Say it with me: pro-feeeeet-er-rolls. Very good!
We're going to make profiteroles (AKA cream puffs) for Valentine's Day, ok? They're French, so you know this recipe will impress your Valentine. If there's one thing men like it is delicious things stuffed inside other delicious things with delicious sauce on top. You can trust a woman who is getting married in 16 days. Six.teen!
Profiteroles are made with the French dough, pate a choux. It's the same dough used for eclairs, because as it bakes, the water in the dough evaporates and leaves a hollow center inside the pastry. You can stuff them with custards, whipped cream, or fruit sorbets. If you have leftover sorbet from my Champagne Sundaes, use it for this recipe. I also think chocolate whipped cream would be great with a fresh raspberry sauce. Or, this vanilla custard with Frangelico. Or whiskey-ed cherries. Or this butter whiskey sauce. Or anything else your little heart desires.
Cream puffs are a romantic dessert for Valentine's Day because you can feed each other these little bites between sips of bubbly. (Did you see my post on champagne tips)?
The process of making the dough feels odd. It goes against everything you would think about a light and fluffy pastry. The first step is melting the butter in water over low heat. It's important to prevent the water from boiling because then it will evaporate and alter the liquid ratio in the dough. Next, flour is added directly to the butter and water mixture. Weird, right? Finally, you whip the dough to cool it off before adding the egg, pipe it onto a baking sheet, and bake. You'll squeal with delight when you cut them open and find a hollow shell.
Now, go on! Bake delicious things to stuff inside other delicious things with delicious sauce on top. Your Valentine will thank you for it.
Homemade profiteroles filled with a raspberry sorbet.Profiteroles with Raspberry Sorbet and Chocolate Sauce
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 221Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 67mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 3g
thelittleloaf says
These are adorable! I love making profiteroles but always fill them with cream - sorbet filling sounds fabulous.
And as for your wedding - sixteen days?! That's SO exciting :-)
Julia {The Roasted Root} says
There's something about the cream puff that is so romantic and elegant. My mom used to make cream puffs when I was a kid, which was always something to look forward to and I've never made them myself. I love that you use raspberry sorbet and chocolate to incorporate all sorts of flavors! This is definitely a something-for-everyone cream puff and looks just delicious!
Cassie | Bake Your Day says
Oh yes! Perfect for Valentine's day! I love the raspberry sorbet!
Cookbook Queen says
These are just gorgeous. I LOVE cream puffs and these look even better!!
Heather (Heather's Dish) says
I canNOT believe it's only 16 days from now!!! WHAT?!
Erin | The LawStudent'sWife says
Profiteroles have actually been on my "bake this" list for months! Seeing how lovely yours turned out (and reading your straightforward description of how they are made) just moved them right to the top of the list.
And yes: guys do seem to have a soft spot for delicious things inside other delicious things, topped with delicious sauce. Home run Christina!
PS. 16 days. EEEEK!
Caroline @ Pink Basil says
I LOVE profiteroles but I've been afraid to try making them. I'll try to work up the courage for these :)
Good luck on the last weeks of wedding planning!!
Paula - bell'alimento says
I want these for breakfast. Is that wrong?
Christina says
If it is, I don't want to be right ;)
Jen @ Savory Simple says
I love profiteroles and pate a choux. So fun to make!
claire @ the realistic nutritionist says
I once made cream puffs. I then ate, not lying here, 8 of them in a sitting and vowed to never make them again. how dare you tempt me! (I say as I'm already halfway to the kitchen attempting to make these)
Christina says
Well, Claire, you see, the recipe only makes 6. So you're coming out ahead already.... ;)