Profiteroles

These Profiteroles are absolutely mouth watering! They’re so easy to make, filled with home made custard and they literally just melt in your mouth! Give them a try and let me know what you think 💜 ❤️Notes: ▪️Prep the custard and refrigerate ahead of time. ▪️Feel free to take a shortcut and use Custard Powder instead (add sugar and vanilla essence to taste & you will still need to refrigerate until set) ▪️Recipe makes approx 40 profiteroles.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 200 degrees Celsius.

Step 2

Bring the Water and Butter to a simmer, then remove from heat.

Step 3

Add the flour and salt, return to heat and vigorously fold until a dough forms.

Step 4

Remove from heat and allow mixture to cool completely for 10 minutes.

Step 5

Add 6 Eggs into the dough, ONE egg at a time, while mixing in between until combined.

Step 6

Once the dough is smooth and combined, transfer it into piping bag with a round tip.

Step 7

Pipe onto a lined baking tray approx 3cm wide and 5cm high.

Step 8

Wet your finger with water and pat down the peaks.

Step 9

Bake for 27 minutes at 200°c, then turn off the oven and leave them inside for a further 8-10 minutes or until golden and crispy.

Step 10

Remove from oven and allow to cool before filling.

Step 11

Use a knife to cut a small hole at the bottom of the profiteroles.

Step 12

Pipe the custard and cream filling into the profiteroles until they become heavy and completely filled.

Step 13

Whisk the Egg Yolks with Sugar until well they’re well combined.

Step 14

Add the Corn flour and mix until combined.

Step 15

Bring the Milk and Vanilla Essence to a light simmer.

Step 16

Gradually add the Milk into the Egg mixture while mixing continuously.

Step 17

Transfer back into the saucepan and continuously mix until it thickens.

Step 18

Place the custard in a bowl, cover really well with plastic wrap and refrigerate for a minimum of 4 hours.

Step 19

Beat the Cream, Vanilla Essence and Sugar until firm peaks form. (Do this after the Custard is set)

Step 20

Once the Custard is set, remove it from the fridge and gently fold it into the cream until well combined and smooth.

Step 21

Transfer into a piping bag and begin piping the profiteroles.