I am literally in love with profiteroles. If I could marry them I would. But as I can’t, I have always dreamed of having a giant profiterole mountain at my wedding. So it seemed obvious what I would try and make choux pastry this week for my Great British Bake Off Challenge on Week 7 – Pastry!
And how devastated I was, that it did not go well :S (though, I am partly glad as I think if I’d mastered the art of profiterole making there is a high chance that that is ALL I would do, and eat them ALL till I looked like a profiterole myself). Always look on the bright side and that!
So what went wrong? Well, I have absolutely no idea. I know the dough was too thick, which meant I found it incredibly hard to pipe the pastry out (and actually burst my piping bag whoops!!) but I’m not quite sure why my dough was too thick. I think I may have added too much egg. Unfortunately I have had a couple of mega busy weeks, and only had enough time and ingredients to bake once, so haven’t been able to give it another go and see if I can do better second time round (and learn what it was that went wrong the first time).
The profiteroles tasted nice, but the dough was a bit too thick, and wasn’t baked properly. They were a nice golden brown but still looking quite doughy, so I left them in a while longer, but they soon started to go a bit too dark, and I didn’t want them to burn so took them out. The texture was quite close, and dough like – not as light and crisp as profiteroles should be 🙁 They also stuck to the baking parchment, so lots of them have no bottom, let alone a soggy bottom! I did have grand plans of making a crème patissiere to fill them with, and then dipping them in chocolate, but as they didn’t work out I decided to keep them bare and give them up as an unsuccessful bake sob sob! However I do promise that I will go back and try and perfect this bake when I have a spare few moments – watch this space!
|no bottoms 🙁|
So if you too want to know how not to make profiteroles, follow my recipe below 😉 ….
1. Line your baking trays with baking parchment and preheat the oven to 200oC / Gas Mark 6.
2. Add the water, milk, butter, sugar and salt to a large saucepan and bring to the boil. Then reduce the heat to medium.
3. Add all the flour in one go and stir vigorously for about 2 minutes. The ingredients will come together to form a tight dough. Remove the pan from the heat.
4. Beat the eggs together and then add to the dough in stages, stirring the mix vigorously in between to fully incorporate the eggs. The dough should be nice and glossy, and stretch and fall slowly from the spoon in ribbons.
5. Fill a piping bag with the mixture and pipe small mounds onto the baking parchment, leaving enough room between them for the profiteroles to expand whilst cooking.
6. Put the profiteroles in the oven, turning it down to 180oC / Gas Mark 4 and bake for about 15 mins, until a golden brown colour.
7. Turn off the oven and leave the profiteroles in to dry out and crisp up for about another 20 mins. Then take out, and hopefully be able to fill them with crème pat / cream and cover in chocolate!
I live in Brixton in London. I eat out far too much, am always planning my next trip and have a borderline unhealthy obsession with Harry Potter.