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Amazing dessert - Trio Profiteroles


In this recipe, we will teach you how to make wonderful profiteroles for the upcoming festivities (or whenever you feel the desire of impressing your loved ones.) in the easiest way possible. Illustrations will be provided to help to guide you in the most detailed way we can.
Every utensil is provided in the subscription kit of the month.
Prepare your spatulas and let’s cook!
 
Trio of Profiteroles
 
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CONTAINS
 
Large bag flour
Large bag crème patisserie mix
Medium bag chocolate buttons
Medium bag pistachio
Medium craquelin mix bag
3 colours of fondant icing (white, brown, green)
White chocolate icing tube
INGREDIENTS REQUIRED
 
600ml whole milk
60ml water
110g soft butter
3 med eggs (120 ml)
EQUIPMENT REQUIRED
 
Baking tray
Parchment paper or (silicone macaron mat 48 cavities)
Saucepans
Medium mixing bowls (non-metallic)
Metal handheld balloon whisk
Wooden spoon
Rolling pin
ITEMS REQUIRED FROM YOUR KIT
 
Silicone piping bag
Circular pastry cutter
2 food clips
 
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Approximate calories per profiterole: 90
Cooking time: 75 mins
Wait time : 2 hours
 
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METHOD
 
Put 50g of very soft butter in a mixing bowl
 
Add your craquelin powder and mix until you have incorporated the dry powder into the butter for an even dough-like texture which forms a ball.
 
Tear off a large piece of cling film and pick up the ball. Place on a flat surface and place another large piece of cling film on top of the ball.
 
Take a rolling pin and roll the craquelin in-between the two layers of film to approximately 3mm thick. Place this into a freezer.
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Take your three fondants and roll to 2mm thickness. Cut out 8 circles of each colour with your pastry cutter. Use a dusting of icing sugar/flour if you find the fondant is sticking. Leave to harden whilst you get on with the rest of the recipe.
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Pour 500ml milk into a large saucepan and heat gently on a medium heat
Pour 50ml milk into a small bowl and add the crème patisserie powder to it. Mix with a teaspoon to form a paste.
 
Add the paste to the saucepan and whisk until very thick. Turn up the heat slightly if you need to but watch the cream does not catch at the bottom of the pan! Whisk continuously otherwise you may have lumps.
Take 3 medium non-metal bowls. Add the chocolate buttons in one bowl and pop in the microwave for 1 minute until chocolate has melted. Add the ground pistachio in the second bowl.
 
Pour half of your crème patisserie into the empty bowl. Pour a quarter into the chocolate bowl and a quarter in the pistachio bowl. Cover the bowl and cool down to room temperature and then pop them into the fridge for 2 hours.
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Preheat your oven to 200oc
 
Pour 60ml whole milk, 60ml water, 60g soft butter, and your small packet of sugar into a wide saucepan. Heat ingredients on a med to high heat until it just boils
Take the pan off the heat and add the large bag of flour and beat with a wooden spoon. Put the pan back on the heat and beat for a further minute until dough evaporates some of the liquid and feels drier.
 
Take the pan off the heat again and let the dough cool for 10 mins at least (so eggs do not cook when you add them in.
 
Whisk the 100g whole eggs. Pour into the dough in 3 batches beating with a wooden spoon each time until you have a smooth batter.
 
Fill your silicone piping bag with the choux batter- by putting it in a tall glass. Close both ends of the bag with 2 clamps.
Take out your craquelin from the freezer.
 
Place either your silicone macaron mould or parchment paper onto a baking tray. Pipe onto every other circle of the mould to just before the edge. Or if piping onto parchment pipe circles of 3cm diameter widely spaced out.
 
 
Once all your profiteroles are piped out. Take the top layer of film off your craquelin. Then take your pastry cutter and place one circle on top of each.
 
Pop into the oven and bake for 15 mins on middle shelf where there is lots of ventilation, then turn down the oven to 160oc and bake for a further 10 mins. Do not open the door or the choux will deflate. If you feel they are burning at the top, turn off the oven and leave inside for the full time.
 
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Once the time is up, take out and cool on a wire rack. Then take a serrated knife and slice the buns horizontally in two very carefully or they could break.
Take out your three bowls from the fridge. Give them a little whisk. If they are very solid add a drop of milk to loosen and smooth out the creams.
 
Pipe a little white chocolate icing onto the top halves of each profiterole and place all your fondant icing discs on top carefully. If your icing is a little hard warm in the microwave for 5 seconds beforehand.
 
On the bottom halves spoon one generous dessert spoon of pistachio cream on eight buns, chocolate cream on eight buns and vanilla crème on the final eight.
 
Now place the corresponding top halves on top.
 
Your trio of profiteroles are ready for you to enjoy. These are great to serve at a buffet-style party. You will be sure to impress.