ffwD: Vanilla Profiteroles

I’ve made profiteroles many times before this week’s ffwD assignment. However, when I read Dorie’s description of the vanilla pastry cream as a “velvety pudding”, I knew I wouldn’t care for it. This is because I usually fill my profiteroles with whipped heavy cream sweetened with a bit of sugar. It just seems lighter in texture as opposed to the denser pastry cream. Don’t get me wrong. I enjoyed making the vanilla pastry cream and even spiked it with some Grand Marnier and vanilla bean paste! But, I probably won’t be making it again to fill my profiteroles.

I really had fun making the chocolate glaze, so I’ll probably be making that the next time I make profiteroles (instead of using my cheater chocolate sauce from a bottle!) The chocolate glaze will be more for my sisters because I prefer the profiterole with no glaze whatsoever.

I had a bit of a problem with the dough. First, when I frost or pipe baked goods, I use a frosting gun purchased from The Pampered Chef. I have a couple of pastry bags, but I knew that I didn’t have the proper size tip to pipe the eclairs. So, I stuck with piping profiteroles from the gun.

Just for fun, I did attempt to pipe out a couple of eclair shapes. And they looked okay, but didn’t puff up that well. In fact, most of my dough didn’t puff up that much except for one. This probably occurred because I only made half recipes of everything (dough, pastry cream, and chocolate glaze), and was rather conservative while piping each pastry.

Overall, I did enjoy making this dessert. Each part of the dessert was easy to make, but I think I made the mistake of doing everything in one afternoon. I think I probably should have made the pastry cream the night before while saving the dough and chocolate glaze for the next day.

Check out other bloggers’ vanilla eclair results at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.

(If you’re confused by the toy mouse in the photo, please refer to this post. Hi, Metiche!)


59 Comments (+add yours?)

  1. Ker-Yng
    Apr 15, 2011 @ 00:07:01

    These look delicious, I could even see the specks of vanilla bean in your pastry cream. πŸ™‚

  2. Christina
    Apr 15, 2011 @ 00:20:48

    I love the vanilla bean in the pastry cream – so pretty.

    I had trouble with my pastry falling flat and it ended up that I needed longer baking time with a hotter oven.

  3. Karen
    Apr 15, 2011 @ 00:26:35

    They sure look delicious!

  4. Anita Menon
    Apr 15, 2011 @ 00:52:32

    they look delectable and I love that you have retained the mouse πŸ™‚ It could brand your bakes and cooking expeditions

  5. Krissy
    Apr 15, 2011 @ 00:52:37

    Your pics are really pretty and make your deflated pastries look quite yummy. I have other recipes for eclairs and puffs that I will use next time…I was not really pleased with these…but it was fun and tasty anyway….and always fun to try new ideas…sometimes they work out great.

  6. Three-Cookies
    Apr 15, 2011 @ 02:43:03

    I’ve never made profiteroles, one day I will attempt. Agree, chocolate glaze in addition to filling can be a bit ‘over the top’. There seems to be a connection between financial sector and baking – PROFITeroles, FINANCIER cakes

  7. Cakelaw
    Apr 15, 2011 @ 03:45:50

    Your profiteroles look devine. I want one now! I made them all in one night too to fit them in.

  8. NN
    Apr 15, 2011 @ 03:57:17

    Ohhh… they look good. Fancy, fancy. I like what you did to the strawberry too.

    Just what I needed after a mangled extremity consult =)

  9. Maya
    Apr 15, 2011 @ 04:50:37

    Ooh, I can see the vanilla beans in the pastry cream…it must taste heavenly! I like the way you styled your profiteroles and eclairs, very elegant.

  10. curtorimfoodieszone
    Apr 15, 2011 @ 05:43:53

    I am sorry am so very late here, as u know the sad story and then life comes to a stand still:-(
    Am back and there is so muc of deliciousness that am totally drooling and absolutely hungry here.
    U have done beautiful with the Profiteroles and ur pics are absolutely beautiful.
    I prefer buttercream (i know) to pastry or fresh cream.
    I have a lot of catching up to do and cooking without a gas connection (not yet), it aint the best place to be in , microwave cooking is not really my cup of tea but am doing it.
    Am loving the broccs too and was totally looking forward to try that recipe too.
    And u have whipped up lods of deliciousness….

  11. Liz
    Apr 15, 2011 @ 06:16:51

    Fabulous photos! Such beautiful glazed puffs with the strawberry garnish…yum. And love that Mr. Mouse is making more appearances πŸ™‚

  12. Anne Marie
    Apr 15, 2011 @ 06:52:32

    They look delicious by the strawberries.

  13. Ronda
    Apr 15, 2011 @ 07:26:39

    Oh… they look so good!

