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Guys,
I have promised a friend I would make profiteroles to take round for dinner tonight.....and her DH wants them filled with custard....which I have never done before (I normally just fill tehm with whipped cream.....)
SO, does anyone know a good recipe for custard to fill profiteroles with?
Or a cheat version?! LOL!
Sorry Lucy, I have 4 recipes for chocolate profiteroles with cream, but no custard. I figure that it is a normal home made custard which is left to cool and then piped in. Do you have time to experiment with them a bit?
its better lucy if you just get a litre of custard from the supermarket. Its thick and its the best :)
The bought custard doesn't 'set' inside the profiteroles and will just run out the sides, but the home made stuff will set to some extent once it is cold.
you can buy custard in the long life section which is much thicker. rather than runny.
Um its called browns thick custard. Its in a little purple tub and I swear its delish! You can't get any better tasting than that, and I've tried many different custards from scratch... And if you want to go all out and be a little gourmet, mix in some whipped cream into the custard and wallah cream anglaise :D Also fab in profs :D
*mwa*
Cailin
Thanks girls........my 'puter died so I had to go to Coles without your advice! In the end I have made "home-made" custard from a Fosters packet mix, but added less water and combined in with whipped cream......and it is beautifully thick and spoonable!!
THANK YOU ALL! xx
(PS I am just about to make the sauce.....melted Mars bars and cream.....OMG, it is to die for over profiteroles......bugger the roast.....I just want to get stuck in to my profiteroles!!)
aww sounds YUMMO! :D
Did you make the profs youself? They are my alltime favourite!
Oh triple YUMM! I so want to go and eat about seven of them right now! (although I usually only get through one, it's always a case of the eyes are bigger with me). Glad they worked out, Lucy.
hehehehe Fosters we use too :D My granny & mum used to use it when I was a kid! Brings back memories!
Sounds divine, where's mine?
*hugs*
Cailin
:rolleyes: Could we call this a preggo craving Lucy????
Ummmmmm maaaarrrrrrr!!
(I'm just jealous!!)
bye! :hello:
Is there a recipe posted for this???? I NEED TO MAKE THIS!!!!!!!
just 1 question - is it doable for novices???
OK, I will post the recipe, but bear in mind choux pastry is not for the faint hearted.....you need to have everything all ready to go before you start, and you need to be confident that you can get it right!!
Choux Pastry for Profiteroles
(Makes about 16)
65g plain flour
50g butter
150ml water
2 eggs, beaten
~ Pre-heat oven to 220`c
~ Line a flat baking sheet with baking paper and flick some water onto it
~ Sift the flour onto a plate
~ Get your eggs beaten in a bowl
~ Get a wooden spoon out and ready
~ Get an electric hand mixer plugged in and at the ready
~ Put the butter and water in a non-stick pan and heat until the butter has melted and the liquid has come to the boil
~ Turn off heat and quickly shoot the plour into the water
~ Qucikly beat the flour into the liquid with a wooden spoon.....you need to beat it like mad, and quickly, as the flour will start to cook straight away and you don't want any lumps!
~ The dough should come away from the sides of the pan, the dough forming a ball
~ Gradually add the beaten egg, mixing with the electric hand beater.
~ Beat until it is all a glossy paste
~ Spoon walnut shaped blobs of the dough onto the baking sheet, and then bake for around 25 mins, until they are all puffed and and golden
~ When you take them out of the oven, pierce their bottoms with a skewer to let the steam escape, otherwise they will flop and go soggy!
~ When they are totally cold, split open and fill witwh either whipped cream of thick custard
Custard for Profiteroles (cheat version!)
~ Get 2 packets of Fosters instand custard, empty intop a bowl. Add about 2 cups of cold milk and beat with an electric mixer. Should be thick and spoonable.
Mars Bar Sauce to pour over the profiteroles
Cut 2 Mars Bars into little chunks and heat in microwave for around 40 secs
Stir so that it all melts together
Add around 100ml cream and stir in well
Heat in mocrowave for around 20 secs
Stir again....it should now be a lovely rich chocolately cream toffee sauce of puring consistency
To Assemble and Serve
Fill the profiteroles with the custard
Arrange the profiteroles in a big pile on a plate'
Pour over the mars Bar sauce
Chill until you are ready to serve.......but don't make this much more than 2 hours before you are ready to serve, becasue choux pastry goes stale tasting quickly and soggy once filled if left hanging about for too long!
