Ingredients for profiteroles(A)
3/4 cup all-purpose flour
3/4 water
1/4 tsp salt
pinch of nutmeg
6 tbsp unsalted butter
3 eggs
For cream custard(B)
150 ml milk
1 1/2 tbsp. cornstarch
1/4 tsp salt
5 tbsp sugar
2 egg yolks
1 tsp Vanilla
*Garnishing*
1 punnet raspberry for garnish
chocolate sauce for drizzling
Method for cream custard:(B)
1:Heat milk in a sauce pan over medium heat .
2:Add cornstarch, salt and sugar,mixed well.Separate egg yolks from white and add into mixture. Cook over low heat until thick, stirring constantly.
3:Remove the sauce pan from heat and then add vanilla. Store the custard filling in the fridge for 30 minutes before fill into the puff.The filling MUST be kept refrigerated after filling puffs.
Method for Profiteroles:(A)
1:Preheat the oven to 400F and butter a baking sheet
2:Sift flour,nutmeg and salt together.In a medium saucepan,bring butter and 3/4 cup of water to boil.Remove from the heat and add the dry ingredients all at once.
3:Beat with wooden spoon for about 1 minute,until well blended and the mixture start to pull away from the side of the pan,then set the pan over low heat and cook the mixture for about 2 minutes,beating constantly.Remove from the heat.
4:Beat one egg in a small and set aside.Add the remaining eggs,one at a time to the flour mixture,beating well.Add the beaten egg gradually,until the dough is smooth and shiny,it's should fall slowly when dropped from a spoon.
5:Using a tablespoon,drop the dough onto the baking sheet in 12 mounds.Bake for 23.30 minutes,until the pastry is well risen and browned.Remove the puff and let it cool down completely.
6:Split the profiteroles in half and prepare to fill with cream custard filling 1 tbsp each.Add in fresh raspberry and drizzling with chocolate sauce on the top.
You can adjust the sugar to your likeness in your custard filling.I just used chocolate sauce from the bottle.You can make your own chocolate sauce from semi sweet chocolate in double boiler and melt over warm water if you don't mind the extra work.This puff is really easy to make.I like the creamy taste of the custard filling, soften puff and sweetness of raspberry for this delectable dessert...trust me:P

8 comments:
Easy? Not for me.....
FOr me, it's just easy to indulge in these....feel like stealing one from the screen right now!
ohmygosh...these look as good as the ones they serve at jw marriot! well done!
wow...how can it get better?
Look really strumptious. Feel like making some too :)
I agree with Tigerfish - the easy part for me would be eating them! They look delicious and amazingly complex.
Yummy, yours look pretty! I love to fill them with whipped cream and store them in the freezer. It's like eating ice-cream filling when we take it out from the freezer.
tigerfish:
I have confident in you!!.you are welocme to have some..still have plenty leftover.
Rita:
Thank you:p
poonam:
Thanks for dropping by:)
icook4fun:
Gert,I like your enclair..try to figure out how to make the shape with tip.
fearless kitchen:
thanks for dropping by:))I also have confident in you too:))
LCOM:
the recipe book I refer using ice cream and whip cream as filling but I still prefer custard..you frezze it?.i must try now since I still have plenty leftover.
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店經紀,
酒店打工經紀,
制服酒店工作,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
酒店經紀,
菲
梵,
Post a Comment