Need help for profiteroles
I am making another attempt at profiteroles. The last time I made them they barely puffed at all. What I ended up with was a set of little chewy biscuit-y things. Not even close to the realm of profiteroles. Anyone have a good recipe or tips on how to ensure they puff correctly?
I feel your pain.
I have just recently managed to successfully make profiteroles and have a few suggestions I learned on this board that I hope will help.
Most important: You must make them on plain old flat sheet pans. The first time I tried I used insulated cookie sheets. These simply do not get hot enough on the bottom to make the profiteroles rise. Don't even think about using one of those plastic pans. You probably shouldn't even use a Silpat on a sheet pan. Parchment paper works very nicely, though.
Get an oven thermometer and use it. Profiteroles need high heat to rise properly.
Use the recipe in Joy of Cooking. It worked for me and probably will for you (as long as you use the right pan).
Put the water and butter into a saucepan and bring to a boil. Add the flour all at once and beat like h*ll with a wooden spoon until it forms a ball around the spoon. Add each egg separately. Still using the wooden spoon, beat like h*ll after you add each one until it has been completely incorporated. Rinse, repeat.
Best of luck!
p.s. They taste just as good when they're flat and no-one will know the difference once you fill them with ice cream and put chocolate sauce on top.
Used Joy of Cookign iwth precisely the cheap ass college dorm cookies sheets I've used for ten years. The profiterols came out perfectly. PERFECTLY!!!! I am so inspired, I am filling them with a vanilla pastry cream and a chocolate mousse and will turn all of those yummy morsels into a croque en bouche. Thanks everyone!