Ingredients for Choux Pastry Dough
* Plain flour - 75 grams
* Butter - 60 grams Ice cold
* Water - 150 ml
* Salt - 1/4 tsp
* Sugar - 1/2 tsp
* Eggs - 3 medium at room temperature
* Milk - 2 table spoon at room temperature
* Vanilla Essence - 1/4 tsp Ingredients for Cream Filling
* Whipping Cream - 1 Cup (220ml)
* Icing sugar - 2 Table spoon
* Vanilla Essence - 1/4 tsp
Ingredients for Cream filling.
1. Chill the cream, bowl and beating whisk in fridge.
2. Add sugar and vanilla essence.
3. Beat until firm peak is formed and kept in the fridge before use.
Ingredients for Chocolate Sauce
Chocolate chips - 1 cup ( Semi Sweet)
Whipping Cream - 1/4 cup
Butter - 1 tsp
Ingredients for Chocolate Sauce.
1. Keep chocolate chips in a bowl.
2. Heat cream with butter bring to boil.
3. Add the cream into the chocolate chips and mix well until shinny and smooth.
Recipe:
1. In a pan add water, butter, salt and sugar and bring to boil.
2. Remove pan from the heat and add the plain flour and mix well using wooden spoon till dough comes all together in one blob.
3. Now put the pan on heat and cook while mixing for exact 30 seconds. This time we are cooking the flour to avoid the raw flavor of flour.
4. Remove the pan from heat and mix with wooden spoon to remove excess heat from the dough.
5. After few minutes, add vanilla essence.
6. Using whisking attachment beat the dough by using Electric beater.
7. Start adding eggs one at a time and beat the mixture strenuously.
8. Keep and eye on the dough, after adding second egg if its is still a blob add the third egg. The dough should resemble creamy ribbon. It shouldn’t be too runny.
9. If after adding the third egg dough is still not ribbon form add milk otherwise you can omit milk.
10. Now line a baking tray with parchment paper.
11. Preheat oven at 200 degree C.
12. Use large round nozzle, Fill choux pastry in a piping bag.
13. Incase you do not have piping bags you can use ice cream scope or spoon to make the small round 1-2 inches dough balls to make the profiteroles.
14. Do not overcrowd the baling tray and leave space around all balls as these will expand double in size.
15. Dip your finger and press the tops if there are any pointed tops are there as these tops will burn during baking.
16. Now put the tray in preheated oven on the middle rack and back for 10 mins at 200 degree C.
17. After 10 mins bring the heat down to 170 degree C and cook for another 15 - 18 minutes. Keep an eye on profiteroles as this time we are cooking them to get golden color evenly all over.
18. Do not open the oven door at any point to avoid collapsing profiteroles.
19. Once ready, bring them out of the oven and place on a wire rack.
20. Poke hole in the bottom of profiteroles in order to remove steam from them and keeping them crispy from outside.
21. Allow them to cool completely.
22. Fill the profiteroles with whipped cream using small piping nozzle or Cut profiteroles in half and pipe them with cream using bigger nozzle.
23. Dip the profiteroles in chocolate sauce.
24. Let the chocolate set for a few minutes and serve immediately.
25. Enjoy!
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