Profiteroles Recipe By Abhishekz Kitchen l Step By Step Baking Recipes
RECIPE
The recipe is in the comments.
INGREDIENTS
Craquelin
40g unsalted cold butter
50g brown sugar
50g flour
Pastry Cream
130g milk
24g sugar
6g cornstarch
6g flour
2eggs + 2 yolks
100g butter
Choux Pastry
125g water
125g milk
125g unsalted butter
125g eggs
150g flour
5g caster sugar
2g salt
Chocolate Sauce
150g dark chocolate
60g cream
15g butter
130g milk
40g sugar
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abhishekzkitchen@gmail.com
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Golden, glossy, glorious. If a dessert could walk the red carpet, this would be it. Layers of airy shoe, crisp crackling, silky pastry cream, and that rich, shiny chocolate trip. Meet the Pritro Pyramid. A desert so extra it might ask for a spotlight and an agent. Hi everyone and welcome to Obishek’s kitchen. Today we are going to make profit rolls. So let’s get started. First we are starting with something that sounds like a material weapon but is actually a crispy cookie top. Crackling cold butter and brown sugar. Give them a good massage therapy session. No mixer, no stress. Add flour. Roll it into a dough ball. Yes, it’s meant to look like that one Play-Doh project that went too well. Roll this out between two parchment [Music] papers until it’s thinner than my excuses for eating all the buns. Then into the freezer it goes to chill like us. Time to make the pastry cream, aka the soul of every puffet roll. Heat up milk with just a teaspoon of sugar because we are sweet but not too sweet. Next, add remaining sugar, flour, and corn starch in a bowl and [Music] whisk. Next, add eggs and yolks to it and whisk. Whisk like you’re getting paid by this world. Now we are doing some culinary diplomacy. Slowly introducing hot milk to eggs so they don’t freak out. It’s called tempering, not scrambling. Very important. Once the milk simmers, add the egg mixture and whisk continuously until it thickens. If it thickens too quickly, then remove it from the flame and whisk and bring it back to the flame and whisk continuously. Once it thickens, remove it from the heat and add butter to it. And whisk until smooth and glossy. It should look like a pastry cream that’s been moisturizing its whole life. Transfer this to a bowl. Cover with cling film touching the surface. Otherwise, you get pastry skin and that’s only good in horror movies. Chill it for a minimum of 30 minutes. Just enough time to clean your mess or ignore it like me. Now for the shoe, the dough that puffs up better than my ego after compliments. In a pan on medium heat, add milk, water, sugar, and salt and mix. Next, add butter to it and mix. Next, turn the heat to high. Once it starts boiling, remove it from the heat and add flour to it and [Music] mix. Return it back to the heat and mix again. If it starts separating from the pan and forms a ball, then the dough is cooked. To test, place a small portion on a plate and roll it into a ball. If it maintains the shape, then it’s golden. Next, let the dough cool down to 50C. Once it has reached the desired temperature, add half of the whisked eggs and mix. What we are looking for is the dough. When it drops off the spatula in a slow stretchy V, you are there. If not, add a bit more egg and test again. We have hit the jackpot consistency. Stretchy, shiny, and ready for piping. And yes, some eggs are still left. Look at us. Responsible baking. Stick the parchment paper down with a tiny shoe blob so it doesn’t fly [Music] off. Keep the piping bag filled with shoe dough 1 mm away from the line sheet pan. Press the piping bag until you get a 5 cm diameter circle and then swirl it away as shown. Try to make consistent sizes otherwise they won’t bake perfectly. Next, cut the set crackling 5 to 1 cm bigger than the diameter of shoe buns and place it on top of the shoe buns. This ensures that it covers the shoe buns and we’ll get nice spherical shapes like a stylish little hat for each shoe. Press heat. Bake this in a preheated oven at 190 C for 30 to 40 minutes or until golden brown. Don’t open the oven. I repeat, don’t open the oven unless you want pancake profit rolls. Now for the silky chocolate drip, cream, milk, and sugar go into a pan on medium heat. Just enough heat to make them pffs. Once it starts to simmer, remove it from the heat and add chocolate to it and mix until it is combined. Return it to the heat and cook for a couple of minutes. Next, remove it from the heat and add butter to it and mix until the chocolate sauce is smooth and [Music] glossy. Now we have everything ready and now we’ll combine it. Take a shoe bun and add pastry cream at the back of [Music] it and clean using an offset spatula or knife. Repeat this for remaining shoe buns. Stack them up into a proud little pyramid like desert Jenga, but edible and less stressful. Drizzle chocolate sauce like you’re an artist who only paints in cocoa. Let it drip over every edge like drama in a soap opera. Shower it with sliced almonds because we are extra. And finally, a touch of edible cold because this dessert isn’t just extra, it’s legendary. There you have it. Crisp crackling tops, creamy centers, chocolate drips, and enough drama to qualify as reality TV. If you enjoyed this sweet chaos, don’t forget to like, comment with how many profit rolls you think I ate off camera and subscribe for more delicious badness. See you next time. Until then, keep it sweet and slightly over the top. Thank you. Namaste from my side. See you all in the next video. [Music]
1 Comment
RECIPE
1) First, we’re starting with something that sounds like a medieval weapon but is actually a crispy cookie top — craquelin. Cold butter and brown sugar – give ‘em a good massage therapy session. No mixer, no stress.
