The story of profitecakes. - Narcissism is Necessary

The story of profitecakes.

I’m starting a new category under Homemade Recipes and it’s called…..


Instead of being ashamed of my kitchen failures, I might as well document these in my blog so that:

1. I can always refer back to these posts to make sure I don’t repeat the same mistakes.
2. I can at least transform my dumbassness into blogging materials.
3. You can laugh at me.

And here, my very first documented cooking failure…

# – Ladies & gentlemen, this is a profiterole.

# – This is my profiterole.

Can you see the difference?? Here’s another look….

# – See the difference??

Yeap, beats me. I don’t know why my “profiteroles” were completely flat.

# – Was it me or the recipe? :(

Kim (a different Kim, not this Kim hehe. All Kims are awesome btw), whom by the way is extremely talented in the kitchen and even has her very own cookbook said I might have invented “profitecakes”.

# – How the name profitecake came about :D

Profitecakes…..hmmm, I do like the sound of it!

Despite being a failure, I do think I might make these not-profiteroles again. They are flat and definitely not hollow but guess what…they’re spongy & tasty too! And I found just the perfect way to eat them too!

So yeah, I’m posting a failed attempt that did not fail, hehe.

# – First of all, grease your baking tray.

# – Boil 25gm of butter and 75ml of water till well mixed.

# – Put about 8 full tablespoons of flour into the butter/water mixture….

# – and stir vigourously till…

# – it forms a sort of a ball (by the way if it doesn’t form into a ball, gradually add more flour and stir till it forms a ball). Let it cool down a bit.

# – After it has cooled down a bit, transfer the ball into a mixing bowl and crack an egg over it.

# – Beat it.

# – Till you get this consistency.

# – Well, you can spoon the mixture onto the baking tray but because I’m preppy like that, I transfered the mixture into a freezer bag (or sandwich bag if you like), nipped off the corner and piped the mixture onto the tray.

# – Then just stick it in the oven at 220 Celsius degree for 13 minutes.

# – Look at them bake!

# – When they’re done. Profitecakes! Beautiful! Ya?

So what is the perfect way to eat the profitecakes? How about with cream and honey!

# – Divide the profitecakes into half. Slather whipped cream and drizzle pure honey all over the first half. In fact you could just spread jam and get profitecake jam sandwiches!

# – Then, lay the other halves on top of the cream and honey and there you have it, profitecake cream & honey sandwiches!

Lovely, creamy and fluffy. This is definitely one of those rare times where I love my failure.

+ Update +

Finally! I’ve successfully made profiteroles. Check them out here :D

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30 Responses to The story of profitecakes.

  1. Fieran March 3, 2011 at 11:19 pm #

    Choux pastry is difficult – I always tell myself that as a way to discourage myself from making all these delicious treats that add to my already fat belly :)

    Love your optimism.

    • Kimberlycun March 4, 2011 at 10:45 am #

      that’s what my i’ve been told too but i was too proud to listen lol

  2. Tan Yee Hou March 4, 2011 at 12:02 am #

    iinm you cannot use a mixer for choux pastry. you have to beat it using a spoon.

    lemme confirm with my mom and see.

    • Kimberlycun March 4, 2011 at 10:46 am #

      wtf i didn’t know that, thanks for telling me! i’m gonna stay away from electrical mixer!

      • Tan Yee Hou March 4, 2011 at 11:25 pm #

        Oh wait sorry.

        I checked with mom.

        you can mix choux pastry with a mixer. I was thinking of puff pastry.

        • Tan Yee Hou March 4, 2011 at 11:26 pm #

          but to add to that, usually when its damn thick its tough to whip using the mixer anyway because it sticks to your prongs.

          wooden spoon is the way to go.

          • Kimberlycun March 5, 2011 at 11:15 am #

            Okie! Thanks for the tip man, and Mrs. Tan! :D gonna lay off the machine

  3. june March 4, 2011 at 2:52 am #

    still look sedap to eat like biscuit =D

    • Kimberlycun March 4, 2011 at 10:46 am #

      hehe thanks! it was actually quite nice :D

  4. quaintly March 4, 2011 at 4:24 am #

    ya what yee hou said! must use wooden spoon and beat until got bubbles. and putting in the egg is usually done in the boiling water part

    now i’ve got a profiterole craving…..

