California Farm Profiteroles
Profiteroles are whipped cream filled thin leathery hollow shells of cookie dough, glazed with chocolate. The large ones are apple size profiteroles, the bite size ones are egg size. Both are eaten with your fingers. They can also be filled with vanilla custard and greek yoghurt with honey. Baked fresh in the morning, eaten mid afternoon with tea or coffee or hot chocolate or as dessert for special celebrations.
If you never made these before, start with egg size balls, work your way up in size. You will put Willy Wonka to shame.
California Farm Profiteroles
Profiteroles are whipped cream filled thin leathery hollow shells of cookie dough, glazed with chocolate. The large ones are apple size profiteroles, the bite size ones are egg size. Both are eaten with your fingers. They can also be filled with vanilla custard and greek yoghurt with honey. Baked fresh in the morning, eaten mid afternoon with tea or coffee or hot chocolate or as dessert for special celebrations.
If you never made these before, start with egg size balls, work your way up in size. You will put Willy Wonka to shame.
Cooking Instructions
- 1
Preheat oven to 400F degrees. In sauce pan, melt butter, add water, add milk, salt. Add flour, stir, boil five minutes till thick. Remove pan from heat, stir to let it cool. When cooled, beat in one egg at a time. Put in pastry bag with smooth large tip. Spray 4 giant apple size rounds on parchment paper and bake 15 to 20 minutes till puffed up and golden. Then, flip, bake a second time till bottom is puffed up and dry, about 5 to 10 minutes. Cool.
- 2
Or, spray sixteen small ones on bake sheet with parchment paper, bake 15 to 20 minutes, flip, bake 5 to 10 minutes on bottom side. Cool.
- 3
Whip heavy cream with sugar till stiff, ladle into pastry bag with small smooth tip, make small hole in center of the bottom of the puffed up profiterole shell. Make a small second hole on the outer edge of the bottom to push the air out when filling. When whipped cream seeps out of the second hole, puff is full.
- 4
Or, Make vanilla custard filling from milk, egg yokes, sugar, corn starch, and vanilla extract. Bring to boil while stirring, cool. Put in pastry bag to fill profiteroles.
- 5
Or, Make greek yoghurt and honey filling. Click on recipe link below picture. Fill pastry bag, inject into profiterole shell.
- 6
To make the chocolate glaze, mix water and sugar, add cacao powder, dissolve, then boil. Brush chocolate glaze on top of profiterole, cool and harden. When solid, flip over and glaze the bottom. Close the bottom fill holes with chocolate glaze. Repeat with other profiteroles.
- 7
Serve cold as dessert with tea, coffee, milk or with hot chocolate for kids, guests and holidays. Fingerfood.
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