Profiteroles
This recipe teaches you the ins and outs of making deliciously airy cream puffs, or choux à la crème if you will, and filling them with a heavenly smooth pastry cream, or crème pâtissière as the French like to call it.
Recipe
Choux pastry
| Ingredients | Preparation |
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Boil together and remove from heat. |
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Add to milk mixture and mix until smooth. Put back on the heat for 2-3 minutes and stir until dry. Add to stand mixer. |
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Add bit by bit to previous mixture. Mix in stand mixer at medium speed. |
Fill smooth-nozzled piping bag with choux batter. Pipe small balls with a diameter of 3-4 cm. Bake for 20 minutes at 190°C. |
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Confectioner's cream
| Ingredients | Preparation |
|---|---|
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Mix together. |
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Bring to a boil and pour over egg mixture. Put back on the heat and cook into a thick cream under continuous stirring. Remove from heat. |
Fill smooth-nozzled (diameter 6 mm) piping bag with cream. Cut small hole in bottom of choux pastry with knife or nozzle. Pipe in cream and clean choux bottom. |
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