In the almost 3 years that I have lived in the UK, I had never tried Profiteroles until this Christmas when I was on a vacation in Cornwall with my husband and brother. These guys picked up Profiteroles from the local store and oh boy, did I love them! I had not tasted anything quite as delicious and soft in a long, long time. From the moment I tasted them, I knew I had to make them myself. So when I searched for a suitable recipe, I was utterly surprised to know that they were fairly simple to make and tasted absolutely divine.
For the Choux Pastry
- Plain Flour – 115 gms
- Cold Water – 200 ml
- Caster Sugar – 4 teaspoons
- Unsalted Butter – 85gms, plus extra for greasing
- Salt – 1/4 teaspoon
- Large Eggs, beaten – 3
For Cream Filling
- Double Cream – 300 ml
- 1 Orange Zest
- Caster Sugar – 2 tablespoons
- Vanilla Extract – 1 teaspoon
For Chocolate Sauce
- Good quality Dark Chocolate (preferably with 70% cocoa solids), broken into pieces – 100gms
- Water – 80 ml
- Milk – 1/2 to 1 cup
- Caster Sugar – 80gms
- Pre-heat the oven to 200°c/400°F/Gas 6. Place a small roasting tin in the bottom of the over to heat.
- For the Choux Pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter is melted.
- Turn up the heat, then quickly pour in the flour and salt all in one go.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cook for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet.
- Gently rub the top of each ball with a wet finger – this helps to make a crisper top.
- Place the baking sheet into the oven. Pour half cup of water in the roasting tin which we have already kept to heat. This helps to create more steam in the oven and make the pastry rise better.
- Bake for 25-30 minutes or until golden-brown. If the profiteroles are too pale, they will become soggy when cool.
- Remove from the oven and turn the oven off. Prick the base of each profiteroles with a skewer.
- Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for 5-7 minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
- For filling, lightly whip the cream with the orange zest, sugar and vanilla extract until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the Profiteroles.
- For Chocolate Sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup.
- Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted.
- Take the pan off the heat, pur the syrup mixture and milk into the chocolate and stir until smooth and well combined. Note: You can keep the sauce refrigerated for later use. Add a little milk and heat the sauce in the microwave for 10 seconds and you are good to go 🙂
- To serve, place cream-filled profiteroles into a large serving dish and pour the chocolate sauce over the arranged profiteroles. You can serve it hot or cold 🙂
I hope you like them the way I did!
Your feedback is always welcome 🙂
They say, the thing you hate the most turns out to be the thing that you tend to fall in love with. And I relate to this so much because I used to have a strong feeling of dislike towards Italian food. My husband, who loves Italian food, slowly introduced me to Italian cuisine during our courtship and since then, Italian has become *the* most favorite cuisine. The first (and now favorite) dish that I fell in love with was “Spinach and Ricotta Ravioli”. So one day, I was on a mission to make homemade ravioli with my favorite filling along with Tomato Sauce. So, here goes the recipe 🙂
Fresh Egg Pasta: Makes enough for about 4 to 6 servings
- Regular flour (or 00 flour if you can get it) – 2 cups flour, plus extra for rolling the pasta
- Salt – 1/2 tsp
- Large eggs – 3
- Olive Oil – 1/4 cup or 50 ml
- Baking Sheet
- Put flour into a bowl; make a well in the centre add the eggs and salt.
- Mix together with your hands, keep kneading until it all comes together.
- Drizzle some quality olive oil into the dough and knead it through.
- Wrap the dough with cling-film and put into the fridge to rest, for about 20 minutes. Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.
- Sprinkle a baking sheet generously with flour and scrape the ball of dough on top. Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel. Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.
- Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up.
- Thinner the rolled out pasta, better the ravioli. Also the rolled out pasta needs to be uniform in thickness.
- With a cookie cutter or upside-down water-glass or a small upside down steel bowl, cut out circles (or any shape you prefer) from the rolled out pasta.
- Ricotta – 250gms
- Spinach, wilted, really well-drained – 1 bag
- Nutmeg – 1/2 tsp
- Pecorino, grated – 20gms
- Basil Leaves – 3-5 leaves
- Salt – to taste
- Parmesan, grated – 1 tbsp
- Chop the wilted spinach roughly, add the ricotta, and grate in some nutmeg to flavor.
- Add some finely torn basil leaves through, 3 -5 leaves (optional).
- Finally add the grated pecorino and mix it lightly.
- Try to keep the texture of this mixture a little rough and crumbly. Preferably avoid over-mixing it into a smooth paste
Tuscan Tomato Sauce
- Garlic, chopped very finely – 4-5 cloves
- Tinned cherry tomatoes – 1 tin
- Basil Leaves – 8-10 (you can change the quantity as per your taste)
- Good quality extra virgin olive oil – 2 tbsp
- Chilli flakes – 1 tbsp (you can change the quantity as per your taste)
- Salt – to taste
- Heat extra virgin olive oil in a pan, add chopped garlic, basil and a little salt. Cook gently to let all the flavors merge.
- Add the tinned tomatoes and gently cook for 5-6 minutes.
- Finally sprinkle lightly with some chilli.
Making the Ravioli:
- Bring a large saucepan of water to a boil and add salt (do not add oil to the boiling water as you may have heard/read somewhere) keep the water at a rolling boil as you make the ravioli.
- With a teaspoon, take a spoon of the mixture and place it just off the center of the pasta discs/any shape which you have made earlier.
- Brush the edges of the pasta discs with water and fold it over. Press out any little air bubbles. Repeat this process for all your pasta discs. Dust the finished ravioli with flour to keep them from sticking together.
- Place the ravioli gently into the boiling water.
- The ravioli will only take a couple of minutes to cook.
- Take the cooked ravioli out of the water put on a plate drizzle with olive oil and grate a little pecorino cheese over.
To Serve: Spoon a little tomato sauce over the dressed ravioli and serve immediately with garnish of grated Parmesan and a Basil Leaf.
Phew! I know it is a lot of work but believe me, it is so delicious and the pride you feel on making pasta from scratch makes it worthwhile. Enjoy it with a glass of red wine 🙂
Your feedback is welcome 🙂