Pastry Challenge: Raspberry Cream Profiteroles
The second attempt of making these choux pastry and profiteroles. I am really quite pleased with the result. If I keep perfecting my skills, I should master it soon!
The reference of the choux pastry recipe was from The Cook's Book. One of my favourite comprehensive and informative cookbooks. I have learned a lot of new cooking techniques from this book. It has various chapters for different types of food and each recipe has it step by step instructions and accompanied by sequential photographs. Note: I don't get any commission by promoting this book!
Something new for me about choux pastry making is that it should be made with equal amount of water and full-fat milk in order to achieve a smooth pastry consistency. Just using water will only result in rough pastry. I think the smooth pastry does give a more professional feel to the final presentation of the profiteroles.
For the pastry recipe, you could refer to any choux pastry recipes that you could get hold on from online or other resources, but maybe consider the equal water and milk formula (if the reference recipe only uses water).
For the refreshing raspberry cream filling, I simply whisked double cream until stiff, and then add few generous tablespoonful of mashed frozen or fresh raspberry to the cream.
You can either pump the cream into the puffed pastry, but personally, I think a cut-top profiteroles with cream filling visible would add more visual excitement to the final presentation.
The reference of the choux pastry recipe was from The Cook's Book. One of my favourite comprehensive and informative cookbooks. I have learned a lot of new cooking techniques from this book. It has various chapters for different types of food and each recipe has it step by step instructions and accompanied by sequential photographs. Note: I don't get any commission by promoting this book!
Something new for me about choux pastry making is that it should be made with equal amount of water and full-fat milk in order to achieve a smooth pastry consistency. Just using water will only result in rough pastry. I think the smooth pastry does give a more professional feel to the final presentation of the profiteroles.
For the pastry recipe, you could refer to any choux pastry recipes that you could get hold on from online or other resources, but maybe consider the equal water and milk formula (if the reference recipe only uses water).
For the refreshing raspberry cream filling, I simply whisked double cream until stiff, and then add few generous tablespoonful of mashed frozen or fresh raspberry to the cream.
You can either pump the cream into the puffed pastry, but personally, I think a cut-top profiteroles with cream filling visible would add more visual excitement to the final presentation.
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