Profiteroles

About Profiteroles

Ingredients

• Choux paste
• Butter 200 gms + to grease
• Refined flour 300 gms
• Eggs 3
• Filling
• Fresh cream 300 mls
• Dark chocoalte, grated 150 gms
• Icing sugar for dusting

How to Make Profiteroles (Stepwise Photos)

Method

1. For choux paste, heat 500 ml water in a deep non-stick pan, add butter and let it melt. Add refined flour and mix till a thick mixture is formed. Transfer into a bowl.
2. Add eggs, one at a time and continue to stir till you get a smooth and lump free batter. Let it cool.
3. Preheat oven to 180° C. Grease a baking tray.
4. Transfer the mixture into a piping bag, pipe round dumplings on the prepared tray, keep the tray in the preheated oven and bake for 30-40 minutes. Take the tray out and let them cool down to room temperature
5. For filling, heat cream in a non-stick pan, add chocolate and mix till the chocolate is melts. Allow it to cool, fill into a piping bag and keep it in the refrigerator to set.
6. Pipe the filling into the profiteroles, arrange them on a serving platter, dust icing sugar through a sieve over them and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps