Profiteroles | The F Word
Gordon Ramsay shows his recipe for profiteroles on the F Word. From season 3 of The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .
Profiteroles
These crisp, light-as-air, beyond delicious profiteroles are filled with vanilla ice cream and topped with decadent chocolate ganache. They come together in a snap, are nearly foolproof to make, and are just plain delicious. I LOVE making choux pastry, it's really versaitle, fun to make, and so delicious!
Recipe:
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How to Make Classic Cream Puffs - Profiteroles | with Chocolate Ganache
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Learn how to make the best, classic cream puffs, also know as profiteroles! This classic, elegant dessert is made with pate a choux pastry dough, filled with a creamy pastry cream filling, and garnished with either chocolate ganache or a dusting of confectioner’s sugar! I love this easy dessert as an everyday pastry, but it’s also impressive enough for special occasions!
Get the full recipe here:
Vanilla Pastry Cream Recipe:
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Contents of this video:
00:00 Introduction
00:52 Making Pate a Choux Dough
03:39 Piping the Cream Puffs
04:36 Baking the Cream Puffs
05:42 3 Types of Fillings
06:26 Making the Filling
07:18 Assembling the Cream Puffs
09:03 Making Chocolate Ganache
10:04 Taste Test
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Croquembouche! Our full Recipe for a Profiterole Tower of Power | Cupcake Jemma
ALL HAIL THE ALMIGHTY CROQUEMBOUCE! (AKA Crunchy Mouth) Yeah yeah yeah we know, we took longer than expected to bring you this puppy but whatevs, we just wanted it to be perfect. And PERFECT it is! This insanely beautiful tower is made up of 80 perfectly piped Choux buns with a crunchy Craquelin topping. Each one is filled with smooth vanilla Creme Diplomat and coated in golden Caramel.
This is one EPIC bake so take your time! You can make your Craquelin, Choux and Pasty Creme a day in advance so you can breathe and have some fun when assembling it. Working with hot Caramel is REALLY dangerous so wear a pair of heat proof gloves and use tongs to coat your buns.
Share the love with us over on Instagram by tagging your photos with #cupcakejemma ! You can also follow us: @cupcakejemma @danepemberton @sallydells
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Here are a few vids you might want to watch for even more tips before you get making your Croquembouche:
Choux Pastry:
Creme Patissiere:
Caramel 101:
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For the FULL SIZE CROQUE (approx 90 - 100 balls)
For the Craquelin:
210g Soft Unsalted Butter
250g Soft Light Brown Sugar
250g Plain Flour
Pinch of Salt
For the Creme Diplomat:
675ml milk
2 tsp vanilla extract
135g caster sugar
40g cornflour
2 eggs + 2 egg yolks
800g Double Cream
1.5 tbsp Icing Sugar
For the Choux:
Preheat your oven to 200C (fan assisted)
375ml Cold Water
1 tbsp Sugar
1/2 tsp Sea Salt
175g Unsalted Butter
200g Plain Flour (All Purpose)
7-8 Eggs
For the Caramel:
500ml Water
900g White Sugar
For a HALF SIZE CROQUE (approx 45 - 50 balls)
For the Craquelin:
105g Soft Unsalted Butter
125g Soft Light Brown Sugar
125g Plain Flour
Pinch of Salt
For the Creme Diplomat:
337ml milk
1 tsp vanilla extract
67g caster sugar
20g cornflour
1 eggs + 1 egg yolks
400g Double Cream
1 tbsp Icing Sugar
For the Choux:
Preheat your oven to 200C (fan assisted)
187ml Cold Water
1.5 tsp Sugar
1/4 tsp Sea Salt
87g Unsalted Butter
100g Plain Flour (All Purpose)
3-4 Eggs
For the Caramel:
250ml Water
450g White Sugar
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All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag!
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
xxx
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Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
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CAKESTAGRAM: @crumbsanddoilies
Profiteroles Easy Recipe
Learn how to make the fluffiest, tastiest Profiteroles. Cream-filled pastries topped with a smooth chocolate sauce. These pastries are easy and fun to make. Perfect for parties, gatherings or if your feeling cheeky eat them yourself.
Makes - 20 to 25 Pastries
Ingredients -
Choux Pastry -
100g (3.5 Ounces) - Unsalted Butter, Melted
1 Cup (250ml) - Water
1 Cup (150g) - Plain or Bakers Flour
4 - Free Range Eggs, Room Temperature
Chocolate Ganache -
200g (7 Ounces) - Dark Chocolate
3/4 Cups (175ml) - Full Fat Cream
Chantilly Cream -
1 Cup (250ml) - Full Fat Cream
1 Vanilla Pod, Seeds or 1 1/2 tsp (2.4ml) - Vanilla Extract
40g (1.4 Ounces) - Caster Sugar
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Music in this video
Intro - A Caring Friend
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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