Profiteroles Flour Recipe

Profiteroles RecipeTin Eats

WebNov 7, 2018 · Use 2 cups/500ml whipping cream, 1/4 cup white sugar and 1 tsp vanilla extract. Place in bowl and whip with electric …

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1. Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
2. Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
3. Cool: Remove from heat and let mixture cool for 10 minutes.
4. Preheat oven to 220°C/420°F (200°C fan).

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Profiteroles Food My Muse

WebMar 28, 2024 · Then, add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the …

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Profiteroles: A StepbyStep Guide Julia's Cuisine

WebSep 22, 2017 · Preheat oven to 450 c. with rack in the middle of the oven. Line & grease two baking sheets with parchment paper. Set up your …

1. Preheat oven to 450 c. with rack in the middle of the oven. Line & grease two baking sheets with parchment paper. Set up your mixer with a large mixing bowl and set aside.
2. Meanwhile, combine water, butter, sugar and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium and add all the flour. Stir the mixture using a wooden spoon very quickly. You will notice that the dough quickly forms one big lump and it will pull away from the sides of the pan. The dough should look glossy and smooth. You have to continue stirring the dough for about 5 minutes over medium-low heat. The idea is to allow moisture to evaporate from the dough so that when the eggs are added, it will be able to absorb more fat. As the dough cooks, you will start to smell it and steam will rise from it. At this point the dough is ready to be transferred to the mixing bowl.
3. Once you have transferred the dough, immediately mix with your mixer for a few seconds. This is just to get rid of some of the heat. Now start adding the eggs, one at a time. Beat each egg until it is completely incorporated before adding the next one. Continue doing this, along with scrapping down the sides, until all 4 eggs are added. To test the dough, get a rubber spatula and lift some of the dough. It if slowly falls off, the dough is fine. If it is just a big clump, add the extra egg and mix until incorporated.
4. Next, place the dough into a pastry bag and pipe them onto your baking sheets. You should be able to pipe about 15 – 18 small profiteroles on each sheet. Leave about 1 inch between them as they expand when baking. So I pipe about a teaspoon each time. Once they are all piped out on the tray, you may notice they have a pointy top. You can gently flatten this out by using the back of a wet spoon.

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