Post by SeaDragon on Dec 1, 2017 14:48:22 GMT 10
Profiteroles
Recipe from The Cook and The Chef (ABC TV), Wednesday, 11 July 2007: Season 2 Episode 22
Ingredients:
20 profiteroles
125ml water
125ml milk
100g butter
Pinch salt
Pinch sugar
150g plain flour
4 eggs
Eggwash (1 egg yolk with a little milk or water)
Crème Patisserie:
500ml milk
1 vanilla bean
3 egg yolks
80g sugar
40g cornflour
lemon zest
Method:
Combine water, milk and butter, sugar and salt in a pan and bring to the boil. Remove from the heat and add the flour quickly stirring to a smooth paste. Return to the heat and cook for a few minutes until it comes away from the sides.
Transfer to a bowl and add the eggs one at a time, beating until smooth.
Pipe onto a lined baking tray into desired shapes spaced about 2cms apart (puffs or eclairs). Simon used a 1 cm nozzle, and piped a 4 cm profiterole. Brush with egg wash and bake at 220°C for 4-5 mins then leave the door slightly ajar and bake for a further 10-15 mins depending upon size.
Allow to cool, then fill with desired filling....cream, creme patisserie, and top with fondant or chocolate.
Crème Patisserie:
Whisk eggs and sugar together until a pale cream, add cornflour and beat in with a wooden spoon. Add lemon zest.
Boil milk and vanilla bean together, and add milk to the egg mixture, beating until smooth. Pour mixture back into saucepan and boil for a minute, whisking while it heats. It should be as thick as a soft jelly when it cools which makes it easy to pipe to fill the cooled puff or éclair. Top with fondant or chocolate.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 11 July 2007: Season 2 Episode 22
Ingredients:
20 profiteroles
125ml water
125ml milk
100g butter
Pinch salt
Pinch sugar
150g plain flour
4 eggs
Eggwash (1 egg yolk with a little milk or water)
Crème Patisserie:
500ml milk
1 vanilla bean
3 egg yolks
80g sugar
40g cornflour
lemon zest
Method:
Combine water, milk and butter, sugar and salt in a pan and bring to the boil. Remove from the heat and add the flour quickly stirring to a smooth paste. Return to the heat and cook for a few minutes until it comes away from the sides.
Transfer to a bowl and add the eggs one at a time, beating until smooth.
Pipe onto a lined baking tray into desired shapes spaced about 2cms apart (puffs or eclairs). Simon used a 1 cm nozzle, and piped a 4 cm profiterole. Brush with egg wash and bake at 220°C for 4-5 mins then leave the door slightly ajar and bake for a further 10-15 mins depending upon size.
Allow to cool, then fill with desired filling....cream, creme patisserie, and top with fondant or chocolate.
Crème Patisserie:
Whisk eggs and sugar together until a pale cream, add cornflour and beat in with a wooden spoon. Add lemon zest.
Boil milk and vanilla bean together, and add milk to the egg mixture, beating until smooth. Pour mixture back into saucepan and boil for a minute, whisking while it heats. It should be as thick as a soft jelly when it cools which makes it easy to pipe to fill the cooled puff or éclair. Top with fondant or chocolate.