Friday, 27 December 2013

{cream puffs (profiteroles) in hermie}

On my husband's side of the family, there are some great bakers who make numerous traditional Country Women's Association style sweet treats such as jelly cakes and the like during those festive times of the year. One of these yummy morsels of food is a cream puff otherwise known as Profiteroles using Choux pastry. Although I had asked Aunty B for the recipe, I never actually attempted to make these before because I could not be bothered standing at the stovetop and using my non-existent muscles to stir the pastry in a pot until the correct consistency was achieved. However, with Hermie, I don't have to do this anymore and have proved to be very easy to make.

185 grams water
55 grams butter
115 grams flour
3 large eggs

1. Pre-heat oven to 200C.
2. Place water and butter into TM bowl and melt 5mins/ 100C/ speed 2.
3. Add flour and mix 30secs/ speed4 with the MC removed.
4. Let the mixture cool down for about 20 minutes or until it reaches about 37C. You can see this when the bowl is inserted into the base and a temperature light should be 'on' above the 37 mark. If it is too hot, just leave it to cool a bit longer.

5. Then, while the blades are turning at speed 5, add eggs through the MC hole over about 30 seconds.

6. Using a piping bag with a 1-1.5 cm tip or 2 teaspoons, spoon onto prepared baking tray.
7. Bake for about 25-30mins until golden. Do NOT open the oven door while they are baking. 
8. When baked, prick the puffs to let out the steam and retain the crunch.

9. Cool on a rack and then fill as desired. I personally love them filled with a sweet vanilla cream and dipped in chocolate.

Makes about 50 bite-sized balls.

Tips: These puffs are best served on the day made but are suitable to freeze. When defrosted, place in a 200C oven for about 5 minutes. 

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