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Jennie4PC said:I will be making these for a dinner on fri and people have said that they have done it with pudding, my question is do you mix the pudding with whipping cream? or just plain pudding?
Could you use pudding alone?gilliandanielle said:To make chocolate filling I put some pudding mix in with the whipped cream. Just a little though or it won't come out of the EAD.
Yes, you can make profiterole puffs ahead of time. After baking, let them cool completely and store in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month and thaw before using.
To prevent your profiterole puffs from deflating, make sure to not open the oven door while they are baking. The sudden change in temperature can cause them to collapse. Also, make sure to fully bake them until they are golden brown and crisp on the outside.
Yes, you can use a different type of pastry dough for your profiterole puffs. Puff pastry or choux pastry are the most common and traditional options, but you can also use pie dough or even biscuit dough for a different texture and flavor.
To fill your profiterole puffs, you can use a piping bag or a plastic bag with the corner snipped off to inject the filling into the puffs. You can also slice the puffs in half and spoon the filling inside. Make sure to fill them right before serving to avoid them getting soggy.
The best filling for profiterole puffs is typically a pastry cream or whipped cream. However, you can get creative and use different flavors such as chocolate ganache, fruit curd, or even savory fillings like cheese or chicken salad. The possibilities are endless!