with a fork in a small bowl
  3. Measure out flour
  4. Put water, salt, sugar and butter in a small pot and heat to a simmer
  5. Remove the water from the heat and dump in all the flour at once (it will boil up) and stir madly with a wooden spoon until it comes away from the edges and forms into a ball of dough
  6. Keep beating the dough with a wooden spoon vigorously as you encorporate about a half to two thirds of the beaten eggs LITTLE BY LITTLE.  This is tiring, and each time you add a bit of egg, you have to really be vicious with the batter to get it to mix (being careful not to splat it out of the pot).  KEEP THE REST OF THE EGG MIXTURE.  Eventually it will be a sticky gelatinous dough and stick to the sides.  Keep beating it until it cools to finger temperature.
  7. Put the dough into the piping bag with the round tip and pipe dollops of about 1 large spoonful size (blobby mountains whose base is maybe 1.5 – 2’’ wide) onto the cookie sheet
  8. With the egg fork, tamp down the little cowlicks on top of the blobs with a little egg.  This will glaze the tops and make them smooth and shiny.
  9. Put in oven for 10 minutes at 400 C and Do Not Open The Oven Door
  10. After 10 minutes turn the oven down to 350 C and leave them for a long time (30-45 min) until done.  They are done when you pick them up and they feel light and dry and the bottom and top are just browning

Back to Recipe List