As some of you may well know, I’m a little on the quiet side. On occasions I require varying degrees of gentle coercion to prise me from the house, to be social. I always have a fabulous time when I get there, but given the choice I would almost certainly opt for a calming cup of tea and a good book.
My friend Angie, over at The Novice Gardener must have sensed this when she sent out the invitations to come along to ‘Fiesta Friday’ (an online party!) which she holds each week with inimitable style. Her somewhat subtle reminders to join in have recently been playing on my mind… so here I am, ready (with bells on!) for my first Fiesta Friday!
Funnily enough though, due to the time-zone difference between Australia and the USA, it looks like I might be partying on my own for about 16 hours, until midnight ticks over in America! Hmmm, perhaps I’ll make myself a cuppa and sit down with a good book while I wait. 😉
My sweet offering for Fiesta Friday is a rather indulgent French dessert, that needs little by way of introduction. Classic Profiteroles! The recipe I use and adore comes from the cookbook of a stunning French restaurant in New York City called Balthazar. A few years ago a friend and I had breakfast there while on a girl’s weekend in NYC and I’ve been dreaming of going back for dinner ever since!
Wishing you all a fun Fiesta Friday, a Happy Valentine’s Day and a very relaxing weekend!
Profitéroles | Gather and Graze
- 125ml/½ Cup Whole Milk
- 125ml/½ Cup Water
- 130g/½ Cup Unsalted Butter
- ¼ Teaspoon Salt
- 150g/1 Cup Plain Flour (sifted)
- 5 Large Free-Range Eggs
Pre-heat the oven to 180°C and line 2 baking trays with parchment paper.
In a medium saucepan, heat the milk, water, butter and salt until it just comes to the boil. Add the flour and stir with a wooden spoon until it all comes together into a dough. Continue to stir over medium heat for about 3 minutes (being careful that nothing starts burning on the base of the saucepan).
Place the hot dough into an electric mixer and mix at low speed for a few minutes to allow the dough to cool down a little. Then one at a time, add the eggs, mixing on medium speed between each addition to ensure they’ve been incorporated well. After the last egg goes in, mix for about 4 more minutes until a smooth dough forms.
Use either a piping bag, or a soup spoon to form small puffs on the baking trays. Each should be approximately 5 cm in diameter.
Place the trays into the oven and bake for about 35 – 40 minutes or until golden brown. If you are placing 2 trays in at once, remember to swap them around at the halfway mark.
Allow the choux puffs to cool on a wire rack.
When you are ready to serve, slice each profiterole in half with a serrated knife (like a hamburger bun), place a scoop of vanilla bean ice-cream on each base and place the tops back on. Drizzle with chocolate sauce (recipe to be found here…), decorate with berries/fruit if you wish and serve without delay.
- If you make the choux pastry without an electric mixer, be sure to allow the hot dough from the saucepan to cool down enough in a mixing bowl before you begin to beat in the eggs. This will avoid a nasty case of scrambled egg choux puffs…
- The choux puffs can be made in advance and kept for a day or two in an airtight container. Re-crisp them a little before serving, in a 180°C oven for approx 5 minutes.
- I’ve decided to try freezing a batch to see how they fare… I’ll let you know in the next week or two if they still taste great.
* Recipe from “Balthazar” cookbook