Homemade custard profiteroles
4 servings
30 minutes
Homemade profiteroles are an exquisite legacy of French cuisine, embodying airiness and lightness. Their history dates back to the 17th century when pastry chefs began experimenting with choux pastry. The taste of profiteroles is delicate with a light creamy note, and their structure is crispy on the outside and soft on the inside. These small balls can be filled with cream, ice cream, or savory fillings, turning them into a versatile treat – from dessert to snack. They are served at celebrations, used in complex multi-tiered desserts like croquembouche, or simply enjoyed with a cup of aromatic coffee. Choux pastry requires precision: it's important to incorporate eggs correctly for smoothness and shine and to adhere to temperature control for perfectly baked and airy profiteroles.
1
Boil one cup of water. Add salt and chopped butter.
- Water: 1 glass
- Salt: pinch
- Butter: 100 g
2
Reduce the heat to a minimum. Sift the flour while continuously whisking. Stir without removing from heat until a homogeneous mass is obtained.
- Wheat flour: 1 glass
3
Transfer the resulting dough to a bowl. Beat in the eggs one at a time, mixing thoroughly each time.
- Chicken egg: 3 pieces
4
Beat the dough with a wooden spoon until a smooth, shiny mass is obtained.
5
Place dough the size of a walnut on parchment or a silicone mat using a pastry bag or two spoons.
6
Bake in the oven at 200 degrees for 10 minutes, then increase the temperature to 220 degrees and bake for another 10-15 minutes. Poke the finished profiteroles on one side with a thin knife to release steam.