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Puddings Chocolate Profiteroles (trial recipe No. 1)

Discussion in 'Slimming World Recipes' started by Kwise1, 26 February 2011 Social URL.

  1. Kwise1

    Kwise1  THE WISE ONE 

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    Hiya

    I thought I would trial out a Chocolate Profiterole recipe.

    See what you think as I have photographed them "warts and all".

    Some sank and most were a bit, well , full of holes . They taste scrummy however.

    I just need to master a non-hole approach.

    I made 24 and without chocolate that works out at just under 1.5 syns each. With chocolate it goes to 2 syns each, not bad really!!!!

    For those that don't think it a total disaster here is my recipe:

    Choux Pastry:-

    200ml water
    1/2 tsp sweetener
    85g I can't believe it's not butter light
    1 pinch salt
    113g plain flour, sifted
    3-4 medium egg

    Filling
    I used quark mixed with sweetener and vanilla essence . I am sure a tiny amount of squirty light cream when synned works well too

    Topping
    50g milk choc chips melted and mixed with 1.5 tblsp water

    Put butter, water and sweetener in a pan
    On a low light cook until butter has melted

    Remove from heat and stir in flour and salt. Whisk until combined

    Pour mixture into a bowl and leave for 10-15 minutes

    Whisk eggs together

    Pour these in slowly and mix well

    Frylight 2 cupcake trays ( I think papercases would work well) and place 3 dessert spoon amounts into each - this should use batter up

    Put in a preheated oven 200 C/ 400 F/ GM6 / 170 Fan Ass. For 15-25 mins

    Remove then prick each on top and return to oven for 5 mins.

    Once cool fill ( I got very messy) and then dribble melted chocolate ( mixed with water) on top

    If anyone can help me perfect them I would be eternally grateful. :)

    Kx

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  3. Devon Dolce

    Devon Dolce 1lb at a time!

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    Oooo these look great?! What needs perfecting hun? xx
     
  4. Kwise1

    Kwise1  THE WISE ONE 

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    The holes?? I don't think they should cone out with holes at the base??

    Some sunk a bit and looked like a Yorkshire so I just filled the hole and covered in choc lol

    Kx

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  5. Devon Dolce

    Devon Dolce 1lb at a time!

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    Hmmm not sure hun. Would piping the mixture onto a baking tray sort the 'hole' situation out I wonder?? xx
     
  6. Kwise1

    Kwise1  THE WISE ONE 

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    Mixture was very runny like liquid - maybe that's the problem?? Maybe less water to make fewer profiteroles - but syn value will increase - oooohhh dunno

    Kx :)

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  7. big bear

    big bear A bear on a mission!

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    They look lush, I could live with the holes if the tasted delicious X
     
  8. Kwise1

    Kwise1  THE WISE ONE 

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    They do- I scoffed 3 whilst tasting lol

    Kx

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  9. topaz13

    topaz13 Full Member

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    me too :p have copied recipe. thanx
     
  10. Kwise1

    Kwise1  THE WISE ONE 

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    Have found another recipe- I think I know where it might have gone wrong- so will attempt again when I get the chance lol

    Kx

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  11. Lady A

    Lady A Loves to Shop!

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    Mmmm....these look YUM!
     
  12. K Dee

    K Dee Full Member

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    Thanks for sharing they look fab!
     
  13. furrystomper

    furrystomper BATMAN & ROBIN FOREVER

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    Try this recipe hun as i made some a couple of days ago and they didnt sink or anything :)

    will easly make 25 rolls at 1 syn each

    56 g (2 oz) flora extra light (5 syns)
    150 ml (¼ pint) water
    112g (4 oz) Plain Flour (20 syns)
    3 medium eggs, lightly beaten

    1 Place fat in water and melt over gentle heat, then bring to boil.
    2 Remove from heat and stir in flour.
    3 Return to heat, stirring until mixture forms a ball in middle of pan.
    4 Transfer to a large bowl to cool.
    5 Thoroughly beat the eggs into the cooled mixture, a little at a time with a wooden spoon or electric whisk.
    Make sure water is boiling before adding flour, otherwise a thin paste will form.

