I made these Profiterole on Sunday for the NRL Grand Final and boy where they a hit. I didn't know if my Nieces and Nephews would like them since there all abit fussy, but they did. I piled them all on one big platter and they loved pulling them off one by one then quickly popping them into there mouth.
I doubled this recipe since I was feeding a crowd, and they turned out fine. Top the Profiteroles with ganache or a simple Icing made with cocoa and icing sugar, like I did and drizzle it over. YUM!
Recipe source: Joy of Baking.
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 cup (4 tablespoons) (57 grams) butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten
Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. (The puffs can be frozen. Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling with cream.)
To Assemble: Split the pastry shells in half, fill the bottom halves of the shells with cream, and replace the top. Drizzle each profiterole liberally with chocolate icing . Serve immediately.