Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Profiteroles
There are few issues in life as pleasant as biting into selfmade profiteroles! Crispy hole choux pastry balls full of custard or cream then drizzled with chocolate, these are a terrific small-bite dessert possibility for gatherings.
The pastry shells will be made days, even months prematurely. And one batch makes nearly 50 profiteroles!!
Profiteroles are a hazard. It’s approach too simple to inhale an indecent quantity in a single sitting.
I exaggerate not. As a result of not like many desserts, profiteroles appear so gentle quite than heavy and overly candy.
Mix that with the truth that they’re so small, you possibly can simply swipe one with out anybody noticing as you casually stroll previous the pile (but once more…), and also you don’t even want to interrupt stride as you chunk into it. Or higher but, for those who can handle the entire thing in one chunk…
For the file, I can’t.
I’m a Two-Chew-Profiterole gal.
These crispy, gentle as air profiterole balls are known as choux pastry balls. It’s French and it’s magical. 4 easy elements: butter, water, egg and flour. Combine, pipe (and even dollop), bake.
And whoosh! These little harmless trying blobs of pastry puff up 5 or 6 occasions and so they’re hole inside, simply begging to be full of one thing tasty!
Profiteroles are made up of three parts:
1. The pastry balls (choux pastry) – crispy on the skin, hole on the within, able to be crammed along with your Filling of alternative!
2. Filling – there’s just a few choices right here. Vanilla custard (Creme Patissiere) is the most typical right here in Australia – piped contained in the balls. Cream can be a agency favorite – and in addition a very good faster filling possibility to creating selfmade custard. After which there’s profiteroles within the States that are break up then filled with ice cream quite than piping a filling in. All are delish, however for me, profiteroles full of custard will at all times be my favorite little one. 😂
3. Chocolate Sauce – Drizzle or dip the profiteroles within the chocolate sauce. When it’s heat, it’s a chocolate sauce. When it cools, it units to a tender chocolate – just like the chocolate you get on eclairs at bakeries.
Right here’s all you have to make Choux pastry – eggs, butter, water and flour.
There’s no baking powder or different rising agent. The factor that makes choux pastry puff up is the big quantity of water within the batter which evaporates into steam because it bakes, inflicting the protein within the egg to increase and puff up
Choux pastry is very easy to make, it’s just a bit completely different to the standard cake batters so there’s a few issues to concentrate on:
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After mixing the water, butter and flour, take away from the range to chill for 10 minutes earlier than including the egg, in any other case the warmth will prepare dinner the egg and stop the choux pastry from rising; and
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Add the egg one by one and blend properly in between. The dough will break up initially, however after a little bit of vigorous mixing, it can come collectively.
Although I’ve used a piping bag for the dough, you possibly can even simply use 2 teaspoons to drop little dollops of the dough onto baking trays!
TIP: For good spherical profiteroles, pat down any peaks along with your finger and even push wonky blobs into good, even dome shapes. The extra even the form of the blobs, the extra spherical and professional trying your balls shall be.
A key step in making profiteroles is the double bake of the pastry balls. The pastry balls prepare dinner by means of and puff up within the first bake. Then the balls are pierced and returned to the oven for a second bake to dry out the within.
The rationale this is a crucial step is to lengthen the lifetime of the profiteroles as soon as full of custard or cream. And it’s through the second bake that the balls develop into fabulously crispy!!
Cool, then pipe in custard or cream, drizzle with chocolate and so they’re prepared for serving.
Profiteroles may look tough and fancy, however they’re really very easy to make for those who comply with simply 3 key ideas:
1. Cool dough earlier than including eggs – that is key to make sure the warmth from the dough doesn’t prepare dinner the eggs and they also incorporate correctly when combined collectively. The egg is the important thing to creating the Choux pastry rise and develop into hole;
2. Combine eggs in totally – the dough will appear like it splits whenever you begin mixing the eggs in, however persist! The batter will come collectively – it must be clean;
3. Don’t pierce till crispy – A key step is to take away the profiteroles partway by means of baking to pierce a gap in them, then return into the oven. That is to make them dry out and prepare dinner inside so that they maintain their form (and so it’s not uncooked batter inside).
However you have to make sure you DO NOT pierce them earlier than the skin is crispy, in any other case the ball will collapse whenever you return it to the oven. The shell ought to take quarter-hour in a 180°C/350°F oven to develop into crispy, but when your oven runs a bit weak (or not preheated lengthy sufficient otherwise you saved door open too lengthy and let warmth escape and many others and many others) then it’s possible you’ll have to maintain them in for barely longer.
The commonest downside that individuals run into with profiteroles is that they don’t rise, don’t rise sufficient, are soggy or they collapse – both through the 2nd bake (after puncturing a gap) or after taking them out of the oven.
All these can happen as a result of identical components (all of which will be prevented for those who comply with my recipe as written!!):
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The eggs weren’t integrated correctly – whenever you add the eggs, combine combine combine till the batter is clean once more. If the batter is break up, it means the eggs are usually not combined in correctly = balls gained’t rise (as a result of it’s the eggs that make profiteroles rise)
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Pierced balls earlier than they have been crispy – for those who pierce the balls earlier than they’re crispy and might maintain their form, then they’ll collapse through the second bake;
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Forgot to pierce!! If you don’t pierce the balls, then the within won’t ever prepare dinner / dry out. Soggy insides = collapsed profiteroles.
All of the parts will be ready forward individually then assembled nearer to serving. The pastry balls may even be made months prematurely and saved within the freezer. Only a few minutes in a cranked up oven is all that’s required to make the shells crispy once more!!!
Think about being the one that brings a pile of profiteroles like this to a gathering….
The reward! The flattery! You’ll steal the present!! 😂
Honestly although, I took profiteroles on a weekend away with buddies just lately. And what I described above ↑↑↑ is precisely how I did it. I took a large container full of the balls, a piping bag full of the custard and the chocolate sauce in a bathtub.
Then I crisped the shells within the oven very briefly. Piped within the custard, warmed the chocolate, drizzled it over then served.
I swear I wasn’t attempting to steal the present. I swear I wasn’t attempting to point out off. I simply needed to share these with my buddies! 😂 ~ Johnsat x
