It’s not often that we go out for dinner, as we so much enjoy eating at home every day of the week. The three of us love our homemade cooking (and baking), our after-dinner conversations around the table, and the whole experience of eating at home.
For a change of pace, however, when we do go out, it’s generally for dinner.
When it’s time for dessert, we look for items that we don’t typically make at home, for example, profiteroles.
Always a delightful way to end a meal.
Continuing to bake from Classics 2 , I made these profiteroles at home, and they were gone by evening.
The good news is that given the simplicity of this recipe, you don’t have to master the piping bag to create lovely profiteroles. You can master this recipe quickly and easily, and fill them with cream or ice cream as you please. And you don’t have to wait to go out for them!
Profiteroles, created with pâte à choux as a base, are delicate, soft and quickly melt in your mouth. Both profiteroles and eclairs are much-loved treats created with the same base.
I dressed the tops with chocolate ganache and homemade caramel. In this case, I did not fill them, as the toppings alone made the profiteroles sweet, and the lack of filling made each bite light and airy.
Play with various presentations and imprint them with your own styling and taste, as profiteroles can serve as an empty canvas, if you will. A classic, great dessert!
- 1 cup of water
- 100g butter, chopped
- ¾ cup plain all-purpose flour
- 4 eggs
- melted dark chocolate for topping (optional)
- Preheat the oven to 400 degrees (F). Place the water and butter in a saucepan over low heat and cook until the butter is melted and the mixture starts to simmer. Add the flour and beat with a wooden spoon until smooth. Cook stirring, over low heat until the mixtures leaves the side of the plan Remove from the heat and gradually beat in the eggs.
- Place the mixture into a piping bag. Pipe or drop 3 teaspoons of the mixture onto baking trays lined with non-stick baking paper. Bake for 30 min. or until light golden. To finish, dip the top of each profiterole in melted chocolate or hot caramel.
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