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PROFITEROLES (Choux Pastry)



Profiteroles

FOR TH 21

INGREDIENTS

4 oz of water
1/3 cup of margarine
1/2 cup of flour
3 eggs

PREPARATION

Place butterfly. Put margarine and salt in the cup. Program for 10 minutes, Varoma temperature, speed 2. Meanwhile, sift flour and when time is up, open the lid and put flour in. Place lid again and program for 3 minutes, speed 2, Varoma temp. (until you get a ball of dough that separates from the walls of the cup). Let dough cool a little in the cup.

Preheat oven at 350° F.

When dough is temperetem add eggs one by one (do not add another if the first isn’t fully incorporated). Put in a piping bag and form profiteroles, or any shape you wish over oven tray with waxed paper.

Bake at 350°F for 40 minutes. You can tell when they’re done because they’re light and hollow.

Fill with PASTRY CREAM, TRUFFLE, cream, etc.

Cover in chocolate, confectioner’s sugar, caramel, etc.

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