Profiteroles

Ingredients

• 1 egg
• milk
• 1 cup sugar
• 2 tablespoons cold water
• 2 cups of hot cream
• 1 cup sugar
• 2 cup water
• lemon juice
• cream
• vanilla extract
• superfine sugar

Method

1. 1

   Form walnut-shaped balls of chou paste and place on greased baking sheets.

2. 2

   Beat egg with milk for dorure and brush on profiteroles.

3. 3

   Preheat oven to 425°F.

4. 4

   Bake for 20-25 minutes until brown.

5. 5

   Prepare Creme Patissiére and let cool.

6. 6

   Fill profiteroles with cooled creme.

7. 7

   Make caramel syrup and dip profiteroles.

8. 8

   Whip cream and pipe over the gateau.

9. 9

   Chill before serving.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 60. The excerpt below is the record exactly as published.

profiteroles by forming eighteen walnut-shaped balls and placing them at 2- inch intervals on one of the greased baking sheets. Set the remain- ing chou paste aside. . Beat the remaining 1 egg with the milk to create a dorure. Using a pastry brush, brush the profiteroles with some of the dorure. . Preheat oven to 425°. Chill a small mixing bowl and electric beat- ers. . Remove the Pate Feuilletée from the refrigerator. Roll out the dough until “4-inch thick, and make a tart pastry by cutting a 9 to 10-inch circle. Lay the circle on the second greased baking sheet. Fill a pastry bag with the reserved chou paste and attach a round ¥Y2-inch tube. Pipe a border counterclockwise around the edge of the pastry circle. Be sure to move the tip slowly around, pushing LATORTUE hard on the bag. When the border is completed, move the tip quickly in a continuing counterclockwise swirl toward the center, pressing only lightly on the bag. The border should be higher than the swirl. Brush with the remaining dorure. . Place the baking sheets in the preheated oven. Bake 20 to 25 min- utes, or until the tart pastry is brown and the profiteroles turn a tannish brown and are firm and crisp. . While baking, prepare the Creme Patissiére. Let about 2% cups cool to room temperature, stirring from time to time to prevent a crust from forming. . Pour the remaining 2 cups of the hot cream into a bowl. Soften the gelatin in 2 tablespoons cold water. Add to the cream and stir until dissolved. Let cool. Beat the egg whites until stiff, gradually adding the confectioners’ sugar during the last minute of beating. Fold into the cooled gelatin/cream mixture to create the creme Saint-Honoré. Set aside. . When baked, remove the tart pastry and profiteroles from the oven and let cool. . Make a small hole in the side of each profiterole with a sharp knife. Using a pastry bag fitted with a small tube, fill the puffs with the re- served, cool créme patissiére. Set aside. . Fill the tart pastry with the creme Saint-Honoré to % inch from the top of the pate a chou border. Set this gateau aside. . Place the remaining 1 cup sugar with 2 cup water in a saucepan and add the lemon juice. Stirring constantly, bring to a boil and cook until the consistency of caramel syrup. Immediately dip the tops of the profiteroles in the hot syrup; let cool to solidify. When cooled, dip the bottoms in the syrup and stick close together on the pate a chou border of the gateau. . With the chilled bowl and beaters, whip the cream until stiff, gradually incorporating the superfine sugar and vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.