Profiteroles are very tasty pastry that looks quite intimidating to make and requires a lot of techniques in order to achieve that risen puff golden brown color with a huge cavity (air pocket) inside. Though it really seems to be that way in making a choux pastry, a perfect blend of flavours and textures will definitely pay it off. Calling for basic kitchen ingredients, and a little bit of knowledge in preparation and you’re onto making your own delicious profiteroles! A tasty choux pastry, mild and soft pastry cream filling and dark chocolate is a combination of goodness in one puff!
Ingredients:
Pastry cream filling
4 egg yolks
1/3 cup sugar
1/3 cup cornstarch
1 tsp vanilla
2 cups milk (full cream milk or high fat milk)
Choux pastry
½ cup water
½ cup milk
½ cup butter (1 stick or 115 grams)
1 tsp sugar
¼ tsp salt
1 ¼ cups flour
4 large eggs
Chocolate ganache
250 grams dark chocolate
250 mL cream
Bake at 190C for 35-40 minutes.
• Make sure each egg is well incorporated before adding the next one
• Tempering egg sugar mixture prior to pouring it in the simmering milk is very important to prevent cooking the eggs
• Bake them in a high temp (190C) long enough to make them rise and puff
• Do not open the oven while they were baking as it may force them to collapse
• A big air pocket inside is good sign of a perfect choux pastry
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