{"id":7032,"date":"2019-12-22T19:44:33","date_gmt":"2019-12-22T19:44:33","guid":{"rendered":"https:\/\/www.kylieflavell.com\/?p=7032"},"modified":"2019-12-22T19:45:57","modified_gmt":"2019-12-22T19:45:57","slug":"profiteroles","status":"publish","type":"post","link":"https:\/\/www.kylieflavell.com\/index.php\/2019\/12\/22\/profiteroles\/","title":{"rendered":"CHOCOLATE TIRAMIS\u00d9 FILLED PROFITEROLES"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"CHOCOLATE PROFITEROLES for an Italian Dinner Party in Tuscany\" width=\"930\" height=\"523\" src=\"https:\/\/www.youtube.com\/embed\/WUzBUOsMRCU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>PROFITEROLES RECIPE<\/p>\n\n\n\n<p>This is one of my favourite recipes to make for a dessert for a crowd when I&#8217;m hosting or attending a dinner party. I find that even those who don&#8217;t have a sweet tooth are invariably seduced by the temptation to pop one of these little cream puffs in their mouth. The mascarpone gives a more Italian and more textured experience than just custard or plain cream. You will find that these are delicious the next day or two after &#8211; just like tiramisu&#8217; that needs a little time to set and let all the flavours fuse together.<\/p>\n\n\n\n<p>If you are transporting these, I found that the best solution was to use a shoe box from winter knee high boots that was long and deep enough to carry them all without having to stack them on top of each other.<\/p>\n\n\n\n<p>Good luck and please do leave a comment if you have any questions about baking. It&#8217;s funny because most Italians I have met all buy cakes and desserts and at this party no one really believed I made the choux pastry myself. Once I bought pre-made profiteroles and filled my own crema but it just wasn&#8217;t the same. These are light and buttery and so delicate in your mouth that most people tend to get addicted, which is why I ended up making three times the amount below and had about 96 profiteroles for a dinner party of 20 Italians!<\/p>\n\n\n\n<p><br><strong>INGREDIENTS:<\/strong><\/p>\n\n\n\n<p><br><strong>CHOUX PASTRY<\/strong><\/p>\n\n\n\n<p><br>&#8211; 100 grams of butter<\/p>\n\n\n\n<p>&#8211; 1 cup (250 ml) of water<\/p>\n\n\n\n<p>&#8211; 1 pinch of salt&nbsp;<\/p>\n\n\n\n<p>&#8211; 1 cup (150 grams) plain flour<\/p>\n\n\n\n<p>&#8211; 4 eggs at room temperature<\/p>\n\n\n\n<p><br><strong>TIRAMIS\u00d9 CREMA FILLING<\/strong><\/p>\n\n\n\n<p><br>&#8211; 500 grams mascarpone<\/p>\n\n\n\n<p>&#8211; 100 grams of icing sugar (powdered sugar) *You could use less, it&#8217;s really&nbsp;up to how sweet you like your filling.<\/p>\n\n\n\n<p>&#8211; 4 eggs at room temperature<\/p>\n\n\n\n<p>&#8211; 1 tablespoon of vanilla extract<\/p>\n\n\n\n<p><br><strong>CHOCOLATE TOPPING<\/strong><\/p>\n\n\n\n<p><br>Most recipes melt chopped chocolate with cream but I find it works just as well to melt only chocolate&nbsp;in a bowl resting on a pot of boiling water, or add a couple of cubes of butter to make it glossy. The amount of chocolate depends on how thick you want to coat your profiteroles. I tend to overcompensate and buy about 2-3 100 gram blocks of chocolate. But in the video I was cooking three times the recipe above so I used 900 grams in total.<\/p>\n\n\n\n<p><br><strong>METHOD:<\/strong><\/p>\n\n\n\n<p><br><strong>CHOUX PASTRY<\/strong><\/p>\n\n\n\n<p>1. Preheat your oven to 200C\/390F (fan\/convection).<\/p>\n\n\n\n<p>2. Start to melt your butter in a pan over medium heat. (At this point I sift my flour to prepare for later on when things need to move fast.)<\/p>\n\n\n\n<p>3. Add water when almost all the butter is melted and bring to a simmer.<\/p>\n\n\n\n<p>4. While it is lightly bubbling, add your flour and salt and stir very quickly so it comes together in a compact ball of dough. It shouldn&#8217;t be too wet. Look at the video to see the example of the texture. I once made it too wet and they didn&#8217;t rise as much.<\/p>\n\n\n\n<p>5. Transfer the dough to a bowl so it will cool down before you add the eggs.<\/p>\n\n\n\n<p>6. Beat in the eggs one at a time to incorporate them gradually.<\/p>\n\n\n\n<p>7. Spoon the mixture into a piping bag or fold greaseproof paper into four and snip a little hole in the corner to squeeze out the pastry.