Tuesday, June 18, 2013

Profiteroles Galore!!!!




       Hello Fellow Foodies!!!



         It's been a while since I did a blog post. I've had a lot going on in the last few weeks and didn't have the time to post this blog about my adventures in Profiterole Land. This is however my second attempt at making these little clouds of perfection. The first attempt was about a year ago and I swore I was never going to try and make them again. Myself and baking have a LOVE/HATE relationship with one another. For some reason things just never really work out for me. Does this happen to anyone else? I follow the recipes and it never comes out looking the same way it did when the professionals first created the dish. I know it takes them months to perfect or at least try to perfect the recipe, but shouldn't mine come out just like theirs since they did all of the grunt work? Well, at least that's the mentality I have when it comes to baking.


      So after I made that Quick and Easy Spring/Summer Pasta I had one of the world's biggest sweets attack. It was like defcon 5 going off in my body and I was looking online to see if I could find a quick and easy recipe to make. Well, for some reason cream puffs popped into my head! So I searched the internet for a recipe and it lead me to foodnetwork.com. So I clicked on the first recipe I saw and it was Giada De Laurentiis recipe for Profiteroles ( I'll link the recipe down below). The recipe say's intermediate but it's really not. Just read the directions and they should come out just right. These came out so good and I was really proud of myself that I didn't give up on remaking this recipe, even though I was up until the wee hours of the morning making them. Let's just say my neighbors were smelling chocolate and baked goods at 2 in the morning because I didn't read the cooking time for the recipe, so they had to cook for 50 mintues (YIKES!!!). Please don't make my mistake ... well you shouldn't now because I just told you how long they take... right?

 So down below are some of the pictures I took of the process from beginning to the end. I'm still looking for the right blogging camera so my photo's don't look as professional as other bloggers do. Hey, what can I say I'm new at this (shrugs). I hope you all have just as much fun making these as I did even at 2 in the morning...lol :)

   Ohhhh... before I forget!! The baking time say's 50 min. but depending on your oven and the altitude you live in, I would start checking them after 30 min. because you don't want to bottoms to get too brown.

  
The batter after it was mixed together.
 
Ready for the oven!!! I used parchment paper to bake
mine, but I would suggest a Silpat if you have one.                                       
 
GOLDEN BROWN PERFECTION!!!!!!!!
 
I waited for them to cool for about 10 minutes and proceeded
to feel them with my favorite ice cream and drizzled them with
some homemade chocolate caramel sauce I made. I'm still working
on the recipe, so when it's perfect I'll post it.
 
 
So as promised the link to the profiterole recipe :Profiteroles with Ricotta Mascarpone