Profiteroles with custard

12 servings

90 minutes

Profiteroles with cream are an exquisite delicacy of French cuisine, symbolizing lightness and sophistication. These delicate pastries made from airy choux pastry filled with velvety cream impress with their harmony of flavors and textures. Historically, profiteroles appeared in the 16th century in France and became a favorite among the nobility. Their thin, crispy shell perfectly complements the rich, creamy custard with hints of vanilla. A dark chocolate glaze adds richness to the flavor, making the dessert a true delight. Profiteroles are served as an exquisite treat at celebrations and accompany tea time, adding a touch of luxury. They are perfect for concluding a dinner or festive event, gifting each moment with unforgettable sweetness.

Energy value per serving

• Calories: 443.4
• Proteins: 7g
• Fats: 28.4g
• Carbohydrates: 39.4g

Ingredients

• Butter: 220 g
• Cream 30%: 150 g
• Chicken egg: 3 pc
• Wheat flour: 260 g
• Baked milk: 400 ml
• Egg yolk: 6 pc
• Sugar: 200 g
• Vanillin: 2 tsp
• Dark chocolate 55%: 100 g

Cooking steps

1. Preheat the oven to 200 degrees.

2. Heat the cream in a saucepan, add butter. Bring to a boil and add flour, stirring constantly. Keep the dough on the heat, stirring constantly, until it starts to pull away from the sides.

   Required ingredients:

   • Cream 30%: 150 g
   • Butter: 220 g
   • Wheat flour: 260 g

3. Transfer the dough to a bowl, start mixing with a blender, and gradually add the eggs.

   Required ingredients:

   • Chicken egg: 3 pieces

4. When the dough becomes elastic, place it in a pastry bag. Line the baking sheet with parchment paper and grease it with butter. Shape the dough into small round pastries on the parchment, spaced apart.

   Required ingredients:

   • Butter: 220 g

5. Bake for 15 minutes.

6. For the cream, pour milk into a pot and bring to a boil. Whisk the yolks with vanilla and sugar, then add 60 grams of flour. Pour the hot milk into the yolk mixture and whisk with a mixer.

   Required ingredients:

   • Baked milk: 400 ml
   • Egg yolk: 6 pieces
   • Vanillin: 2 teaspoons
   • Sugar: 200 g
   • Wheat flour: 260 g

7. Pour everything back into the pot and heat on low, stirring constantly until thickened. Remove the thickened cream from the heat and let it cool.

8. Whip the butter (100 grams) and add it to the chilled cream, mix everything thoroughly until a homogeneous mass is achieved.

   Required ingredients:

   • Butter: 220 g

9. Fill the cooled pastries with prepared cream using a pastry syringe.

10. For the glaze, melt the chocolate in a double boiler and mix it with butter, stirring until smooth.

    Required ingredients:

    • Dark chocolate 55%: 100 g
    • Butter: 220 g

11. Glaze the profiteroles.