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Profiteroles with Pastry Cream & Toffee Icing

Source: Dessert - The Grand Finale
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  1 Hour
  Serves 8
1 cup water
Pinch of salt
1 tablespoon unsalted butter
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs
Pastry Cream:
3 egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
Toffee Icing;
1 cup sugar
2 cups water
Profiteroles with Pastry Cream & Toffee Icing Recipe at
FOR THE PROFITEROLES: Preheat oven to 375 degrees F. Combine the water, salt, butter and sugar in a saucepan. Bring the mixture to a boil. Remove the pan from the heat and stir in the flour, mixing well.

Return the saucepan to the heat and cook over medium heat until the dough begins to come away clean from the sides of the pan. Place the dough in an electric mixer and allow to cool slightly before beating in the eggs, one at a time.

Spoon tablespoons of the mixture onto a lightly greased baking sheet. Bake for 25-30 minutes, until golden brown. Turn off the oven. Make a small incision in each profiterole and return to the oven, leaving the door slightly ajar. Leave for 10-15 minutes, allowing the insides to dry out.

FOR THE PASTRY CREAM: Put the egg yolks and sugar in a bowl and whisk until pale. Sift in the flour and mix well.

Heat the milk to boiling point and gradually whisk into the yolk mixture. Pour this mixture back into the saucepan and stir over low heat for about 7-10 minutes, or until the mixture is thick. Stir in the vanilla. Cool.

Fill each profiterole with pastry cream, using a pastry (piping) bag.

FOR THE TOFFEE ICING: Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil, without stirring, for about 5 minutes, or until golden.

Spoon over the filled profiteroles immediately, working quickly, as the toffee will set.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 276
Fat. Total: 7g
Protein: 7g
Carbohydrates, Total: 47g
Sodium: 68mg
% Cal. from Fat: 23%
Cholesterol: 192mg
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Karen, MA Reviewed: 10/19/2009
Don't Make this!!
This recipe is incorrect! I made the choux pastry twice and realized that the butter amount is wrong. Also, the toffee icing amounts are wrong too...What a disappointment! Batter should be 8 TBSP of butter, not 1 and you can cook the icing all day long, still doesn't turn into toffee!
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