Profiteroles Recipe - Cream Puffs - Creme Chantilly Filled Choux Buns with Chocolate Sauce


Uploaded by EugenieKitchen on 06.12.2012

Transcript:
Hi, I am Eugenie.
Today I am going to make profiteroles.
It's a popular restaurant dessert.
First I will make pate a choux, choux pastry.
And I will fill in creme chantilly
and I will pour melted chocolate over the top.
It's beautiful anytime.
And it's perfect for Christmas.
In a pan, add in butter, salt, and water.
On medium heat, bring to a boil.
In the meantime, in a mixing bowl, sift flour and set aside.
Out of heat, add flour all at once and with a wooden spoon.
Stir until combined.
Back to the heat, cook until it starts to form a ball.
By now there should a thin layer on the bottom.
So I use regular pans like these, not a non-stick pan.
Out of heat, let cool for 5 minutes.
Beat the eggs for one minute
and add eggs little by little,
blending well after each addition.
Keep beating until thick and shiny.
The batter should drop off the spoon when shaken.
Pipe the choux on the parchment paper-lined baking pan.
Dip your finger in the water and slightly push down little pointy parts.
Bake at 400 degrees F (200 C) for 20 minutes
or it’s well swollen and golden brown.
Let cool on a wire rack.
For crème Chantilly I am using Kitchen aid today.
Pour the whipping cream in the mixing bowl.
At medium high speed, whip until thickened.
Add in confectioners’ sugar, and vanilla extract.
Then whip until stiff peaks form.
For chocolate sauce, chop the bittersweet chocolate.
Add in the double boiler.
Pour in the double cream. Melt it.
With a serrated knife, cut the choux.
The choux should have a big hole inside.
Pipe in the crème Chantilly.
Dust with confectioners’ sugar.
Then pour the chocolate sauce over the top.
I like choux with sliced strawberries, too.
Mm.. it’s good.
I want more.
Thank you for watching. Bye for now!
Mm.. hahaha
Um.. This is just a quick note.
There are so many people trying to make macarons.
And actually it’s not easy.
So Khalifa and people from Youtube..
Bonne chance! Good luck!
And always remember there are so many other beautiful things to bake.