• Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!

Profiterole puff question

R

RachelNguyen

Guest
I am making these at a show tonight and I have a question for those of you who have demo-ed these. What do you do while the puffs are cooking/cooling? I made them at home the other night, and while they came out fantastic, I was concerned that it was at least a half hour of cooking/cooling time. That seems like a lot of time to fill.

Do you play a game? Or do a second recipe? Or talk about cookware/stoneware?

Inquiring minds want to know, LOL!
 

whiteyteresa

Veteran Member
Feb 20, 2006
1,745
0
:) I make my puffs at home and then make the filling in front of the guest and then I use the easy accent decorator, showing them how easy it is to use the product.:)

If you want, :cool: have everything ready, go to your host home early, make the puffs there in front of her before the guest arrive, put them on the cooling rack, then make the filling in front of the guest after they arrive. and use the EAD.:D
 
R

RachelNguyen

Guest
Hi Theresa,

Are they your only recipe, or are you doing something else in addition? I am just doing the puffs, so I'd like to do the whole recipe in front of the guests so I can demo more tools. Or, do you just show what you would have used after having made them ahead of time?

R
 

cooking.with.ann

Member
Gold Member
Feb 19, 2006
227
0
I do both. As if on a TV cooking show. I have a batch already prepared and cool that I have made at home. At my show, I make a batch from scratch, and once they are in the oven I take out the cooling trays with the original batch which I then fill and everyone samples!

This way they have seen the process for making the puffs, and also the filling and assembly of the puffs.

I also do these and split the puffs open once they are cool and fill them with a bit of ice cream. It's an adaptation of a recipe I used to do when I catered, and it's always popular.

Anyway, I hope this helps you a bit.
 

whiteyteresa

Veteran Member
Feb 20, 2006
1,745
0
I make a main dish recipe in front of the guest and then while that is baking, I will make the filling and then fill the puffs

If you are just doing the puffs, you could make two different fillings while the puffs are baking. (you might have to borrow another EAD or fine another way to filling them)

with 2 or more fillings will let the guests see how versatile these recipes can be. My guest just loves the fact that maybe there ideas would also work because they always ask "Could I do this . . . with that recipe" and I usually tell them YES.
 
R

RachelNguyen

Guest
Excellent Suggestions!

Thanks you guys!

I am a little late to prebake a batch, but I'll just wing it and see how it comes out. I'll get the stuff rolling right away and spend more time on the filling while the puffs are baking.

Next time, though, it'll be TV cooking show style, LOL!

r
 

Chef Kearns

Legacy Member
Gold Member
Feb 8, 2005
3,323
6
They don't take that long to cool. By the time you've poked holes in all of the puffs the first ones are done cooling. Not to mention, mixing up the filling. I play games or introduce additional products while they are cooking then pick up the recipe once they are out of the oven. It goes pretty quickly and everyone is so impressed that the batter is from scratch.

Good luck tonight!
 

AJPratt

Legend Member
Silver Member
Oct 11, 2005
6,681
5
I LOVE them. I haven't demoed them, though. I wasnt sure if it would be a good demo recipe.
 
Top