Friday, May 6, 2011

profiteroles au chocolat




i love profiteroles, cream puffs, eclairs or whatever yang sewaktu dengannya lah :-)

sebab suka sangat makan profiteroles ni maka selalu teruja bila tengok rina slalu tayang profiroles dia tu and itu hari mintak resepi ngan dia hikhik..anyway boleh je guna resepi cream puff yang biasa tu tapi sebab rina slalu sangat jual profiterols ni mula lah keterujaan nak try her recipe pulak kan.

i tell you what, i love this so much…alaaa itu kata i yang memang suka makan cream puffs la…hubster and hasya tak heran sangat ngan profiteroles ni..sudahnya i makan sensorang and bawak sikit to my SIL’s house. lupa plak nak tanya dia suka ke tak..tkpe lah as long as i suka kan ;-)

hokkay, here’s the recipe… i just copy whatever rina email me..thanks dear!


1/2 Cup Butter
1 cup water (can substitute with full cream milk but i use water)
1 cup Pre-sifted Flour (i just used tepung gandum biasa + 1 1/2 tsp of baking powder)
1/4 tsp salt (i skipped this, coz i used salted butter)
4 eggs ( i used 2 grade A eggs)



Preheat oven at 170 C.
1. Place the butter and water in a heavy saucepan over medium heat and bring to a boil.
2. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. If you do not have self raising flour, please mix together the flour and the baking powder first.
3. Return to heat and stir constantly until it become a dough and then remove from heat and using your electric mixer, or with a hand mixer and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs (a little at a time), keep beating until the liquid of the egg is completely soaked up by the dough before adding more egg. And continue to mix until you have a smooth thick paste.
4. Spoon or pipe ( i chose to pipe) dough on the baking tray. Spacing them a couple of inches apart.
5. Baked for 30 minutes until the shells are a nice amber colour and when split, are dry inside.



Whipped cream Filling:
1 cup whipping cream
1/2 tsp vanilla extract
1 tbsp granulated white sugar

* In a large mixing bowl place the whipping cream, vanilla extract, and sugar and whip the mixture until soft peaks form. 


Chocolate Ganache
100ml fresh cream or double cream
125gm dark chocolate, chopped finely
a pinch of salt.

*In a double boiler, warm the cream until just at boiling point, add the chocolate & salt and stir. When all the chocolate has melted, remove for heat and continue stirring until all well mixed.


once you have piped the whipped cream into the profiteroles,  pour the ganache on top and sprinkle with almond flakes on top


  1. owhhh sangat sedap...
    kalau guna resepi cream puff biasa pun boleh gak kan....rasanya ada beza tak dengan cream puff biasa tu?

  2. kak kasih
    pastry tu memang guna resepi cream puff biasa je..cuma whipping cream tu kurang manis sikit pasal nak taruk chocolate ganache kan

  3. sedap kan...biasa i saje buat lebih2 garing gitew....mmg best!!!!

  4. akak..nak satu..
    sedappnya tengokkk.....

  5. akak rasa akak x ble singgah blog ni..nanti hancus diet..semuannya sedapp..

    psst:..akak suka cara u ambik all the picas..nanti jgn lupa ajar akak cemana yer..

  6. rina
    sedap sangat hihi i ni memang hantu profiteroles..sedap aja bagi i ;-)

    buleh buleh nanti akak hantar ye

    kak azmiezas
    akak tgh diet ye! bagus bagus ;-)

    errr saya main amik je gambar tu kak.. gambar kat kak kasih lg cantik tau!

  7. kak, kt resepi ganache tu.. 100ml fresh ape ye? fresh milk kah?

  8. mama...
    fresh cream darling..hihi i dah betulkan dah
    thanks for asking ;-)


  10. qiela
    u suka ni? i pun suka hikhik

  11. sukaaaaaaaaaaaaaaaaa....I Sume Suke sbb yours sume sedap.hikkkkkkkkkkkkkkkkk

  12. qiela
    i tengah teringin nk mkn ini lg so kan if i buat esok esok ke lusa lusa ke nanti i call u, u dtg amik kat rumah ye! hihi..menda alah ni kalau kat my hse, i jek yg mkn beria lain tk suka :D

  13. hi ina
    "In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form"

    sorry la ina i tak paham n u are talking to a newbie here... hehe

    mula2 mix all the ingredients together. pastu cover and chill the bowl. Whisk in the refrigerator for at least 30 min.

    meaning, masa tgh chill tu whisk ke? or lepas chill for 30 min baru whisk and whip until the soft peaks form?

    i pening.. pls advise

  14. nina
    sorry, typing error. i dah betulkan... just put everything in a bowl n whip it until soft peak form. then u nak masuk dlm fridge before pipe it pun ok gak..normally i wud pipe jek dlm eclairs tu ;-)

  15. ok ok noted. thanks very much. i pegi cari kat joy of baking pun sama gak method dia. heheh.. thanks!

    oh btw, joy of baking kata kena masak on hi about 200C for 15 min then reduce to about 175 for another 30-40 min. you buat macam tu jugak or blh je go on 180 for the full baking time?
    pasal u dah buat byk kali kan and nampak soo cantik. you know best


  16. nina
    i bake at 180 je from start to finnish ;-)



Related Posts with Thumbnails