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Profiteroles

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Profiteroles Recipe tested
Profiteroles Recipe tested
created: 2010/10/20 changed: 2011/09/02
3

Ingredients

Portions18 piece(s)
  • 250 g water
  • Pinch salt
  • 100 g Butter
  • 150 g plain flour
  • 4 eggs
6
37m
Preparation 22m
Baking/Cooking 15m
7
Difficultymedium
For Thermomix-Users with some experience
8
Recipe is created for
 
 Thermomix ® TM 31
9

Recipe's Preparation

Pre-heat oven to 180-200ºC. Line 2 baking trays with paper and set aside.

Place water, salt and butter into TM bowl and cook for 10 minutes at 100ºC on speed 2.

Add flour and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl. Cool for approximately 10 minutes.

Add eggs to the mixture by dropping one egg at a time through hole in lid as you mix for 30-40 seconds on speed 5.

Spoon mixture into piping bag or Ziploc bag with corner snipped off or use ice cream scoop to dollop pastry onto prepared trays. (Should make approximately 15-16 profiteroles.)

Bake for 15 minutes until puffed and golden. Leave in oven with door ajar to cool. When cool enough to handle, pierce side of profiterole with sharp knife and return to oven. This helps ‘dry out’ the interior of the profiterole and makes it easier to fill.



5

Recipe's preparation

Pre-heat oven to 180-200ºC. Line 2 baking trays with paper and set aside.

Place water, salt and butter into TM bowl and cook for 10 minutes at 100ºC on speed 2.

Add flour and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl. Cool for approximately 10 minutes.

Add eggs to the mixture by dropping one egg at a time through hole in lid as you mix for 30-40 seconds on speed 5.

Spoon mixture into piping bag or Ziploc bag with corner snipped off or use ice cream scoop to dollop pastry onto prepared trays. (Should make approximately 15-16 profiteroles.)

Bake for 15 minutes until puffed and golden. Leave in oven with door ajar to cool. When cool enough to handle, pierce side of profiterole with sharp knife and return to oven. This helps ‘dry out’ the interior of the profiterole and makes it easier to fill.



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COMMENTS (15)
5
5

Fabulous!!

so much easier to make choux pastry this way than the traditional method my tip is to flick a bit of water on the tray once you've piped them out,  it helps to create steam in the oven and helps them puff. 

 

Love them Smile they are so easy to make.  Before Thermomix - to make this dessert require a bit of muscles

as some others have found they have failed a few times, iv had 2 failed attempts. but after reading a few other recipes i finally got them to work. try Cooking for 20mins at 160degrees then turn oven up to 200degrees and cook for a further 20mins, and they are perfect and let cool in the oven for a little. 

This did not work very well . Is the mixture supposed to be fairly thin , not as thick as peanut paste but thicker than cake batter.  

I would love some suggestions as I have heard from others that it is a fantstic recipe ( Non Fail)

Comment made by someone: "So I made these and they are a complete flop.  Totally deflated once cooled.  I used Baker's flour.  Could this be why?"

 

 

I read that greasing the baking tray causes them to flop. Could this be a reason? 

5
5

Really great recipe.  First time I've ever made profiteroles and they have turned out wonderfully.  Now to choose the filling!!!!  Thank you

So I made these and they are a complete flop.  Totally deflated once cooled.  I used Baker's flour.  Could this be why?

5
5

Awesome, easy recipe. Thanks for sharing.

Awesome!! Thanks for sharing!

Can you double the recipe?

Can you double the recipe?

How or what mixture is the chocolate stuff inside these at hogs breath cafe?

Lana Maynard

Cooking am going to make these when master 3 is in bed 

Cant't wait to try -just used countless items and spent half an hour washing up making these the old way -should have looked earlier!

 

5
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Love