Mushroom Profiteroles Recipes

PROFITEROLES

Steps:

• Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
• Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
• Cool: Remove from heat and let mixture cool for 10 minutes.
• Preheat oven to 220°C/420°F (200°C fan).
• Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
• Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
• Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
• Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
• Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
• Bake 2 trays at a time for 15 minutes, switching the trays halfway.
• Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
• Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
• Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

PROFITEROLES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
• Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
• Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
• Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
• Enjoy!

PROFITEROLES WITH PORT-WINE MUSHROOMS

Steps:

• Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
• Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
• Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
• Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

RECIPE: SAVOURY CHOUX, THREE WAYS

Steps:

• Choux: Preheat oven to 200˚C. Heat butter, water and salt in a saucepan over a low heat. When the butter melts, bring the mixture to a boil then remove from the heat immediately. Add the flour into the hot liquid. Stir until a firm, smooth paste forms. Return the saucepan to a low heat to dry out the paste. Continue beating until it forms a ball and pulls away cleanly from the sides of the saucepan. Transfer the paste into a bowl and allow to cool for 5 minutes. One by one, add the eggs to the paste, beating vigorously after each addition to incorporate as much air as possible. The paste should be smooth and shiny. The paste is ready to be used when it falls from the spoon in a point. Transfer into a piping bag and pipe into shape. Egg wash with a brush once then sprinkle one third with pumpkin seeds, one third with sunflower seeds, and one third with nigella seeds, and egg wash a second time. Bake for 15 to 20 minutes, until cooked through. Wild mushroom and truffle: Sweat onion, garlic and thyme leaves in the butter. Add cleaned wild mushrooms and increase heat to fry until soft. Season and chill. Once chilled finely chop or process and finish with truffle oil. Smoked salmon and cream cheese: In a bowl, soften the cream cheese using a spoon then add the lemon juice and zest. Chop the smoked salmon into dice and fold into the cream cheese. Add the finely sliced chives. Coronation chicken: Gently poach the chicken breast in water with bouquet garni for about 15 minutes, until cooked through with a core temperature of 75°C. Once poached, chill and reserve. Cut chicken into small regular dice. Curry sauce (for coronation chicken): Sweat the onions in oil, add the curry powder and tomato paste and cook out for about 5 minutes. Add red wine, water and bay leaf and reduce to syrup consistency. Pass through a chinois sieve and allow to cool. Add the apricot nappage, mayonnaise and double cream and mix to combine. Season and add lemon juice. Mix the diced chicken with the curry sauce. To serve: Slice open the choux and spoon in the wild mushroom and truffle into the pumpkin seed choux, smoked salmon and cream cheese into the sunflower seed choux, and coronation chicken into the nigella seed choux.

MUSHROOM PROFITEROLES

Steps:

• Preheat oven to 400 degrees In a 2 quart saucepan bring water and salt to a boil, add butter stirring with a wooden spoon until melted. Reduce heat and add flour all at once stirring constantly and cook until batter pulls away from side of saucepan. Remove pan from heat and add eggs one at a time beating well with wooden spoon. Drop walnut sized balls of batter on parchment lined cookie sheet and bake in upper third of oven for 10 minutes. Reduce heat to 300 degrees and bake until light golden brown or about 15 minutes. Cool on rack. Meanwhile, saute shallots in butter until transparent (about 2 to 3 minutes). Add mushrooms and saute until they release their liquid. Add cream and sherry then simmer about 5 minutes. Add parsley and walnuts and simmer 2 minutes. Add salt if needed. Cool. To assemble profiteroles slice in half and remove and disgard inside webbing. Fill with mushroom filling and top with lid. Can be assembled and frozen for up to a month. To reheat place frozen Mushroom Profiteroles on a cookie sheet and place in a 400 degree oven for 6 to 8 minutes until warmed.