Puddings Chocolate Profiteroles (trial recipe No. 1)

Kwise1 · 26 February 2011

Hiya

I thought I would trial out a Chocolate Profiterole recipe.

See what you think as I have photographed them "warts and all".

Some sank and most were a bit, well , full of holes . They taste scrummy however.

I just need to master a non-hole approach.

I made 24 and without chocolate that works out at just under 1.5 syns each. With chocolate it goes to 2 syns each, not bad really!!!!

For those that don't think it a total disaster here is my recipe:

Choux Pastry:-

200ml water
1/2 tsp sweetener
85g I can't believe it's not butter light
1 pinch salt
113g plain flour, sifted
3-4 medium egg

Filling
I used quark mixed with sweetener and vanilla essence . I am sure a tiny amount of squirty light cream when synned works well too

Topping
50g milk choc chips melted and mixed with 1.5 tblsp water

Put butter, water and sweetener in a pan
On a low light cook until butter has melted

Remove from heat and stir in flour and salt. Whisk until combined

Pour mixture into a bowl and leave for 10-15 minutes

Whisk eggs together

Pour these in slowly and mix well

Frylight 2 cupcake trays ( I think papercases would work well) and place 3 dessert spoon amounts into each - this should use batter up

Put in a preheated oven 200 C/ 400 F/ GM6 / 170 Fan Ass. For 15-25 mins

Remove then prick each on top and return to oven for 5 mins.

Once cool fill ( I got very messy) and then dribble melted chocolate ( mixed with water) on top

If anyone can help me perfect them I would be eternally grateful.

Kx

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Devon Dolce · 26 February 2011

Oooo these look great?! What needs perfecting hun? xx

Kwise1 · 26 February 2011

Devon_Dumpling said:
Oooo these look great?! What needs perfecting hun? xx

The holes?? I don't think they should cone out with holes at the base??

Some sunk a bit and looked like a Yorkshire so I just filled the hole and covered in choc lol

Kx

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Devon Dolce · 26 February 2011

Kwise1 said:
The holes?? I don't think they should cone out with holes at the base??

Some sunk a bit and looked like a Yorkshire so I just filled the hole and covered in choc lol

Kx

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Hmmm not sure hun. Would piping the mixture onto a baking tray sort the 'hole' situation out I wonder?? xx

Kwise1 · 26 February 2011

Devon_Dumpling said:
Hmmm not sure hun. Would piping the mixture onto a baking tray sort the 'hole' situation out I wonder?? xx

Mixture was very runny like liquid - maybe that's the problem?? Maybe less water to make fewer profiteroles - but syn value will increase - oooohhh dunno

Kx

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big bear · 26 February 2011

They look lush, I could live with the holes if the tasted delicious X

Kwise1 · 26 February 2011

big bear said:
They look lush, I could live with the holes if the tasted delicious X

They do- I scoffed 3 whilst tasting lol

Kx

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topaz13 · 26 February 2011

big bear said:
They look lush, I could live with the holes if the tasted delicious X

me too

have copied recipe. thanx

Kwise1 · 26 February 2011

Have found another recipe- I think I know where it might have gone wrong- so will attempt again when I get the chance lol

Kx

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Lady A · 26 February 2011

Mmmm....these look YUM!

K Dee · 27 February 2011

Thanks for sharing they look fab!

furrystomper · 27 February 2011

Try this recipe hun as i made some a couple of days ago and they didnt sink or anything

will easly make 25 rolls at 1 syn each

56 g (2 oz) flora extra light (5 syns)
150 ml (¼ pint) water
112g (4 oz) Plain Flour (20 syns)
3 medium eggs, lightly beaten

1 Place fat in water and melt over gentle heat, then bring to boil.
2 Remove from heat and stir in flour.
3 Return to heat, stirring until mixture forms a ball in middle of pan.
4 Transfer to a large bowl to cool.
5 Thoroughly beat the eggs into the cooled mixture, a little at a time with a wooden spoon or electric whisk.
Make sure water is boiling before adding flour, otherwise a thin paste will form.

When cooled off
1 Heat oven to 200ºC, 400ºF, Gas Mark 6. frylight 2 or 3 baking trays, then run under cold tap leaving a film of water on trays.
2 Using 2 teaspoons place walnut sized mounds of Choux Pastry well-spaced out on prepared baking trays.
3 Bake for 20-25 minutes until well risen, brown and firm. Slit sides to let steam escape. Cool on wire rack. Then fill with anchor light or quark etc x

183052_10150090526680667_528245666_6691956_945434_n.jpg

*honey · 27 February 2011

ooooooooooh Yum.... I lOVE Profiteroles. am gonna give these a try this week. Think i might make mine in to a Eclair. and play around with Quark fillings and low syn choc sauce. Will come back with my attempts in the week.

Kwise1 · 27 February 2011

*honey said:
ooooooooooh Yum.... I lOVE Profiteroles. am gonna give these a try this week. Think i might make mine in to a Eclair. and play around with Quark fillings and low syn choc sauce. Will come back with my attempts in the week.

Hi Honey,

The mixture was so liquidy it would only hold in muffin tin iykwim. I guess it could fill a baking tray and be cut??

I revisited some websites and they say the butter water mix should be brought to the boil and then get the flour in asap. Some stay beat on a heat and others say remove! The ones I made were huge - others make 30 smaller ones so syns reduce again.
Let me know how yours goes

Kx

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Kwise1 · 27 February 2011

*honey said:
ooooooooooh Yum.... I lOVE Profiteroles. am gonna give these a try this week. Think i might make mine in to a Eclair. and play around with Quark fillings and low syn choc sauce. Will come back with my attempts in the week.

