Profiteroles with Custard
Baking and Desserts • European
Description
Profiteroles with Custard
Ingredients
- Butter 10 oz
- 10% cream 5 oz
- Farm fresh eggs 3 pieces
- Wheat Flour 10 oz
- Condensed Milk 15 fl oz
- Egg white 6 pieces
- Sugar 5 oz
- Vanillin 2 teaspoons
- Chocolate 53% 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
In a saucepan, heat the cream and add the butter. Bring to a boil and add the flour, stirring constantly. Keep the dough on the heat, stirring continuously, until it starts to pull away from the sides.
Step 3
Transfer the finished dough to a bowl, start mixing with a blender, and gradually add the eggs.
Step 4
When the dough becomes elastic, place it in a piping bag. Line a baking sheet with parchment paper and grease it with butter. Pipe the dough onto the parchment in small round shapes, leaving space between them.
Step 5
Bake for 15 minutes.
Step 6
For the cream, pour the milk into a saucepan and bring to a boil. Whisk the yolks, then add the vanillin and sugar, followed by the flour (60 grams). Gradually pour the hot milk into the yolk mixture and beat with a mixer.
Step 7
Pour everything back into the saucepan and heat over low heat, stirring constantly, until thickened. Remove the thickened cream from the heat and let it cool.
Step 8
Whip the butter (100 grams) and add it to the cooled cream, mixing thoroughly until smooth.
Step 9
Fill the cooled profiteroles with the prepared cream using a pastry syringe.
Step 10
For the glaze, melt the chocolate in a double boiler and mix it with the butter, stirring until smooth.
Step 11
Glaze the profiteroles.
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