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Profiterole Question

deejeh's picture

Profiterole Question (post #63459)


I made profiteroles tonight, to serve for dessert tomorrow night.  I'm thinking that I'll fill them with some orange pastry cream, made with Grand Marnier and lightened with whipped cream, and finish them with warm chocolate sauce.  My question is, how far in advance can I fill them before they go soggy?  And, would they be less likely to go soggy if I just use pastry cream and forget the whipped cream?


<edited for clarity>

Edited 3/11/2005 11:25 pm ET by deejeh

Syrah's picture

(post #63459, reply #1 of 18)

I would do it at the last minute..I'm not sure what you mean by pastry cream.


"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


J.R.R. Tolkien

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

deejeh's picture

(post #63459, reply #2 of 18)

Crème patissière - custard filling...

I'm trying to avoid filling them at the last minute, since I'd prefer not to be stuck in the kitchen filling and plating dessert for six.  If I could fill and refrigerate them a couple of hours beforehand, plating them would be a breeze.


Syrah's picture

(post #63459, reply #3 of 18)

Have you got a few to spare?? Why not do a practice run and see how it turns out?


"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


J.R.R. Tolkien

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

soccermom's picture

(post #63459, reply #4 of 18)

Mine weren't good when I tried prefilling. They were nastily soggy, so now I fill them at the last minute. You can prefill the pastry bag to cut the time, but there's probably time to fill them while the chocolate sauce is warming.

God, I love profiteroles. Surely the perfect vehicle for whipped cream and chocolate--and Grand Marnier for that matter. Yum.





deejeh's picture

(post #63459, reply #5 of 18)

I had a feeling that was going to be the answer...

I love profiteroles as well, and finally having mustered up the courage to try making pâte à choux, only to find out how dead easy it is, they may well become the house dessert.  I'm looking forward to making the savoury versions as well - I'm on the hunt for a gougère recipe.


Meryl's picture

(post #63459, reply #7 of 18)

deej, Here's a recipe for Gougere from my files, which I haven't tried yet, but it's from a very reliable source - it was posted by a regular at another board I used to go to, and her recipes, including this one, always got great reviews.


1 cup water (or half milk/half water)

1/3 cup butter

1/2 teaspoon salt

fresh grated nutmeg

cayenne pepper

1 cup flour

4 eggs

1 tablespoon Dijon Mustard

1 cup gruyere cheese

1 tsp milk

extra cheese for top

Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon.

The mixture should come away from the sides of the pan and form a ball.

Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese.

Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon fulls around the outside of this hole, making a ring, or a crown. Dough should be piled high.

Brush lightly with milk and sprinkle the extra cheese over top.

Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door.

Aften baking, open the door of the oven and leave the gougere in the oven for 5 minutes. It should be firm to the touch and golden brown.

Goes great with a glass of burgundy or with a white Alsatian wine.

Posted by Ann T - Home Cookin 4.9 Chapter: Recipes From Thibeault's Table




Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63459, reply #9 of 18)

Thanks, Meryl - I'll be trying this within the next couple of weeks and will report back.  Although it seems traditional to use this as a cocktail nibble, I think it would be outstanding with soup for Sunday supper.  I think that might be next Sunday's menu.


soccermom's picture

(post #63459, reply #13 of 18)

Different subject: was it you who raved about Warwick cheese at Costco? I went to the one on the Queensway yesterday but couldn't find any. I wondered if they've stopped carrying it.





sra's picture

(post #63459, reply #14 of 18)

Inspired by the rave on CT about this cheese, I began a search. I found it at my local (Victoria Park/Gerrard) Loblaws. They had 2 two types - double cream and triple cream. I bought the triple ( of course) and it was very good - but slightly under ripe.

Later, I tagged along on a friend's Cosco trip to the Queensway store, and bought if again ( this was maybe 6 weeks or a month ago) and bought it again. (only about $.50 cheaper at cosco). I found it much riper - I think it was past its prime. Or maybe my stinky cheese appreciation is lacking. In any case, if you can't find it at Cosco, it should be at Loblaws.

soccermom's picture

(post #63459, reply #15 of 18)

Ok, Vic Pk and Gerrard is my local Loblaws, except I never really buy cheese there after paying exorbitant prices for parmesan, which I now get at Costco. Was the brie in with all the other cheeses at Costco? We searched for quite a while and didn't see any Warwick.

