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Home Jello Shots With Whipped Cream

Profiteroles Recipe

Ingredients

How to make it

  • Preheat oven to 180 degrees
  • Measure the water, butter and salt into a small pan and bring to a rolling boil.
  • Add the flour and beat until a paste forms. Over medium heat, keep beating until it forms a smooth dough that comes away from the sides of the pan. Remove from the heat and transfer to a cold bowl, keep beating to cool it down. Gradually add eggs mixing well between additions until it gets to a smooth paste consistency.
  • Now you can use choux pastry for profiteroles, eclairs or puffs. Pipe or spoon onto a lightly greased cookie sheet. Space them 1 inch apart, they grow 3xs its size when baked. Bake at 180 degrees for 30 minutes until crisp and golden brown. Last 2 minutes of baking time, poke center with toothpick just to let steam escape. Continue baking until crisp and deep golden brown See Photo. Remove from oven and when slightly warm slice it in half to release steam and to prevent it from collapsing. ( after slicing you can put it back in the warm oven to dry a bit). When cool, pastry is ready for filling and frosting See Photo. Your choice for filling and frosting is endless, See Photo. You can use custard, chocolate fudge, whipped cream and fruit filling, powder sugar dusting, chocolate ganache frosting, caramel sauce See Photo.
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The Cook

phwriter11 MNL, Stockholm

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