A while ago, I told you I saw no fun in using Twitter. Well, my dear readers, that has changed – and I have my Brazilian friend Tina Lopes to blame. I still don’t twit a lot, but my opinion about it is definitely different now. :)
Another Brazilian friend – hi, Lu! – and I were twitting about how I’d once tried making a croquembouche using a recipe from “Feast” and it turned out to be a disaster: the profiteroles were in the oven for ages and never puffed nor turned golden. :S
Time to try making profiteroles again and this time the result was really good – recipe from here
Dulce de leche profiteroles
from Modern Classics Book 2
1 cup (240ml) water
100g unsalted butter
¾ cup + 1 tablespoon (115g) all purpose flour
5 eggs
2 cups dulce de leche
300g dark chocolate, melted
Preheat the oven to 180°C/350°F*; line two large baking sheets with baking paper.
Place the water and butter in a medium saucepan over high heat and bring to the boil. Add the flour and beat with a wooden spoon until smooth. Cook, stirring, over low heat until the mixture leaves the sides of the pan. Remove from the heat, place in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with a 12mm plain nozzle and pipe 4cm rounds onto prepared sheets, 5cm (2in) apart. Bake for 25-30 minutes or until puffed and dark golden. Cool on wire racks, then carefully peel the profiteroles off the paper. Using the tip of a sharp knife, make a small hole in the bottom of each puff.
Place the dulce de leche in a piping bag fitted with a small nozzle - I used a ¼ inch one . Insert nozzle into hole of each choux puff and pipe in enough dulce de leche to fill. Set aside.
Carefully dip the top of each profiterole in the melted chocolate and set aside until firm.
* the ones I baked at 200°C/400°F turned out prettier, puffier and tastier
Makes 35
22 comments:
I`ve never heard about dulce de leche profiteroles! these are so tiny and so quite!
yummy these look great. I was just thinking of making profiteroles :)
Ooohhh.. now I know another use for DDL.
thanks!! The protiferoles look lovely
Cute! Profiteroles are so lovely and so is dulce de leche.
I used to think twitter was weird and lame; of course I changed my mind! My sister tried to make croquembouche once - the spun sugar did NOT turn out well. Yours look simply scrumptious! I really like how you photographed them. May I inquire where you bought your cooking rack? It's adorable.
I just bought that book and have only enjoyed it for the fantastic pics (nothing less from DH) so far. These look delicious and were always one of my favorite bakery treats growing up.
By the way, I ADORE that wire rack and have been looking for one like it for ages. Where did you find such a treasure, if you don't mind me asking? :)
Welcome to Twitter -it just got better with your being there!
And these....oh my! Dulce de leche macarons...LOVE!
These look delicious. I made a batch last weekend as well and do agree that baking at 200C works best.
Those look like heaven.
These look fabulous! I've never thought about filling the cream puffs with dulce de leche. Now I have a good way to use the jar I put up a few weeks ago.
Thanks!
I am glad you're on Twitter, my friend! How are you finding the smaller pictures? They sure look beautiful on my end! :)
Oh.. Yum yum yum!!
These look amazing!!
Wow. I've been wanting to make profiteroles for a while now and I think this has given me a reason!
What a great idea. I just made some the other day with just the chocolate sauce. I'm going to have to try this recipe.
Paula, thank you! I'm sure you would like it. ;)
Natalie, thank you! I hope you give these a go. :)
Wendy, DDL is good in just about anything. :D
Thank you!
Anna, thank you! I love DDL, too. Yum! :)
Erica, I used to think the same! And now I love it. :)
Spun sugar is complicated, isn't it?
The rack was a gift from a lovely friend of mine, she bought it in London.
Xiaolu, that book has so many wonderful recipes and they all work beautifully, I know you'll enjoy it!
Of course I don't mind you asking: the rack was a gift from a lovely friend of mine, she bought it in London.
Helen, you are just too sweet! Thank you for the warm welcome, my dear!
xx
Jo, thank you! I thought so, too - they turned out perfect at 200°C.
Karen, thank you for stopping by!
Fran, thank you! It is a very common filling for them here in Brazil. I'm glad you like it!
Mark, you are just too sweet, my friend - and I love chatting with you there! :)
I think I've made up my mind about the size - will publish something about it next week.
Tks!
Ash, thank you!
Sarah, I'm sure yours will turn out perfect. ;)
Michele, thank you for visiting! Hope you like the DDL version.
Hey! I have been wanting to make these like forever! I used to work with someone who would bring them in she always said they were easy to make. I am going to try! Thanks for posting
What perfect profiteroles! And I love that they're filled with dulce de leche instead of custard or whipped cream.
Hey, Anonymous, thank you for stopping by! Hope you give these a go!
Hi, sweetie!
DDL as a filling for profiteroles is super common here in Brazil.
Thank you!
I love that these have a dulce de leche filling! It really takes them to a whole new level. Great job with the pastries.
I love profiteroles; anytime, anywhere. It is one of my favorite desserts and your combo of dulce de leche, choux paste and chocolate = yum, yum, yum!!!! I wish we were neighbors!
In Uruguay we love dulce de leche and a lot of pastries are made with it, so when I go to buy them it is important to tell that they do not put all of dulce de leche!!! if you want dulce de leche recipes I have a lot for instance dulce de flan delicious, love your recipes.
Joanne, thank you!
Susan, I love anything dulce de leche - thank you!
I would love to have you around, sweetie!
xx
Estresu, thank you for stopping by! Dulce de leche is very popular here in Brazil, too!
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