Penulis Profiteroles are a type of pastry made from choux dough, which is light and airy. The dough is piped into small rounds and baked until it puffs up. Once cooled, the profiteroles are typically filled with sweet or savory fillings, such as whipped cream, custard, or ice cream, and can be topped with chocolate or caramel sauce.
They're often served as a dessert or a special treat. To make profiteroles, you start by preparing choux pastry, which involves cooking a mixture of butter, water, and flour, then incorporating eggs to create a smooth dough.
The dough is piped into small mounds and baked until golden and puffed. After baking, the profiteroles can be cut open and filled with a variety of sweet or savory fillings.
For a classic touch, they are often finished with a drizzle of chocolate sauce or caramel. Profiteroles are popular for their delicate texture and versatility, making them suitable for a range of occasions from casual gatherings to formal dinners.
After filling the profiteroles, they can be served immediately or chilled in the refrigerator. To add an extra touch, they might be arranged in a stack to form a croquembouche, a traditional French dessert often served at celebrations like weddings.
The stacked profiteroles are held together with caramelized sugar, creating a dramatic and elegant presentation. Additionally, you can experiment with different fillings and toppings, such as flavored creams, fruit sauces, or even savory fillings like cheese and herbs, to suit various tastes and occasions.
Here’s a basic recipe for making profiteroles:
Ingredients:
For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Filling (Whipped Cream Example):
- 1 cup (240 ml) heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Chocolate Sauce (Optional):
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make Choux Pastry:
In a saucepan, combine water, butter, and salt. Heat over medium heat until the butter is melted and the mixture is boiling.
Remove from heat and add flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
Let the dough cool for a few minutes. Once cooled slightly, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
3. Pipe and Bake:
Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the profiteroles are puffed and golden brown. Avoid opening the oven door while baking to prevent them from collapsing. Let them cool completely on a wire rack.
4. Prepare the Filling:
While the profiteroles are cooling, whip the heavy cream, sugar, and vanilla extract in a mixing bowl until stiff peaks form.
5. Fill the Profiteroles:
Once the profiteroles are cooled, cut a small slit in the side or the bottom of each one. Pipe or spoon the whipped cream into each profiterole.
6. Prepare Chocolate Sauce (Optional):
Heat the cream in a saucepan until just simmering. Remove from heat and add chocolate chips. Let sit for a minute, then stir until smooth.
7. Serve:
Drizzle the chocolate sauce over the filled profiteroles, or serve them plain or with another topping of your choice.
Enjoy your homemade profiteroles!
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