A profiterole, cream puff, or choux à la crème is a filled French choux pastry ball. These pastries are light,airy.Ideally have a sweet filling of whipped cream,custard or ice-cream. And adrizzle of warm chocolate sauce makes it delicious.The puffs are made with a minimal listof ingredient like flour,butter,egg and sugar. The baking method makesthese hollow from inside and crisp from outside.
First when baked on hightemperature,the dough rises quickly and the water vapour formed inside helps informing a round,hollow structure. Later temperature is reduced to allow itto cook slowly from inside with a perfect crisp outer shell.From quite a long time this was there in my to do list.Every timeI read the set of steps it used to give me a feeling that its one of thedifficult thing to make. But believe me once you read the entire instructionand keep in mind the little tricks,you are going to get some perfect chouxshells.
Couple of things that you have to keep in mind are how long to cook the dough,the temperature of the dough while adding egg, the consistency of dough while adding eggs. Too much cooking the dough will make it dry,which will have an impact on the amount of steam produced while baking. The temperature of the dough is too hot,then it might cook the eggs.So the dough should be luke warm.
Coming to the filling,mangoes being in the season I wanted to try myhand on making mango curd. These were finger licking good. I added some morefresh mango bites to the filling.
Mango curd recipe adapted from mango-curd and choux pastry recipe adapted from Here Profiteroles. Switch to joyofbaking if you want to know some more details on choux pastry.
Profiteroles with mango curd filling
- 2 mango ripe (peeled, pitted, cut into pieces) Medium
- ½ cup sugar
- 3 tablespoons lime juice fresh (I reduced it to 1 tbsp)
- Pinch salt
- 4 egg yolks large
- ¼ cup unsalted butter , cut into small pieces . (½ stick)
- ½ cup all purpose flour (65 grams)
- ½ teaspoon white sugar granulated
- ¼ teaspoon salt
- ¼ cup unsalted butter (4 tablespoons) (57 grams)
- ½ cup water (120 ml)
- 2 eggs large , lightly beaten
Egg Wash Glaze:
- 1 egg large
- ⅛ teaspoon salt
- 4 ounces chocolate semisweet or bittersweet (cut into small pieces) (115 grams)
- ½ cup whipping cream (120 ml) heavy
- 1 tablespoons unsalted butter (14 grams)
- ½ tablespoons cognac brandy or (optional)
- Mango curd
- Mango Curd:
- Puree mango pulp,sugar,salt and lime juice. Then add egg yolks,puree for 15- 20 seconds longer.
- Strain through sieve set over large metal bowl,pressing on solids with back of a spoon to release as much puree as possible.Discard solids in sieve,if any.
- Set a bowl over a sauce pan of simmering water(double boiler method. donu2019t allow bottom of bowl to touch water). transfer puree to the the bowl. Whisk puree until thickened (for about 10 minutes).
- Remove pan from boiling water, add butter 1 piece at a time.Mix well. Cover and refrigerate overnight.
- Choux Pastries:
- Pre-Heat oven to 205 degrees C. Prepare a baking pan by lining it with parchment paper.
- In a bowl stir together flour,salt and sugar. keep aside.
- Add butter and water to a pan and put on medium heat. Bring to a boil.Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). (Donu2019t cook for too long,else the dough will loose moisture)
- Transfer dough to another bowl and beat on low speed till the dough feels lukewarm.
- Start adding beaten egg gradually,till it forms a smooth,thick sticky paste.
- Either fill the dough into a pipping bag with 1 cm nozzle attached and pipe or spoon the dough to moulds,leaving some space between each.
- Beat egg and salt in a small bowl for the glaze.With a pastry brush, gently brush the glaze on the tops of the dough.
- Bake for 15 minutes and then reduce the oven temperature to 177 degrees C. Bake for a further 30 to 40 minutes or until the shells are a nice amber colour and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 u2013 15 minutes. Remove from oven and let cool on a wire rack.
- Chocolate Ganache:
- Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
- Cut the pastry shells to half.Mix small bite sized fresh mango pieces to the mango curd.
- Spoon the mango curd to the bottom half of pastry shell. Replace the top.
Drizzle with generous amount of chocolate ganache. Serve Immediately.