Profiteroles Recipe Demonstration - Joyofbaking.com

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil is a lower-calorie option.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper or lightly butter it.

In a medium-sized saucepan, combine 4 tablespoons of unsalted butter, 1/4 cup of water, 1/4 cup of milk, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt over medium-high heat until the butter melts and the mixture comes to a full boil.

Remove the saucepan from heat and add 1/2 cup of all-purpose flour all at once, stirring until the flour is moistened.

Return the saucepan to medium-low heat and cook the mixture, stirring constantly for 30-60 seconds until it forms a smooth ball of dough.

Transfer the dough to a stand mixer or use a wooden spoon to beat it for about 1 minute to release steam and cool it down to lukewarm.

Whisk 2 large eggs in a separate bowl.

Gradually add the eggs to the dough, mixing until it becomes smooth and shiny. Check the consistency by lifting a blob of dough; it should fall in a V shape without being too ragged.

Scoop the dough using an ice cream scoop (about 2 tablespoons or 40 grams) and space them a few inches apart on the baking sheet.

Whisk another large egg and brush the tops of the dough mounds with the egg wash for shine and browning.

Bake at 375°F (190°C) for 10 minutes, then lower the heat to 350°F (180°C) and bake for an additional 20-30 minutes until golden brown, avoiding opening the oven door during the first 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens