70
pieces
Vegan
Vegan
Profiterole

Ingredients

  • 70 Pâte à Choux round shells
  • 1 kg Custard - Pastry cream

For the topping

  • Chocolate, dark (melted)
  • Powdered sugar - optional

Components

Pâte à Choux

Ingredients

Butter mixture

  • 200 g Butter
  • 400 g Water

Flour mixture

  • 400 g Flour, all-purpose (sifted)
  • a pinch of salt

Egg mixture

  • 12 medium eggs
  • 1tsp Vanilla powder
  • 1tbsp Lemon zest

Preparation

In a Saucepan

  • ‍Melt the butter in the water.
  • Stir in the flour mixture all at once.
  • Stir well until a dough forms.

In a bowl

  • ‍Break the eggs in a bowl.
  • Add the vanilla and lemon zest to the eggs.

In the mixer (using the flat beater)

  • ‍Transfer the dough to the mixer.
  • Incorporate the eggs one yolk at a time. Beat well to incorporate completely after each addition.
  • ‍Keep on mixing for about 10 to 15 minutes until batter looks smooth and shiny.

Preheat the oven.

On lined baking sheets

  • Transfer the paste into the pastry bag.
  • Pipe the pastry (using  a large nozzle) onto the lined baking sheets  leaving enough space between the shells.

In the oven

  • Bake for about 15 to 20 minutes (don’t open the oven) until the shells puff up and turn golden brown.

Let cool before storing or filling.

Pâte à Choux
Pâte à Choux
Custard

Ingredients

Liquid Mixture

  • 1 L milk, liquid
  • 200 g Sugar

Egg Mixture

  • 4 Eggs
  • 200 g Sugar
  • 100 g Cornstarch
  • ½ tsp Vanilla powder
  • 1 tbsp Lemon zest

Preparation

In a cooking pot

  • Heat the milk.
  • Dissolve in the sugar.

In the mixer (using the Wire whip)

  • ‍Whisk the eggs with the lemon zest.
  • While whisking, add the sugar. Then add the cornstarch.
  • Still whisking, slowly pour in some of the hot milk.

In the cooking pot

  • Strain the mixture in the remaining milk.
  • Whisk continuously on low heat until the pastry cream becomes thick and creamy.
Custard
Custard

Preparation

  • Cut open each Choux shells or make a hole on one side of each shell.
  • Fill the pastry bag with cool pastry cream.
  • Pipe in a generous amount of pastry cream in each shell.
  • Drizzle melted chocolate on the top of each shell or dust the shells with Powdered sugar.

Let the chocolate cool before serving.

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Profiterole
Desserts & Sweet Snacks

Profiterole

Cream puffs

Ingredients

  • 70 Pâte à Choux round shells
  • 1 kg Custard - Pastry cream

For the topping

  • Chocolate, dark (melted)
  • Powdered sugar - optional

Preparation

  • Cut open each Choux shells or make a hole on one side of each shell.
  • Fill the pastry bag with cool pastry cream.
  • Pipe in a generous amount of pastry cream in each shell.
  • Drizzle melted chocolate on the top of each shell or dust the shells with Powdered sugar.

Let the chocolate cool before serving.

Storing

Custard filled shells should be stored in the fridge and consumed within 2 days.



URL: https://momsnotes.me/recipes/cream-puffs
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