PROFITEROLES

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This Recipe Makes ±25 Choux Pastry’s

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Profiteroles are little choux pastry balls which are filled with either whipped cream, custard, pastry cream, or ice cream. They may sound intimidating but they are super easy to prepare. They just take a lot of elbow grease & the right quantities of ingredients to make them perfect.

They can be topped with chocolate, cream or powdered sugar but for this recipe I’ve chosen to fill them with whipped cream & drizzle over melted chocolate.

In South Africa, these may be known as Éclairs but here’s the difference – it’s all about the shapes. Profiteroles are shaped into balls whilst Éclairs are long like a roll. Éclairs are also most often filled with custard.

 

Profiteroles Ingredients:

 

Choux Pastry:

• ½ cup water
• 100 grams butter or margarine
• ¼ teaspoon salt
• 2 teaspoons white granulated sugar
• 1 cup all-purpose or cake flour
• 3 eggs

Filling & Topping:

• 250 ml whipping cream
• 1 tablespoon icing (confectionery) sugar
• ½ teaspoon vanilla essence
• 1 teaspoon china grass/agar agar or gelatin powder
• ¼ cup water
• 150 grams milk chocolate

 

Method:

1. Starting with the choux pastry, add the butter or margarine to a pot on medium heat.
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3. Pour in ½ cup of water, add in the salt & white granulated sugar,
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5. Mix until the sugar dissolves.
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7. Allow to simmer until the butter has completely melted.
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10. Add the all-purpose or cake flour in one go.
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12. Stir until it forms a dough & no flour is visible.
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14. Remove the pot from the heat.
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16. Allow the dough to cool. At this point, preheat the oven to 180° Celsius.
17. 
18. Once the dough has cooled, add in one egg at a time, stirring in between each one.
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23. It will separate but be patient as it will come together.
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25. By the third egg, continue mixing until it forms a thick & glossy dough.
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27. Fill the dough into a piping bag/gun with a round tip.
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29. Alternatively, the dough can be scooped with two spoons to shape small balls.
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31. Next, you may use a silicone mat as I have or line baking paper onto a baking tray.
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33. Pipe the dough out like so – if you can get them without the rounded twirls, that’s perfect too!
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35. 
36. Dip your finger into a bowl of water & press down the peaks on the shapes. Neaten up the ends if needed as well.
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38. Bake them in the preheated oven for 25 minutes. After 25 minutes, switch off the oven & leave them in there for a further 10 minutes.
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40. 
41. Allow the pastry’s to cool completely. They should sound hollow when you tap on them.
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43. Next, onto the filling. To a microwave safe bowl, add the china grass/gelatin powder. This part is completely optional but it will keep the whipped cream firm.
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45. Pour in the ¼ cup of water & allow it to crystallize for a minute.
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47. Microwave for 30 seconds until the gelatin is completely dissolved. Give it a stir & set aside.
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49. To a mixing bowl, pour in the whipping cream.
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51. Add in the icing (confectionery) sugar, vanilla essence & the china grass/agar agar/gelatin mixture.
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53. Whisk until it forms stiff peaks.
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55. Fill up a piping bag/gun with the whipped cream using a small round tip.
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57. 
58. Pipe the whipped cream into each choux pastry.
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60. If you don’t have a piping bag/gun, simply cut the pastry’s in half & spoon the cream in between, sandwiching the pastry’s together.
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62. Finally, onto the chocolate topping – I’m using Cadbury Milk Chocolate but feel free to use your favourite.
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64. Break the chocolate into pieces into a microwave-safe bowl & heat in the microwave for 30 seconds.
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66. Give it a stir. The chocolate should be partially melted.
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68. Pop it back into the microwave for another 30 seconds. Give it a stir & it should be thoroughly melted (if not, repeat the process).
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70. Using a spoon, drizzle the melted chocolate over the Profiteroles. The tops can also be dunked directly into the chocolate.
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72. Pop the tray into the refrigerator & allow the chocolate to set.
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74. Once the chocolate has set, these Profiteroles can be served,
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76. These are so delicious so don’t even bother about their shelf life because they will be gone in a few seconds!
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78. 
79. When you break into them it should be airy & almost flakey.
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