We made Profiteroles, or a popular choux pastry.It's really easy to make. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. The filling can be varied as one prefers: whipped cream, pastry cream or cream containing alcohol is also occasionally used. The puffs may be left plain or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. In the US, a profiterole may also be known as a cream puff, though in the UK a cream puff would be made with puff pastry.
So for our Profiteroles, we prepared three different types of filling. No...no...no... It's actually four. The vanilla ice cream, pastry (custard) cream, fresh mango puree and fresh creamy durians. We don't have rum in the kitchen, otherwise that would be so much better for the pastry cream - well that is based on my palate. So I guess I have to keep some rum in stock. The mango puree taste doesn't go along really well for the Profiteroles. I still can't explain why, but that was also the feedback from some friends. So I have to think of other dessert that can compliment the sweet and fragrant taste of the mango. The creamy durians is so good too, but for me, the best still is the vanilla ice cream filling with chocolate sauce. It's heavenly for sure!
 |
| From Kitchen Runaway |
Tips:
The puffs tend to deflate if left out to cool immediately after baking. To reduce the likelihood of the puffs deflating, some bakers poke holes into the finished puffs right after they have come out of the oven. Then the puffs are placed back into the still-warm, but turned off oven. The heat in the oven makes most of the wet dough inside the cream puff dry out and helps keep the shape of the puff. Another method is to reduce the oven temperature from about 200 deg C to 175 deg C about a quarter of the way into the baking process. This way, the shells are still crisp, but the inside is mostly hollow.
No comments:
Post a Comment