Profiteroles KitchenAid Recipe1

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As I recently have some time, I had been surfing on the internet a few days ago. In search of fresh, intriguing tips, inspiring meals that We have never used before, to treat my loved ones with. Hunting for quite some time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy treat by chance over ambitiouskitchen. The dessert looked so tempting
on its pic, it required fast actions.
It absolutely was not difficult to imagine just how it is made, its taste and how much my husband might love it. Mind you, it is quite easy to impress him in terms of treats. Anyway, I got into the site and then used the step by step instuctions that were combined with great shots of the operation. It really makes life rather easy. I can suppose it's a bit of a effort to shoot pics in the midst of cooking in the kitchen as you may most often have sticky hands so that i seriously appreciate the effort and time she placed in to make this post and recipe easily implemented.
With that in mind I am encouraged presenting my own recipe in a similar fashion. Thanks for the concept.
I was tweaking the original recipe create it for the taste of my loved ones. I have to mention it was an incredible success. They prized the flavor, the overall look and loved getting a delicacy like this in the midst of a stressful week. They ultimately demanded lots more, a lot more. Thus the next time I'm not going to commit the same miscalculation. I am going to twin the volume to get them pleased.

sugar free crepes recipe2 tbs caster sugar
3 tbs plain flour
Chocolate Sauce
2 large eggs, lightly whisked
icing sugar, for sprinkling
Strong or high-protein flour produces the firmest possible choux pastry. Standard plain flour could also be used, but the profiteroles will soften quickly.
For the custard:
Attach the mixing bowl and whisk to the KitchenAid Stand Mixer.
Place the egg yolks and sugar in the bowl.
Turn to speed six and whisk for 2 minutes or until thick and creamy. Add the flour and whisk until smooth.
Place the cream, milk and vanilla seeds into a medium-sized heavy-based saucepan. Gently stirring, bring to the boil, but do not allow to boil over.
Turn the mixer to speed 1 and pour in the hot cream/milk mixture. Whisk until well combined.
Return the mixture to the saucepan. Cook over a gentle heat, stirring constantly, before mixture boils and thickens.
Remove from the pan to a bowl. Cover the surface directly with plastic wrap and refrigerate until ready to use.
For the chocolate sauce:
Place the cream and milk right into a heavy. based saucepan. Bring just to boiling point. Remove from heat.
Add the chocolate and cocoa and stir constantly until smooth.
Cover and set aside.
For the choux pastry:
Line a baking sheet with baking paper.
Place the water, butter, sugar and salt into a medium-sized heavy-based saucepan and bring to a rapid boil.
Add the flour at once and stir vigorously with a wooden spoon until the mixture comes away from along side it of the pan and forms a ball. Put aside to cool for 3 minutes.
Attach the mixing bowl and flat beater to the KitchenAid Stand Mixer. Place the ball of pastry dough into the bowl. Turn to speed 6.
Slowly add the eggs to the mixture.
Mix for - 2 minutes or before the mixture is quite smooth and shiny.
Fill a large piping bag with the mixture.
Pipe smaller amounts (about how big is a golf ball) onto the tray, allowing space for spreading.
Bake for 5 minutes then reduce the temperature to 180C and bake for another 15 minutes.
Remove the tray from the oven and, working quickly and gently, turn each puff upside down and make a little hole in the base. utilizing a metal skewer or end of a teaspoon. (This hole allows steam out and helps to dry out the interior of the puff. )
Place each puff right back on the tray, hole. side up. Bake for a further five. 8 minutes or until they are golden and crisp.
To serve: fit a large piping bag with a 0. 5cm round plain pipe. Fill the bag with the cooled thick vanilla custard.
Gently place the piping tip into the small hole and fill with the custard. Repeat with the rest of the puffs.
Serve 2. 3 profiteroles drizzled with chocolate sauce and sprinkled with icing sugar. Serve straight away.
The vanilla custard and chocolate sauce can be constructed to there days in advance and refrigerated. Return to room temperature before using.
Choux puffs are best made as close as possible to serving. They are going to soften on standing (this depends on the humidity on the day of baking).
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