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Profiteroles KUB recipe

2016-05-23
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday May 23, 2016
  • Comments : 2 Comments
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A classy delightful French dessert, in an original shape 



Profiteroles

Origin of the recipe

  • The pastry “Profiterole” was born in France, before the XIX century, but was actually different than today : Profteroles were either savory of sweet.
  • Starting the XIX century, the pastry chef sieur Heuzé (located in rue Coquillière, Paris) was selling profiteroles with chocolate and vanilla.
Profiteroles

About this recipe

This recipe is essentially that of the classic Profiteroles, a Choux Pastry filled with ice cream. To make this classic dessert more trendy, I decided to make it square (actually a cube), though a few pastry chefs already made it (I discovered this later). Enjoy the recipe !

Ingredients

Profiteroles
 
A Choux Pastry Dough.
For the Choux Pastry Dough, see HERE

Ice Cream. Any flavor goes !

A few Pecan Nuts. Crushed Pecan Nuts

A small quantity of Dark Chocolate

Steps

Profiteroles
  • If you decide to make your own ice cream, you want to pour it into square molds right after making the ice cream.
  • If you buy the ice cream, make sure it’s not hard solid, otherwise let it melt

    a few minutes

    at room temperature, and then pour into the silicon molds

Once your ice cream is in the mold, freeze it for at least

2 hours

, ideally

overnight



Profiteroles

The Choux dough

Profiteroles


All recipes of

Choux Pastry Dough Recipe

To prepare the choux dough, see HERE

All the Recipes of are HERE




Using a Pastry Bag

To transfer the Choux Pastry dough into the molds, you can use a spoon, but I recommend the Pastry Bag which is better : less risk to add some air pockets which would “burst” the dough while baking

Profiteroles

The pastry tip size should be around 14 mm size in diameter

Profiteroles
Profiteroles
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Profiteroles

The Molds

You will need “Square Loaf Pan Mini-Cubes” that I purchased on the internet. Mine are 2.4 inch wide.
Profiteroles
Pour the Choux Pastry Dough into the mold.
I filled it up only 1/3 full

Make sure your molds have a “top” or a “lid” like a real pullman loaf ! Otherwise your profiteroles will not be cubic

Profiteroles

I cook with a pre-heated hot pizza stone :

Profiteroles

You may fail the first time (hopefully not), just as I failed the first timeS.
Do NOT get discouraged ! It takes time to adjust the temperatures and the time

Profiteroles

That would be your ideal result…

Profiteroles

Let the profiterole cool down before we cut it

Profiteroles

You want to cut the profiterole choux in 2 parts :
  • The Lid
  • The middle part that we will discard
  • The bottom

Profiteroles
Profiteroles

The chocolate

Melt your

Dark Chocolate

in a doubleboiler
or in the microwave to go faster…

Dip the “lid”

Profiteroles
Profiteroles
Sprinkle some

Pecan Nuts

(or any other nuts)

You can have fun and even cut the lid to make it even more original…

Profiteroles
Profiteroles
Take the ice cream out of the freezer and un-mold (so easy with silicon molds)

Insert the frozen ice cream into the choux

Profiteroles

Profiteroles

And just top with the chocolate lid !

Profiteroles

All recipes of Choux

Profiteroles KUB recipe

All the Recipes of Choux are HERE


The result and the pix



Comments for This Recipe

2 Comments
  1. On Saturday November 5, 2016
    Anonymous wrote:
    Wow! It looks great Francois. I saw the square Box shell filled with pastry cream just like pate chou and wondered how they made it. Thanks for beautiful pictures and clear instruction. Where did you get the molds?

    DeeDee
  2. On Saturday November 5, 2016
    François answered:
    You should look on the internet (try eBay or Amazon) for products such as "square tin pullman mold", it usually ships from Japan or Hong Kong

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

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Beef

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Beef stock

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Brown sauce

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Buttermilk

,

Candied orange

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Cardamom

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Carrots

, Chicken,

Chili powder

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Chipotle

, Chocolate,

Chorizo

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Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

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Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

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Fermented milk

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Fish

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Fish stock

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Fish stock

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Genoa bread

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Gianduja

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Glucose

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Grand marnier ice cream

, Green onion,

Ham

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Hazelnuts

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Hoisin sauce

, Honey, Hot peppers,

Ice cream

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Icing fondant

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Inverted sugar

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Italian meringue

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Ketchup

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Ladyfingers

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Lamb

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Lard

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Laurel (bay) leaves

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Leeks

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Lemon

,

Lemon zests

,

Lobster

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Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

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Pistachio paste

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Pistachios

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raisins

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Red wine

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

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Rum

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Rye flour

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Saffron

,

Salmon

,

Sausage

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Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



Ice Cream

A few Pecan Nuts

A small quantity of Dark Chocolate