profiteroles

500g potato, peeled and chopped
5 sprigs of rosemary and thyme
1 clove of garlic
125g + 125g smoked bacon
1 wheel camembert cheese
125ml milk
60ml butter
5ml salt
125ml flour
1 egg
3 egg yolks

Place a saucepan over medium-high heat and add the potato, rosemary, thyme, garlic and enough salted water to cover it. Cook until the potatoes are very soft.
Drain and remove the herbs and garlic.
Pass the potato through a ricer or sieve for a smooth texture and set aside.
Fry 125g of the bacon until crispy and chop into very small pieces. Set aside.
Cut the camembert in half.
Cut one halve into 1cm slices.
Remove the rind from the other halve and chop it into pieces. Set aside.
Preheat your oven to 200℃ and line two baking sheets with baking paper.
Add the milk, butter and salt to a saucepan and bring to the boil.
Add the flour and stir vigorously with a spatula until the mixture pulls away from the sides of the saucepan. Remove from the heat.
Add half of the mashed potato, the rindless, chopped camembert, chopped bacon and the whole egg. Stir/beat until very well incorporated.
Add the remaining potato and egg yolks and beat by hand until smooth.
Spoon the mixture into a piping bag fitted with a 1cm nozzle.
Pipe 2cm rounds onto the prepared baking sheets.
Cut the remaining bacon into 1cm pieces. Top the profiteroles with a slice of bacon or camembert.
Bake in the preheated oven for 30 minutes.
Serve warm.

There is absolutely no “hidden tricks” when it comes to baking perfect profiteroles! Follow the instructions and you will have the satisfaction of perfect fresh profiteroles on your teatime table.

250ml boiling water
125ml butter, cubed
250ml cake flour
2,5ml salt
4 eggs
80g dark chocolate, melted
1 batch crème pâtisserie (search this blog for the recipe)

Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Pour the water into a cast-iron/heavy-bottom saucepan and bring to a rapid boil.
Add the cubed butter and stir until melted.
Add the salt to the cake flour and then add it all to the saucepan with boiling water-butter, at once.
Stir vigorously with a wooden spoon until the mixture comes together in a ball in the centre of the saucepan.
Take the saucepan from the heat and add the eggs, one at a time.
Beat the mixture well. The egg should be completely incorporated before you add the next one. This is a real arm workout but do try and work quick as you need the steam from the heat!
Spoon a heaped teaspoon of the mixture on to the prepared baking tray, leaving enough space in between as the profiteroles expand quite a lot while baking.
Place in the oven and bake for 20 minutes.
Turn the oven temperature down to 160℃ and bake for another 20 minutes.
Take the tray from the oven and immediately slit a small sharp knife into the bottom of each profiterole, making as small a cut as possible, for the steam to escape.
Cool completely on a cooling rack.
Cut the profiteroles open and fill each of them with crème pâtissière (search the recipe on this blog: Custard Buns) or whipped cream.
Spoon some melted chocolate on to each filled pastry and set aside for the chocolate to set.
Serve with a smile!

Tag: profiteroles

Potato Profiteroles