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  • Chocolate Profiteroles: Michael's Kitchen

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    This document provides a recipe for chocolate profiteroles with the following ingredients and instructions: 1. The pastry batter is made from water, butter, salt, and flour that is boiled and eggs added to create a smooth batter. 2. The vanilla cream filling is made from gelatin, sugar, flour, egg yolks, milk, and vanilla cooked into a thick custard. 3. The chocolate ganache is made by heating cream and pouring it over chocolate chips to create a smooth chocolate sauce.

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    Chocolate Profiteroles

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    This document provides a recipe for chocolate profiteroles with the following ingredients and instructions: 1. The pastry batter is made from water, butter, salt, and flour that is boiled and eggs added to create a smooth batter. 2. The vanilla cream filling is made from gelatin, sugar, flour, egg yolks, milk, and vanilla cooked into a thick custard. 3. The chocolate ganache is made by heating cream and pouring it over chocolate chips to create a smooth chocolate sauce.

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    © All Rights Reserved
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    50 views1 page

    Chocolate Profiteroles: Michael's Kitchen

    Uploaded by

    MikesKitchen
    This document provides a recipe for chocolate profiteroles with the following ingredients and instructions: 1. The pastry batter is made from water, butter, salt, and flour that is boiled and eggs added to create a smooth batter. 2. The vanilla cream filling is made from gelatin, sugar, flour, egg yolks, milk, and vanilla cooked into a thick custard. 3. The chocolate ganache is made by heating cream and pouring it over chocolate chips to create a smooth chocolate sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Michael’s Kitchen

    CHOCOLATE PROFITEROLES

    INGREDIENTS INSTRUCTIONS
    Pastry Batter 1. Preheat oven to 190° C. Lay down a sheet of baking
    paper onto oven tray.
    1 Cup water
    2. Put a medium saucepan over medium heat to heat
    1/2 Cup butter
    water, butter, and salt till butter melts and the
    1/4 teaspoon salt mixture boils. Remove from heat.

    1 Cup all-purpose flour 3. Add flour all at once. With wooden spoon,
    vigorously stir until mixture leaves sides of the pan
    4 eggs and forms a ball. Proceed to add eggs one at a time,
    beating well after each addition to complete batter.
    Vanilla Cream Filling Rub a little oil onto the ice-cream scoop each time,
    before scooping up rounded tablespoonful of batter
    1 envelope unflavoured gelatin onto baking paper. The scoops should be 4 – 5 cm in
    diameter. You can smooth out the tops with a
    1/2 Cup sugar
    moistened finger if you like.
    2 Tablespoon all-purpose flour
    4. Bake the drops 30-35 minutes or until golden in the
    4 egg yolks (keep the egg whites for something else) oven. Transfer to a cooling rack once out of the oven.

    1 Cup milk 5. To make the Vanilla Cream filling, mix the gelatin,
    sugar, and flour in a medium saucepan. In a small
    1 teaspoon vanilla bowl, whisk egg yolks and milk till well mixed. Stir into
    gelatin mixture. Cook over med-low heat, stirring with
    1 cup heavy whipping cream
    a wooden spoon until mixture is very thick and coats
    the spoon well (about 10 minutes). DO NOT BOIL.
    Chocolate Ganache
    6. Remove from heat and stir in vanilla. Cover and
    1 cup semi-sweet chocolate chips (Preferably refrigerate until cold, about 45 minutes (do not over
    chocolate with 70% cocoa solids) chill)

    1/2 cup heavy cream 7. In a small bowl, beat heavy whipping cream till soft
    peaks form. Then fold into custard mixture.

    8. Use a bread knife to slice tops off puff pastries


    NOTES (about 1/3 from the top to 1/2). Spoon the cream into
    pastry opening and a little more to fill the top. Place
    To make eclairs, place pastry dough in a pastry bag top back on top of your cream.
    with a large, wide tip, then pipe dough into a log on
    your baking sheet. 9. For the Chocolate ganache, place chocolate in a
    medium bowl. In a small saucepan, heat cream over
    These cream puffs are best eaten the day they are medium heat. At the first sign of boiling, remove from
    made. If you do need to make them ahead of time, heat and pour hot cream over chocolate. Whisk until
    gently cover with plastic wrap and store in the all the chocolate is melted and smooth. Final step is to
    refrigerator. spoon chocolate over the prepared cream puffs.

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