For more tasty French-inspired treats, also try our vegan pots de creme or dark chocolate skillet soufflé with tonka bean cream. There are just two components to making them: the choux pastry and the chantilly cream (a sweetened whipped cream). There’s no fancy equipment required. All you need is a stand mixer or electric hand mixer and a pastry bag for piping the choux pastry balls. It’s a great recipe for practicing baking techniques and building confidence in the kitchen, and your family and friends will love you for making them. Serve as a special treat for any occasion, or as part of a French or Italian-themed dinner menu.
Water – boiled water is the start of making traditional French choux pastry. Unsalted butter – using unsalted butter gives you more control over the amount of salt you include. If salted is all you’ve got on hand you can use it, but omit the added salt. Sugar Salt Flour – a regular all-purpose flour is traditional for choux pastry. Eggs – when it comes to baking, it’s best to use eggs at room temperature because they rise more easily. This can make a difference in the loftiness of your pastry puffs (and other desserts).
Heavy cream – heavy cream is whipping cream with no less than 36% milk fat. Vanilla extract Powdered sugar – powdered sugar is light and easily dissolves into the cream for a silky smooth texture.
Here’s how to make this profiterole recipe in a few simple steps: If you’re using ice cream as the filling instead of cream, try them with one of our homemade ice cream recipes. You can also try filling them with pastry cream! And while we can’t tell you not to eat a profiterole for breakfast, we can say from experience that they taste especially great with coffee or espresso.
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