I LOVE Profiteroles. They are deliciously light, crispy spheres of choux (pronounced “shoe”) pastry, usually dipped in chocolate or caramel and filled with pastry cream (a very thick vanilla custard).
I had the urge to bake something today (it happens every so often, especially that I’m now on holidays), so profiteroles were my sweet of choice.
Here’s the recipe!
Profiteroles with Creme Patisserie
Choux Pastry: (recipe adapted from taste.com.au)
- 60ml (1/4 cup) milk
- 60ml (1/4 cup) water
- 50g butter, chopped
- 75g (1/2 cup) plain flour
- 2 eggs, lightly whisked
- 100g dark chocolate melts, melted
Creme Patisserie (Pastry Cream): (recipe from All Recipes)
- 2 cups (500ml) full cream milk
- 2 tablespoons cornflour
- 75g sugar
- 1 whole egg
- 2 egg yolks
- 50g butter
- 1 teaspoon vanilla essence
Begin by making the pastry cream.
- Stir the cornflour into 1/3 of the cold milk. In a small saucepan, mix the rest of the milk with sugar and bring to the boil. Remove from heat and set aside.
- Stir the egg and yolks into the cornflour mixture (you can freeze the whites and use them at a later date for meringues). Gradually add the hot milk to the egg and cornflour mixture. Pour the mixture back into the small saucepan.
- Stir constantly on a low heat until the mixture thickens. Remove from the heat, add the butter and vanilla and stir until smooth. Transfer to a bowl, leave to cool slightly then cover with plastic wrap, sitting it directly on the pastry cream and put in the fridge to chill completely.
For the choux pastry.
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the milk, water and butter in a medium non-stick saucepan over medium heat. Cook, stirring, for 5 minutes or until the butter melts and the mixture comes to the boil. Remove from heat. Add the flour and use a wooden spoon to stir until mixture forms a ball and comes away from the side of the pan. Flatten mixture over base of pan and set aside for 10 minutes to cool slightly.
- Transfer mixture to a medium bowl. Use an electric beater to gradually beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy. Place a 2cm diameter plain nozzle into a clean piping bag (or cut the corner of a large snap lock bag) and spoon in the mixture. Pipe small circles, about 2cm apart, on the lined tray. Bake in preheated oven for 10-15 minutes or until puffed and golden. Use a small knife to make a cut into the bottom of each profiterole and return to oven for a further 5 minutes. Turn oven off and leave eclairs inside to cool until required.
- Dip the top of profiteroles in melted chocolate and leave to set.
- When set, fill a piping bag with pastry cream and pipe into the hole made underneath the profiteroles and serve (trust me, these won’t last long!)
Alternative Serving Idea:
You may have heard of a ‘Croquembouche’, (made popular on Masterchef) which is a conical tower of these delicious profiteroles. If you want to give this a go, make caramel to use as the “glue”, dip each profiterole into it and build up the tower. It’s a great special occasion centrepiece!