Profiteroles are a small cream puff filled with ice cream and topped with a warm chocolate sauce. In this episode, Cindy makes and bakes the cream puffs.
- Recipe For Cream Puffs-
● 1/2 cup whole milk
● 1/2 cup water
● 1/2 cup butter
● Pinch sugar
● Pinch of salt
● 1 cup flour
● 5 eggs
Preheat oven to 375 ̊F. Line baking sheet with parchment paper. Other gear: A pastry bag with large tip (or 2 spoons)
1. Combine the milk, water, butter, sugar, and salt in a medium saucepan and bring to boil over medium-high heat. Add the flour all at once, lower the heat to medium-low and stir with a wooden spoon until a light crust starts forming on the bottom of the pan. Then keep stirring for another 2 minutes.
2. Take the dough out of the pan and place into a medium-size mixing bowl. Start mixing with a hand mixer and then add the eggs, 1 at a time, beating well after the addition. (The mixture won't become smooth until after you add the last egg.)
3. Spoon the dough into the pastry bag. (Or get 2 spoons to use.) To keep the parchment paper from slipping, take a bit of the dough and place it under the corners of the parchment paper. Pipe out 12 rounds (about 1-1/2 to 2 inches in diameter) onto the parchment. Dip your finger into a small bowl of water and pat down the tops to make them smooth. Bake for 15-20 minutes, until golden brown.
4. Slide the parchment off the baking sheet onto a cooling rack. Turn the puffs upside-down to cool completely. (The puffs can be stored in a container at room temperature for up to 2 days.) Continue making and baking more puffs.
Download pdf recipe for: Profiteroles