How to make profiteroles without a visible hole?
I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from the outside while the filling is in?
Best Answer
Fill from the bottom. Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bottom.
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Quick Answer about "How to make profiteroles without a visible hole?"
Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bottom.Why are profiteroles hollow?
Raw, it's a dense, slightly fatty, dough. However, once cooked and baked, it forms a slightly crunchy hollow shell, that's very light and airy. Baked choux contains more air than dough. These large hollow spaces within are the perfect place for fillings, such as creme patisserie.Why are my cream puffs not hollow?
This happens if you added too much eggs, OR you didn't cook the dough long enough, and have too much water in your dough. Whatever you do, NEVER ADD EXTRA FLOUR!Why do my profiteroles deflate?
It's important that the center of the dough be as dry as possible here, having an undercooked center is what causes the dough to deflate. A little bit of moisture is ok. For the final phase, turn the oven off and let them cool with the door ajar for 10-15 minutes.Are profiteroles hollow?
Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard.Profiteroles
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Answer 2
Since the filling is inserted after the profiteroles shells are baked, there's no way to not have an opening to, erm, fill the fillings.
If you are using a piping bag to fill in the profiteroles, try using a smaller attachment.
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