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Pampered Chef: I am planning on making these for a party Saturday but I have a lot to

  1. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    I am planning on making these for a party Saturday but I have a lot to do and get ready and I want to have as much done ahead of time as possible. Does anyone know if these can be made up ahead of time and if so how far ahead. Can you do the whole thing filling and all or just have the puffs and filling made and put them in closer to serving time. I've never made them before and I'm going to have to make a couple batches, so any tips or words of wisdom would be welcome! TIA!!!
     
    Apr 13, 2009
    #1
  2. kam

    kam Legacy Member Staff Member

    3,628
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    Re: Profiterols

    You can make them and fill them ahead of time.

    Bake the puffs, let cool and then fill. I freeze them like this.

    When you need them, put on your serving tray and in about 30-45 minutes they will be ready to serve.

    I cheat and just squeeze Hershey syrup over them right before I serve them.

    I always keep a batch in the freezer for emergencies.
     
    Apr 13, 2009
    #2
  3. maassl

    maassl Guest

    Re: Profiterols

    What a great idea! I love those things and had never thought to freeze them - yum!!
     
    Apr 13, 2009
    #3
  4. c00p

    c00p Veteran Member Gold Member

    1,273
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    Re: Profiterols

    Freezing them works GREAT!!!!
     
    Apr 13, 2009
    #4
  5. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    Oh Yay!!! I am so happy to hear that! I am going to make some up to freeze for the party! Perfect! Thank you!
     
    Apr 13, 2009
    #5
  6. heat123

    heat123 Legend Member Silver Member

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    Re: Profiterols

    Yummy! They were a hit for my crowd! :)
     
    Apr 13, 2009
    #6
  7. Jess_K

    Jess_K Member

    447
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    Re: Profiterols

    I always make these for my shows, with homemade whipping cream and everyone LOVES them! :)
     
    Apr 13, 2009
    #7
  8. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    What is the best way to freeze these... freeze on a cookie sheet and then transfer to container or ziplock, or just freeze right in container or ziplock?
     
    Apr 13, 2009
    #8
  9. Ginger428

    Ginger428 Legacy Member Gold Member

    4,499
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    Re: Profiterols

    The way I froze mine was, I used press & seal. Put a sheet of it down, put all the profiteroles on it & put another sheet on top & pressed around all of them & they all stayed in tact....HTH
     
    Apr 13, 2009
    #9
  10. kam

    kam Legacy Member Staff Member

    3,628
    275
    Re: Profiterols

    I just put them into a container (without freezing first), wax paper between layers.
     
    Apr 13, 2009
    #10
  11. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    Thank you everyone!
     
    Apr 13, 2009
    #11
  12. ~*Heather*~

    ~*Heather*~ Member

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    Re: Profiterols

    What are these. From everyone's posts they sound awesome. Just curious, I have never heard of them. That's probably since I am fairly new to PC and CS
     
    Apr 13, 2009
    #12
  13. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Re: Profiterols

    Here you go Heather...

    Profiterole Puffs

    Puffs:
    3/4 cup (175 mL) water
    1/4 cup (50 mL) butter or margarine
    1/4 tsp (1 mL) salt
    3/4 cup (175 mL) all-purpose flour
    3 eggs, lightly beaten

    Filling and Topping:

    3 cups frozen whipped topping, thawed
    1/2 cup (125 mL) icing sugar
    1/2 tsp (2 mL) Double-Strength Vanilla
    2 tbsp (30 mL) chopped pistachios or almonds
    1/4 cup (50 mL) prepared chocolate frosting, melted


    Directions:
    1. Preheat oven to 375°F (190°C). For puffs, in (1.5-qt./1.5 L) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.

    2. Spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown; remove from oven. Pierce side of each puff using Quikut Paring Knife to release steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.

    3. For filling, combine whipped topping, icing sugar and vanilla; mix gently using Small Mix 'N Scraper(R). Attach bismarck tip to Easy Accent(R) Decorator; fill with filling and pipe into center of each puff. For topping, microwave frosting in Prep Bowl on HIGH 5-10 seconds or until melted; drizzle over puffs. Sprinkle with pistachios.

    Yield: 24 puffs

    Per serving: (1 puff): Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 10 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

    Cook's Tip: If desired, 1 tsp (5 mL) vanilla can be substituted for the Double Strength Vanilla.



