BrowsingRome Blogging about my experiences and sharing my thoughts about Rome, Italy and beyond
Here it is my profiteroles recipe with pictures. I know it’s not really an Italian dessert but last Saturday my niece asked me if I could make her a profiteroles tower as her birthday cake for her party. I was honored she asked because there are tons of very good pastry shops in Rome but on the other hand I was a bit stressed out as I already had a busy week.
Well, as an aunt, it was impossible to say no and thought it would be a good opportunity for me to share the profiteroles recipe on my blog. So here you go. I will mainly share the making of the bigne as my filling is simple – just whipped cream with icing sugar. I used 200ml of whipped cream and the other option is chocolate custard but that was a package mix. You can even just use ice cream!
Hope you enjoy it and if you have any questions, leave me a comment. Happy baking.
Ingredients
Profiteroles (Bigne)
200ml cold water
1/2 teaspoon of sugar
85 grams of unsalted butter
pinch of salt
115grams of plain flour
4 medium eggs (beaten)
Makes about 20-25 profiteroles.
Chocolate sauce:
115grams dark chocolate, cut into small pieces
120ml heavy whipping cream
1 tablespoon unsalted butter
Melt all the above ingredients over low heat
Instructions for profiteroles (bigne)
1. Preheat the oven to 200C
2. For the bigne, put the butter, water and sugar in a saucepan. Place over medium heat and bring to a boil.
3. Remove from heat and quickly add the flour and pinch of salt. Mix with a wooden spoon.
4. Return to low heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.
5. Remove from heat and using a hand mixer, beat for a minute or two to release the steam. Leave for 15 minutes.
6. Once the dough is lukewarm, add the lightly beaten eggs a bit at a time and continue to mix until you have a smooth mixture which a soft dropping consistency. It is not necessary to use all the egg.
7. Using a small teaspoon, scoop out the profiterole mixture and place it on a lined baking tray.
8. Bake 25-30 minutes until golden brown. If too pale they will become soggy.
9. Remove from oven and prick the base of each profiterole. Place in the baking tray upside down and return to the oven for 5 minutes. This helps to dry the middle of the profiteroles.
10. Let the profiteroles cool before filling.
11. I filled my profiteroles with whipped cream and chocolate pudding.
12. To make the tower, I put down one level then covered it with chocolate sauce and end with pouring the left over sauce over the tower. I left this overnight in the fridge and when you take it out to serve – serve it immediately!!
