Thursday, March 13, 2008

Profiteroles

I'm now in the condition that eating soft food is good for my digestion. And here is one of my choice, profiteroles, or known as 'Puff Pastry' or 'Kue Sus' in my original country. The key to success in making this dessert is on ingredients it self and the oven temperature. If you sure your oven can't boost into high temperature, forget it. Better fry it to make other kind of choux pastry/ pâte à choux dessert.

pâte à choux

Here is an article, taken from hertzmann.com:

Cooking the pâte à choux — whether by baking, boiling, or frying — is performed as specified in individual recipes.
  • formed into small balls with a couple of spoons and deep-fried as fritters as in beignets soufflés.
  • baked the small balls become profiteroles, which can be filled with pastry cream or savory one.
  • Or cut the profiteroles open, and use them as pastry shells as in œufs pochés Bodin
  • can be flavored with cheese to make pâte à chouxgougères, sometimes called chouquettes.
  • boiled and served with a sauce you have gnocchi à la parisienne.
  • mixed with some potato puree and fried, the result is the classic garnish pommes dauphine.
  • baked into rectangular shapes and filled with pastry cream, becomes classic éclairs.
  • baked into round shapes, filled with pastry cream, and stacked, it becomes religieuse.
  • baked in a ring shape and filled with praline-flavored pastry cream, becomes the famous desert Paris-Brest

Thanks to Irma for recipe, the quantity just enough for us and share with my friends. I blended the dough with the eggs using electric mixer until form soft peak when touched, it will be smooth and shiny. And baked at 200 c or 180 c fan force, well it depends on your oven anyway.

Choux pastry:
250ml water
150 gr butter
1 tsp salt
150 gr plain flour
5 eggs

Combine water, butter and salt in a large saucepan over medium heat and bring to the simmer. Remove from heat, add flour and cook stirring with a wooden spoon until mixture is smooth and pulls away from sides of pan and dough forms a ball. Return pan to stove and cook stirring over low heat for 1-2 minutes or until warmed through. Remove from heat, cool slightly and beat in eggs, one at a time (I used electric mixer) . Mixing well after each addition. Spoon batter into a piping bag fitted with a 1.25cm nozzle. Pipe batter into 2.5cm-wide and 2cm-high mounds onto prepared baking trays.

In the preheated oven set at 200c. Bake for 20-35 minutes in batches or until firm and sound hollow when tapped. Transfer puffs to wire racks, and cool completely. Using the tip of a sharp knife, make a small hole of each puff.

Resep Sus
250 ml air
150 gram margarin
1/2 sendok teh garam
150 gram tepung terigu
5 butir telur

Cara Membuat Sus :
1. Rebus air, margarin, dan garam hingga mendidih.
2. Masukkan tepung terigu lalu aduk hingga kalis, angkat lalu dinginkan.
3. Setelah dingin, masukkan telur satu per satu sambil terus dikocok dengan mixer hingga kental dan rata.
4. Semprotkan adonan ke atas loyang.
5. Panggang hingga mengembang dan kuning kecokelatan. Angkat,dinginkan.
6. Belah sus, masukkan isi lalu hidangkan.


For the filling, as for me, I like to use light cream, but some time sour cream called for, substituted half of cream in recipe. Here is my recipe for pastry cream

Pastry Cream
1 cup milk
300 ml light/single cream
100 gr sugar
50 gr cornstarch
2 large egg yolks
1/2 tsp vanilla powder or 1 tsp pure vanilla extract

Place milk, sugar and cornstarch in pan over medium heat, mixed well with whisker. Add cream stir to blend, bring to the boil, whisking constantly, add beaten egg yolk, keep whisking, make sure to reach all of the corners of the pan when you stir and let the pastry cream boil for 30-60 seconds, at which point it will have thickened and the whisk will leave tracks as you stir. Take the pan off the heat. Pipe into baked puff pastry to fill.


Vla sus

1 cup /250 ml susu segar
300 ml light/single cream
80-100 gr gula
50 gr maizena
2 large egg yolks
1/2 tsp vanilla essence ato crystal

Di dalam panci masukkan susu, gula dan maizena aduk sampe rata, masak diatas api sedang. Aduk dengan whisker sampe rata, masukkan cream, aduk lagi baru masukkan kocokan kuning telur , tetap di aduk sampai ke pojokan panci, biar gak ada yang tertinggal, biarkan mendidih sampe 60 detik. masukkan vanilla. Setelah mengental dan matang angkat dari api. Dinginkan dan siap di semprot ke dalam puff pastry

9 comments:

  1. Rit, enak banget nih...dibagi dunk......dikau memang kreatif banget......

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  2. That's a good recipe for profiteroles. Beautiful photo!

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  3. That photo is absolutely wonderful, Rita!

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  4. bagiiii.......
    enak neh kayaknya :)

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  5. wow, keren! boleh pake ragout asin juga ya? (dasar aku senengnya yg asyin asyin) kekee...atau melted cheese? cream chese with chives? wahhhhh...tapi aku ga bisa bikin susnya itu yg jadi masalah kekeke

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  6. Ohhh..jadi Profiteroles itu kue sus ..baru tau.. :))

    Thanks buat infonya..belajar banyak loch dari kamu...

    Blessings,

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  7. Mbak Rita: Segi apanya seh mbak yang kreatif xixixixi....

    Daphne: Right.. it's good recipe, not only on the picture, taste too ^_^

    Patricia scarpin : Thanks Pat

    Deeta : uenaakk rek...

    Mochachocolata rita: iya dehhh... mo dikasih apa aza isinya tetep ok, asalkan dah jadi bahan dasarnya xixixi... coba deh Rita asal ovennya bisa panas 200c pasti bisa ngembang deh

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  8. lha aku pgn gae ini kok blom keturutan yo mbak.. wes krg sabar aku tenan :(

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^.^ hi...