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Sunday, January 14, 2007

PROFITEROLES - working for your food

If ever you don't have time to go to the gym but need a good arm workout, you should consider making Profiteroles aka Cream Puffs.

Choux pastry:
1 3/4 oz unsalted butter
3/4 C flour
3 eggs, light beaten
Filling:
1 1/2 C milk
4 egg yolks
1/3 C caster sugar
1/4 C flour
1 ts vanilla
glaze:
1/4 bag of chocolate chips
2 ts oil
Preheat oven to 415 degrees F & grease 2 baking sheets.
Melt butter with 3/4 C water, stirring till mixture boils. Remove from heat and quickly beat in flour with wooden spoon. Return to heat and keep beating till mixtures comes together, forming a ball and leaves sides of the pan. Allow to cool slightly.
Transfer to a bowl and beat to release remaining heat. Gradually add beaten egg SLOWLY till thick and glossy with a wooden spoon. If eggs are added too quickly and mixture becomes too runny, just beat for a few more minutes till it becomes thick.
Sprinkle baking trays with water to provide steam. Spoon heaped ts of mixture oto trays allowing room for spreading. Bake 20-30 minutes. Remove and make a small hole on bottom of each puff and return to oven for additonal 5 minutes. Cool on wire rack.
For Filling: Put milk in saucepan and bring to a boil, set aside and quickly whisk yolks and sugar in a bowl till combined. Whish flour into egg mixture and pour hot milk slowly onto egg mixture, whisking constantly. Wash out pan, retun milk mixture and bring to boil, stirring with wooden spoon till mixtur comes to a boil and thickens. Transfer to heatproof bowl and stir in vanilla. Place saran wrap directly ontop of filling and refridgerate till cold.
Pipe filling into profiteroles through holes in the base.
Melt chocolate chip with oil and dip top of profiteroles into melted chocolate.

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