Home for the holidays, big dinner party tonight, let’s bake a dessert, shall we? What could go wrong?
Everything, apparently. I decided to make profiteroles since they’re simple, don’t require any weird ingredients and are not so fancy that people won’t like them.
Simple they may be, but easy they’re not. Everything that could go wrong went wrong. It took 3 trials, 2 sticks of butter and 7 eggs to get the perfect profiterole shells. I could hear Chef Moss in my head: “overcooked panada”, “paste too runny”, “needs longer to dry out”.
Sure, baking with a different oven with different measurements (having no digital scale here, I had to settle for using imperial measurements) and different ingredients will make a difference. You definitely need to know your oven and hob, my mom’s hob definitely heats up faster than mine back in London. I think even the medium temperatures are hotter. So definitely a learning curve.
Fail #1 Overcooked panada
Stage 1 of profiterole making is called the panada, adding the flour to water and melted butter that’s been brought to the boil and then cooking for a bit. Basically, I realized the hob was too hot, too late. The dough didn’t look too overcooked, just a tad too shiny (meaning the butter was starting to leak from the dough). However, once in the oven smoke began to come out as the shells baked. Took them out and discovered dark bottoms. Definitely a butter leak. I was reminded of a Creme de la Creme episode where they had to bake croissants and one team of pastry chefs screwed up their lamination and ended up setting the oven on fire due to the butter leaking. At least that didn’t happen!
Fail #2 Too much egg/liquid
The first time I tried, I had doubled the recipe, for round two I just did half just in case I screwed up again. This time I also did it all by hand instead of using my mom’s stand mixer. I’m not really sure what went wrong this time, maybe the panada wasn’t cooked enough on the hob, so there was still a lot of water in it. I didn’t add all the egg in but still ended up with a very runny mixture that half-assedly puffed up.
Third time’s the charm, right?
Last trial, if I screwed up this one, I was officially done with profiteroles. This time, no issues after stage 1. I incorporated the leftover runny dough before adding the eggs. This time the paste was stiff, but pipeable. Probably had like 1 1/2 eggs in there but I didn’t want to use up all of the eggs in the house. Plus I figured it was good enough.
And it was. Hallelujah!
Now that was just getting the pastry shells right… I also had to make the filling and chocolate sauce!
Suffice to say, cream is a foreign notion here. There’s sour cream and cream with added salt. We bought some so called cream and it tasted like soap (Honduras, how??). Thankfully you can buy a chantilly cream mix to which you only add milk or water.
Since I went through the trouble of getting a certificate in patisserie, of course I had to make my own sauce, especially since I was already cheating with the chantilly cream (out of necessity, but still). Too bad I couldn’t make the one I learned at the college, but no way was I using that soap-cream. I just used James Martin’s recipe on BBC Food, converting the measurements from metric to imperial (metric is the way to go people, please catch up). After scrounging up enough chocolate for it, it turned out well.
So without further mishap, dessert was finally ready. Haha, I wish.
It turned out that the chantilly mix yielded less than a cup, enough to fill maybe half of my shells. In a bold move, I mixed the chocolate sauce together with the meager amount of chantilly. The end result was like a chocolate mousse, decent enough to be piped into the shells.