Hostess Requested Profiterole Puffs, But No Saucepan: What To Do?

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Discussion Overview

The thread discusses approaches to preparing profiterole puffs for a cooking demonstration when a saucepan is not available. Participants share their experiences and preferences regarding how to manage the demo effectively while ensuring an engaging experience for the host and guests.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, suggests baking the puffs ahead of time and demonstrating the filling process during the show to maintain engagement.
  • Another participant shares their experience of using pre-baked puffs as a second recipe while finishing another dish during the demo.
  • One user mentions the idea of involving guests in the filling process to showcase the ease of using the Easy Accent Decorator (EAD).
  • Another participant notes that they have successfully filled pre-baked puffs at the show, leading to a positive experience and sales of the EAD.
  • One participant expresses excitement about incorporating pink-tinted filling for a themed show in May.

Areas of Agreement / Disagreement

Views differ on whether to use a non-Pampered Chef saucepan or to prepare the puffs in advance. However, several participants agree on the effectiveness of pre-baking and filling the puffs at the demo.

Contextual Notes

Participants share personal experiences and preferences regarding cooking demonstrations, emphasizing creativity and audience engagement without implying any official guidance.

Who May Find This Useful

Consultants looking for ideas on managing cooking demonstrations without all required tools may find the shared experiences helpful.

To Pre-Bake, or Not to Pre-Bake the Puffs

  • Do the full demo with the non-PC pan at the show

    Votes: 2 12.5%

  • Offer the hostess a "free" second demo and do just the puffs filling part at the show

    Votes: 14 87.5%
  • Total voters
    16
  • Poll closed .
M
Mystik
Messages
147
My hostss for next weekend has requested the profiterole puffs for her demo. I have/can get all the tools needed except the saucepan. I would feel weird doing a PC recipe in a non-PC pan, so if it's ok with her I was going to mix up and bake the puffs before the show, and do the filling at the show. However if I do it that way I feel I'm cheating her out of a full demo, so what would you guys do? Do the full demo and use a non-PC pan, or provide a second recipe and while that's baking do the puffs filling demo?
 
I couldn't choose either of your answers, so here's what I would do:

Bake and cool the puffs ahead of time, then tell/show them how you did it. "Air Demo" about the puffs...telling them about the cookware and it's advantages. You can even bring your MMpan and show the spritzer, the small scoop, etc. If you are talking about all of the products you used and showing them the ones you own, they are going to learn from you.

Then, make the filling at the demo and fill them in front of them. I don't think you will be cheating them out of anything! I HAVE the saucepan and a plug in burner so I COULD do the entire demo in front of them, but that is not what I am choosing to do.

My May shows will be the Profiterole Puffs with pink tinted filling and pink tinted white chocolate on them!
 
I have done the Puffs for a show but what I do is bake then ahead of time and use them as a second recipe that I just finish up while the first one is in the oven
 
I would definetly go with making them in your house (but dont fill them till you get there) Also with the pink for May. A great way to transport them would be in the rectangle Chillzanne! :cool: Have everyone come up & help you fill them to show how easy the EAD is to use:D ;) ;) ;) If you need any help let me know? :cool: Ginger
 
  • Thread starter
  • #5
Wow, some good suggestions. I will be sure to use some of them next weekend.
 
I haveDone them ahead of time and filled them at the show, it was GREAT.....everyone had fun with it and I sold 1 of the EAD.....
I have a party this week and am making them again one for easter and a bunch for my show Wed. and will freeze those....maybe save a couple to show how you fill?....

These are wonderful, I WAS, key word WAS a very "limited" cook and baker, since I started, the puffs are my fun thing along with the pull apart breads....and other items....the DH and kid are LOVING it.....:D
 

Frequently Asked Questions

What can I use instead of a saucepan to make Hostess Requested Profiterole Puffs?

If you don't have a saucepan, you can use a large pot or a deep skillet. Just ensure that it's large enough to hold the water and allow for the steam to circulate while cooking the puffs.

Can I bake the profiterole puffs without boiling the dough first?

No, boiling the dough is a crucial step in making profiterole puffs. It helps to create the right texture and allows the puffs to rise properly in the oven. If you can't boil, consider using a microwave-safe bowl to heat the ingredients instead.

Is there an alternative method to prepare the dough if I lack a saucepan?

What if I don't have any suitable cookware at all?

If you have no suitable cookware, consider borrowing from a neighbor or friend. Alternatively, you can look for a local kitchen supply store that may offer rental options for cookware.

Can I use a slow cooker to make the profiterole puffs?

A slow cooker is not ideal for making profiterole puffs, as they require a quick, high-heat cooking method to rise properly. It's best to stick with traditional baking methods or stovetop options if possible.

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