    Profiteroles can be prepared well in advance. Place finished profiteroles on the Chillzanne(R) Rectangle Server and freeze until ready to serve. Thaw for 15 minutes before serving.
     
    Last edited: Apr 13, 2009
    Apr 13, 2009
    #13
  14. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Re: Profiterols

    Okay can someone check their recipe and check my whipped topping amount? My copy says 3 lg? WTH?
     
    Apr 13, 2009
    #14
  15. candiejayne

    candiejayne Veteran Member

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    Re: Profiterols

    the SS 07 SB says 1 1/2 cups heavy whipping cream, 3/4 cup powered sugar, then the rest of your ingredients... HTHs!
     
    Apr 13, 2009
    #15
  16. ~*Heather*~

    ~*Heather*~ Member

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    Re: Profiterols

    Thanks you I definitely need to try these they sound so good. Are they easy to make?
     
    Apr 13, 2009
    #16
  17. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Re: Profiterols

    Thanks Andrea. I went and got my S/B S/S 07 and the Canadian version is as above (I corrected it) and calls for frozen whipped topping and 1/2 cup icing sugar. How wierd is that? I wonder why they aren't the same because they usually are. Only time our recipe is different than the US is when we don't have that product available such as banana pudding.

    Guess that means you can make it either way and it'll still be yummy :)
     
    Apr 13, 2009
    #17
  18. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Re: Profiterols

    Heather, they are VERY easy! Give it a try :)
     
    Apr 13, 2009
    #18
  19. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    Mine from s/s 07 says 1 8 oz container frozen whipped topping and 1/2 cup powdered sugar and 1/2 tsp double strength vanilla.... then in the cooks tips it says the 1 1/2 cups heavy whipping cream nad 3/4 cup powdered sugar and 1/2 tsp double strength vanilla... I planned on using the frozen whipped topping, I need easy!
     
    Apr 14, 2009
    #19
  20. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    Crap! I'm out of regular flour.... does anyone know if you can use whole wheat flour for these? I have that and cake flour... I really wanted to make a batch of these tonight and I don't want to go to the store...
     
    Apr 14, 2009
    #20
  21. jross93

    jross93 Member

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    Re: Profiterols

    I would think the cake flour over the whole wheat...
    IMO
     
    Apr 14, 2009
    #21
  22. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Re: Profiterols

    Okay, I made these (with regular flour) and I am not impressed. The looked cool and were fun to make but the pastry part tasted very eggy to me and the filling was just okay, tasted pretty much like cool whip to me (and I'm not a huge fan of plain cool whip). I made 2 batches and same thing with both. Any tips here? Something that needs to be tweeked that'll take care of the eggy problem. I really wanted to like these, they are so cool...
     
    Apr 16, 2009
    #22
  23. babywings76

    babywings76 Legend Member Gold Member

    7,305
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    Re: Profiterols

    I haven't made these before, but I had a friend make them and bring them to a social event we both attended and I loved them. However, her filling was raspberry flavored, not too strong, but really good! I'm assuming it was a PC recipe because she said a consultant taught her how to make them.
     
    Apr 16, 2009
    #23
  24. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
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    Re: Profiterols

    Profiterole pastry is an egg pastry, so I don't know that you can completely get away from it, but it's also possible that they were just a tad underbaked, which would make the egg taste more pronounced.

    I've always used the real cream filling, so that takes care of a cool-whip taste. My MIL always makes hers with Vanilla pudding with a little cool whip stirred into it to make it "fluffier" and that tastes pretty good.
     
    Apr 16, 2009
    #24
  25. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Re: Profiterols

    MMMM. I'd love to know what the raspberry fillng was!
     
    Apr 16, 2009
    #25
  26. babywings76

    babywings76 Legend Member Gold Member

    7,305
    58
    Re: Profiterols

    I know, me too! I'm going to call my friend today and try to get the recipe. (I've been wanting to ask her about booking a party, so it'll give me an excuse to call.) ;)
     
    Apr 17, 2009
    #26
  27. Re: Profiterols

    Does anyone know if you can make the profiterole a day ahead, without putting the cream in....I'd like to use the EAD with them at a show. Do you think they'll be okay?
     
  28. akrebecca

    akrebecca Rebecca M. Silver Member

    225
    1
    Re: Profiterols

    Yes, you can.
     
    Nov 10, 2010
    #28
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