Pate a Choux - Profiteroles

Pate a Choux - Profiteroles

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Recipe from Chef Gabriele Riva

Components: Pate a choux • Orange blossom whipped cream

Ingredient

 

Quantity

 

Procedure

 

Milk
Butter
Sugar
Salt
All purpose flour
Large eggs

 

2 cups+3 TBSP
1-1/8 cup
1 TBSP
1 tsp
2 cups
10 whole

 
  1. Preheat oven to 425 F.
  2. In a sauce pan mix milk, butter, salt and sugar together. Bring to a boil.
  3. Remove from heat and add the sifted flour. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
  4. Transfer mixture into a bowl of a standing mixer and let cool down for 3 to 4 minutes.
  5. With mixer on lowest speed, start adding the eggs, one at a time, making sure the first egg is completely incorporated before continuing.
  6. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitter with a round tip. Pipe immediately golfball-sized shapes, 2 inches apart onto SilPain® mat.
  7. Cook for 10 minutes, then turn the oven to 350 F and bake for 10 minutes more or until golden brown.
  8. Cool them on a wire rack.
  9. Cut them in half length-wise and fill them with whipped cream with orange blossom water.

    Note: Add Orange Blossom water prior to whipping, add by taste. Do not over whip cream as it will easily split. Bring cream to whip with a Kitchen Aid using whisk attachment 2/3rds whipped, finish whipping by hand to control final texture, firm but not aerated.

    Substitutions:
    You could exchange the orange blossom water for any other extract ie. Rose Water
    .


Pate a Choux - Profiteroles

   
Pate a Choux - Profiteroles  

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Kitchen Aid mixer, whisk and paddle attachments
  • Medium saucepan
  • Pastry/ piping bag, round tip
  • Wooden spoon or rubber spatula
  • Wire Rack for cooling
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


challenging difficulty level

 
   

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