Chef Eric Watson: Making profiteroles - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Chef Eric Watson: Making profiteroles

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2 cups whole milk

8 oz. butter

1 tsp granulated sugar

1 tsp salt

8 oz flour, all purpose

6 whole eggs

In a small sauce pan, combine milk, butter, sugar and salt. Bring mixture to a simmer. Add flour and wisk until full incorporated.

Using a wooden spoon or rubber spatula, stir mixture over medium heat for 8-12 minutes.

Place dough in an electric mixer fitted with a paddle attachment.

Mix at lowest speed until dough cools to 130 degrees.  With mixer running on lowest speed, ass one egg at a time, waiting until each egg is fully incorporated before adding the next. Place dough in a pastry bag fitted with pastry tip. Pipe dough onto a parchment covered baking tray in 1 inch wide circles.

Place pan in a 425 degree oven and back for approx. 10 minutes or until golden brown on top.

Prop oven door open and let profiteroles continue to bake at 375 degrees

Cool and serve with ice cream or pastry cream.

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