Desserts-Favorites

Profiteroles

It is time for another dessert recipe, and we are making the French Profiteroles. They are elegant, perfect for any occasion and it a treat for any guest.

Each profiterole is generously filled with velvety, luscious cream, creating an irresistible burst of flavour with every bite.

Ingredients for choux pastry:

100ml milk
50 ml water
50 g butter
70 g flour
2 large eggs

Ingredients for choux au qraquelin:

50 g butter
50 g sugar
70 g flour

Ingredients for Crème patissiere:

3 eggs
75 g cornstarch
100 g sugar
450 ml milk
Vanilla paste

Methods:

Start the recipe by making the Crème patissiere. Crack the eggs in a medium size bowl to which we add the sugar and the slurry, then with a whisk mix everything together.
In a saucepan over medium heat, add the milk then pour the egg mixture and whisk constantly until the cream thickens.
When the cream is thickened, take it off the heat and place plastic wrap directly on top of the custard to avoid the top to be dry.
Let the custard cool down at room temperature then place in the refrigerator for 3 to 4 hours to set.
Next step in our recipe is to make the Choux qraquelin. Add to a bowl flour, butter and sugar then mix until a dough is formed.
With a rolling pin roll the dough on a baking paper, then cut circles, the size of a coin, with the help of a cookie cutter.
Place the dough in the freezer for 40 minutes or until the dough is frozen.
It is time to make the choux pastry. In a saucepan add the milk, water, butter and slowly bring to a boil.
When it is starting to simmer add the flour and vigorously mix until the liquid is absorbed and a dough is formed, then remove the pot from the heat.
Let the dough cool down to room temperature then add the eggs one at a time and mix until well incorporated in the dough.
Pour the mixture in a pipping bag and pipe the profiteroles on a tray lined with baking paper.
Add the frozen choux au qraquelin on top and bake in the oven at 170 Celsius for 35-40 minutes.
When they are golden brown, remove from the oven and while hot, make a small hole at the bottom of the pastry. The reason of the hole is to let the steam and moisture escape for the pastry to be crisp.
Let the shells cool down at room temperature and fill them with the crème patissiere.
Serve immediately. If they stay too long with filling, the pastry will absorb the moisture from the crème patissiere and they will get soggy, therefore a good advice is to fill as many as you serve.
Enjoy with a cup of hot chocolate!