Profiteroles in a Thermomix
I love Profiteroles – my hips don’t! However, I keep seeing them on “The Great Australian/British Bake Off” and I think maybe I can make them although they always say they are HARD.
NOT AT ALL – I was shocked as to how easy they were and how tasty they were.
I used the following recipes
Below are my photos of the process of making the choux
- When adding the eggs to the mixture make sure your mixture is COLD otherwise you will cook the eggs. As you add the eggs, wait for it to mix each individual egg for about 30 seconds and then 30 seconds at the end. This is important!
- When piping the pastry – one continual pipe – don’t “top them up” or you end up with two choux buns joined.
- As soon as they are cooked, bring them out of the oven and skewer them all the way through – bigger hole on the bottom and small at the top. Put them back in the oven with it turned off and door ajar.
- When piping the creme pat – KEEP PIPING – they need to be heavy. If you aren’t sure you have done enough, test them with an empty one for the weight. If it’s not heavy – keep filing.
- Melt your chocolate and dip away