By Boushra Ali
Profiteroles
21 steps
Prep:25minCook:50min
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.
Updated at: Thu, 17 Aug 2023 11:34:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories463.4 kcal (23%)
Total Fat26.5 g (38%)
Carbs47.5 g (18%)
Sugars23.8 g (26%)
Protein10 g (20%)
Sodium109.7 mg (5%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Profiteroles
Custard and Cream Filling
Instructions
Profiteroles
Step 1
Pre-heat oven to 200 degrees Celsius.
OvenPreheatStep 2
Bring the Water and Butter to a simmer, then remove from heat.
Pot
CooktopHeat
Water375ml
unsalted butter150gStep 3
Add the flour and salt, return to heat and vigorously fold until a dough forms.
Spatula
All Purpose Flour240g
saltStep 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.
Spatula
Wooden SpoonStep 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.
Baking sheet
Parchment paperStep 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.
OvenHeatStep 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.
KnifeStep 12
Pipe the custard and cream filling into the profiteroles until they become heavy and completely filled.
Custard and Cream Filling
Step 13
Whisk the Egg Yolks with Sugar until well they’re well combined.
Bowl
Whisk
sugar1 cupStep 14
Add the Corn flour and mix until combined.
WhiskStep 15
Bring the Milk and Vanilla Essence to a light simmer.
CooktopHeat
Milk500mlStep 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.
CooktopHeatStep 18
Place the custard in a bowl, cover really well with plastic wrap and refrigerate for a minimum of 4 hours.
Plastic wrapBowl
FridgeCoolStep 19
Beat the Cream, Vanilla Essence and Sugar until firm peaks form. (Do this after the Custard is set)
MixerMixStep 20
Once the Custard is set, remove it from the fridge and gently fold it into the cream until well combined and smooth.
SpatulaStep 21
Transfer into a piping bag and begin piping the profiteroles.
Notes
46 liked
3 disliked
Delicious
Go-to
Special occasion
Easy
Sweet
