Homemade Profiteroles with Vanilla Pastry cream
Calories: 9
Adjust Servings Here: 24 servings
Description
This classic profiterole recipe combines light and airy choux pastry with creamy pastry cream filling and a rich chocolate ganache glaze. The choux pastry is baked until golden and puffed, then filled with the luscious pastry cream and topped with the glossy ganache for a decadent dessert experience. These profiteroles are perfect for special occasions or as a delightful treat any time.
Ingredients
Choux pastry dough
- ½ cup (120 ml) Water
- ½ cup (120 ml) Milk
- ¼ tsp Salt
- 2 tbsp Sugar
- ½ cup (113 g) Butter unsalted, room temperature
- 1 cup (240 ml) All-purpose flour
- 4 large Eggs large (you may need 3 1/2 to 4)
Pastry cream (Creme Pattissiere)
- 4 large Egg yolks
- ½ cup (100 g) Castor sugar
- ⅓ cup (40 g) Cornstarch
- ½ cup (120 ml) Whipping cream 32% plus
- 1 cup (240 ml) Milk
- 2 tbsp Butter unsalted, room temperature
- 1 tsp Vanilla bean paste
Chocolate glaze
- 4 oz (100 g) Chocolate semi-sweet or dark
- 2 tbsp Butter unsalted, room temperature,
- ½ cup (120 ml) Whipping cream 32% plus
Instructions
Choux pastry
- Preheat the oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.
- Combine water, milk, sugar, salt, and butter in a saucepan. Bring to a boil over medium heat. Add the flour immediately and stir quickly until a smooth dough forms.½ cup Water, ½ cup Milk, ¼ tsp Salt, 2 tbsp Sugar, ½ cup Butter, 1 cup All-purpose flour
- Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.4 large Eggs
- Pipe or spoon the dough onto the prepared baking sheet in small mounds. Dab the tips with a damp finger.
- Bake the cream puffs for 25 minutes or until golden brown. Remove the baking sheet from the oven and quickly prick the bottom of each puff with a toothpick to release steam. Return the baking sheet to the oven and bake for another 5-10 minutes or until the cream puffs are deep golden brown and crisp.
- Remove the cream puffs from the oven and let them cool completely on a wire rack.
Vanilla pastry cream
- Whisk together sugar, cornstarch, salt, and egg yolks in a saucepan until well combined. Add the milk and heavy cream while whisking to prevent lumps.4 large Egg yolks, ½ cup Castor sugar, ⅓ cup Cornstarch, ½ cup Whipping cream, 1 cup Milk
- Place the saucepan on the stove and cook over medium heat, whisking constantly until thickened and coats the back of a wooden spoon. Remove from heat and stir in butter and vanilla extract.1 tsp Vanilla bean paste
- Transfer the pastry cream to a bowl, cover it with plastic wrap (directly touching the surface to prevent skin from forming), and refrigerate until cold.
Chocolate ganache glaze
- In a microwave-safe bowl, melt the chocolate with heavy cream until smooth. Add the butter to the chocolate mixture and stir until smooth and glossy.4 oz Chocolate, ½ cup Whipping cream, 2 tbsp Butter
Assemble
- Fill each profiterole from the bottom with the pastry cream using the hole created previously.
- Glaze - Dip the top of each profiterole into the chocolate glaze, as shown in the video. Alternatively, you can drizzle the chocolate over the profiteroles using a spoon.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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