How To make Profiteroles Au Chocolat
7 oz Butter
2 c Water, hot
9 oz Flour
8 lg Eggs
Mix the butter with hot water in a pan, then heat to a rolling boil, shut down the heat and add all of the flour. Beat well, then turn the fire back on to dry out the mixture. Let it all rest for 5 minutes and add eggs, one at a time. Incorporate each egg completely before adding the next. Pipe out profiteroles on a cookie sheet and bake in a 375 F oven for 50 minutes. Turn off the oven and leave profiteroles until the oven is cool. Crack the oven door a little during this time to enable them to become sufficiently dry. If you are not going to use profiteroles the same day, place them in the freezer immediately. Once they are frozen, store them in a plastic bag to prevent them from becoming stale. Procedure: Cut the profiteroles in half and place them in a high oven until hot. Put a small round scoop of ice cream in each bottom half. Cover with the remaining tops, then ladle thin hot chocolate sauce over the top of each. Serve immediately. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans
How To make Profiteroles Au Chocolat's Videos
Homemade Chocolate Profiteroles
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Profiterole Cake
This Profiterole Cake is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers. The cake is made with a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-14 servings
Cocoa Brownies
1/2 cup (110g) unsalted butter
3/4 cup (150g) sugar
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract
2 eggs
1/2 cup (62g) all-purpose flour
Choux Pastry
3 tbsp (40g) unsalted butter
3 tbsp (45ml) water
3 tbsp (45ml) milk
1 tsp (5g) sugar
1/4 tsp (1g) salt
1/2 cup (62g) all-purpose flour
2 eggs
Cream Cheese Filling
6 oz (170g) cream cheese, room temperature
3 tbsp (25g) powdered sugar
1 tsp (5g) almond extract
2/3 cup (160g) whipping cream (35% fat), chilled
Chocolate Mousse
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipping cream
2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
1 1/3 cup (320g) whipping cream (35% fat), chilled
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
Garnish
Grated chocolate
Remaining profiteroles
Remaining frosting
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Down the Valley by Muted (Constant Motion) Artlist
Good For All by Ziv Moran (Awake) Artlist
Streets by Ziv Moran (Awake) Artlist
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Recette : Profiteroles au chocolat
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Profiteroles au chocolat
Voici la recette en détail :
Pour 6 personnes
TEMPS TOTAL : 65 min
Préparation : 30 min
Cuisson : 35 min
Ingrédients :
90 g Farine
50 g Beurre
3 Oeufs
15 cl Eau
10 g Sucre
1 pincée Sel
glace à la vanille
Amandes effilées
Pour la sauce au chocolat :
125 g Chocolat noir à dessert
25 g Beurre
10 cl Lait
Etape 1 : Préchauffez votre four à 180°C (th. 6). Dans une casserole, mélangez le beurre coupé en parcelles, l'eau, le sucre et le sel.
Faites bouillir puis retirez la casserole du feu.
Etape 2 : Versez la farine en une seule fois et mélangez bien jusqu'à l'obtention d'une pâte épaisse.
Replacez sur le feu quelques secondes en appuyant sur la pâte jusqu'à ce qu'elle ne colle plus à la casserole, ni à la spatule.
Etape 3 : Retirez la casserole du feu et incorporez les oeufs un à un en mélangeant bien entre chaque ajout pour obtenir une pâte molle.
Beurrez et farinez la plaque du four et formez des petits tas de pâte à l'aide d'une poche à douille.
Etape 4 : Enfournez pour 20 à 25 min en fonction de la taille de vos choux.
Après cuisson, sortez les choux et laissez-les refroidir puis placez-les au frais.
Etape 5 : Préparez la sauce au chocolat. Dans une casserole, faites fondre le chocolat cassé en morceaux avec le lait.
Retirez du feu et ajoutez le beurre coupé en parcelles. Fouettez pour obtenir une consistance onctueuse. Réservez.
Etape 6 : Au moment de servir, coupez les choux en deux dans le sens de la largueur. Garnissez-les d'une boule de glace vanille.
Disposez sur les assiettes et nappez de sauce au chocolat puis parsemez d'amandes effilées. Servez aussitôt.
Etape 7 : Le conseil : Pendant la cuisson des choux, n'ouvrez pas le four, la cuisson doit être continue.
Vous pouvez également garnir vos profiteroles de crème pâtissière.
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Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Profiteroles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Profiteroles. For this Profiterole recipe we start with crisp, hollow rounds of choux pastry that are split in half and filled with vanilla ice cream. Then you pour a warm chocolate sauce over the top. The combination of pastry, a warm chocolate sauce, and icy cold vanilla ice cream is wonderful.
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