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Profiteroles

Profiteroles

Made with pâte à choux, profiteroles are guaranteed to satisfy your sweet cravings. Filled with custard cream, these fluffy pieces will melt in your mouth!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 12 hours
Total Time 12 hours 45 minutes
Course Dessert
Cuisine French
Servings 20 pieces
Calories 165 kcal

Equipment

  • Medium Pot
  • 2 pastry bags
  • Mixing Bowl
  • Whisk
  • Parchment Paper
  • Baking Tray

Ingredients
  

Pâte à choux

  • 240 mL Water
  • 120 grams Salted Butter
  • 120 grams Flour T45-T55
  • 6 grams Sugar
  • 4 Eggs

Custard cream (crème pâtissière)

  • 500 mL Milk Full Fat
  • 1 tbsp Vanilla Extract
  • 5 Egg Yolks
  • 120 grams Sugar
  • 30 grams Corn Starch
  • 30 grams Unsalted Butter

Ganache

  • 120 mL Cream Heavy or Light
  • 120 grams Chocolate Dark, Milk or White (your choice)

Instructions
 

Pâte à choux

  • In your pot on medium heat, pour the water, place the butter, add sugar and whisk well until it starts boiling
  • Once the mixture reaches boiling point, remove the pot from heat, pour in the flour and mix vigorously until the dough starts forming
  • Once the dough is formed (it does not stick anymore to the side of the pot), pour it in a separate mixing bowl
  • Start adding the eggs one by one, whisking every time, and once you add the third egg, check for the consistency of your pâte à choux. It should not be hard, but not liquid either, meaning once you remove your whisk, the mixture should fall of it gently
  • If you do not get that consistency after 3 eggs, beat the 4th egg in a separate bowl, add half of it and mix. If you still do not get the texture, add the rest of it and whisk and you should be good
  • In a pastry bag, add your pâte à choux and start making small oval shaped dough balls on a parchment paper on a baking tray. Make sure to allow some space between them as they will expand in the oven
  • Preheat your oven at 215 degrees Celsius (419 degrees Fahrenheit) with convection on. Brush your prebaked profiteroles with the remaining egg wash or milk to give them a golden color.
  • Place your baking tray in the oven and let your pâte à choux bake for 20 minutes or until golden brown
  • Remove the baking tray and using a skewer, poke holes on the top of each profiterole piece, and place them back in the oven for 5 minutes at 150 degrees Celsius (302 degrees Fahrenheit) with convection on
  • Place them on a cooling grid and back in your cold oven overnight, allowing them to dry
    Profiteroles Cooked

Custard cream (crème pâtissière)

  • Add your milk in the pot along with the vanilla extract and place them on medium heat
  • In the meantime in a mixing bowl, whisk your 5 egg yolks with the sugar, then with the corn starch to get something homogenous
  • Once the milk starts simmering, remove it from heat and pour ⅓ of it into the mixing bowl while whisking very well
  • Pour the mixture back in the pot, whisk well and place everything on medium heat while constantly whisking
  • Once the mixture starts thickening, allow it to cook for about 2-3 minutes while whisking
  • Remove from heat, toss in the butter and mix very well until it dissolves. Then, pour the cream in a cold bowl, making sure to cover it with cling film on contact (the cream should be in contact with the film to avoid the development of a skin)
  • Let it cool and place it in the fridge over night

Ganache (The next morning)

  • Pour the cream in a pot on medium heat
  • Break your chocolate into small chunks
  • Once the cream starts simmering, add the chocolate in the pot and mix gently, to allow the whole mixture to become homogenous
  • Once everything comes together, remove from heat and reserve

Profiteroles filling

  • Remove your hollow profiteroles from the cold oven and cut each one in half
  • Take your custard cream out of the fridge and give it a good mix with a spoon
  • Pour it into a pastry bag and fill your profiteroles
  • On each one, pour some ganache
  • Your profiteroles are ready! You can enjoy them right away since the cream is already cold. This is better than filling them and placing them in the fridge as they might become mushy overtime

Notes

Our Cooking Hints

  • You can replace the salted butter with unsalted one, and add 3 grams of salt
  • You can replace the chocolate ganache with caramel or simple frosting
  • Feel free to fill your profiteroles with ice cream instead!
Keyword creme patissiere, eclair, pate a choux, profiteroles