Profiteroles with Pastry Cream

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Profiteroles with Pastry Cream

Ingredients

Water - 3 fl oz
Salt - 0 oz
Butter - 1.1 oz
Farm fresh eggs - 2 pieces
Milk - 5 fl oz
Whole egg - 1 piece
Sugar - 1.1 oz
Wheat Flour - 0.4 oz
Corn Starch - 0.4 oz
White Beans - ½ piece
Bittersweet Chocolate - to taste

Step by Step guide

Step 1

In a saucepan, bring water, butter (30 g), salt, and sugar (7 g) to a boil. Add flour and quickly mix until smooth. Cook the dough over heat for about 2 minutes. Remove from heat and beat in the eggs one at a time, mixing until smooth. Pipe small balls onto parchment paper (not too close together) and place in a preheated oven at 356°F for 15 minutes, then open the oven for a couple of seconds and bake for another 15 minutes. Allow the finished profiteroles to cool.

Step 2

For the cream, divide the sugar in half, adding one part to the milk along with the vanilla. Whisk the second part with the yolks until pale. Place the milk over medium heat. Add the flour and cornstarch to the yolks, whisking, and pour in about 50 ml of slightly warm milk. Bring the remaining milk to a boil, pour it into the yolk mixture, then return the entire mixture back to the saucepan where the milk was, and heat while stirring constantly until thickened. Optionally, you can add a bit of alcohol. Transfer the finished cream to a cold container, cover with plastic wrap, and set aside.

Step 3

Make small holes in the profiteroles either with a knife or the tip of a piping bag and fill them with cream. For decoration, you can also melt chocolate and dip the tops of the profiteroles in the liquid chocolate.