2) Add flour, roll it into a dough ball — yes, it's meant to look like that one playdough project that went too well.
3) Roll this out between two parchment papers until it’s thinner than my excuses for eating all the buns(1-2mm). Then into the freezer it goes to chill—like us.
4) Time to make the pastry cream — aka, the soul of every profiterole. Heat up milk with just a teaspoon of sugar, because we’re sweet but not too sweet.
5) Next, add remaining sugar, flour and cornstarch in a bowl and whisk. Next, add eggs and yolks to it and whisk. Whisk like you’re getting paid by the swirl.
6) Now we’re doing some culinary diplomacy – slowly introducing hot milk to eggs so they don’t freak out. It’s called tempering, not scrambling – very important!
7) Once the milk simmers, add the egg mixture and whisk continuously until it thickens. If it thickens too quickly then remove it from the flame and whisk and bring it back to the flame and whisk continuously.
8) Once it thickens, remove it from the heat and add butter to it and whisk until smooth and glossy. It should look like a pastry cream that's been moisturising its whole life.
9) Transfer this to a bowl.
10) Cover with cling film – touching the surface – otherwise you get pastry skin, and that’s only good in horror movies. Chill it for a minimum of 30 minutes, just enough time to clean your mess… or ignore it like me.
11) Now for the choux – the dough that puffs up better than my ego after compliments. In a pan on medium heat add milk, water, sugar and salt and mix.
12) Next, add butter to it and mix.
13) Next, turn the heat to high.
14) Once it starts boiling, remove it from the heat and add flour to it and mix.
15) Return it back to the heat and mix again. If it starts separating from the pan and forms a ball, then the dough is cooked. To test, place a small portion on a plate and roll it into a ball, if it maintains the shape then it’s golden!
16) Next, let the dough cool down to 50C. Once it has reached the desired temperature, add half of the whisked eggs and mix. What we are looking for is that the dough when it drops off the spatula in a slow, stretchy V, you're there. If not, add a bit more egg and test again.
17) We've hit the jackpot consistency – stretchy, shiny and ready for piping. And yes, some eggs are still left – look at us, responsible baking!
18) Stick the parchment down with tiny choux blobs so it doesn’t fly off. Keep the piping bag filled with choux dough 1 mm away from the lined sheet pan. Press the piping bag until you get a 5 cm diameter circle and then swirl it away as shown. Try to make consistent sizes otherwise they won’t bake perfectly.
19) Next, cut the set craquelin 0.5 to 1 cm bigger than the diameter of choux buns and place it on top of the choux buns. This ensures that it covers the choux buns, and we’ll get nice spherical shapes. Like a stylish little hat for each choux – très chic!
20) Bake this in a preheated oven at 190C for 30-40 minutes or until golden brown. Don’t open the oven. I repeat — do not open the oven unless you want pancake profiteroles.
21) Now for that silky chocolate drip. Cream, milk and sugar go into a pan on medium heat — just enough heat to make them BFFs.
22) Once it starts to simmer, remove it from the heat and add chocolate to it and mix until it is combined.
23) Return it to the heat and cook for a couple of minutes. Next, remove it from the heat and add butter to it and mix until the chocolate sauce is smooth and glossy.
24) Now we have everything ready and now we’ll combine it. Take a choux bun and add pastry cream at the back of it and clean using an offset spatula or knife. Repeat this for remaining choux buns.
25) Stack them up into a proud little pyramid. Like dessert Jenga, but edible and less stressful.
26) Drizzle chocolate sauce like you’re an artist who only paints in cocoa. Let it drip over every edge like drama in a soap opera.
27) Shower it with sliced almonds – because we’re extra.
28) And finally, a touch of edible gold. Because this dessert isn’t just extra… it’s legendary.