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home > recipes > dessert > profiteroles with passion fruit creme
from Chicago, IL I received a request to look for and post a recipe for Profiteroles. This recipe is from http://www.theworldwidegourmet.com and they have a WONDERFUL step-by-step pictorial on how to make this dessert. If the measurements are a problem, please use the "Conversions" link toward the top-left. PROFITEROLES WITH PASSION FRUIT CREME (makes 40 - 50 small buns, serves 8-10) Choux Pastry You can easily adapt the recipe to make savoury choux. Omit the sugar and prepare the paste up to the point where the eggs have been incorporated (Step 5), then add 100 g finely grated gruyère. Shape and glaze with eggwash as for profiteroles, then dust with a little gruyère and a touch of paprika before baking. Serve them barely warm, as an appetizer. 125 ml water 125 ml milk 100 g butter, diced 1/2 teaspoon fine sea salt 1 teaspoon caster sugar 150 g plain flour, sifted 4 eggs 1. Put the water, milk, butter, salt and sugar in a medium heavy-based saucepan. Set over a high heat and bring to the boil. Cook for 1 minute, stirring continuously with a spatula. 2. Take the saucepan off the heat and quickly and evenly tip in the flour all at once, stirring vigorously all the time. 3. Still off the heat, stir the choux paste until it is smooth and well amalgamated. 4. Put the pan back on a low heat and stir for 1 minute to "dry out" the mixture slightly. Take care to avoid drying out the choux too much, or it will crack when you bake it. 5. Tip the mixture into a bowl. Immediately beat in two of the eggs, using the spatula to amalgamate them. Incorporate the other eggs, one at a time. 6. The paste should be smooth and glossy, and is now ready to use. If you don't want to use it immediately, brush the surface with a little beaten egg to prevent a skin or crust forming, which is liable to happen after a few hours. 7. Preheat the oven to 200°C./400°F. Line two large baking sheets with baking parchment. Spoon the choux paste into a piping bag fitted with a 1.5 cm plain nozzle and pipe small mounds in staggered rows on to the prepared baking sheet, spacing them well apart to allow room for the choux pastry to expand. Staggering the rows helps the buns to cook evenly. 8. Lightly brush the mounds with eggwash. 9. Then flatten them slightly with the back of a fork. Bake the choux buns in the hot oven for 5 minutes, then open the oven door slightly, leaving it about 1 cm ajar to let the steam escape (and allow the buns to crisp). Bake for a further 10-15 minutes, depending on size, until golden brown. Transfer to a wire rack and leave to cool completely. RECIPE 1 recipe choux pastry (above) 1 egg yolk mixed with 2 teaspoons milk (eggwash) Filling 150 ml double cream, whipped 1/2 quantity creme patissiere, cooled 6-8 passion fruit, halved To serve 1 quantity chocolate sauce, optional icing sugar to dust (optional) After following steps 1 through 9 with the choux pastry, complete the following: To make the filling, fold the whipped cream into the crème pâtissière. Scoop out the pulp and seeds from the passion fruit and fold into the mixture. Spoon into a piping bag fitted with a small nozzle. Assemble the profiteroles shortly before serving. Make a small hole in the side of each choux bun and pipe in the filling. Dip the tops into chocolate sauce to coat if using. Arrange the profiteroles on plates, allowing about five per serving, and dust with icing sugar if you like.

Profiteroles with Passion Fruit Creme


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keyword: profiteroles
keyword: passion
keyword: fruit
keyword: creme
ethnicity: french
recipes for dessert
recipes by dave
Email Address:
(posted September 24, 2003)

from Chicago, IL

I received a request to look for and post a recipe for Profiteroles. This recipe is from http://www.theworldwidegourmet.com and they have a WONDERFUL step-by-step pictorial on how to make this dessert.

If the measurements are a problem, please use the "Conversions" link toward the top-left.

PROFITEROLES WITH
PASSION FRUIT CREME (makes 40 - 50 small buns, serves 8-10)

Choux Pastry
You can easily adapt the recipe to make
savoury choux. Omit the sugar and prepare the paste up to the point where the
eggs have been incorporated (Step 5), then add 100 g finely grated gruyère. Shape and glaze with eggwash as for profiteroles, then dust with a little gruyère and a touch of paprika before baking. Serve them barely warm, as an appetizer.

125 ml water
125 ml
milk
100
g butter, diced
1/2 teaspoon fine
sea
salt
1 teaspoon caster
sugar
150
g plain flour, sifted
4
eggs

1. Put the water,
milk, butter, salt and sugar in a medium heavy-based saucepan. Set over a high heat and bring to the boil. Cook for 1 minute, stirring continuously with a spatula.

2. Take the
saucepan off the heat and quickly and evenly tip in the flour all at once, stirring vigorously all the time.

3. Still
off the heat, stir the choux paste until it is smooth and well amalgamated.

4. Put the
pan back on a low heat and stir for 1 minute to "
dry out" the mixture slightly. Take care to avoid drying out the choux too much, or it will crack when you bake it.

5. Tip the mixture into a bowl. Immediately
beat in two of the
eggs, using the spatula to amalgamate them. Incorporate the other eggs, one at a time.

6. The paste should be
smooth and glossy, and is now ready to use. If you don't want to use it immediately, brush the surface with a little beaten egg to prevent a skin or
crust forming, which is liable to happen after a few hours.

7. Preheat the oven to 200°C./400°F.
Line two large baking sheets with baking parchment. Spoon the choux paste into a piping bag fitted with a 1.5 cm plain nozzle and pipe small mounds in staggered rows on to the prepared
baking sheet, spacing them well apart to allow room for the choux pastry to expand. Staggering the rows helps the buns to cook evenly.

8. Lightly
brush the mounds with eggwash.

9. Then flatten them slightly with the back of a fork.
Bake the choux buns in the hot oven for 5 minutes, then open the oven door slightly, leaving it about 1 cm ajar to let the steam escape (and allow the buns to
crisp). Bake for a further 10-15 minutes, depending on size, until golden brown. Transfer to a wire rack and leave to cool completely.

RECIPE
1 recipe
choux
pastry (above)
1
egg yolk mixed with 2 teaspoons milk (eggwash)

Filling
150 ml double
cream, whipped
1/2 quantity creme patissiere, cooled
6-8
passion fruit, halved

To serve
1 quantity
chocolate sauce, optional
icing sugar to dust (optional)

After following steps 1 through 9 with the
choux
pastry, complete the following:

To make the filling, fold the whipped
cream into the crème pâtissière.
Scoop out the
pulp and seeds from the passion fruit and fold into the mixture.

Spoon into a piping bag fitted with a small nozzle.
Assemble the profiteroles shortly before serving. Make a small hole in the side of each choux bun and
pipe in the filling.

Dip the tops into
chocolate sauce to coat if using. Arrange the profiteroles on plates, allowing about five per serving, and dust with
icing sugar if you like.



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