The storm has finally left.. A week of non-stop rain followed by extreme cold weather turned everyone grumpy, but for me it was an excuse to catch up on reading and projects, and a great way to get me to start knitting! Me and my mom are having knitting and crocheting sessions every night. This weekend was a baking marathon for me, making orange cupcakes with vanilla cream frosting on Saturday ( you can find the recipe here ), which of course did not see the light of day!
Woke up Sunday still not over my sugar cravings. I have a couple of things I really feel like trying, but my mom was feeling like having some profiteroles, which is basically a choux pastry filled with cream.. So it was settled, we went all French on it..
I used my special muscle mixer (my mom) to help me with the beating and she made the cream filling.. I’d only tried this recipe once, a long time ago, french pastry recipes are very intimidating for me. So I got out my recipe books and went to work..
For the Choux Pastry:
– 3/4 cups of water
– 85 grams unsalted butter, at room temperature
– 1 tablespoon granulated sugar
– pinch of salt
– 1 cup of all-purpose flour
– 4 eggs, at room temperature
For the cream filling:
– 3 tablespoons of milk
– 3 tablespoons flour
– 1 eggs
– 2 tablespoons sugar
– 1 1/2 cups of water
– zest of 1 orange
– zest of 1 lemon
– 1 tablespoon of rosewater
For the Pastry:
- Preheat oven to 180 degrees and prepare baking sheets with parchment paper
- In a saucepan, combine water and butter over medium heat, add salt and sugar.
- When it starts boiling, remove from heat and add sifted flour.
- Bring back to heat till dough start pulling away from edges of the pan
- let dough cool a bit and start adding eggs one at a time, beating vigorously after each addition.
- Spoon dough onto baking sheet, you can use an ice cream scooper, it ensure having same sized balls.
- Bake for 20 minutes, reduce heat, then bake for 10 more.
- Take them out of the oven and slit the sides, and let them dry off a bit in the oven with the heat turned off.
- Finish off by filling them with the cream while puffs are still warm and top with chocolate syrup.
For the Cream:
- Add all the ingredients in a saucepan, on a medium heat and keep stirring till it comes together and boils, around 10-15 minutes.
- Right before taking them off the heat, add about a tablespoon of rose water.
- Put in a bowl and cover with plastic sheet to prevent t a crust from forming on its top.