With the help of your air fryer, you can turn your kitchen into a French patisserie!
Don't be intimidated by profiteroles! The little pastry pockets are notoriously difficult to pull off for even the most experienced cook.
But now, thanks to the incredible mystery technology that is an air fryer, you can take the challenge head-on and produce incredible, consistent profiteroles in record time!
The recipe was posted on the Facebook group Sharing Kmart Air Fryer Recipes Australia by Vanessa. Even she was blown away by the versatility of her air fryer, commenting, "Well....... is there anything you can't cook in this?"
Her profiteroles instantly blew up, getting over 500 likes within the group. "Now this is amazing. Who would have thought! A must try," wrote one home cook.
Another commented that she was going to make them into a croquembouche, or profiterole tower: "I am making these today to take to a birthday tea. I am going to stack them into a tower."
Here's how it's done:
- 100g butter
- 1 cup water
- 1 cup plain flour
- 3 eggs
- 1 cup heavy cream
- 1 tbsp icing sugar
- Dark chocolate
To begin, you will need to create your choux pastry. Put your butter and water into a saucepan over medium heat and bring to a rolling boil. Once boiling, remove from heat, and, using a wooden spoon, stir in the flour until the mixture forms a ball.
Vanessa recommends using a food processor for the next step. One at a time, mix in the 3 eggs - ensuring each is fully combined before adding the next.
To cook, preheat your Air Fryer to 200 degrees. Line the basket with baking parchment and then put in 1 tbsp of mixture onto the sheet. It will most likely fit around four at a time. Cook at 200 for 10 minutes and then reduce to 160 degrees. When you reduce the heat, remove the parchment and turn over your profiteroles to dry out for an additional 10 minutes.
During this time, pour your heavy cream and sugar into a large bowl. Using a hand-held beater, whip until it reaches stiff peaks. Once dried, you can fill your profiteroles using a piping bag, or you can slice them and spoon your cream in.
Blast your chocolate in the microwave for 20-second bursts until completely melted, and then drizzle over your completed profiteroles - or directly dip if you want a more chocolately experience.
If you would like to get even fancier, you can try piping the choux mixture into oblong shapes to make eclairs instead of profiteroles. Also, you can mix up your fillings. Why not try a custard?
Recipe from Facebook/Vanessa Firmston
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