Saturday, November 05, 2011


Profiteroles are another version of cream puff. I learned to make this in my home science class way back in the 70's and when I saw Anna Olson TV program - Sugar, I was quite confused in the beginning...Anna named it profiteroles while I'm used to the name of cream puff. Basically both are the same, a pastry choux with cream or ice cream filling.

Profiteroles begin with a baked puffed shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower. Favourites fillings for this pastry are custard fillings, whipped cream fillings or even ice cream. Dust the pastry withicing sugar or drizzle with chocolate to have a better impact.

1/2 cup milk / 1/2 cawan susu
1/2 cup water / 1/2 cawan air
7 tbsp usalted butter / 7 sdb mentega
1 tbsp sugar / 1 sdb gula
1 tsp ground cinnamon / 1 sdt serbuk kayu manis
1 tsp salts / 1sdt garam
1 1/2 cups flour / 1 1/2 cawan tepung
5 large eggs at room temperature / 5 biji telur ayam suhu bilik
cooking chocolate for topping / cokolat masakan untukhiasan

  1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. / Panaskan oven
  2. In a bowl sift together the flour, sugar and salt. Set aside. / Ayak semua bahan kering
  3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.  Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough. / Masukan mentega, susu dan air masak pada api sederhana. Alihkan dari api dan masukkan bahan kering. Kacau sehingga adunan tidak bergentel.Alihkan adunan kedalam mixer dan masukan telur sebiji demi sebiji. Pukul sehinggga benar-benar rata dan lincin. Masukkan adunan ke dalam pipping bag dan pipekan. Sapukan kuning telur diatas.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. / Bakar pada suhu yang tinggi selama 15 minit dan rendahkan suhu dan bakar sehingga masak,

For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form. 

Whipped Cream:
1 cup (240 ml) heavywhipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated whitesugar

To Assemble:  Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.


Profiteroles dan krim puff adalah dua sajian yang sama. Saya mula membuatkrim puff ini ketika di sekolah menengah lagi, selepas itu tidak pernah membuatnya sehinggalah terpandang dalam progrm SUGAR - Anna Olson, tiba-tiba tekak teringinkan sesuatu yang manis, jadi saya gunakan resipi Anna Olson tetapi intinya saya gunaka whipped cream. Denga resipi yang sama anda boleh gunakan sos kastad atau punice cream. Hiaskan samada dengan taburan icing sugar atau picitan cokolat. Sesuai buat minum petang majlis HITEA.

Kepada semua pembaca PATYSKITCHEN saya mengambil kesempatan ini untuk menggucapkan SELAMAT MENYAMBUT ADIL ADHA semoga mendapat keberkatan semua.



1 comment:

HomeKreation said...

Selamat Hari Raya Aidil Adha utk Kak Paty sekeluarga. Tak sabor nak jamu selera dgn menu rumah KakPaty...cepat ya.

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