Perfect Chocolate Profiteroles | Gordon Ramsay
Made from choux pastry, profiteroles are a classic dessert from the 80's. Gordon's take are filled with chantilly cream and topped with chocolate sauce. Beautiful.
From Gordon Ramsay's The F Word
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Profiteroles Easy Recipe
Learn how to make the fluffiest, tastiest Profiteroles. Cream-filled pastries topped with a smooth chocolate sauce. These pastries are easy and fun to make. Perfect for parties, gatherings or if your feeling cheeky eat them yourself.
Makes - 20 to 25 Pastries
Ingredients -
Choux Pastry -
100g (3.5 Ounces) - Unsalted Butter, Melted
1 Cup (250ml) - Water
1 Cup (150g) - Plain or Bakers Flour
4 - Free Range Eggs, Room Temperature
Chocolate Ganache -
200g (7 Ounces) - Dark Chocolate
3/4 Cups (175ml) - Full Fat Cream
Chantilly Cream -
1 Cup (250ml) - Full Fat Cream
1 Vanilla Pod, Seeds or 1 1/2 tsp (2.4ml) - Vanilla Extract
40g (1.4 Ounces) - Caster Sugar
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Song - Faster Car (Instrumental version)
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Artist - Mike Parr
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NEW RECIPE! How to make Chocolate Profiteroles.
These delightfully light Chocolate Profiteroles are filled with a creamy vanilla Pastry Cream and covered in glossy chocolate sauce! These are perfect as an impressive dinner party dessert or just a casual afternoon tea.
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How to Make Nutella Profiteroles | Cupcake Jemma
Choux pastry is a recipe you should have in your repertoire fo' sure! It is really fun to make and you can fill your profiteroles with so many wonderful things but Nutella cream might have to be my all-time favourite!
Recipe -
For the pastry...
100g unsalted butter
125ml water
125ml whole milk
Pinch of salt
1 tsp sugar
150g plain flour
4 lg eggs
For the Nutella ganache
100g double cream
75g nutella
50g 70% chocolate
For the Nutella filling
250g double cream
2 tbsp Nutella
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All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag!
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
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Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
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everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux