So, this week blog is a first for me, Profiteroles. My blog this week is a little late but uni work has to be my priority. It’s great because when I have the chance to bake each week it’s just a stress reliever and my bake is my only focus at the time. I’ve always wanted to try and make Profiteroles and when I made these I had no intention of blogging about them. I have a few Christmas ideas now based on how these worked which I’m excited to try. For today though we’ll just stick to keeping them simple and they are the perfect dessert. After I made them we had them for dessert in our house, they went down well.
For the profiteroles I started by heated 100g unsalted butter along with 120ml milk and water. I added a little sugar and salt as well, but the sweetness in profiteroles generally comes from the topping and filling. I bought it to the boil and then lowered the temperature slightly. I added 150g plain flour all at once and then beat it together until it formed a smooth batter. When it’s all smooth and comes away from the saucepan you can take it off the heat to cool before the eggs are added. Once the mixture is a little cooler add 4 eggs gradually. The batter should drop in a V shape off a spoon. I then put the batter into a piping bag with a round nozzle. Pipe balls onto baking sheets as large as you want I piped mine around 3cm in diameter. I also left space between each one for when they spread. I baked them for 20 minutes at 180 degrees.
Once they were done I poked holes in the bottom of them and let them cool. I also whipped up some double cream and filled each profiterole. I heated 200ml double cream and once it was hot poured it on top of 150g finely chopped milk chocolate. I let the cream melt the chocolate and stirred until smooth. I dipped each profiterole in the ganache and let set. It had a really nice shine to each one. I sprinkled some gold glitter and some grate chocolate for good measure. I was happy with how they turned out. I hope you enjoy this simple little dessert and have a lovely week.
Lots of love,
Hannah x
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