Profiteroles KUB recipe2016-05-23
A classy delightful French dessert, in an original shape
About this recipeThis 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 !
A Choux Pastry Dough.
For the Choux Pastry Dough, see HEREIce Cream. Any flavor goes !A few Pecan Nuts. Crushed Pecan NutsA small quantity of Dark Chocolate
All recipes of Ice Creams And Sorbets
All the Recipes of Ice Creams And Sorbets are HERE
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To prepare the choux dough, see HERE
All the Recipes of are HERE
Using a Pastry BagTo 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
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
The MoldsYou will need “Square Loaf Pan Mini-Cubes” that I purchased on the internet. Mine are 2.4 inch wide.
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
I cook with a pre-heated hot pizza stone :
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
You want to cut the profiterole choux in 2 parts :
The result and the pix
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