5 Minute Pro Quick Erols A Knock Off Profiterole Recipes

PROFITEROLE DOUGH

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan over medium-high heat, combine 1 cup water, the butter and salt. Heat until the butter has melted and the water is boiling.
• Add the flour and cook, stirring constantly with a wooden spoon, until the mixture thickens up and begins to create a dough ball in the center of the pan and the dough is completely pulling away from the sides of the pan, about 2 minutes.
• Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. On low speed, add the eggs one at a time, scraping the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky).
• Transfer the dough to a re-sealable plastic bag and cut about 1/2-inch off one corner. Using this as a piping bag, pipe the mixture into the desired shapes on a parchment-lined baking sheet. Bake until golden brown and puffed, about 40 minutes.
• Cook's Note: These pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400 degree F oven for a couple of minutes until they crisp up again. Allow them to cool before filling.

BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE

Steps:

• Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
• Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
• Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
• Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
• Preheat oven to 400 degrees F.
• Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
• Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.