ENJOY!
note to choux pastry virgins: ITS HARD! hehe
try it a few times before you commit to "bringing some over" :D
Okaaaaayyyy. I dont think so. I have talked my tastebuds into trying the Mars Bars sauce on icecream instead. MMmmmmmhhhhhhhh!!!!! Thank you anyway Lucy.
buy them made, fill them with custard and just make the sauce! yum
Or..........I am pretty sure, from memory, that you can buy a packet mix for profiteroles...White Wings or similar? I have never tried them, but may be worth a shot?
......TOP PLAN!!!!:
Mars Bars sauce on icecream instead
I saw the packet mix ones the other day at the shops..wondered what they were like? Thinking of getting it and trying it out.
Will definately give your recipe a go Lucy! Never made it before, but it will be fun!
Nic
OMG you are soooo wicked, Lucy. They sounds wonderful.
Thinking I might make some for the next family gathering (although they taste too yummy to share!)
ETA: Where's Melinda? She's always up for something good and yummy! Mel... has the profiteroles & Mars Bar sauce reached you yet lovey?
Go the Packet Mix!!! I use it all the time. Just make it up double the amount (maybe even a bit more) so that it goes really thick, let it cool a bit, then just spoon it into the proffiteroles.
SOOOO nice.
I Gotta Try This!!!!!!
OK, I'm wondering instead of opening the profiterole up could you possibly use a piping bag to fill it up? Just push the tip through instead of cutting the prof open? Has anyone done this? Or should it be opened up?
Nic
Nic..........absolutely that works.....if you have a small plain round metal piping nozzle, this is perfect....use a small knife to slit the profs open to let the steam out instead of a skewer, then when you come to fill with cream or custard, pipe in......that is what we used to do when I worked in restaurants.Then if you have a bit of cream popping out the bottom of the prof, it helps them stick to the plate better, so better presentation/carrying accross a busy restaurant!
I do it exactly how Lucy mentioned I just used a plastic one though and didn't worry about steam as I did it when they cooled ;) I've even cheated and bought the profs already made from coles if I'm desperate and piped them with browns custard and just made a choc ganache to coat them in.
ETA: Dufus here, yep I do skewer to release steam... I thought you meant pipe them hot LOL! Helps if I read the recipe... I was rather confused...
*hugs*
Cailin
Thanks ladies :) Will definately gives these a go, just not sure when...
Nic
OK, I was going to tackle these next week, but couldn't stop thinking about them so made them for dessert tonight! They were delicious! I'm quite proud of myself for making them, I thought it would be a disaster.
DD loved them, and finally after her 7th...Yes her 7th profiterol, she decided that her tummy was finally full LMAO!
Nic
yuuuummmm making this for mothers group tomorrow!!
I'm coming to your mum's group Jols, OK? :lol:
me too!!! i waaaaaaaaaaant some!
the more the merrier!!! making banana bread too!!
Ok, so I know this is a 4 year old thread :0 but thought I would repost in here instead of starting a new question thread about it..
So I made this quite a few times and everytime everyone has loved it. I was thinking of making it again tonight (DS's 2nd birthday and he has a dislike for cake??) and wondered how long i could make the profiteroles before hand? you know, how long can i go without filling and eating? Rouge?? Help me PLEASE !! Lucy isn't on line anymore is she??
You can make the profiteroles a day or two in advance, just don't fill them. The day before is best though, you don't want them to go soggy if you wrap them in gladwrap or similar too long, they go soft.
You can make the creme pat filling though a couple days ahead as well and then you can just put them together on the day.
Good luck!! :)
Apparently a week in an air tight container, in a dark cool place but not the fridge (so long as they have completely cooled, and dry so put a slit in the side to let them dry completely before storing). When do you plan to have them?
Awesome, thanks Rouge and Limeslice :)
I was planning on having them tonight, but the afternoon got away on me, so possibly the weekend. When I've made them I've usually filled them as soon as they are cool then they are eaten pretty much straight away lol. That's why I wasn't sure on how much time I could actually leave in between cooling and filling. :) Thanks girls