Profiteroles / Cream Puffs | How to make Profiteroles / Cream Puffs

By Swapna Sunil  |  13th Jun 2016  |  
4.0 from 1 review Rate It!
  • Profiteroles / Cream Puffs, How to make Profiteroles / Cream Puffs
Profiteroles / Cream Puffsby Swapna Sunil
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

8

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Profiteroles / Cream Puffs

Cream Puffs also called Profiteroles are small, crisp,hollow round of choux pastry is split in half, filled with loads of whipped cream and then dusted with powdered sugar. Recipe adapted from : Food Network

Profiteroles / Cream Puffs, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Profiteroles / Cream Puffs is just mouth-watering. This amazing recipe is provided by Swapna Sunil. Be it kids or adults, no one can resist this delicious dish. How to make Profiteroles / Cream Puffs is a question which arises in people's mind quite often. So, this simple step by step Profiteroles / Cream Puffs recipe by Swapna Sunil. Profiteroles / Cream Puffs can even be tried by beginners. A few secret ingredients in Profiteroles / Cream Puffs just makes it the way it is served in restaurants. Profiteroles / Cream Puffs can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Profiteroles / Cream Puffs.

Profiteroles / Cream Puffs

Ingredients to make Profiteroles / Cream Puffs

  • Choux Pastry: 1/2 cup : All purpose flour
  • 1/2 teaspoon granulated white sugar
  • 1/4 teaspoon salt
  • 1/4 cup : unsalted butter, cut into pieces
  • 1/2 cup : water
  • 2 large eggs, lightly beaten
  • 1 large egg for brushing the tops .
  • Whipped Cream: 1 cup (240 ml) heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 tablespoons granulated white sugar, or to taste
  • Garnish:Powdered (Confectioners oricing) sugar

How to make Profiteroles / Cream Puffs

  1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
  2. In a bowl sift or whisk together the flour, sugar and salt. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
  3. Remove from heat and add the flour mixture all at once n stir everything well until combined with a wooden spoon / whisk.
  4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
  5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).
  6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste .
  7. Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
  8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35minutes or until the shells are a nice amber color and when split, are almost dry inside.
  9. Turn the oven off n allow them to cool on baking tray itself..
  10. In a large mixing bowl place the chilled whipping cream, vanilla extract, and sugar and stir to combine. whip the cream just until stiff peaks are formed .
  11. To Assemble: Split/ cut open the pastry shells in half. Fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

My Tip:

For the fillings you can try different variations like custard, pastry cream , chocolate , chopped fruits over cream etc.

Reviews for Profiteroles / Cream Puffs (1)

Sanjay Reddya year ago

Creamy and delicious, thanks for sharing :)
Reply