with no prior experience in baking, I made profiteroles for the first time and didn’t screw them up :D
I don’t
by Y5K77G
18 Comments
HumBugBear
Nice. For savory or sweet?
Neither_Aside
Burnt, start over
Think_fast_no_faster
And you’re just not gonna talk about how you’re levitating those three pans?
ButterBeanRumba
If you’re not using craquelin, it can really improve the appearance if you dip your finger in a little bit of water and smooth the top of the dough out before you bake them. If you pipe it correctly, there will only be one little protruding blob where the pastry tip was and you just smooth that down. When you pipe them, don’t move the tip in any direction other than vertically off the sheet pan as the blob of dough expands.
selggu
Amazing_Parking_3209
Please look up the Dunning-Kruger effect.
Brief-Procedure-1128
I hate to break it to you but… they’re not supposed to deflate like that.
kebabar
Posting before it gets viral.
LuTemba55
OP, if you’re listening, but sure to take some of these comments with a grain of salt. While there’s always room for improvement, this is a strong start for someone with limited baking experience. It is important to find wins like this early on so you gain confidence. You’re learning method, now build on it with technique.
eggo__waffle
Nice! What did you fill them with? For next time focus on piping them better – they don’t really look like profiteroles but I’m sure they taste delicious.
MEPHISTO-prime
Gastro gravity
Dalostbear
If it’s hollow, pipe your finest cream into it. That shit sells like hotcakes in Japan
FramingHips
Well you made something for the first time and they didn’t turn out terrible so you can be proud of yourself for that.
However these are over-baked, misshapen and deflated. And dare I say pretty large? I like them to be kind of tiny, say half the size. Unless you deliberately make them bigger at your spot, I’d make them smaller. This look cinnamon bun sized. Making a proper shoux is hard.
Keep at it chef. Will they be tasty when filled? No doubt. Are they successful profiteroles? Well, doubt…
thatredheadedchef321
Yes. You did screw them up. Royally. Those are the ugliest “profiteroles” in-name-only that I’ve ever seen in my 30+ years of being a chef.
Please don’t sell those to paying customers.
Try again
jorateyvr
Not a profiterole
KenUsimi
First time? Hell yeah! The visuals aren’t there but we all start somewhere
osrs_everyday
Looks like cinnamon rolls with no frosting
KrazyKatz42
Nice but was that really the shape you were going for?
18 Comments
Nice. For savory or sweet?
Burnt, start over
And you’re just not gonna talk about how you’re levitating those three pans?
If you’re not using craquelin, it can really improve the appearance if you dip your finger in a little bit of water and smooth the top of the dough out before you bake them. If you pipe it correctly, there will only be one little protruding blob where the pastry tip was and you just smooth that down. When you pipe them, don’t move the tip in any direction other than vertically off the sheet pan as the blob of dough expands.
Please look up the Dunning-Kruger effect.
I hate to break it to you but… they’re not supposed to deflate like that.
Posting before it gets viral.
OP, if you’re listening, but sure to take some of these comments with a grain of salt. While there’s always room for improvement, this is a strong start for someone with limited baking experience. It is important to find wins like this early on so you gain confidence. You’re learning method, now build on it with technique.
Nice! What did you fill them with? For next time focus on piping them better – they don’t really look like profiteroles but I’m sure they taste delicious.
Gastro gravity
If it’s hollow, pipe your finest cream into it. That shit sells like hotcakes in Japan
Well you made something for the first time and they didn’t turn out terrible so you can be proud of yourself for that.
However these are over-baked, misshapen and deflated. And dare I say pretty large? I like them to be kind of tiny, say half the size. Unless you deliberately make them bigger at your spot, I’d make them smaller. This look cinnamon bun sized. Making a proper shoux is hard.
Keep at it chef. Will they be tasty when filled? No doubt. Are they successful profiteroles? Well, doubt…
Yes. You did screw them up. Royally. Those are the ugliest “profiteroles” in-name-only that I’ve ever seen in my 30+ years of being a chef.
Please don’t sell those to paying customers.
Try again
Not a profiterole
First time? Hell yeah! The visuals aren’t there but we all start somewhere
Looks like cinnamon rolls with no frosting
Nice but was that really the shape you were going for?