FAQs

 Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com 

1.) What is a profiterole?

Answer: A profiterole is a sweet treat that is made from choux pastry and filled with sweet whipped cream or ice cream. There are a variety of toppings that can be used to glaze these treats.

2.) What is the difference between ice cream and semifreddo?

Answer: A semifreddo is a style of Italian ice cream that is created by first whipping the cream and then folding in a rich custard before freezing. In this recipe we make a semifreddo style of ice cream by whipping the cream and then folding in the sweetened condensed milk.

3.) How Can I tell if my choux pastry has released enough moisture before adding it to the mixer?

Answer: As you are stirring you will notice that the pastry will start pulling away from the sides of the pan and come together to form a tighter ball. As you draw your spoon or spatula through the pastry and notice that it starts leaving a streak or film on the bottom of the pan before being incorporated this is a good sign that your pastry has released enough moisture.

4.) What size eggs should I use in this recipe?

Answer: We recommend using large eggs in this recipe. If you use extra-large eggs, you run the risk of adding too much moisture into your dough resulting in a flat and soggy cream puff. 

5.) Why is it important to add the eggs one at a time?

Answer: The first reason is to ensure that the pastry dough is able to absorb the eggs efficiently without becoming overworked. The second reason is you might not need to add all four eggs to your pastry dough. This could occur if you didn’t evaporate enough liquid out of the pastry dough in the initial cooking process or if there were uneven measurements and the liquid to dry ratio was slightly off. You should check your dough consistency after adding in the third egg to determine whether or not you should add in your fourth egg. 

6.) How do I know if my choux dough is the right consistency before piping? 

Answer: You are looking for your choux pastry to have a nice fluidity and sheen to it. There are two tests that you can perform to see if your pastry dough is just right. 

1. After mixing in the last egg, take your spatula and dip it into the dough and pull up. If the choux pastry starts to drip off the spatula and create a v-shape, this is a great sign that your choux pastry is at the right consistency. 
2. Take a clean finger and drag it through your pastry. If it leaves a trough indentation in the dough and is not quickly flowing into the trough, then your choux dough is good to go!

 

7.)  How do I know when my cream puffs are done? 

Answer: They will have a nice golden color and be nice and puffed. When the bottom is tapped it should make a hollow sound.

8.)  How long will the profiteroles keep in the freezer?

Answer: Stored in an air-tight container in the freezer the profiteroles will keep for up to 2 weeks. They are best when left out for 15 minutes before enjoying. This gives the ice cream a chance to soften.

9.)  Why did my choux pastry collapse?

Answer: Collapsed choux pastry is usually the result of underbaking. 

10.) How do I know that the mango glaze is the right consistency? 

Answer: The mango glaze should be a little thick, otherwise it won't set up in the freezer. You want the glaze to be thick enough to coat the top of the cream puff, but thin enough to still drip off slightly. If the glaze is too thick you can add a little more heavy cream (1/2 teaspoon) at a time until you reach the right consistency.