    When cooled off
    1 Heat oven to 200ºC, 400ºF, Gas Mark 6. frylight 2 or 3 baking trays, then run under cold tap leaving a film of water on trays.
    2 Using 2 teaspoons place walnut sized mounds of Choux Pastry well-spaced out on prepared baking trays.
    3 Bake for 20-25 minutes until well risen, brown and firm. Slit sides to let steam escape. Cool on wire rack. Then fill with anchor light or quark etc x

    [​IMG]
     
  14. *honey

    *honey Silver Member

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    ooooooooooh Yum.... I lOVE Profiteroles. am gonna give these a try this week. Think i might make mine in to a Eclair. and play around with Quark fillings and low syn choc sauce. Will come back with my attempts in the week.
     
  15. Kwise1

    Kwise1  THE WISE ONE 

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    Hi Honey,

    The mixture was so liquidy it would only hold in muffin tin iykwim. I guess it could fill a baking tray and be cut??

    I revisited some websites and they say the butter water mix should be brought to the boil and then get the flour in asap. Some stay beat on a heat and others say remove! The ones I made were huge - others make 30 smaller ones so syns reduce again.
    Let me know how yours goes

    Kx

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  16. Kwise1

    Kwise1  THE WISE ONE 

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    Just had a thought- would silken tofu whizzed with sweetener and vanilla work?? Or is that food abuse?

    Kx

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  17. Kwise1

    Kwise1  THE WISE ONE 

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    Will do - cheers Hun

    Kx

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  18. *honey

    *honey Silver Member

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    Right i made profiteroles for pudding tonight, and YUMMY :)
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]

    I used a choux pastry recipe i had used many times before, just using clover lighter instead of butter.
    *** possible issues may have been occuring using a low fat spread that is too low in fat - check if yours says suitable for home baking)
    Whole recipe including filling and sauce is 29 making 3 profiteroles 3.5 syns
    For the choux pastry -
    75g plain flour
    pinch salt
    150ml water
    50g low fat marge ( make sure its suitable for baking - Flora light is NOT - i use clover lighter - 6.5syns per 28g)
    2 eggs well beaten

    Sift flour and salt TWICE
    put water and low fat spread in a saucepan and gently heat til spread melts, then bring to a rapid boil
    lower heat and tip in flour and mix well until a ball forms and leaves sides of pan clean
    remove from heat and cool slightly, then gradually beat in the eggs ( keep beating - its looks like it has gone wrong ans split to start with, but keep beating. Think of it as body magic...lol)

    Use immediatly.

    I used a piping bag to pipe 24 choux buns on a tray. leave gaps between them as they need space to puff out.
    Bake for 20 - 25 mins at 220c until golden.
    remove and make a slit in each to let steam out and return to oven, switched off for 5 mins to dry out. cool on a wire rack.

    Filling
    1/2 tub Quark
    3tbsp LF fromage frais
    1 sachet options white choc
    sweetner to taste

    beat all ingredients together and pipe into cool choux buns

    Chocolate sauce

    14g cocoa powder
    sweetner to taste ( equivelant to 28g sugar)
    100ml milk
    4g low fat spread
    place all ingredients in a pan and heat until melted, bring to boil and boil for 2 mins until coats back of spoon ( keep stirring)
     
    Last edited: 28 February 2011
  19. Kwise1

    Kwise1  THE WISE ONE 

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    Honey you are a star!!!!

    How big were yours?? Mine were huge!

    My mistake ( or Anthony Worrall-thompsons) was that the water was not brought to the boil!! But I will try again this weekend as delish!! Mine worked out at 2 syns each and I think I need to invest in a metal piping 'bag' as quark loses water through a normal bag!

    Cheers hun

    Kx

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  20. *honey

    *honey Silver Member

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    i just made mine normal size profiteroles. remember they puff up a lot through cooking, so in the raw state they were about the size of a walnut( in its shell)

    I just used a plasticy piping bag. I never have any issues with quark being watery?? i added some yogurt to thin it a little. It was the conscitency of thick cream.
    I have also now frozen the rest that we restrained ourselves from eating, the recipe i used said they could be frozen, so will see how they are when defrosted.
     
  21. evethewitch

    evethewitch Silver Member

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