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After seeing eDJ's Yummy looking Chocolate Eclair Cake I remembered that I hadn't made profiteroles in a while. I used a basic Pate Choux pastry dough. Here's Alton Brown's recipe. Seems to work well.
http://www.foodnetwork.com/recipes/a...ipe/index.html
This stuff is really easy to make and so good as sweet or savory. This time I made sweet, but have made them to go with my smoked chicken salad.
Your cooked dough should look something like this:
One way of knowing your dough is ready is the film on the bottom of the pan like so:
After mixing in the eggs it should be smooth like this:
Fill up your pastry bag and pipe them on to a baking sheet covered in parchment paper. About the size of a golf ball. Wet the tip of your finger and gently press down the little "tail" otherwise it will burn. Add a little water to an egg and brush on all puffs. Bake them off:
A couple of them fell on me, maybe should a let them go for a few more minutes, but the were done on the inside. Won't matter after I split them open and fill them with this goodness:
This was the first time I made this using Michael Symon's recipe and it was a little nerve wrecking so this is the only pic I got of it.
http://www.foodnetwork.com/recipes/m...ipe/index.html
Very tasty too. Will be doing this one again. Melted some good semi-sweet chocolate and drizzled over the top. Gave them all to the neighbors except one. I've been such a good girl! Actually one is all you need because they are soooo rich.
Thanks for checking out me pasties.... oh, I mean pastries.
http://www.foodnetwork.com/recipes/a...ipe/index.html
This stuff is really easy to make and so good as sweet or savory. This time I made sweet, but have made them to go with my smoked chicken salad.
Your cooked dough should look something like this:
One way of knowing your dough is ready is the film on the bottom of the pan like so:
After mixing in the eggs it should be smooth like this:
Fill up your pastry bag and pipe them on to a baking sheet covered in parchment paper. About the size of a golf ball. Wet the tip of your finger and gently press down the little "tail" otherwise it will burn. Add a little water to an egg and brush on all puffs. Bake them off:
A couple of them fell on me, maybe should a let them go for a few more minutes, but the were done on the inside. Won't matter after I split them open and fill them with this goodness:
This was the first time I made this using Michael Symon's recipe and it was a little nerve wrecking so this is the only pic I got of it.
http://www.foodnetwork.com/recipes/m...ipe/index.html
Very tasty too. Will be doing this one again. Melted some good semi-sweet chocolate and drizzled over the top. Gave them all to the neighbors except one. I've been such a good girl! Actually one is all you need because they are soooo rich.
Thanks for checking out me pasties.... oh, I mean pastries.
You're not being a smart elick are ya? Are you Hungarian? 
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