Mon petit choux is a french term of endearment, like "my little cream puff". Profiteroles, as most of you know, if a simple choux pastry (a puff), sliced in half lengthwise, filled with a scoop of ice cream, top replaced, and served drenched in warm chocolate sauce.
👇
👇
1/ this recipe is simple and simply the best.
INGREDIENTS for my dad's light & airy choux
1 cup (250 ml) water
8 tablespoons (115 grams) unsalted butter
¼ teaspoon salt
1 cup (140 grams) flour
4 large eggs
👇
INGREDIENTS for my dad's light & airy choux
1 cup (250 ml) water
8 tablespoons (115 grams) unsalted butter
¼ teaspoon salt
1 cup (140 grams) flour
4 large eggs
👇
2/
Preheat the oven to 375°F (190°). Grease a large cookie sheet or line with oven-safe parchment paper (I always use parchment).
In a large saucepan, over medium heat, heat the water, butter & salt until butter melts & the mixture comes to a boil.
Remove from the heat
👇
Preheat the oven to 375°F (190°). Grease a large cookie sheet or line with oven-safe parchment paper (I always use parchment).
In a large saucepan, over medium heat, heat the water, butter & salt until butter melts & the mixture comes to a boil.
Remove from the heat
👇
3/
and add the flour all at once. With a wooden spoon, stir vigorously until the mixture forms a ball & pulls away from the sides of the pot.
Scrape this ball into a large pyrex mixing bowl and, stirring, allow to cool for a minute or two.
Add the eggs, one at a time,
👇
and add the flour all at once. With a wooden spoon, stir vigorously until the mixture forms a ball & pulls away from the sides of the pot.
Scrape this ball into a large pyrex mixing bowl and, stirring, allow to cool for a minute or two.
Add the eggs, one at a time,
👇
4/
beating well after each addition (here I often switch to a whisk as it works better than a wooden spoon), until mixture is smooth and creamy. It's slippery at first but keep going, the eggs do incorporate into the mass.
👇
beating well after each addition (here I often switch to a whisk as it works better than a wooden spoon), until mixture is smooth and creamy. It's slippery at first but keep going, the eggs do incorporate into the mass.
👇
5/
Using a teaspoon (or tablespoon for larger puffs), scoop up mounds of the dough & carefully push the dough off onto the prepared cookie sheet, using your finger or a rubber spatula. They will rise and almost double in size, so leave a bit of space between puffs.
👇
Using a teaspoon (or tablespoon for larger puffs), scoop up mounds of the dough & carefully push the dough off onto the prepared cookie sheet, using your finger or a rubber spatula. They will rise and almost double in size, so leave a bit of space between puffs.
👇
6/
Bake for 35 minutes (for the small puffs), longer for larger puffs, until risen & golden. Working very quickly, open the oven and, with a sharp knife, make a small slit in the side of each puff to allow steam to escape - I also use this opportunity to turn my baking
👇
Bake for 35 minutes (for the small puffs), longer for larger puffs, until risen & golden. Working very quickly, open the oven and, with a sharp knife, make a small slit in the side of each puff to allow steam to escape - I also use this opportunity to turn my baking
👇
7/
sheets around back to front, as my oven heats quicker in the back - then bake them for about 5 more minutes until golden brown. If you want them a bit crisper, especially for profiteroles as the ice cream will soften them, let them get a tad browner (be careful & watch).
👇
sheets around back to front, as my oven heats quicker in the back - then bake them for about 5 more minutes until golden brown. If you want them a bit crisper, especially for profiteroles as the ice cream will soften them, let them get a tad browner (be careful & watch).
👇
8/
Remove the sheet from the oven, replacing this batch for the next if doing batches, and allow to cool on a rack (as I bake my puffs on sheets of parchment or oven paper, I just slide the paper off the hot cookie sheet onto a cooling rack).
Cool before filling.
👇
Remove the sheet from the oven, replacing this batch for the next if doing batches, and allow to cool on a rack (as I bake my puffs on sheets of parchment or oven paper, I just slide the paper off the hot cookie sheet onto a cooling rack).
Cool before filling.
👇
9/ the Best Warm Chocolate Sauce for Profiteroles
Simple & fast, this makes the best sauce for profiteroles, smooth, glossy, thick, creamy, chocolatey.
INGREDIENTS
4 ½ ounces (125 grams) best dark chocolate *
2 tablespoons (30 grams) unsalted butter
2 tablespoons water
👇
Simple & fast, this makes the best sauce for profiteroles, smooth, glossy, thick, creamy, chocolatey.
INGREDIENTS
4 ½ ounces (125 grams) best dark chocolate *
2 tablespoons (30 grams) unsalted butter
2 tablespoons water
👇
10/
* I’ve used both bittersweet chocolate: Lindt 70% cocoa, and I’ve used semi-sweet dark chocolate: Poulain 65%. The sauce is fabulous either way, but for profiteroles, I prefer the 70% for a more bitter chocolate sauce which complements the sweet ice cream perfectly.
👇
* I’ve used both bittersweet chocolate: Lindt 70% cocoa, and I’ve used semi-sweet dark chocolate: Poulain 65%. The sauce is fabulous either way, but for profiteroles, I prefer the 70% for a more bitter chocolate sauce which complements the sweet ice cream perfectly.
👇
11/
Put the chocolate, butter & water into a small saucepan over low to medium-low heat. Stir constantly until you have a smooth, creamy sauce.
Spoon this very thick sauce over the Profiteroles while still hot.
Bon appétit.
Put the chocolate, butter & water into a small saucepan over low to medium-low heat. Stir constantly until you have a smooth, creamy sauce.
Spoon this very thick sauce over the Profiteroles while still hot.
Bon appétit.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