  14. Audrey
    Apr 15, 2011 @ 07:41:35

    That’s such a beautiful presentation….we’d never know you had challenges with the recipe.

  15. Mary
    Apr 15, 2011 @ 08:06:52

    I agree….I was rushing around trying to do the pastry cream and dough at the same time and it would have been easier to do the cream the day before.

  16. Spike
    Apr 15, 2011 @ 08:18:39

    they look beautiful. I like the sound of your preferred lighter filling…although I love pastry cream too. I haven’t had a chance to try this recipe yet.

  17. Kathy
    Apr 15, 2011 @ 08:23:36

    They look beautiful! I made mini eclairs with the pastry cream and profiteroles with ice cream….both delicious! Your photos are lovely!

  18. erica@fashionmeetsfood
    Apr 15, 2011 @ 08:44:45

    Hello New LOVER! This looks crazy beautiful and delicious! Thanks for sharing dollface!


  19. sonia
    Apr 15, 2011 @ 08:58:59

    This is looking absolutely delightful. Very nicely made and presented. First time at ur space and quite a lot to learn…thnks !

  20. Yuri
    Apr 15, 2011 @ 09:44:20

    Great looking creampuffs πŸ™‚ love how the pastry cream is showing, I used a small round tip to pipe the filling and it doesn’t look like this. Next time! πŸ˜€

  21. Cher
    Apr 15, 2011 @ 09:57:39

    Ah – little protiferoles! Love the strawberries sitting next to them. I think next time the mouse needs to show up in more pictures just to be sure you aren’t trying to pull one over πŸ™‚

  22. Betsy
    Apr 15, 2011 @ 10:35:57

    These look absolutely scrumptious. I haven’t finished making mine yet. Dessert tonight. I already know that mine won’t look as nice as yours. I might try cheater chocolate sauce to glaze. I’ve got sifted 10x sugar waiting, but chocolate looks more appealing. Great job!

  23. Mary
    Apr 15, 2011 @ 10:56:52

    These look and sound gorgeous. I adore cream puffs and never met one I couldn’t devour. I hope you have a great day. Blessings…Mary

  24. Christina
    Apr 15, 2011 @ 11:31:03

    Your profiteroles are adorable. I love that you used vanilla bean in your cream. Yum!

  25. the urban baker
    Apr 15, 2011 @ 13:09:32

    I could eat your pastry cream off of the screen. YUM!

  26. Meri
    Apr 15, 2011 @ 13:10:09

    I have always wanted to like food like this (pastries, eclairs, etc) because they are so darn pretty, but I can’t stand pastry texture or custardy texture. Enter my love of plain old cakes and cookies!

    Yours really did turn out pretty!

  27. Jessica
    Apr 15, 2011 @ 14:36:19

    Yay, your own chocolate glaze instead of the bottled kind!

  28. Allison
    Apr 15, 2011 @ 17:19:42

    You’d think after eating my own “eclairs” and looking at a million pictures of other people’s eclairs I’d be desensitized. Dude. Seriously. Mouth watering from looking at your pictures. Absolute gorgeous-osity.

  29. amanda @ fake ginger
    Apr 15, 2011 @ 17:20:24

    My eclairs didn’t puff up much either – well, they did but then fell immediately. I’ve never had that happen before. Hmm.

    Yours looks so yummy! I totally prefer profiteroles over eclairs any day. They’re like the cupcakes of the pate a choux world!

  30. Adriana
    Apr 15, 2011 @ 17:56:53

    I could use a profiterole sandwich right now… My first batch didn’t puff up enough but the second one worked out. I guess I know better now, better to risk overbaking when it comes to pate choux. Happy Friday!

  31. nana
    Apr 15, 2011 @ 18:59:04

    I love your photos. The profiteroles with the strawberry look
    fantastic. Tricia and I tried a few cream puffs as well as the
    eclairs, but they did not turn out well. We had fun working
    together on a Sunday afternoon with my grandson helping
    out. You did a great job.

  32. Monica (MsHobby)
    Apr 15, 2011 @ 19:02:33

    Those look great! I love that the vanilla bean specs are visible in the cream.

  33. Mary
    Apr 15, 2011 @ 19:49:42

    I was so sorry to miss this recipe, as these are one of my favourite treats, filled with either whipped cream or pastry cream. And no chocolate on top for me either. Too bad you didn’t love the pastry cream, but it looks gorgeous, especially in that first photo. Mmm, vanilla bean seeds.

  34. Renee
    Apr 15, 2011 @ 20:30:55

    These look fantastic!! I’ll be making them at the end of the month! Haven’t heard of a frosting gun- I always use bags. Interesting. Does it work better?

