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Welcome back to Keep Calm and Bake! This episode I'm going to teach you how to make the classic
profiteroles.
[Music]
Now this may sound a little bit daunting, but don't worry. There are a few steps, and
actually once you break it all down it's quite easy.
We're going to start by making the pastry. Now this is actually a choux pastry. We're
going to add the water into a saucepan with the butter and a little bit of the sugar,
so a about a teaspoon's worth, and we're going to heat this up until all the butter is melted.
This is actually the same pastry, or the same method you would use if you wanted to make
eclairs, but instead of making them into small little round dots, you would make them into
long shapes.
All the quantities will be written up in the description box. Because we're nice like that.
All right now that it's boiled, I can take it off the heat and I'm going to dump all
the flour straight in and now I'm going to beat it really quickly until it forms a big,
sticky ball. I'm just going to give it a bit of elbow grease and be quick because you don't
want it to go lumpy. As you can see now, it's just kind of formed a ball.
Now just leave this to cool for a few minutes. We want to bring the temperature of this down
now and we're going to add the eggs.
I'm going to add the eggs in one at a time. I'm just going to crack one in.
You just need to, again, keep beating it until all the egg has mixed in and it starts to
get nice and glossy. Now, we can add the next egg. You've got to start off mixing this slowly,
otherwise it will just fly everywhere.
The nice thing about profiteroles is that actually you can have so many different types
of fillings, if you want to. You can have a custardy type filling, a creme anglaise.
We're going to go with the classic cream in the middle and chocolate on top.
Keep beating it now until you see a nice kind of glossy sheen on the pastry mixture. You're
going to need a couple of baking trays and your oven preheating.
I've lined my baking trays with some paper and I'm now going to sprinkle it with water
a little bit. This actually helps the profiteroles rise in the oven.
You can either use a piping bag to pipe little blobs of the pastry onto a tray, or use two
small spoons. What you want is about a teaspoon's worth. Don't overcrowd them, because they're
going to rise, and just keep going until you use all the pastry up.
You can just wet your finger and then squash down the little bits that have risen up too
much if you want them to be lovely and round and flat on top.
These are now ready to go into the oven, and they're going to take about 18 to 20 minutes
to cook, and you want them to be lovely and puffed up and golden brown when they're ready.
While the profiteroles are cooking in the oven, I'm going to get on and make the chocolate
sauce and also whip up some cream.
Now the chocolate sauce is simply sugar in a pan, we're going to melt that down with
the water. This is going to make a syrup, and while that is all cooking and getting
hot, I've got my chocolate broken up into a glass bowl and I'm going to put it on top
so the chocolate melts at the same time as the sugar.
The chocolate is looking amazing. Now if you like what you see here, then please subscribe
because we have plenty of delicious recipes for you.
Right, the chocolate has melted. What we're going to do next is take the pan off the heat
and I'm going to pour the syrup into the chocolate slowly, stirring all the time, and this is
going to make more of a chocolate sauce rather than the melted chocolate. Now this is ready
for later. Lovely.
As it cools it will get slightly harder, and then when you're ready to serve your profiteroles
you can always warm it up so that it's runny again and then drizzle it all over the top
at the end. Just as you're serving, when the guests are there!
These are looking super. You can tell when they're done, when they're all nice and golden
brown and they've puffed up into these lovely little balls. What I'm going to do is actually
stick a hole in the bottom of these, I'm poking a hole and I'm going to pop them back into
the oven just for a couple minutes and let them dry out.
These have just come out of the oven and I'm going to leave them to cool down, and once
they're cooled we can start filling them up.
All I'm going to do to fill them with cream is I'm going to find the hole that I made
in the bottom to get the air out, and using a little knife or something sharp, making
a bigger whole, I've got some whipped cream in a piping bag that I've made up and I'm
going to squirt the cream just so it's got enough cream on the inside, and that is one
done.
Don't fill the cream up more than two hours before you need them because otherwise they
might go a bit soggy. Now keep going until you've filled up all the profiteroles and
then they're going to be ready to serve up for your friends, your family, or even just
all for you!
Pile them as high as you can get them, and when you're ready to serve get your chocolate
sauce, and you see how this has hardened up a little bit. We're going to drizzle the chocolate
sauce all over. If you wanted to coat each one individually, you can. I'm just going
to drizzle. We're just going to pour the sauce so they all get some.
Mmmm mmm mmmm, they always go down a treat. Everyone loves profiteroles.
Now I hope you all really enjoy making these profiteroles, do let me know, and join me
again next time on Keep Calm and Bake.
Now I'm going to try one. Let's go with the one right on top, with all the chocolate.
Mmm. I'm giggling at how good they are. It's incredible. Okay, you have to let me know
what you think of these.
Getting messy!
See you next time.
[Music]