Profiteroles & Cream Puffs
Profiteroles with Chocolate Sauce
Cream Puffs with Chocolate Sauce
Shaping Profiteroles
Shaping Profiteroles – Pipe out Profiteroles using a ½-inch round nozzle or drop teaspoonfuls of pastry onto baking tray for each Profiterole.
Profiteroles – For piped pastry, dip your fingers into water and press down the pointed ends.
Baked Profiteroles.
Filling Profiteroles with Crème Chantilly (Sweetened Whipped Cream).
Serve filled Profiteroles with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
For Choux Pastry recipe, please see Mini Raspberry Éclairs’ post.
Shaping Profiteroles – Pipe out Profiteroles using a ½-inch round nozzle or drop teaspoonfuls of pastry onto baking tray for each Profiterole.
Profiteroles – For piped pastry, dip your fingers into water and press down the pointed ends.
Baked Profiteroles.
Filling Profiteroles with Crème Chantilly (Sweetened Whipped Cream).
Serve filled Profiteroles with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
Cream Puffs served with Chocolate Sauce.
For Choux Pastry recipe, please see Mini Raspberry Éclairs’ post.
posted by SeaDragon @ 27.5.07
16 Comments:
These puffs look so wonderful, especially the mountain of profiterioles :P
OMG...delicious!!!
what a clever way of injecting the cream into the puff. Cream puff is one of my favourite but the last time I tried it, if failed miserably. :(
Thank you for the choux recipe, how about the cream put into your puff. It made from whipping cream doesn`t it?
Thanks, Angie, jadepearl & Edith :)
Anon.,
Yes, it's just whipping cream + icing sugar to taste and whip them up. Or you can also fill with the Pastry Cream (Creme Patissiere recipe in the eclairs post).
would you mind telling me the differences between whipping cream and topping cream?
It looks simply delicious! Can't go wrong with whipping cream + chocolate :D
And the pastry looks really professional
Oh dear, you got me there. I've never heard of Topping Cream before. I googled and found that it is 'non-dairy whipping cream', but another website said it is made from dairy, so don't know which is correct??? Maybe it is just another name for whipping cream in some countries, e.g. whipping cream is known as 'thickened cream' here in Australia. Can anyone help, if you have used Topping Cream before? I don't think I have even seen non-dairy cream here in Australia, as most supermarkets here only sell dairy cream.
Anyway, whipping cream refers to dairy cream that has milkfat of at least 35% plus a little gelatine added into it to help stabilize the cream when you whip it up. HTH.
durianberry,
Thanks :)
I love Profiteroles. They are so delicious.
The Cooking Ninja,
Me too, love all the choux pastry snacks :)
Topping cream is a non dairy whipping cream. According to the teacher at Baker with Yen in Msia, that cream holds up better when you use it to ice cakes. However, I live in USA and I can't find it too.. We can only get heavvy whipping cream....
Thanks for the info. So topping cream is definitely a non dairy whipping cream. Will keep that in mind for the future.
I've made the choux pastry on Friday and it turned out very well. I've filled the puff with durian and whipped cream. When I ran out of whipped cream, I used whipped the thickened cream instead, actually I think thickened cream taste better than the whipped cream...??
When you whip the thickened cream, it becomes whipped cream, I don't understand your question? Or are you comparing bought-whipped-cream with thickened cream that you whip yourself?
Hi Sea Dragon,
I had the pastry cream prepared yesterday according to your recipe and they taste great. Today I go for the puffs. Not sure what I did wrong, but my puffs collapsed pretty badly and it's not like the round puffy ones seen on your pictures. I followed the procedures and ingredients exactly, excepted I used all egg yolks. Can you give me some hint?
mona,
Sorry, since you used egg yolks only, I can't give you an answer as I have never tried that myself. As far as I know, whole eggs are always used to make puffs, never just using egg yolks only.
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