  35. Candy
    Apr 15, 2011 @ 20:33:38

    I love your profiteroles! I especially love how you can see specks of the vanilla beans in the pastry cream.

    My eclairs didn’t puff up as much as I expected either.

  36. Parsley Sage
    Apr 15, 2011 @ 20:38:20

    I think your eclair looks absolutely smashing! Well done. I’m with you…I like the lighter cream inside my tasty pastries but I’m sure this version was finger-lickable as well. Thanks so much for sharing!

  37. gingerbreadbagels
    Apr 15, 2011 @ 21:05:11

    Your profiteroles are so pretty! I love the specks from the vanilla beans in the pastry cream. πŸ™‚

  38. kitchenarian
    Apr 15, 2011 @ 21:35:36

    Your profiteroles look wonderful. I love the idea of serving them with strawberries.

  39. Elaine
    Apr 15, 2011 @ 21:48:47

    The vanilla bean must have imparted such a wonderful flavor in the cream! Your puffs look so good and I think they are so pretty with the ganache, although I agree they are just as tasty without. The piping was the trickiest part, wasn’t it?!

  40. Andrew
    Apr 16, 2011 @ 01:51:25

    A pastry gun sounds useful for desserts.

  41. sanyaliving
    Apr 16, 2011 @ 06:07:30

    Yours turned out great! I’m glad to hear it wasn’t just me who had issues with the dough rising! I really like your photos.

  42. Marina
    Apr 16, 2011 @ 08:13:39

    You just love to test me, don’t you?? πŸ™‚

  43. Trevor Sis Boom
    Apr 16, 2011 @ 09:35:17

    I think they look great!!! I like how you felt free to change it up!

  44. mangocheeks
    Apr 16, 2011 @ 10:24:40

    These look lovely and light. Wonderful idea to serve them with strawberries.

    I’ve not been very successful with profiteroles, may have to give them a go again oneday.

  45. Candy (Dulce)
    Apr 16, 2011 @ 10:29:12

    I like your idea… whipped cream. Or even the classic ice cream (I like doing that with mini puffs and several flavors – if I’m being fancy). Wasn’t my favorite either, but it was fun to try something different!

  46. Jay
    Apr 16, 2011 @ 13:29:20

    awesome n tempting…excellent ciicks dear..
    Tasty Appetite

  47. Cakewhiz
    Apr 16, 2011 @ 17:13:35

    I wish my profiteroles could turn out as nice as yours. Mine never turn out properly 😦
    Yours look delicious and i am literally drooling……hehhe.

  48. Betty @ scrambled hen fruit
    Apr 16, 2011 @ 22:18:56

    I think your little mouse is just waiting for you to leave so he can have those gorgeous profiteroles! Beautiful job with these- and the photos too. I’m wishing I had one right now! πŸ™‚

  49. Miri Leigh
    Apr 16, 2011 @ 22:32:42

    These look mouth-watering! So light and pretty! Thanks for posting πŸ™‚

  50. Priya Mahadevan
    Apr 17, 2011 @ 06:34:42

    Simply mouthwatering and delicious – Want to just sink my teeth into those lovelies!!!!

  51. Miss Anthropist
    Apr 17, 2011 @ 08:30:32

    This looks SO delicious…I love how you made some eclair-shaped! This is going on my to-do list πŸ™‚

  52. Eva
    Apr 17, 2011 @ 21:46:16

    Those look AMAZING! Having them with fresh strawberries is a fantastic idea πŸ™‚

  53. sara
    Apr 17, 2011 @ 21:55:08

    These look fantastic! I didn’t have time to get to this recipe this week, but it sounds SO TASTY…love your photos!

  54. luciacara
    Apr 18, 2011 @ 06:49:39

    Beautiful eclair photos! I love the speckles in your pastry cream.

  55. Anne-Marie
    Apr 19, 2011 @ 05:27:12

    I love the specks of vanilla. I think you should put Metiche’s mouse in every photo.

  56. Serene
    Apr 19, 2011 @ 09:55:46

    Holy crap! This may be your most gorgeous post yet. Yay!

  57. Renee - Kudos Kitchen
    Apr 19, 2011 @ 15:19:42

    Nicely done!!!! Your photo’s make me want to reach out and grab one. I wasn’t able to make these last week but plan on making them soon. They look sooooo tasty!!!

  58. Rufus' Food and Spirit Guide
    Apr 22, 2011 @ 15:20:10

    I love how frank you are about what you do and don’t like and what works and doesn’t. But for the record, I’d scarf down that eclair.

  59. Steph - jumpingoffthecliff
    Apr 25, 2011 @ 18:21:39

    I’m catching up on reading my favorite blogs…and yours is in that category! Your eclairs and puffs look so yummy…I think I need to make these again. Yours are calling to me.

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