My fiance & I decided to have our wedding reception at Maggiano’s banquet hall. We’re planning the menu for the reception and for me, the most important course is dessert. On their dessert menu, I came across the profiteroles. I thought to myself: hey, these look yummy and i could totally make them!
From Wikipedia: Cream puffs, profiteroles, or choux à la crème are French dessert choux pastry balls filled with whipped cream, pastry cream, ice cream, or custard. These puffs may be eaten plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
1/4 cup unsalted butter
1/2 cup water
1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and with a wooden spoon, add the flour and salt all at once and stir until combined.
- Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
- Transfer the dough to a large mixing bowl. Once the dough is lukewarm, use the wooden spoon to beat in the eggs one at a time, mixing well after each.
- Continue to mix until you have a smooth thick paste (dough will fall from the spoon in a thick ribbon). Spoon 12 small mounds of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 15 minutes and then reduce the oven temperature to 350 F. Continue to bake for a further 30 minutes until the shells are a nice amber color.
- Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool and dry out.
- When the shells are cool, split and fill them with whipped cream. Top with powdered sugar if desired.
I’m so happy with the way they turned out! When i put them in the oven they looked flat & deflated and i was afraid they wouldn’t puff up but, lo & behold, they turned out so puffy! It’s like magic! That’s what i love about baking: it’s like doing a chemistry experiment. What goes in is totally different from what comes out.
The pastry shells are crispy on the outside. When you cut them open, there’s a perfect receptacle for holding whatever you wanna put inside. I filled some with chocolate cream and another with ice-cream. Whatever you decide, it’s gonna be delicious! Such perfect little pastry balls. So yummy!