Chouquettes
Cream Puffs
Eclairs
Religieuse
Profiterole
Paris-Brest
Saint-Honoré
Croquembouche
Savory Puffs
… Now onto the recipe of the yummy profiterole I tried today:)
Double Chocolate Profiteroles
Ingredients
Choux Pastry:
- 1 cup water
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
Filling:
- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
- 2 tablespoons baking cocoa
Glaze:
- 3 ounces unsweetened White chocolate
- 1 ounce Milk Chocolate
- 1 tablespoon butter
Directions
1. In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.
2. Cover a baking sheet with parchment. Drop batter into six mounds onto sheet. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. (Be careful, they are HOT)
3. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Use a piping bag with a large open tip to fill the cream puffs. (You can also remove tops, fill, and replace top!)
4. Melt chocolate and butter. Dip in white chocolate, and drizzle milk chocolate over profiteroles. Chill.
March 4th, 2009 at 5:28 pm
Yumm…
I make cream puffs all the time, but I think I will try your recipe next time
March 4th, 2009 at 9:03 pm
Those look really good, but baking is not my cup of tea LOL
Ms Recipe
March 5th, 2009 at 4:12 am
It looks yummy and the recipe sounds easy. Do you think I could use pudding insted heavy whipping cream?
March 5th, 2009 at 7:57 am
Twisted Scrapper: I’m interested in your recipe now:) maybe we’ll swap!
Ask Ms Recipe: Your comment is very apropos to your display picture (I like it!) Thanks for your comment, and don’t be discouraged by baking:)
Anonymous: I think it would be a suitable substitute, however it might not be as creamy as the recipe calls for. (Although it would cut a lot of calories out!!).. I’ve also heard of Ice cream filled profiteroles.. Let me know how it goes if you try!!!
March 6th, 2009 at 3:51 am
the only reason I do not want to try whipping cream is because it does not turn right when I beat it:-(I always ruin it!
March 7th, 2009 at 6:28 am
Did u MAKE that?! I’ve heard choux if one of the hardest pastries to attempt!! MAD PROPS if u did!–still a great pic if u didn’t tho!!
I haven’t attempted it yet(I have a hard time doing temperamental pastries since my oven is -literally- from the 70′s and can’t be trusted).
If u haven’t yet–check out the blog parisbreakfasts.com
She has some INSANE pics and info about Paris and New York pasteries spread across her blog!
If u can’t find it–I have the blog under my blog list!!
March 10th, 2009 at 6:45 am
arata foarte bine,mmm,cred ca e si foarte gustos, si delicos.te pupa,tusa
March 21st, 2009 at 3:46 pm
I used this puffs to prepare also apetizers:
filled with mushrooms (onion+mushrooms+egg)
or with fetta cheese mixed with fine chopped onion…mmm yummie
For anonimous:
filled with cold vanilla pudding prepared with milk and whiped cream ( a pouch of vanilla pudding powder+ 100 ml milk and when is smooth add a 1/2 small box of heavy cream . Continue with mixing with an electrical mixer)
Mada, congrat for the page
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