Profiteroles

Name: Profiteroles
Yield: 12 to 18 Balls
Cuisine: British
Ingredients: 1/2 cup Water *OR 1/4 cup Water & 1/4 cup Milk; 50 g Butter; 1/2 cup Plain Flour; 2 Large Eggs *lightly whisked

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Profiteroles’ aka ‘Chou à la Crème’ or ‘Cream Puff’ (which is a different food in Australia) is called in Japanese ‘Shuu Kuriimu’ sounds exactly same as ‘shoe cream’! It’s not hard to make but many people don’t even try. You only need Flour, Butter and Eggs. My favourite filing is custard, but whipped cream, chocolate mousse, mascarpone with fruit are also nice. Try it and impress your family and friends.

Hiroko Liston @hirokoliston

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Ingredients

12 to 18 Balls

1/2 cupWater *OR 1/4 cup Water & 1/4 cup Milk
50 gButter
1/2 cupPlain Flour
2Large Eggs *lightly whisked

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Steps

1

Place Water (OR Water & Milk) and Butter in a saucepan. Bring just to the boil and let Butter melt. Remove from heat and stir in Flour and mix well until combined.
2

Bring it back on a low heat, cook stirring constantly for a few minutes until the mixture forms a ball and comes away from side of pan. It should look like ‘play dough’. Set aside for 5 minutes to cool.
3

Gradually add Eggs, small amount at a time, mixing well after each addition, until the dough is smooth and glossy with thick dropping consistency. You possibly don’t need to add all Eggs.
4

Preheat oven to 200C. Line 2 baking trays with baking paper. Place heaped tablespoonfuls of dough on trays. Using a piping bag fitted with a 1 to 2cm plain nozzle is another method. Pipe 3 to 4cm discs onto the trays. Use wet finger to pat down any peaks of dough. If you have left-over Egg, you can brush it on the dough.
5

Bake for 10 minutes, then reduce heat to 180C and bake for 20 minutes or until puffed and golden. Leaving them in the warm oven for 10 to 15 minutes can help them dry out.
6

Transfer to a wire rack to cool. Fill them with your favourite fillings. See my ‘Basic Custard’ recipe at http://www.hirokoliston.com/basic-custard/