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Mrmmm... Profiteroles!

post #1 of 9
Thread Starter 

Made some profiteroles tonight and did a blog post with photos on them.

 

http://culinarystudentpodcast.com/2011/06/the-profiterole-project/

 

My first time really making a non-bread/cake type mix, and I was *really* happy with how they turned out and tasted.

post #2 of 9

Interesting choice to use decorator's buttercream for a filling. I think pastry cream is usually used. My mentors used creme diplomat.

post #3 of 9
Thread Starter 

I've heard of using buttercream, pudding/custard, creme diplomat, creme chantilly...  cutting them in half and using a scoop of ice cream.  

 

Honestly, since the pastry is pretty much unsweetened, it's more or less a delivery system for whatever sweet confection we decide to put in there.  Now, that being said, I don't know if I'd do the buttercream again -- I think it was too stiff so, when I bit into it, it took a little bit to get the flavor of the cream with the texture of the pastry onto the palette.

 

I think that using one of the other cremes, something with a little looser consistency, would definitely make it a better tasting experience.

 

Thanks for the comment, though -- I wouldn't have pondered that otherwise, really.

post #4 of 9

Hey Rob,

  Your project came out very nice. I hope you won't mind criticsm.

You need a little more practice on cutting off your tops. The ideal round

will bake and rise evenly. I only mention this because I saw you are a student.

Now is the time to get this technique down because the same motion will be

used in other products you'll come across in the future. Most have trouble

making the break off twirl and releasing pressure in the bag hand.

Jeff

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #5 of 9
Thread Starter 

Not at all, I appreciate the feedback... I think some of this is also an inconsistent squeeze when I was piping it out, causing the segmented pastry.  I'll definitely try to apply this next time around!

 

Thanks again. :)

post #6 of 9

Bravo Rob! You didn't choose the easiest thing to make. Your choux look very nice and appetizing. So many chefs hate making desserts, it's science and art combined.

Maybe you will enjoy the following video if you can watch it in your country. It's Roger van Damme at work, one of the very few dessertchefs who earned a Michelin star. See how he makes choux with chocolate! It's in dutch, but you will get it more or less. A small warning; that guy really works on a crazy high level! http://www.njam.tv/recepten/soesjes-met-chocolade

 

Here are all his other videos in case you're interested.

http://www.njam.tv/chefs/roger-van-damme

 

A minor thing Rob, you mentioned "pate au choux" in your first paragraph. This means pastry with choux.

The correct way to write it is "pâte à choux" which means pastry for (making) choux. 

post #7 of 9
Thread Starter 

 

 

Quote:

Bravo Rob! You didn't choose the easiest thing to make. Your choux look very nice and appetizing. So many chefs hate making desserts, it's science and art combined.

Maybe you will enjoy the following video if you can watch it in your country. It's Roger van Damme at work, one of the very few dessertchefs who earned a Michelin star. See how he makes choux with chocolate!

 

Thank you so much -- I appreciate the compliment.  Still room to improve, but it looks like I can garner a few tips from that video...  it appears as though I can view it here in the US, so I'll give it a watch this morning.

 

 

Quote:

A minor thing Rob, you mentioned "pate au choux" in your first paragraph. This means pastry with choux.

The correct way to write it is "pâte à choux" which means pastry for (making) choux.

 

Thanks for the correction -- I've updated the post.  My French is definitely lacking, hahaha!  Again, I appreciate the feedback. :)

 

post #8 of 9
Thread Starter 

Hol. E. Crap...  That guy has some insanely awesome technique.

 

Oh, and I'm totally ripping off the method of doing chocolate nests by piping the chocolate onto dry ice.

 

Thanks again for the link!

post #9 of 9

Nice Rob

 Now try bagging out with a star tube , baking , hinge split and stuff with crab salad, tuna farce, pate and anything else you can think of for a great hor's d.. Or make Eclair style and top with creamed chip beef for great brunch item.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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