&nbsp;<\/p>\n\n\n\n<p>8. Squeeze out little circles onto greaseproof paper. Watch in the video how I do a circular motion and kind of leave a little ring on the bottom layer so it creates a natural hole where I will prick the profiteroles later. Pat down the pointy tips with a finger wet with water so you get a nice round shape and they don&#8217;t burn on top.<\/p>\n\n\n\n<p>9. Put them into the hot oven and don&#8217;t open to check until they have risen properly. It should be about 15 minutes but keep an eye on them.<\/p>\n\n\n\n<p>10. While one tray is cooking I prepare the second batch. These quantities above should make about 32 split across two trays.<\/p>\n\n\n\n<p>11. When one tray is lightly golden, put in the next tray and when both are cooked, reduce your oven temperature to 160C\/320F ready for the second bake.<\/p>\n\n\n\n<p>12. Prick little holes with a knife to let the air inside and cook them this time upside down so that the insides dry out a little. This is important so that when we put the filling inside they don&#8217;t go soggy. It should only take about 5-8 minutes but if they start to go too brown take them out immediately.&nbsp;<\/p>\n\n\n\n<p><strong>FILLING<\/strong><\/p>\n\n\n\n<p>13. Separate eggs and whisk egg whites until stiff peaks form.<\/p>\n\n\n\n<p>14. Mix icing sugar with vanilla and egg yolks.<\/p>\n\n\n\n<p>15. Gently stir the mascarpone into the egg yolk sugar mixture.<\/p>\n\n\n\n<p>16. Fold in the egg whites into the mascarpone\/egg yok\/sugar mixture with a wooden spoon.<\/p>\n\n\n\n<p>17. The messiest part of this recipe is filling the piping bag. Don&#8217;t overfill it. Work slowly. Gently squeeze filling into each profiterole hole.<\/p>\n\n\n\n<p>18. Boil a pot of water and place a bowl on top with chopped chocolate (and if using, cream or butter). Stir a little as it starts to melt.<\/p>\n\n\n\n<p>19. You need to work fast while the chocolate is melted so have all your profiteroles lined up and a clear workspace with somewhere to place the dipped ones. I like to keep the bowl over the boiling water to keep the chocolate fluid. Sprinkle with chopped pistachios while the chocolate is still wet.&nbsp;<\/p>\n\n\n\n<p>20. Don&#8217;t put the profiteroles in the fridge or it will dry out the pastry and harden the chocolate. I like to display them on a giant plate or chopping board or even plate them up straight away so that then I won&#8217;t waste time plating when my guests are at the table waiting for dessert! It also creates a nice visual that they can see during dinner to know to leave room for un dolce!!<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"574\" src=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-1024x574.png\" alt=\"Profiteroles Recipe\" class=\"wp-image-7039\" srcset=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-1024x574.png 1024w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-300x168.png 300w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-768x431.png 768w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-1000x561.png 1000w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-345x192.png 345w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-600x337.png 600w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48-998x560.png 998w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2019\/12\/Screenshot-2019-12-22-at-20.36.48.png 1298w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>My favourite dessert to prepare for dinner parties in Italy&#8230;<\/p>\n","protected":false},"author":3,"featured_media":7034,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[41,42,43,44],"_links":{"self":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7032"}],"collection":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/comments?post=7032"}],"version-history":[{"count":4,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7032\/revisions"}],"predecessor-version":[{"id":7041,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7032\/revisions\/7041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/media\/7034"}],"wp:attachment":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/media?parent=7032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/categories?post=7032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/tags?post=7032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}