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     KQ Pate A Choux Dough and Profiteroles

   



Above: KQ Profiteroles are made with classic French Pate A Choux dough.

 

Ingredients
1/2 cup flour
1/2 cup water
1/2 stick butter
2 eggs
pinch of salt

Pate A Choux dough can be used to make profiteroles,
eclairs, beignets, crullers and many other pastry items.



Utensils and Supplies
stand mixer
small bowls
measuring cups
wooden spoon
fork
baking pan
parchment paper
rubber spatula
pastry piping bag
wire rack


Preheat oven to 425 degrees.  Crack two eggs in separate bowls.  Beat with a fork and set aside.


Above: Set up your stand mixer.



Above: Place water, butter and salt in a heavy-bottom sauce pan and heat until boiling.



Above: Once the butter has melted and the mixture is boiling, turn heat down to low.



Above: Add flour all at once and stir briskly with a wooden spoon.  Continue to stir over low heat for one to two minutes,
until dough pulls away from the pan, forms a ball and develops a sweaty sheen.


Above: Remove dough from heat and place in mixing bowl.  Allow the dough to cool for five minutes.



Above: Start the mixer on low.


Add the first egg.


Above: Be sure the first egg is fully incorporated in the mix before adding the second egg.


Above: Scrape the sides of the mixing bowl with a spatula so that the dough mixture is pushed to the bottom of the bowl.
Add the second egg and beat until fully blended.  Continue to blend until the dough is glossy.  The dough is ready when
it easily releases from the mixing paddle.



Above: Prepare a pastry bag.



Above: Fill the pastry bag with the pate a choux dough.


Above: Line a baking sheet with parchment paper.


Above: Pipe the dough onto the parchment, making circles an inch in diameter.  Leave ample room between each profiterole, they are going to puff up.


Above: Moisten your fingertip and smooth out the tops of each profiterole so the dough does not come to a sharp point.


Above: Place the baking sheet in the oven on the center rack.  Bake for ten minutes then turn the pan around in the oven
for the remaining baking time, 10 to 15 minutes more; (for a total baking time of 20 to 25 minutes).



Above: When the profiteroles are golden, remove from the oven and place on a rack to cool.  Poke each profiterole with
a toothpick so any trapped steam can escape; this will prevent the profiteroles from becoming soggy on the interior.



Above: To fill the profiteroles with frosting, curd or other soft fillings use a frosting tube outfitted with a small round tip.


Simply poke the tip into the profiterole and fill.



Above: A profiterole filled with chocolate butter cream frosting cut in half.


Above:
These profiteroles had the top removed and are filled with vanilla ice cream.  The tops are then replaced and
the profiteroles are drizzled with warm
chocolate ganache.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ PATE A CHOUX DOUGH & PROFITEROLES

Ingredients
1/2 cup flour
1/2 cup water
1/2 stick butter
2 eggs
pinch of salt

Pate A Choux dough can be used to make profiteroles,
eclairs, beignets, crullers and many other pastry items.



Utensils and Supplies
stand mixer
small bowls
measuring cups
wooden spoon
fork
baking pan
parchment paper
rubber spatula
pastry piping bag
wire rack

Preheat oven to 425 degrees.  Crack two eggs in separate bowls.  Beat with a fork and set aside.  Set up your stand
mixer. Place water, butter and salt in a heavy-bottom sauce pan and heat until boiling.   Once the butter has melted
and the mixture is boiling, turn heat down to low.  Add flour all at once and stir briskly with a wooden spoon.
Continue to stir over low heat for one to two minutes, until dough pulls away from the pan, forms a ball and
develops a sweaty sheen.  Remove dough from heat and place in mixing bowl.  Allow the dough to cool for five
minutes.  Start the mixer on low.  Add the first egg.  Be sure the first egg is fully incorporated in the mix before
adding the second egg.  Scrape the sides of the mixing bowl with a spatula so that the dough mixture is pushed
to the bottom of the bowl.  Add the second egg and beat until fully blended.  Continue to blend until the dough
is glossy.  The dough is ready when it easily releases from the mixing paddle.  Prepare a pastry bag.  Fill the
pastry bag with the pate a choux dough.  Line a baking sheet with parchment paper.  Pipe the dough onto the
parchment, making circles an inch in diameter.  Leave ample room between each profiterole, they are going
to puff up.  Moisten your fingertip and smooth out the tops of each profiterole so the dough does not come to
a sharp point.  Place the baking sheet in the oven on the center rack.  Bake for ten minutes then turn the pan
around in the oven for the remaining baking time, 10 to 15 minutes more; (for a total baking time of 20 to 25 minutes).
When the profiteroles are golden, remove from the oven and place on a rack to cool.  Poke each profiterole with
a toothpick so any trapped steam can escape; this will prevent the profiteroles from becoming soggy on the interior.
To fill the profiteroles with frosting, curd or other soft fillings use a frosting tube outfitted with a small round tip.
Simply poke the tip into the profiterole and fill.


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