When I figured out how to take 6 simple ingredients and end up with Profiteroles, it was the first time that I really felt like I could cook anything.
I adore Julia Child. Julia was a pioneer, she came into our homes and showed us not to take cooking so seriously. In some ways, I can see bits of myself in Julia. She had a hard time finding her way and I have often felt that I lacked direction during periods of my life. But for both of us, it was food that helped us find our way. On Wednesday, Julia Child would have been 100 years old. Happy Birthday, Julia. You have no idea how you have impacted my life and the lives of so many others.
I was sent this sweet book called, Bon Appetit! The Delicious Life of Julia Child. I came into the bedroom to find Ava engrossed in this book. The art work is whimsical and tells the sweet story of Julia’s life.
To celebrate Julia’s life, I needed to make profiteroles. When I figured out how to take 6 simple ingredients and end up with cream puffs, it was the first time that I really felt like I could cook anything. When you learn how to make the very simple pâte á choux, you can make so many things with it. Sweet and savory. I filled mine with whipped cream and poured chocolate sauce over. Some like to fill theirs with ice cream, but I love to use whipped cream. I have made these so many times, perfecting my technique,, and every time I think of Julia. I am so thankful that she wrote Mastering the Art of French Cooking; it gave me the confidence to make a fancy French dessert and, from there, anything that I wanted. Be inspired to try even more French-inspired desserts with our Cardamom Macarons with Sea Salt Caramel Buttercream.
Ingredients
- 1 cup water
- 6 tbsp butter
- pinch salt
- 1 tsp sugar
- 1 cup flour
- 4 eggs
- whipped cream
- chocolate sauce
Instructions
Step 1: Preheat oven to 425°F. Put the water, butter, salt, and sugar in a saucepan. Bring to a boil. Take the saucepan off of the heat. Add the flour. Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.
Step 2: Put the mixture into the bowl of a mixer or a large bowl. Beat until it breaks up a little. Add eggs one at a time. It might seem like it is not going to come back together, but keep mixing, it will. Transfer the batter into a piping bag.
Step 3: Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks.
Step 4: Bake in the oven for 15 to 20 minutes. They will be golden brown and puffed. Slice the puffs in half and fill with whipped cream or ice cream.
Step 5: Pour chocolate sauce over. Bon Appetit!
What Else To Make With Pâte à Choux
Cream Puffs: One of the most classic uses for pâte à choux is to make cream puffs. These small, round pastries are typically filled with whipped cream, pastry cream, or ice cream.
Eclairs: These long, rectangular pastries that are also made from pâte à choux. They are typically filled with pastry cream and topped with chocolate ganache.
Churros: Given their Mexican heritage, churros aren’t completely unfamiliar to most Americans. Similar to a donut in that they are a type of fried dough pastry that are made from a choux-like dough. They are often served with a cinnamon-sugar coating and a chocolate dipping sauce.
Beignets: Beignets are a type of fried pastry that are also similar to donuts. They are made from a choux-like dough and can be filled with a variety of sweet or savory fillings.
Gougères: Gougères are savory cheese puffs that are made from pâte à choux. They are typically flavored with cheese, herbs, or spices.
FAQs
How do I make them shiny?
You can brush them with egg wash. That will give them that sheen when they are baked.
I’ve seen other recipes that use milk instead of water, and don’t mention any sugar. Do you suggest sticking with water? Was that Julia’s original recipe?
I always use water, just as Julia did in her original recipe.
I always thought pâte à choux and profiteroles were the same thing. They’re not?
No, they’re related but not the same. Pâte à choux is the pastry that, when filled with various creams, makes a profiterole.
How do I prevent my pâte à choux from becoming too doughy?
Use exact measurements, especially for the flour. Cook it on the stovetop long enough to get rid of the excess moisture. You want it smooth and elastic, not thick and dry. Mix well after each egg; you don’t want to add them too quickly. Test the consistency by lifting a spoon out of the dough. The dough should form a V-shape and then slowly fall back into the bowl. If it’s too thick, add a little more liquid; if it’s too thin, add a little more flour.
How To Store Profiteroles
If your profiteroles haven’t been filled yet, let them cool completely then store them in an airtight container for up to 2 days at room temperature. You can also freeze them for up to 2 months. If you’ve already filled them then store them immediately in the fridge in an airtight container. They should be eaten within 24 hours. I don’t recommend freezing filled profiteroles.
Chocolate Profiterole Recipe
Ingredients
- 1 cup water
- 6 Tablespoons butter
- pinch salt
- 1 teaspoon sugar
- 1 cup flour
- 4 eggs
- 1 1/2 cups whipped cream or vanilla ice cream
- 1/2 cup chocolate sauce
Instructions
- Put the water, butter, salt, and sugar in a saucepan. Bring to a boil. Take the saucepan off of the heat. Add the flour. Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.
- Put the mixture into the bowl of a mixer or a large bowl. Beat until it breaks up a little. Add eggs one at a time. It might seem like it is not going to come back together, but keep mixing, it will.Transfer the batter into a piping bag.
- Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks. You can brush them with egg wash if you are so inclined so they are shiny when they are baked.
- Bake in a preheated 425 degree oven for 15 to 20 minutes. They will be golden brown and puffed.Slice the puffs in half and fill with whipped cream or ice cream.
- Pour chocolate sauce over. Bon Appetit!
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