I had to make this twice in a row because I messed up the flour bit. Was my first time. Make sure to follow the directions carefully.
- 1/2 cup milk
- 1/2 cup water
- 3 oz unsalted butter (about 3/4 of a stick)
- 1 cup unbleached all purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 3 eggs
- 1 pint of heavy whipping cream or double cream
- 1 bag of 60% dark chocolate chips
- 1/8 cup of brandy
- handful of raspberrys
- tsp of lemon juice
- 1 cup of milk
- 2 tsp sugar
Set the oven to 450 degrees F. Combine the milk, water, and butter in a large saucepan until the butter has completely melted. While it’s heating up put the flour, sugar, and salt together in a bowl and mix it up. When the butter has completed melted (do NOT take off the heat) but add the flour and salt and sugar mixture all at once and mix with a wooden spoon until it creates a sticky mix. It will start to form a ball and completely come away from the sides of the pan.
Once this happens take it off the heat completely and start mixing it with the spoon until the ball shaped mixture is about room temperature because you don’t want to cook the eggs by mistake. Add eggs 1 at a time and after each egg you want to make sure the mixture has completely absorbed the egg before adding the next one. Once all 3 eggs have been mixed in you want to put together a cookie sheet lined with parchment paper.
You can either use a pastry squeeze bag or a spoon to place the pastry on the sheet just make sure it sort of looks like a small ball.
Take a little water on your finger tip and dab a bit of water on the top of the pastry so that it browns in the oven. Put them in the oven for 10 minutes on 450F then 12 minutes at 350F.
While in the oven its a good time to make any sauce you’d like to make. I made a brandy ganache and a raspberry topping sauce. For the ganache I used a little butter in the pan along 1 cup of milk and the entire bag of dark chocolate chips and had on medium low heat until it completely mixed and looked like a nice thick and smooth consistency keep it on warm until ready to cover over the profiteroles.
To make the cream filling you take a pint of heavy whipping cream in a bowl and use a handmixer on it until it holds a peak. When the profiteroles are cooled to room temp go ahead and fill them with the cream by using the longer tip for the pastry filler. Fill gently just until the cream wants to pop out of the pastry.
For the raspberry sauce mash up the raspberrys and place on medium low in a sauce pan with a couple tsp of sugar and add the lemon juice and keep warm until ready to top on the profiteroles.