Royal Golf Club-Bahrain

Recipe of the Month



Executive Chef Paul Gindra will share one of his favourite mouth-watering recipes with us each month. Why not try it out at home? This January try Chef Paul’s delicious recipe for sinful profiteroles!


PROFITEROLE RECIPE

Ingredients
•    1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
•    1 teaspoon sugar
•    1/2 teaspoon salt
•    1 1/4 cups all-purpose flour
•    1 Cup water
•    5ml black food coloring

Method
•    Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
•    Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add in the black food coloring and mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
•    Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonfuls of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
•    Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
•    You can then fill them up with a mousse or custard of your choice.

 

 

 

 







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