Profiteroles Recipe Simple

Profiteroles (How to Make) A Cozy Kitchen

WEBJul 19, 2023 · How to Make Profiteroles. Melt the butter and water! Using a medium saucepan, add the butter, sugar, salt and water. Cook over medium heat until the butter …

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How to Make Profiteroles {French Cream Puffs} Of …

WEBFeb 6, 2023 · Bake the profiteroles: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Sprinkle a couple of teaspoons of …

1. Add the butter, water, milk, salt, and sugar to a medium saucepan set over medium heat. Bring mixture to a full boil, stirring frequently. Reduce heat to medium-low and add the flour all at once. Stir vigorously until the flour is completely incorporated and the mixture forms a thick ball of dough. Cook the dough for 1 minute longer, stirring constantly and using the back of your spoon to mash the dough against the side of the pan.
2. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Sprinkle a couple of teaspoons of water over the surface of the parchment paper to create a humid environment for the profiteroles to bake.
3. Hot fudge

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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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