And after a well deserved break, with September comes “No Leftovers”. The blog became a website, the name changed and here it is! With recipies menu and all!
Because of this transition, I want to apologize to all the nice people who kindly placed comments in the old blog, but unfortunately it wasn’t possible to import them. Also, because facebook doesn’t allow changing the name of the pages all the likes went bye-bye! You’ll find the new facebook page here.
The summer days are here to stay, which helps with coming back to school, the usual routines and the autumnal afternoons. And it’s with the colors of autumn that these profiterols adorn themselves … It was the third time that I made this recipe, and I think I can say that there are two essential things to be successful with them: a good dough and the exact cooking time in the oven. For me I think the second is hardest because ovens vary, so like almost everything sensitivity watches over us. Nothing like a touch with your index finger: if they’re nice and firm, rock and roll, baby! If not, wait a few more minutes and keep watching them.
The fillings and toppings may also vary, but I always prefer to contrast the flavors: caramel is a bit sweet so the dark chocolate makes it good company.
I like to prepare the caramel well in advance because when it cools completely it acquires an easier consistency for stuffing, but if you can’t do it in advance, when placing the profiterols in the oven, make the caramel.
SERVES: 8 PEOPLE
for the dough:
for the filling:
200ml whipping cream
1 tbsp Refined sugar
for the caramel:
2 tbsp brown sugar
1 tsp coarse salt
2 tbsp butter
100ml double cream
for the chocolate ganache:
200ml dark chocolate (I used 70% cocoa)
200ml double cream
Preheat the oven to 200C.
Sift the flour.
In a pan, put the butter and water and let the butter melt. Bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball and peels off the bottom of the pan.
Let the dough cool until it’s safe to add the eggs without cooking them.
Beat the eggs in a dish and gradually add them to the dough, continually beating until it’s smooth and shinny.
Line a baking sheet with parchment paper, place the dough in a pastry bag and dispose small amounts of it, with some space between them. Don’t forget that the profiterols grow a bit in the oven.
In the end, soak the index finger with cold water and touch the tip of the dough which usually has a tendency to burn (optional).
Bake for 40 minutes.
When they’re ready, take them out of the oven and let them cool.
Whip the cream and add 1 tbsp of refined sugar.
With the aid of a knife, make a small incision in the profiterols, in order to introduce the nozzleof the piping bag. Fill a bag with caramel and distribute it by the profiterols. Don’t fill them completely because you’ll need to also fill with whipped cream.
Repeat the same process for the whipped cream.
In a pan boil some water and over it, but without any direct contact, place a glass or metal bowl. Break the chocolate into pieces and place it in the bowl. Add the cream and keep watching it, stirring occasionally until all the chocolate melts and is fully incorporated with the cream.
Pour over the profiterols at the time of serving.