Profiterole (Cream Puffs) Recipe
Profiterole is very difficult to make by many people. It is constantly complained that the dough does not hold. In fact, it is a recipe that cannot be avoided when paying attention to a few tricks. Let's take a look at what these tricks are;
- First of all, you should add the flour into the mixture of water, salt and butter and then cook by stirring constantly. You should not let the flour stick to the pan.
- Second and one of the most important points is that you should wait for this dough to cool "completely". It is not enough to come to room temperature.
Another very important point is the addition stage of the eggs. At this stage, eggs should be added one by one. After adding an egg, the dough should be whisked until it becomes solid again. The second egg must be added after that.
- Whisking should be done with a mixer, if possible. No matter how quickly it is whipped by hand, it is not possible to mix it as well as a mixer, unfortunately.
- The dough looks crooked after it is lined up on the tray, that's normal, don't worry,
- Do not open the door of your oven under any circumstances while cooking or they will go out. Even after cooking, do not open it until the oven has cooled. What keeps the profiterole balls alive is the air inside them. If you take it out of the oven while it is hot and soft, the air turns into water with the effect of rapid cooling. The balls lose their support and collapse. When you keep it in the oven, the balls do not deflate, as the balls will harden enough to stand on their own until the air in the balls slowly comes out.
For the puffs;
- 1 cup of all purpose flour,
- 1 cup of water,
- 100 of butter,
- 1/2 teaspoon of salt,
- 4 eggs.
For the cream filling;
- 2.5 cup of milk,
- 2 tablespoons of flour,
- 1 tablespoon of cornstarch
- 1/2 cup sugar,
- 1 egg yolk
- 1 tbsp butter,
- Vanilla powder with the tip of a knife.
For the chocolate sauce;
- 2 cups milk,
- 1 tbsp cornstarch,
- 200g bitter-sweet chocolate,
- In a pot, put water, salt and butter, then boil,
- Remove from heat, add the flour and whisk quickly,
- Once the water and flour fully combines, put on low heat and cook while stirring for 5 mins,
- Remove from heat and let it cool,
- Add one of the eggs and whisk until the dough becomes smooth,
- Add the rest of the eggs one by one whisking well in between each (You have to get a soft fluid dough that will retain its shape when piped on a baking dish)
- Transfer the dough into a piping bag and pipe small balls into a baking dish lined with parchments (3 cm apart),
- Bake at 190 degrees Celsius preheated oven until the puffs rise and get golden on the top,
- For the filling, add milk, flour, cornstarch and sugar in a sauce pan and cook on medium heat constantly stirring until it thickens,
- Add the butter and vanilla, stir and remove from heat,
- For the sauce, combine all the ingredients in a saucepan and cook over medium heat until thickened,
- Transfer the filling into a piping bag and pipe right into the cooled puffs, portion the puffs and place in serving bowls,
- Pour the chocolate sauce over the puffs.