Chocolate Turkey Profiteroles

Turkey Profiterole Square Watermark

About a year ago, I made some peacock profiteroles and there were many readers who suggested that I made a turkey version for Thanksgiving. Well – here they are. Turkey profiteroles!

Turkey Profiterole Tutorial

Ingredients

80ml water
40g butter
30g flour
20g cocoa powder
2 eggs
50g dark chocolate, melted
50g white chocolate, melted
Red and orange gel food colouring (do not substitute with liquid)
Nutella, for filling
Template (create your own or feel free to modify my peacock template one to suit)

Method

1. Preheat oven to 200 Celcius.

2. Place water and butter in a pot and bring to a simmer. Add flour and cocoa powder and cook while stirring until it forms a ball. Add the eggs one at a time and beat vigorously and mix until mixture is glossy and comes together.

3. Place dough in piping bag and pipe out small round circles onto baking paper. Bake for about 15-20 minutes or until dry. Leave to cool.

4. Fill profiteroles with Nutella using a piping bag.

5. Colour the white chocolate red and orange using gel food colouring.

6.Pipe melted chocolate onto wax paper following the prepared template. Sequence is displayed in the diagrams on the left. You can watch my chocolate bat tutorial for more information regarding piping chocolate and releasing the pieces from the paper.

7. Assemble by cutting small slits into the profiterole and gently easing the chocolate pieces into the slots.

That’s pretty much it! It’s actually not that difficult, just a little fiddly though due to the delicate nature of the chocolate pieces. Below is my sketch for the project. In regards to the styling – I didn’t do much. It isn’t autumn in Australia at the moment so autumn props such as acorns and pine cones etc are not available at the moment unfortunately.

photo

Turkey Profiterole Landscape

That’s it for me this time – let me know what you think!

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Peacock Profiteroles


Peacock Profiteroles

A while ago I saw a photograph of profiteroles decorated into swans. I thought they looked elegant. Then the bright idea came to me about 2-3 weeks ago – why don’t I try to make a peacock profiterole?

After perusing many images of peacocks I sat myself down and drew templates for the feathers and the head. It took a fair bit of effort but I got there eventually.

At first I thought it was going to be easy. Step one – bake profiteroles and fill them. Step two – pipe chocolate decorations. Step three – stick them on. Step four – photograph them. How hard could that be? I’ll get this over and done with in 3 hours tops.

Let’s start with Step 1 – Bake Profiteroles and Fill Them

photoYes, my oven needs a good clean. I am getting to it!

Profiterole recipe from here. The only difference is that I piped mine into teardrop shapes about 3-4cm with a flick at the end to simulate the peacock’s tail. It took me a couple of batches to get to the optimum size but eventually I got there.

For the filling, I whipped some cream and added some leftover chocolate buttercream to it, which produced a medium-bodied chocolate cream. I then poked a hole at the bottom of my profiteroles and piped some of the cream into it.

Okay. So far so good. I only had to bake a couple of batches of profiteroles. That’s okay.

Step 2 – Pipe Chocolate Decorations

photoPrototype peacock at top left corner – proportions and head all wrong. Had to make another batch of smaller profiteroles and redesign everything.

For this exercise you will need:

Template for peacock feathers and heads, available here
Waxed paper
50g compound or tempered chocolate, melted (technique explained here)
Disposable piping bag or ziplock bag
Sesame seeds and edible pearls or other embellishments as per personal preference (optional)
Tweezers for precise placement of embellishments

1. Place template underneath waxed paper.
2. Pour melted chocolate into piping bag and snip a very small hole at the tip (roughly 1-2mm).
3. Carefully pipe chocolate according to template. Make enough for however many profiteroles with some extras in case of breakages.
4. If embellishing, place decorations as desired. I used sesame seeds for the eyes as well as the top of the peacock’s comb.
5. Leave to set.
6. Carefully peel waxed paper away from decorations.

It all sounds easy enough but I broke many of my decorations and had to redo them – partly due to an initial design flaw in my template. It got much better after a few tweaks to the design. Sure, I broke 2 out of 3 of my peacock feathers. I can do this!

Step 3 – Attach Decorations

Using a very sharp knife, cut slits into the profiteroles and gently prod the chocolate pieces into the slits. I cut the slits at a slight angle as I felt it was more aesthetic that way. When attaching the peacock feathers, ensure that the centre of the tail (the portion where all the lines meet) is embedded in the profiterole otherwise your peacock construction will fail. Yes, this is from experience. That is why my final template actually has two sections less than my original design – it is to ensure that the midpoint can be embedded easily.

Step 4 – Photography and Styling

Peacock Profiteroles

My friend suggested that I try out Canon’s Speedlite to assist in lighting my indoor night shots and this was my first attempt using it. I am not entirely happy with the photograph – I assume it takes a lot of practice to get it right but somehow the styling and detailing etc just did not work out for me. I don’t hate it, but I don’t love it. Probably need a lot more practice.

This was one of the most time consuming projects I had ever undertaken – probably because it was something that I had to trial and error. Overall, I was pleased with the results and I think if I were to attempt to recreate these it would be much, much easier and quicker. Also, I finally got round to learning how to use Adobe Illustrator so from now on I’ll be providing templates in PDF format if required for all my projects!