Cream Puffs with Creamy Condensed Milk Filling (Profiteroles)
Baking and Desserts • French
Description
Store in the refrigerator and serve cold.
Ingredients
- Egg white 4 pieces
- Salt ¼ teaspoon
- Butter 10 oz
- Wheat Flour 1 cup
- Condensed Milk ½ can
Step-by-Step Guide
Step 1
Place the butter, water, and salt in a small saucepan and bring to a boil. Remove the saucepan from heat and quickly add the cup of flour, stirring the dough vigorously with a wooden spoon until it forms a ball that pulls away from the sides of the pan. Do not hesitate for a second and add the flour to the saucepan immediately while the water temperature is still high.
Step 2
When the dough cools slightly, beat in the eggs one at a time, thoroughly mixing each time with a mixer or whisk.
Step 3
Grease a baking sheet and drop spoonfuls of the choux pastry onto it, forming balls with two teaspoons (this is for the profiteroles). Place them on the baking sheet with plenty of space between them. The cream puffs should rise two to three times in size.
Step 4
Bake at 390°F (392 degrees Fahrenheit) for 10 minutes, then reduce the temperature to 355°F (356 degrees Fahrenheit) and bake for another 15–20 minutes.
Step 5
To make a simple creamy filling, beat 200 g of softened butter with a mixer or whisk until light and fluffy. Gradually add the condensed milk to the butter while continuing to beat the cream until it is smooth and airy.
Step 6
Fill the cream puffs with the cream using a pastry syringe. If you don't have one, cut off the top of the puff and spoon in two teaspoons of cream.
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