As a novice to cheese eating, how can I tell if the brie is overripe without buying it first?





sra's picture

(post #63459, reply #16 of 18)

Can you picture the little deli area with displays wrapped around the work area of the deli worker? It was in one of these cases - the one that faces the entrance to the store. I was there yesterday, though, and it seemed like things were re-arranged somewhat. They should (one would hope) be able to direct you to it.

As for how to tell how ripe it is - I have no idea. I seem to recall the car smelling really cheesy on the way home from Cosco. You can open the little cardboard package and give it a sniff, I guess.

soccermom's picture

(post #63459, reply #18 of 18)

Ok, thanks. I did ask, but the employee said it would be with the other cheese if they still had it, so I assumed it was a roadshow kind of thing. I'll look again next time, because I'm going back for more frozen baguettes. These seem to be an imitation Ace baguette; we bought 4 raisin and walnut baguettes for $7.99. They need baking for 13 minutes and were just as good as Ace for much less.





deejeh's picture

(post #63459, reply #17 of 18)

Guilty as charged.  I've found it at my local Costco consistently since Christmas.  I note that s.r.a. was talking about ripeness.  That's one of the things I liked about the cheese - the package gave the best-before date, and then told you what the cheese would be like, depending on how long til you hit the best-before date.  I love really ripe Brie (yes, Ashley, I know this isn't real Brie), and in both cases when I've bought it a week before the best-before date it's been gorgeously smelly and perfectly ripe.


Biscuits's picture

(post #63459, reply #6 of 18)

You can fill them about an hour before serving.  Obviously, don't garnish with the choc. sauce until just before service.

As for whether or not to lighten the pastry cream with whipped cream, that is totally up to you and your preference.  Personally, I always do it, but I just love the nice light texture of 1/2 creme patisserie (pastry cream) and 1/2 whipped cream (unsweetened, of course).

I found, through much experimentation, that if you want your profiteroles to stay crisp longer, you should make them with water instead of milk, and use less yolks to whites, about half.  Also, let them sit out and cool completely, and then let them sit a while long to dry out a bit more.  This will give you a wonderfully crisp profiterole that will hold up to moist fillings a little longer.

Ancora Imparo -

Ancora Imparo -

deejeh's picture

(post #63459, reply #8 of 18)

Thanks for the advice, Biscuit.  I used Shirley Corriher's recipe, and she replaces some of the whole eggs with whites as well.  She does use milk, though.  I'll try water the next time I make them.

Because I made them last night, although I waited several hours before I put them in an air-tight container, they've gone a little soft.  I'm assuming I'll be able to crisp them up in a warm oven.

I agree with you about using whipped cream with the crème patissière - the crème is sort of heavy on its own.  I just finished making it, though, and it's pretty tasty - a nice orange flavour, and a pretty pale orange colour.


sommersu's picture

(post #63459, reply #10 of 18)

Have you ever tried filling them w/icecream topped w/hot fudge sauce?!

deejeh's picture

(post #63459, reply #11 of 18)

This is the first time I've made them.  I've eaten them with ice cream and fudge sauce, of course, but the reason I'm doing them with pastry cream is because they're dessert for a birthday dinner, and the birthday celebrant isn't particularly fond of ice cream.  Go figure...


Biscuits's picture

(post #63459, reply #12 of 18)

You don't have to store them in a covered container, did you know that?  I store mine on a baking sheet, with a towel thrown over top, in my kitchen for a day.  I think it actually improves them, lets them dry out better.  When I worked in the restaurant, I always kept them on baking sheets in my pastry area, uncovered.  They were fine.

If you haven't tried them with ice cream, you should next time.  Slice the top off, paint the inside with a little melted chocolate, the top with a small scoop of ice-cream, then put the top on and sauce and garnish it.  They are lovely!  Especially in the summer.  3 to a plate.

Ancora Imparo -

Ancora Imparo -