Profiteroles

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

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.

Profiteroles

Recipe components

Choux pastry

IngredientsPreparation
  • 200g
    water
  • 200g
    milk
  • 160g
    butter
  • 4g
    salt
  • 4g
    sugar

Boil together and remove from heat.

  • 240g
    flour

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.

  • 4
    whole egg(s)

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.

Confectioner's cream

IngredientsPreparation
  • 100g
    sugar
  • 80g
    egg yolks
  • 100g
    whole egg(s)
  • 50g
    corn starch

Mix together.

  • 500g
    milk

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.