These Lemon Curd Profiteroles are the most tangy luscious extremely special looking dessert or baking session you will ever make.
Become a certified choux pastry expert with Mary Berry's recipe for classic chocolate profiteroles. Light and airy, it will be hard to stop at just one.
Ina Garten's Profiteroles recipe from her "Barefoot in Paris Book". A delicious French dessert simplified for any home cook.
Healthy Profiteroles
These Lemon Curd Profiteroles are the most tangy luscious extremely special looking dessert or baking session you will ever make.
With only 5 ingredients and 15 minute prep time, choux pastry (pâte à choux) is a simple pastry dough for making cream puffs, eclairs, and profiteroles!
Pastry puffs filled with vanilla ice cream and drizzled with melted chocolate.
Gluten free profiteroles recipe, anyone? It's my BEST EVER recipe, easy to make and you can even make it dairy free with a few simple swaps.
These delightfully light French Profiteroles are filled with a creamy vanilla Pastry Cream and covered in glossy chocolate sauce!
Gluten free profiteroles recipe, anyone? It's my BEST EVER recipe, easy to make and you can even make it dairy free with a few simple swaps.
Gluten free profiteroles recipe, anyone? It's my BEST EVER recipe, easy to make and you can even make it dairy free with a few simple swaps.
These chocolate profiteroles are delicious. I went over the top and filled them with diplomat cream (a mix of pastry cream and whipped cream) but I'm also leaving the quantities for a classic whipped cream filling.
A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream or custard, and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.
An easy to follow basic profiteroles / choux pastry / cream puff recipe. You only need 5 x basic ingredients to make these delicous profiteroles. Then you can pipe them with whatever takes your fancy! Whipped cream, fruit curd, vanilla custard.
Profiteroles: A Step-by-Step Guide. Everything you need to know to make this classic french pastry and airy little bites!
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!
Whitney Miller won the first season of MasterChef and is sharing her insider knowledge with us! This week, the chefs go Hollywood, plus Whitney shares her Vanilla Profiterole recipe.
Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert
Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.
How to make choux pastry (pâte à choux) perfectly every time to use in recipes for profiteroles, éclairs, cream puffs and so much more. Recipe with step-by-step photos.
These salted caramel profiteroles are made with crisp choux puffs filled with creamy caramel whipped cream and salted caramel on top. Enjoy them as is or freeze them for ice cream profiteroles!
Gluten free profiteroles recipe, anyone? It's my BEST EVER recipe, easy to make and you can even make it dairy free with a few simple swaps.
Profiteroles – little choux buns filled with cream and covered in a chocolate sauce – make a rather special ending to a dinner party. The Delia Online Cookery School: Fond of chocolate? Why not take a look at our Chocolate Cakes video, just press the recipe image to play
Learn how to make an absolute classic, a dinner party favourite – profiteroles with chocolate sauce. They require a bit of work to get right, but with this step-by-step guide you should be enjoying them in no time.
I love profiteroles, my son loves it, my hubby loves it, my friends loves it and there are no reason for me not to make this again and again. After many years playing with choux pastry, I am still sticking on my old comfort recipe that gives me so much confidence to make it repeatedly. As for the cream, I have tried different kind of fillings for the puffs such as custard also name as creme patisserie, vanilla whipped cream, cream cheese mix with whipped cream and etc. Until lately, I came out with my own version of Chantilly cream that suit my taste bud so much which could win over all my previous attempts. However, eating is still base on individual taste buds. Generally, the puffs will never go wrong with any creams and chocolate garnache, don't you agree with me? Recipe for 14 large puffs: For the Puff: 70g plain flour 3 large beaten eggs 100g water 60g unsalted butter Pinch of sugar and salt For the puff, boil the water, butter and pinch of sugar and salt in a cooking pan until its bubbling. Turn off the heat, add in all the plain flour and mix with a wooden spoon until well combine and become a smooth dough. Add half of the beaten eggs and mix (this stage is a bit hard work but please patient and keep stirring until the egg mix into the dough. Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix. Add the beaten eggs little by little into the dough and continue mixing. You might not finish using the beaten eggs. You will need to have a smooth and silky consistency of the mixture. When you spoon up the mixture, it should drop back to the pan very slowly. The mixture should not too dry or too wet. Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 14 dollops of mixture on a baking tray with baking paper attached. Spray some water on the mixture. This is to prevent it over burning while it's baking in the oven. Bake at 200'C preheated oven for 15 minutes or longer until it puff up and turn light brown then turn the temperature to 170'C and bake for another 15 minutes. Transfer the puff on a wire rack to cool down. For the Chantilly Cream: 3 egg yolks 200ml milk 30g sugar 20g plain flour 20g unsalted butter 250ml whipping cream 20g sugar powder 1 teaspoon vanilla extract 100g whipping cream 100g dark chocolate Prepare the custard first. Boil the milk with sugar until sugar is dissolved but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix. Pour the warm milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook with very low heat and keep stirring until it thicken. Once the mixture is thicken, remove from the heat and add in the butter in 2 batches. Keep stirring until the heat slightly cool down, Then add in the butter and vanilla extract. Continue stirring until well combine. Transfer the cream into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface. Chill the cream in the fridge and ready to use. Meanwhile, whip the up the cream with the sugar powder and vanilla extract until thicken. Combine the chilled custard and whipped cream with a hand whisk until well mix. Transfer this chantilly cream into a piping bag and chill in the fridge until ready to use. For the chocolate garnache, warm the whipping cream until simmering hot then remove from the heat. Add in the dark chocolate immediately and stir gently until well combine. To assemble the profiteroles, poke a hole on the top of each puffs then piping in the chantilly cream about 80% full. Dip each puffs with chocolate garnache. Chill the profiteroles in the fridge. It is best serve cold. Enjoy!
An easy to follow basic profiteroles / choux pastry / cream puff recipe. You only need 5 x basic ingredients to make these delicous profiteroles. Then you can pipe them with whatever takes your fancy! Whipped cream, fruit curd, vanilla custard.
This recipe for Coffee Pastry Cream is delicious, the perfect filling for napoleons, profiteroles, tarts, cakes and more! You will love this spin on pastry cream, view the step-by-step photos for easy success!
Bossche Bollen are essentially giant profiteroles filled with cream and covered in chocolate, originating from the Dutch city, Den Bosch. They look impressive and are deceptively simple to make.
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!
Get this all-star, easy-to-follow Profiteroles recipe from Anne Burrell
These gorgeous Pistachio Cream Puffs are topped with a sweet craquelin topping and piped full of a creamy, nutty Whipped Pistachio White Chocolate Ganache.
