Our Chef Consutant Erika Rapp shows us some sugar work on beautiful candied profiterols!
- 60 Minutes
- 11 Ingredients
- 4 Servings
- ½ cup milk
- ½ c water
- 4 oz butter
- Pinch kosher salt
- 1 tsp vanilla paste
- 1 T granulated sugar
- 1 cup all-purpose flour
- 4 eggs
- Preheat Oven to 425 degrees F.
- Combine the water, milk, butter, salt, sugar and vanilla paste in a medium saucepan and bring to a slight simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, mix vigorously with a stiff whisk to start then move to a wooden spoon or stiff spatula until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. (there may be a bit of a crust on the bottom of pan this is completely normal) The dough should be glossy and smooth. (this should 2-5 minutes)
- Remove from heat and add eggs 1 by one until each is incorporated completely
- Mix thoroughly. You can use an electric mixer for this or a wooden spoons and elbow grease
- Place the warm dough in a large pastry bag fitted with a plain large tip.
- Pipe 16 – 18 medium size mounds onto parchment lined sheet pan. (these should be spaced 1 - 1/5 inches apart as they will double in size while baking)
- Bake about 20 minutes (I like to check them in 15 minutes and turn the pan) They should be golden brown and hollow on the inside.
- Remove and let cool to room temperature.
Once cooled they can be dipped in melted chocolate or sugar on top and filled with cream by poking a small hole in the bottom and filling with a pastry bag or you can cut them in half and add scoop of ice cream or sorbet & berries and dust them with powdered sugar.