If I had to create a list of my favourite desserts, profiteroles would be very high up. They’re soft and fluffy, they can be filled with any filling you can possibly imagine (I prefer a fruity filling) and…their creation involves a piping bag! I love working with piping bags and today I was especially keen on it as I could try out a new nozzle I only bought last week.
Also, profiteroles are a real eye-catcher. They look at least as good as they taste! Baking them is not as hard as you might think at first glance – even though it might get a little tricky at times! However, if you work carefully according to the recipe, I’m sure it will work out perfectly. So, here’s the recipe…
Melon Peach Profiteroles
Yield: 12-16 profiteroles
Preparation time: 40 min
Total time: 1h 20 min
|for the choux pastry:
||for the filling:
- Preheat the oven to 180°C (350°F).
- Put water, butter, salt and sugar into a medium pot and bring to the boil. Reduce the heat.
- Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
- Take the pot away from the stove and let it rest shortly.
- Add the eggs one at a time and stir them into the dough. Make sure the dough gets soft but doesn’t dissolve.
- Put the dough into a piping bag, pipe 12-16 small heaps onto a baking sheet (covered with baking parchment).
- Bake for about 35 minutes in the middle of the preheated oven. Be careful: Don’t open the oven during these 35 minutes!
- While the profiteroles are in the oven, prepare the filling: Cut the melon and the peaches into small cubes. Blend 4 tablespoons of the fruit in a separate bowl.
- Whip the cream until stiff; add confectioner’s sugar (and maybe the whipping cream stiffener). Put the blended fruit through a sieve on top of the cream and stir in carefully. Put cream and fruit in the refrigerator.
- After the 35 minutes of baking, switch off the oven and let the profiteroles dry in the slightly opened oven for about 15 minutes.
- Take the profiteroles out of the oven and let them cool down on a wire cooling rack. Cut them in half (horizontally). (Note: At this point the preparation process can be interrupted until 5 minutes before you want to serve the profiteroles.)
- Put the cream into a piping bag and pipe an equal share of cream onto each lower half of the profiteroles. Top the cream with 1 teaspoon of fruit and cover with the upper half of the profiteroles. Dust with confectioner’s sugar and enjoy right away!
(recipe of the choux pastry adapted from Betty Bossi)
To get a printed version: Download the pdf.
(Both English and German versions available!)