What are the best recipes for French Bread and Profiteroles? We’re having a party in French class, and we are to make and bring in French food. I have Frech bread and profiteroles. I was wondering if anyone has any recipes that are tested and approved. I was thinking half with chocolate, half with cream or something with the profiteroles. Also, I believe deviled eggs are Frech, and if so is there something I can add to the eggs besides ranch, mustard, pepper, and salt.
Ina Garten makesProfiteroles on her TV show on Food Network. They look fabulous. I’ve never had one of her recipes fail, so I’d suggest going to Food Network’s website and searching there for Ina’s recipe. References :
I too have made Ina’s profiteroles, and they’re easy as falling asleep……
You could also buy some Pepper Ridge Farm’s Puff Pastry sheets, let them thaw, cut them into triangles, roll them (like you would crescent rolls from the can) pop them on a rimmed parchment lined cookie sheet and toss them in a 425F oven till golden brown and you’ll get : croissants………..That easy…..
Christopher References : I was professionally trained at Le Cordon Bleu……
1 cup flour
1 cup water
1 stick unsalted butter, cut up
1 tsp. salt
2 tsp. sugar
4 large eggs
Put the water in a heavy saucepan over low heat. Add butter and allow it to melt. Increase heat to a boil and fold in flour, salt and sugar. Stir until a mass forms and stir to dry out mixture. It will be a heavy, pasty, mass that leaves the sides of the saucepan - about 1-2 minutes.
Remove from heat.
Place in a mixing bowl. Allow to cool a few minutes.
With mixer on, add one egg at a time and incorporate it into batter. Mixture should look thick and somewhat glossy and smooth.
Pipe into eclair shapes, or cream puffs with a 1 1/2 inch tip.
Bake at 400 F. until doubled in sized and lightly browned.
Makes about 12 medium pastries.
Use your favorite pastry cream or whipped cream or ice cream.
March 18th, 2010 at 10:06 pm
What are the best recipes for French Bread and Profiteroles?
We’re having a party in French class, and we are to make and bring in French food. I have Frech bread and profiteroles. I was wondering if anyone has any recipes that are tested and approved. I was thinking half with chocolate, half with cream or something with the profiteroles. Also, I believe deviled eggs are Frech, and if so is there something I can add to the eggs besides ranch, mustard, pepper, and salt.
Thanks in advance.
March 19th, 2010 at 3:08 am
Ina Garten makesProfiteroles on her TV show on Food Network. They look fabulous. I’ve never had one of her recipes fail, so I’d suggest going to Food Network’s website and searching there for Ina’s recipe.
References :
March 19th, 2010 at 3:10 am
I too have made Ina’s profiteroles, and they’re easy as falling asleep……
You could also buy some Pepper Ridge Farm’s Puff Pastry sheets, let them thaw, cut them into triangles, roll them (like you would crescent rolls from the can) pop them on a rimmed parchment lined cookie sheet and toss them in a 425F oven till golden brown and you’ll get : croissants………..That easy…..
Christopher
References :
I was professionally trained at Le Cordon Bleu……
March 19th, 2010 at 3:12 am
Cream Puff Dough
1 cup flour
1 cup water
1 stick unsalted butter, cut up
1 tsp. salt
2 tsp. sugar
4 large eggs
Put the water in a heavy saucepan over low heat. Add butter and allow it to melt. Increase heat to a boil and fold in flour, salt and sugar. Stir until a mass forms and stir to dry out mixture. It will be a heavy, pasty, mass that leaves the sides of the saucepan - about 1-2 minutes.
Remove from heat.
Place in a mixing bowl. Allow to cool a few minutes.
With mixer on, add one egg at a time and incorporate it into batter. Mixture should look thick and somewhat glossy and smooth.
Pipe into eclair shapes, or cream puffs with a 1 1/2 inch tip.
Bake at 400 F. until doubled in sized and lightly browned.
Makes about 12 medium pastries.
Use your favorite pastry cream or whipped cream or ice cream.
http://www.RecipeTreasureBox.com
References :