One of my favorite desserts. Along with eclairs and tiramisu. And I always thought they were difficult to make. Then I saw Chef Anne Burrell at FoodTV network make them and it looked so easy. I guess everything they make on TV looks easy! My first attempt, I didn’t leave it in the oven long enough that the insides were not dry. As soon as I took them out of the oven, they collapsed! The second attempt were tiny, tiny profiteroles. They looked so cute but I forgot to press the top down so I had this mini kisses-like pastry with burnt tips! Third one is a charm. They looked so good and tasted so good I forgot about taking pictures until I only had one left! Next time, I’ll make sure to take pictures before “taste-testing” them.
- 1/2 cup all purpose flour
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 eggs
- a pinch of salt
- 1 tbs sugar
- Preheat oven to 425F.
- In a saucepan, combine milk, butter, sugar and salt and bring to a boil. Reduce heat and add sifted flour, stirring vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan, about 2 minutes. Transfer the mixture to a mixing bowl.
- Using an electric mixer, beat on low for a few seconds to release the steam (so eggs won’t get cooked when added). Turn to medium and then add eggs one at a time. It should have the consistency of thick mayonnaise.
- Transfer to a pastry bag or using a spoon, pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow!
- Bake in the preheated oven for 10 minutes without opening the oven door. Reduce the oven temperature to 350 and continue baking for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
Strawberry Whipped Cream
- 1 cup (236 ml) heavy whipping cream that is ultra pasteurized
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (14 grams) granulated white sugar
- 1/2 cup (118 ml) lightly sweetened strawberry puree
- For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
- For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.Makes about 2 cups of whipped cream frosting.