BBC Good Food: Profiterole Masterclass with Liberty Mendez

BBC Good Food Rookie Chef: Profiteroles with Liberty Mendez

Introduction:

Welcome to the BBC Good Food Rookie Chef podcast, where we guide aspiring home cooks through the basics of cooking and baking. In this episode, we're tackling the classic French dessert, profiteroles, with the help of our resident chef, Liberty Mendez.

What are Profiteroles?

Profiteroles are bite-sized pastries made from choux pastry, filled with sweet cream or custard, and often drizzled with chocolate sauce. They're a beloved treat around the world and can be enjoyed as a dessert or a sweet snack.

Ingredients:

For the choux pastry:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 1 cup water
- 2 large eggs

For the pastry cream filling:
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract

Instructions:

1. Make the Choux Pastry:
- Bring the water and butter to a boil in a saucepan.
- Remove from heat and add the flour all at once. Stir vigorously until the dough forms a ball.
- Transfer the dough to a bowl and let it cool slightly.
- Beat in the eggs, one at a time, until the dough is smooth and glossy.

2. Pipe the Profiteroles:
- Preheat oven to 400°F (200°C).
- Transfer the dough to a piping bag fitted with a large, round tip.
- Pipe small, 1-inch circles onto a parchment-lined baking sheet.

3. Bake the Profiteroles:
- Bake the profiteroles for 20-25 minutes, or until they are golden brown and the inside is hollow.

4. Make the Pastry Cream Filling:
- In a saucepan, combine the milk, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly.
- In a bowl, whisk together the egg yolks and vanilla extract.
- Slowly add a small amount of the hot milk mixture to the egg yolks, then whisk the egg yolk mixture back into the saucepan.
- Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

5. Fill the Profiteroles:
- Remove the profiteroles from the oven and let them cool completely.
- Use a sharp knife to make a small slit in the side of each profiterole.
- Pipe the pastry cream filling into the profiteroles.

6. Serve:
- Dust the profiteroles with powdered sugar and drizzle with chocolate sauce, if desired. Serve immediately.

Tips from Liberty Mendez:

- For the best results, use cold ingredients for the choux pastry.
- Don't overmix the choux pastry, or the profiteroles will be tough.
- Bake the profiteroles until they are crispy on the outside and hollow on the inside.
- Let the profiteroles cool completely before filling them, or the filling will melt and make them soggy.

Conclusion:

Congratulations! You've now learned how to make delicious profiteroles from scratch. With a little practice, you'll be able to impress your family and friends with this classic dessert. Tune in to the BBC Good Food Rookie Chef podcast for more cooking and baking tutorials.