Profiteroles
10 servings
40 minutes
Profiteroles are an exquisite French delicacy dating back to royal feasts. These light, airy balls of choux pastry have a delicate crispy shell and soft interior, perfect for filling with various fillings. They can be made sweet with vanilla cream or chocolate ganache, or used for savory snacks with cheese mousse or pâté. The subtle aroma of butter and light texture make them a versatile addition to any table. Ideal for dinner parties and cozy tea times, profiteroles captivate with their elegance and unique flavor.
1
Melt the butter in a saucepan over medium heat. Add water and bring to a boil.
- Butter: 100 g
- Water: 240 ml
2
Add flour and a pinch of salt. Cook the dough, stirring constantly with a wooden spoon, until it pulls away from the sides of the saucepan.
- Wheat flour: 150 g
- Salt: pinch
3
Transfer the dough to the mixer bowl and let it cool for 10 minutes.
4
Add eggs one by one to the chilled dough. Before adding the next egg, it is important to ensure that the previous one is fully incorporated.
- Chicken egg: 4 pieces
5
Line two baking trays with parchment paper. Use a teaspoon to place 15 portions of dough on each tray.
6
Bake the profiteroles at 200°C in convection mode for 18-20 minutes until they rise and turn golden brown.
7
Remove the profiteroles from the oven and make a small slit in each to let out steam. Cool on a rack.
8
Ready profiteroles can be filled with either sweet or savory filling. They can be stored in a closed container in a cool place for 2-3 days or in the freezer for up to 7 days.