22 December 2015
As mentioned waaaayyyy back in Episode 1.01, I’ve always loved profiteroles, so the excuse to create a new flavour for the Season 3 BONUS was too good to ignore, and thanks to my friend (CakesByChoppa) I had some custom decorations to up the “wow” factor.
Oddly enough, I really don’t like Christmas Pudding very much (or fruit cake, or hot-cross buns, or raisin toast, or basically ANYTHING with currants or raisins in it) so this is my way to get some of the flavour without reaching for the dried fruits.
1 cup warm water
⅔ cup Grade 00 white flour
2 tbsp cocoa powder
2 tbsp icing sugar
4 large eggs from the fridge
Essentially the same recipe as for my plan Choux Pastry, but with some of the flour removed to make space for the cocoa and sugar.
Even with the sugar this isn’t exactly a sweet pastry, but it helps to take the bitter edge off the cocoa.
1. Preheat oven to 200°C (approx. 390°F) and line some trays with baking paper.
2. In a medium-sized pot, heat the water and butter until simmering, then turn down to a medium-low heat and leave for a minute or two. (Please make sure you don’t use a small pot as you may have a difficult time when it comes to adding the flour and mixing.)
3. Sift together the flour, cocoa and sugar and add to the pot, mixing thoroughly with a wooden spoon until it is all incorporated and the batter forms a ball that does not stick to the edges of the pot.
4. Remove from the heat and transfer to a bowl.
5. Whisk the eggs together in a jug to break up the yolks then beat the eggs into the batter a bit at a time until fully incorporated. (As previously, I add approx. ¼ of the egg at a time. Per the comments on the original Choux Pastry, as soon as you add the eggs and start mixing, the batter will immediately split. KEEP MIXING! Eventually it will come back together again.)
6. Transfer the batter into a piping bag and pipe mixture into balls on the prepared trays, ensuring to leave enough space between for them to inflate as they bake.
8. Bake for 25-35 mins or until puffed and make a hollow sound when tapped. (If you have piped them smaller, this may only take 20 mins or less, whereas if you piped them bigger, this could take 40 mins or more.)
9. Turn the oven off, but leave the profiteroles inside for another 15-20 minutes with the door slightly ajar.
10. Remove from the oven, allow to cool, then they’re ready to be filled!
A video of this part of the recipe is also available - https://youtu.be/BVZq69Nr-Fs.
3 cups milk
1 tsp vanilla paste/extract/essence
6 large egg yolks at room temperature
½ cup brown sugar
½ cup cornflour/cornstarch
½ tbsp mixed spice
Zest of 1 orange
Once again, just a slight twist on the original Crème Pâtissière from Episode 1.01.
I have swapped the caster sugar for brown sugar, which is unusual for custards, etc. but it gives a more malty flavour which just enhances the Christmas feel of the profiteroles.
Mixed spice is a blend of cinnamon, nutmeg, allspice, cloves and even coriander in any number of quantities and variations. If you can’t get mixed spice, ideally you’ll just want cinnamon, nutmeg and cloves, which seem to me to be the most Christmas-like spices.
1. Add milk, zest, vanilla and spice into a largish pot and bring to a simmer over medium heat. (NOTE: You will need a pot big enough to mix all of the ingredients in later.)
2. While the milk is heating, whisk the egg yolks and sugar in a large jug until combined, then add the cornflour and continue to whisk until pale and thick. (Once again, the jug/bowl needs to be large enough to mix all of the ingredients in.)
3. Once the milk has just started to bubble, remove the pot from the heat and pour carefully into the egg mixture while whisking constantly.
4. Continue to whisk together for a further 5-10 seconds to ensure it is combined, then pour the custard mixture back into the pot and return to the heat.
5. Whisking over a medium-low heat until the desired consistency is reached, then remove from the heat and pour into a bowl to cool. (TIP: Place a sheet of cling film directly onto the surface of the crème pâtissière, this will stop it from forming a skin.)
6. Once cooled, place it into the fridge to chill, and then it is ready to be used as a filling!
200g white chocolate
¼ cup icing sugar
2 tbsp glucose syrup
1 tbsp milk
1 tbsp water
This is just a fairly basic glaze, but it seems to complete these profiteroles in the best possible way.
Even if you’re not a fan of white chocolate, I suggest that you make this anyway. (It’s THAT crucial to the recipe!)
Besides, it’s really simple.
1. Place all ingredients into a saucepan over medium-low heat.
2. Stir together gently until all the ingredients are melted together and smooth. (White chocolate just LOVES to separate, but if you mix enough it should turn out okay.)
3. Remove from the heat and place aside to cool. (DO NOT CHILL. It may firm up completely, which means you won’t be able to pipe it onto your profiteroles.
For those who don’t already know.
1. Using a chopstick (or a skewer, or something similar) pierce the pastry shell to allow the piping nozzle inside. (I fill from the top of the pastry case and seal by dipping into chocolate or toffee – or in this case, glaze.)
2. Transfer the chilled crème pâtissière into a piping bag with a small nozzle. (You may need to give it a quick mix first to ensure it is smooth.)
3. Pipe the filling into the holes you made with the chopstick/skewer.
4. Transfer the white chocolate glaze into another piping back and pipe a generous amount onto each profiterole, covering the hole you made.
5. You can serve these like this, but if you’re able to get some sort of edible Christmas decoration to put on top, DO IT! If you’re interested in making your own, please check out the CakesByChoppa channel for some tips.
Makes anywhere from 10-35, depending on how big you’ve piped them.
A video for Parts B, C & D of the recipe is also available - https://youtu.be/2_UlEsr0tVg.
***Well, that's it for Season 3. I wish you all a HAPPY HOLIDAYS! and I will be back on 29th January 2016 with my new season where YOU DECIDE what I cook! Please keep an eye out for any updates during this time. You can also message or email me if you have a dish you'd like me to make!***