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Profiteroles

by Chef Jen Anderson of Capitol Grille

azfamily.com

Posted on February 12, 2013 at 3:39 AM

Profiteroles
1 cup AP flour
1 tsp granulated sugar
1/8 tsp salt
3 oz whole butter
6 oz water
4 eggs

Place butter and water over high heat in a medium sauce pan and allow to come to a full boil.

Meanwhile sift together the flour, sugar and salt.

Once butter and water have come to a boil, remove from heat and add in flour mixture. Stir with a wooden spoon and return to heat for about one minute, stirring constantly. The mixture will form a loose ball in sauce pan.

Place mixture in the bowl of a standing mixer with the paddle attachment. Turn on low speed for about one minute, allowing some of the heat to escape. Add in eggs one at a time, making sure each one is incorporated before adding the next. Mix until dough is thick and has a ribbon like texture.

Place dough in a pastry bag and pipe onto a parchment lined sheet tray. Bake at 450 for 10 minutes. Turn heat down to 350 and bake for another 5 to 10 minutes until golden brown in color. Let sit at room temperature until cool enough to handle.

Split profiteroles in half and fill with whipped cream or filling of choice

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