Shop Local - Where you will always get the best deals in the riverbend.
Search: Category: Sort:

Profiteroles

Category: Appetizers
posted by: dangonzales
Tools
Rate this Recipe:
Ingredients:

Choux Paste:

1/4 lb (one stick) Unsalted Butter

1 cup Water

3/4 c (4oz) Flour

1/4 c Sugar

1/2 t Salt

4 Large Eggs

Chicken Salad, Tuna Salad, Ham Salad or Sweet Fillings

Directions:

Choux Paste:

Put water &;; butter into a sauce pan and bring to a boil. ;; Add sugar &;; salt. ;; Remove from heat and add the flour. ;; Return to heat and stir until the mixture comes away from the sides. ;; Remove from heat and let set 5 minutes. ;; Add eggs one at a time, stirring between each addition until egg is incorporated.

Profiteroles:

Preheat oven to 400º;;.

Cover a sheet pan with parchment paper.

Fill a pastry bag with a large star tip with choux paste. ;; Pipe about 1½;; tablespoon in the shape of a cabbage (choux). ;; Repeat using all of the paste (about 20-24).

Bake 10 minutes at 400º;; then rotate tray &;; reduce temperature to 350º;; &;; bake additional 25 minutes. ;; Allow to cool in an open space so as not to let them get too soggy &;; collapse.

Cut open on side with paring knife &;; pipe desired filling into profiterole (Chicken Salad, Tuna Salad, Ham Salad or Sweet Fillings).

About this Recipe:

Recipe taken from a live demonstartion by:

"Cooking With Chef Kenny" in Francos at the Alton Holiday Inn.

You can watch Kenny make it on RBTV

Subscribe to our FREE daily newsletter!
comments powered by Disqus

Follow Us

Recent Recipes