Just had a thought- would silken tofu whizzed with sweetener and vanilla work?? Or is that food abuse?

Kx

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Kwise1 · 27 February 2011

furrystomper said:
Try this recipe hun as i made some a couple of days ago and they didnt sink or anything

will easly make 25 rolls at 1 syn each

56 g (2 oz) flora extra light (5 syns)
150 ml (¼ pint) water
112g (4 oz) Plain Flour (20 syns)
3 medium eggs, lightly beaten

1 Place fat in water and melt over gentle heat, then bring to boil.
2 Remove from heat and stir in flour.
3 Return to heat, stirring until mixture forms a ball in middle of pan.
4 Transfer to a large bowl to cool.
5 Thoroughly beat the eggs into the cooled mixture, a little at a time with a wooden spoon or electric whisk.
Make sure water is boiling before adding flour, otherwise a thin paste will form.

When cooled off
1 Heat oven to 200ºC, 400ºF, Gas Mark 6. frylight 2 or 3 baking trays, then run under cold tap leaving a film of water on trays.
2 Using 2 teaspoons place walnut sized mounds of Choux Pastry well-spaced out on prepared baking trays.
3 Bake for 20-25 minutes until well risen, brown and firm. Slit sides to let steam escape. Cool on wire rack. Then fill with anchor light or quark etc x

Will do - cheers Hun

Kx

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*honey · 28 February 2011

Right i made profiteroles for pudding tonight, and YUMMY

I used a choux pastry recipe i had used many times before, just using clover lighter instead of butter.
*** possible issues may have been occuring using a low fat spread that is too low in fat - check if yours says suitable for home baking)
Whole recipe including filling and sauce is 29 making 3 profiteroles 3.5 syns
For the choux pastry -
75g plain flour
pinch salt
150ml water
50g low fat marge ( make sure its suitable for baking - Flora light is NOT - i use clover lighter - 6.5syns per 28g)
2 eggs well beaten

Sift flour and salt TWICE
put water and low fat spread in a saucepan and gently heat til spread melts, then bring to a rapid boil
lower heat and tip in flour and mix well until a ball forms and leaves sides of pan clean
remove from heat and cool slightly, then gradually beat in the eggs ( keep beating - its looks like it has gone wrong ans split to start with, but keep beating. Think of it as body magic...lol)

Use immediatly.

I used a piping bag to pipe 24 choux buns on a tray. leave gaps between them as they need space to puff out.
Bake for 20 - 25 mins at 220c until golden.
remove and make a slit in each to let steam out and return to oven, switched off for 5 mins to dry out. cool on a wire rack.

Filling
1/2 tub Quark
3tbsp LF fromage frais
1 sachet options white choc
sweetner to taste

beat all ingredients together and pipe into cool choux buns

Chocolate sauce

14g cocoa powder
sweetner to taste ( equivelant to 28g sugar)
100ml milk
4g low fat spread
place all ingredients in a pan and heat until melted, bring to boil and boil for 2 mins until coats back of spoon ( keep stirring)

Kwise1 · 1 March 2011

*honey said:
Right i made profiteroles for pudding tonight, and YUMMY

I used a choux pastry recipe i had used many times before, just using clover lighter instead of butter.
*** possible issues may have been occuring using a low fat spread that is too low in fat - check if yours says suitable for home baking)
Whole recipe including filling and sauce is 29 making 3 profiteroles 3.5 syns
For the choux pastry -
75g plain flour
pinch salt
150ml water
50g low fat marge ( make sure its suitable for baking - Flora light is NOT - i use clover lighter - 6.5syns per 28g)
2 eggs well beaten

Sift flour and salt TWICE
put water and low fat spread in a saucepan and gently heat til spread melts, then bring to a rapid boil
lower heat and tip in flour and mix well until a ball forms and leaves sides of pan clean
remove from heat and cool slightly, then gradually beat in the eggs ( keep beating - its looks like it has gone wrong ans split to start with, but keep beating. Think of it as body magic...lol)

Use immediatly.

I used a piping bag to pipe 24 choux buns on a tray. leave gaps between them as they need space to puff out.
Bake for 20 - 25 mins at 220c until golden.
remove and make a slit in each to let steam out and return to oven, switched off for 5 mins to dry out. cool on a wire rack.

Filling
1/2 tub Quark
3tbsp LF fromage frais
1 sachet options white choc
sweetner to taste

beat all ingredients together and pipe into cool choux buns

Chocolate sauce

14g cocoa powder
sweetner to taste ( equivelant to 28g sugar)
100ml milk
4g low fat spread
place all ingredients in a pan and heat until melted, bring to boil and boil for 2 mins until coats back of spoon ( keep stirring)

Honey you are a star!!!!

How big were yours?? Mine were huge!

My mistake ( or Anthony Worrall-thompsons) was that the water was not brought to the boil!! But I will try again this weekend as delish!! Mine worked out at 2 syns each and I think I need to invest in a metal piping 'bag' as quark loses water through a normal bag!

Cheers hun

Kx

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*honey · 1 March 2011

i just made mine normal size profiteroles. remember they puff up a lot through cooking, so in the raw state they were about the size of a walnut( in its shell)

I just used a plasticy piping bag. I never have any issues with quark being watery?? i added some yogurt to thin it a little. It was the conscitency of thick cream.
I have also now frozen the rest that we restrained ourselves from eating, the recipe i used said they could be frozen, so will see how they are when defrosted.

evethewitch · 4 March 2011

Puddings Chocolate Profiteroles (trial recipe No. 1)

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