    • Kimberlycun March 4, 2011 at 10:47 am #

      y the recipe never say one wtf -_- but putting eggs so soon won’t cook the eggs ka?

  5. KY March 4, 2011 at 7:57 am #

    looks like doraemon would enjoy this one too! hahaha

    • Kimberlycun March 4, 2011 at 10:47 am #

      actually if i’ve got azuki filling it might taste just like doraemon’s fav food!! the texture is very similar!

  6. ahsiang March 4, 2011 at 9:20 am #

    as long as it taste good, it shouldn’t not be fail. :D

    • Kimberlycun March 4, 2011 at 10:48 am #

      hehehe but it’s technically a fail this one! i’m sure in future the category will be inundated with real kitchen failures!

  7. rachie March 4, 2011 at 5:19 pm #

    Did you put some baking powder? Baking powder is very important in baking cake. Prolly you can try to put some if you didn’t :)

    • Kimberlycun March 4, 2011 at 6:08 pm #

      eh i dont think can put baking powder leh, cause it’s not supposed to be a cake hehe

  8. cath March 4, 2011 at 5:58 pm #

    um..the batter is not supposed to be at that runny consistency at all..when i make choux pastry, the batter should be thicker..i usually spoon out the batter onto the baking tray..somewhat cookie dough-like..and yes, u shouldn’t use a mixer..just stir the egg into the batter..

    • Kimberlycun March 4, 2011 at 6:08 pm #

      thanks for your help cath!!! i completely had no idea what i did wrong! going to attempt again with your advice

  9. lex March 5, 2011 at 12:11 pm #

    kakakkakakkaa….i love profiterole when i look at yr comparison pic, i couldnt help but burst out laughing….brightened up my saturday morning.

    i’m gonna try yr potatoes recipe though..yummy

    • Kimberlycun March 7, 2011 at 1:17 pm #

      hehe glad my “profiteroles” amused u :D

  10. Charlene March 5, 2011 at 10:46 pm #

    Good try! =) Looks like the technique is right, but the consistency looks a tad bit watery? I have this simple recipe that works every single time. Seriously, making cream puffs are not hard at all (and I am not a great baker/cook at all! :P). Try this recipe and maybe it might work out better for you?

    • Kimberlycun March 7, 2011 at 1:18 pm #

      thanks for sharing! your cream puffs look amazingly delicious! yums!

  11. Mabel March 10, 2011 at 10:46 pm #

    Kim, the consistency of the profiterole batter is too runny. They should be of a dropping consistency – mean if you tip the spoon, a little of the mixture drops from the spoon by itself. I don’t have a step-by-step pictorial for you but this recipe worked for me quite well –

    If possible, try to mix ingredients in by hand as electric mixers have a tendency of overmixing batter, causing gluten to form – bad for cakes and muffins. In the case of puffs and items that need a lift with the aid of air bubbles, overmixing can deflate a mixture.

  12. Shelley September 28, 2011 at 10:13 pm #

    My husband thinks I’m crazy – laughing at the computer! Kim – so entertaining!

    • Kimberlycun September 30, 2011 at 11:33 pm #

      hehehe please say hi for me to your hubby!

  13. Suki July 10, 2015 at 7:25 am #

    Hi! I made some profiteroles yesterday for the first time and it was a success!
    1 cup water
    1 1/2 cup butter
    1/2 teaspoon salt
    1 teaspoon sugar
    (As soon as it boils QUICKLY add)
    1 cup flour
    (Mix until a slight film is build in the bottom of your pan and the dough is not sticking to the sides, after take it out and let it cool for a few minutes).
    4 eggs
    (Slowly add 1 egg at a time until you have a dough paste thats not too runny and still holds a peak).
    (With a round tip make small dollups in a cookie sheet with PARCHMENT PAPER and put a little bit of egg wash on top and put in a preheated 375F oven for 25-30 minutes.)

    Turn off your oven and once you take them out make a small hole in the bottom and put them back in with the oven door slightly open for about 30 minutes so the hollow inside completely dry out and once they’re out they are ready to fill :D!!



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