Profiteroles with custard cream
12 servings
60 minutes
Profiteroles with custard are an exquisite dessert of European cuisine that has captured the hearts of sweet lovers worldwide. These airy miniature pastries, made from delicate choux pastry, originally appeared in France and became a true gastronomic hallmark. Their tender texture perfectly complements the silky custard, which offers sweetness with subtle vanilla notes. Alcohol can be added to the cream for extra depth of flavor. In the classic version, profiteroles are topped with melted dark chocolate that enhances their rich taste. These exquisite pastries are suitable for both festive tables and cozy tea times, bringing a sense of true French elegance.
1
In a saucepan, bring water, butter (30g), salt, and sugar (7g) to a boil. Add flour and quickly mix until smooth. Cook the dough over heat for about 2 minutes. Remove from heat and beat in the eggs one at a time, mixing until smooth. Pipe small balls onto parchment paper (not too close together) and place in a preheated oven at 180 degrees for 15 minutes; open the oven for a few seconds and bake for another 15 minutes. Let the finished profiteroles cool.
- Water: 100 ml
- Butter: 30 g
- Salt: 1 g
- Sugar: 30 g
- Wheat flour: 10 g
- Chicken egg: 2 pieces
2
For the cream, divide the sugar in half; add one part to the milk along with vanilla. Whisk the second part with egg yolks until white. Heat the milk over medium heat. Add flour and cornstarch to the yolks, whisking and pouring in about 50 ml of slightly warm milk. Bring the remaining milk to a boil and pour it into the yolk mixture; then pour everything back into the pot where the milk was and heat while stirring until thickened. Optionally, you can add a bit of alcohol. Transfer the finished cream to a cold container, cover with plastic wrap, and set aside.
- Sugar: 30 g
- Milk: 150 ml
- Vanilla pod: 0.5 piece
- Egg yolk: 1 piece
- Wheat flour: 10 g
- Cornstarch: 10 g
3
Make small holes in the profiteroles with a knife or piping bag tip and fill them with cream. For decoration, you can also melt chocolate and dip the tops of the profiteroles in the liquid chocolate.
- Dark chocolate: to taste
