How To make Profiteroles with Toffee Sauce
CHOUX PASTE:
200 ml (7 fl oz) water
100 g (3oz) water
1 tb Water (extra)
150 g (3oz) plain flour
4 Eggs
FILLING:
Vanilla ice cream
TOFFEE SAUCE:
400 ml (14 fl oz) cream
340 g (12oz) caster sugar
3 ts Cocoa powder
2 tb Golden syrup
1 tb Butter
1 tb Vanilla sugar
To Drink: - Sweet white wine
Advance: Yes Preheat the oven to 200C/400F/Gas Mark 6. Grease a baking sheet with 1 tsp of the butter. Make the choux paste. Bring the water and 100g/3oz of the butter to the boil. Tip in the flour. Stir vigorously with a wooden spoon, until the mixture comes away from the sides of the pan. Remove from the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a time. Put it into a piping bag and pipe 30-40 small bun shapes on the prepared baking sheet. Bake in the middle of the oven for approximately 10 mins or until the choux pastry has risen to more than double its size and is golden. Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan. Bring to the boil, stirring, then lower the heat, continue stirring and simmer for 20-30 mins or until the sauce is thick and golden brown. Remove the
saucepan from the heat. Stir in the butter and add vanilla sugar to taste. Stir occasionally while the sauce cools. Cut a split in the profiteroles and fill each with vanilla ice cream. Stack them on a serving plate in a pyramid shape. Pour over the sauce. if there is any sauce left over, serve separately. Posted by : Sue Rykmans -----
How To make Profiteroles with Toffee Sauce's Videos
profiteroles with chocolate sauce/ Yumlicious and delicious ????
Created by InShot:
Muzica: Cuba
Muzician: ASHUTOSH
Profiteroles
These crisp, light-as-air, beyond delicious profiteroles are filled with vanilla ice cream and topped with decadent chocolate ganache. They come together in a snap, are nearly foolproof to make, and are just plain delicious. I LOVE making choux pastry, it's really versaitle, fun to make, and so delicious!
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Profiteroles????
Learn more about my pastry courses ????????
Check out my instagram profile:
Today we decided to show you an interesting way to make them.
We made choux pastry using the classic recipe, and we made custard with cream to fill them????????By the way, do you know what the main problems in cooking custard are?
We put a perforated silicone baking mat inside of the mold on all sides, pre-cut it into the right pieces???? The mat will prevent the dough from sticking, and the perforations will let the extra air escape so that the pastries will be even.
Fill the mold with dough about 1/3 full. After baking, fill with the custard. Decorate the pastries as you like. We used ganache and caramel????
An unusual and spectacular version of profiteroles!
Do you like this idea????? Would you like to make these profiteroles? #profitroles#yummy#food#xakes#ganache#caramel#chouxpastry#custard#food#onlienschool#pastry#frosting#lovefood#whitefrosting#brown#dough
CREAM PUFF | Caramel Cream Puffs | Profiteroles | Choux Pastry
Cream Puff | Profiteroles | Choux Pastry | with Caramel Glazing
✔️Pastry Dough
1/2 cup [115 grams] unsalted butter
1/2 cup [120 ml] water
1/2 cup [120 ml] fresh milk
1/4 tsp salt
1 cup [128 grams] all purpose flour (or pastry flour)
4 pieces whole eggs
✔️Pastry Cream
3 egg yolks
1 cup [240 ml] fresh milk
3 tbsp [38 grams] granulated sugar
2 tbsp [15 grams] cornstarch
1/4 tsp vanilla extract
1 tbsp [15 grams] unsalted butter
May put any desired Glazing / Garnish or optional.
✔️Caramel Glazing
3/4 cup [150 grams] granulated sugar
1/4 cup [60 ml] water
✔️Garnish
*powdered sugar (I used for some topping)
✴️Bake @ 220C for 25-30 mins or until golden brown or toasted as desired.
⁉️DO NOT OPEN THE OVEN DOOR TOO EARLY TO PREVENT THE PASTRY FROM DEFLATING
⁉️BAKING TIME MAY VARY WITH OVEN SPECIFICATION.
❣️For more recipes,
✅Follow me on FACEBOOK
✅Subscribe to me on YOUTUBE
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
RECIPE: Chocolate Profiteroles!
How to make chocolate profiteroles and master choux pastry! I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.
Ingredients:
For the Choux Pastry:
60g salted butter
80g plain flour, sifted
3 large eggs
130ml water
For the Chantilly Cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract
For the Chocolate Sauce
60ml single cream
30g caster sugar
50g dark chocolate (70% cocoa solids), finely chopped
Get the full method here:
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks: