Mini Profiteroles | Petit Fours – A guest post from A pinch of Love

Pin on Pinterest0Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on StumbleUpon0Share on Yummly0Share on Tumblr0

 

 We are friends from the early days of blogging.. Infant friends..Isnt it nice to hear and know? Reminisce the  days I would push a pencil to her on FB,learning and exchanging our thoughts on compose pictures and how do we go about it. Those were the days….
I admire the way her treatise unfolds a new story!! You will so do agree with me ,when you pop in her Arena. She definitely has an affair 🙂 Yes,I am talking about Ananda from A pinch of Love. Just like the name,her space is filled with love and its warmth is spread across her composition,pictures and more.
When I wrote up to Ananda about doing a guest post, it was an instant Yes! and I knew it has to be a dessert.Its Ananda’s love n forte. Over to this lovely girl, who has been absolutely benevolent in doing the post for me, amidst her really crazy work schedule. Thanks Pen Pal.

 

Hello Readers of
Sandhya’s Kitchen. I stumbled upon Sandy’s blog
during my initial days of blogging. I have always loved the way she pens her
thoughts and admired her pictures. Thanks to social-networks we became virtual
friends. Though I’m not a regular/frequent blogger I missed her blog post
during her break. Glad she is back to treat us virtually. My most favourite
part of her recent posts are when I could see her kids in action, they are just adorable. But, my
heart was sold out for singara and pound cake. Thank you girl for asking me do a
post. She was kind enough to let me choose my favourite genre, dessert and also
for bearing with my delays.

 

 

 

To try profiteroles has been in my
bucket list for years, when Sandy expressed her interest for a guest post. The
things that flashed in my brain were profiteroles or petit fours. Quickly I did
some research and went through my notes from British bake off and got
influenced by petit fours. Then, I came up good combination of flavours.
During first stage I experimented strawberry leather, oh my great lord, though
it was freaking easy the time it took in the oven was enormous. I couldn’t be
left unbothered when there was something getting ready in the oven. I enjoyed
my strawberry leather; honestly I didn’t want to redo the whole process all
over again. The backup plan was profiteroles, next day at work I asked a French
colleague to pass over her trusted recipe, which I could follow with my eyes
shut. But…..the beauty of we researchers are we just super forgetful people.

There are so many pending recipes that I have promised to share with people but
have never done, until they send me a threatening message or email. Every time
I see either of them I hide myself in guilt and make promises to send it by
tomorrow. The moment I step in my office/lab the promise gets shelved or
evaporated. This forgetful nature is good in a way that I’m left only with good
and deep memories. Nothing new my colleague too forgot to give me the recipe,
but then this recipe is aftermath of some literature survey. Its super simple,
best part is pastry shell can be preserved in the freezer up to three weeks and
can be filled with cream before serving.
Took these profiteroles to coffee
table at work, to my surprise it was big success and it was approved by French
people. They said it’s just perfect. Do get your hands on these profiteroles
with strawberry cream cheese filling!

Makes
40 mini profiteroles

INGREDIENTS:

All
purpose flour – 70 gram
Sugar
– 1/2 tspn
Salt
– 1/4 tspn
Butter
– 55 gram
Water
– 120 ml
Egg
– 2

 

METHOD:
  1. Preheat the oven to 170 degrees centigrade.
  2.  In a small bowl mix flour and salt together.
  3.  Bring the water to boil in a medium-size saucepan over medium heat. Add
    the butter to boiling water. When the butter has melted, add the flour
    altogether and stir vigorously. Keep stirring and cook until the mixture forms
    a ball and it doesn’t stick to the pan.
  4.  Remove from the heat and cool to room temperature. Add the eggs, one at a
    time and gently whisk until the dough is smooth.
  5. Pour the smooth dough into piping bag with star tip or a round tip and pipe
    circles of size 1.5 cm or of your desired size onto a greased baking sheet. If
    not with piping bag you could spoon the dough onto a greased baking sheet. Bake
    the puffs for about 20 minutes until they are golden brown and puffy. If
    the puffs are medium-size and/or larger size bake for 25 and/or 30 minutes.
  6. Remove the profiteroles from the oven and poke a hole at the backside of
    the profiteroles using a sharp edge or using small dogbone fondant tool in
    to the bottom side of each profiteroles to let out the steam. Cool on a wire
    rack.
For
Cream Cheese Filling
For the filling
  • Cream-
    100 ml
  • Sugar – 60 gram
  • Cream cheese – 100 gram
  • Lemon Zest – 1/4 tspsn
  • Vanilla
    extract – 1/4 tspn
  • Instant
    Strawberry jam – 2 tbspn (or store brought strawberry jam) ***
Method:
  1. Whip fresh cream with sugar until stiff peaks are formed
  2. Add in the strawberry jam, lemon zest, vanilla extract and cream cheese and
    fold in gently until well combined.
  3. Spoon
    the filling into a piping bag with a 5mm plain nozzle. Poke into each hole at
    the back side of profiteroles and pipe in the filling until full. Make sure the
    profiteroles are cool before you do the filling.
Instant Strawberry Jam
  • Fresh
    strawberries – 100 gram (cleaned, towel dried, hulled and finely diced)
  • Sugar
    – 2 tbspn
Method:
1.
In a small saucepan over the medium heat, cook strawberry with sugar until the
water evaporates and it forms a jam like consistency

Royal Icing

Egg
white – from 1 egg
Confectioners
sugar – 150 – 200 gram
Food
colour – Pink – few drops

Method:
  1.  Whisk egg white, sugar in parts and food colour using a wooden spoon until free
    falling consistency is obtained.
  2.  Spoon the icing sugar and pour it over the profiteroles
  3. Top it fondant flower and sprinkles. Learn how to make the fondant flowers from
    here or
    use a store brought flowers

 

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (6)

  • Such a stunning post Sandhya!! Love the pictures and the cute little profiteroles!!!

    Reply
  • gorgeous gorgeous gorgeous photographs. Im petrified of trying out profiteroles, but i think i should give it a go now 🙂

    Reply
  • These look absolutely adorable, loved the clicks and beautiful post Sandhya. Will be back for more of your delicacies

    Reply
  • Beautiful post and awesome photography!!! Lovely profiteroles!

    Reply
  • so dainty so pretty and such an overload of pink….love it Sandhya. lovely post

    Reply
  • I am very enjoyed for this blog. I feel strongly about it and love learning more on this topic.
    If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful for me.
    I know something information, to know you can click here
    Kitchen showrooms Gold Coast
    Kitchens Gold Coast

    Reply

Write a comment