Profiteroles
Total Time
1 hour and 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
4.96 out of 5 stars
(63)
Ingredients
48 servings
- 100g / 7 tbsp unsalted butter
- 1 cup water
- 1 cup flour (, plain / all purpose)
- 4 large eggs (55 - 60g / 2 oz each (weight with shell), at room temperature)
- Pinch of salt
- Vanilla custard (Creme Patissiere) (below)
- Ice cream (Note 1)
- Whipped cream (Note 2)
- 4 egg yolks (Note 5 for using leftover whites)
- 1/4 cup white sugar (, caster / superfine)
- 3 1/2 tbsp cornflour / cornstarch
- 2 1/3 cups milk (, full fat best)
- 1/4 cup extra white sugar (, caster / superfine)
- 1 tsp vanilla bean paste (or extract or essence)
- 250g / 8 oz dark chocolate (or US semi-sweet)
- 1 cup cream
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Preparation
Step 1
Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
Step 2
Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
Step 3
Cool: Remove from heat and let mixture cool for 10 minutes.
Step 4
Preheat oven to 220°C/420°F (200°C fan).
Step 5
Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
Step 6
Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
Step 7
Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
Step 8
Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
Step 9
Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
Step 10
Bake 2 trays at a time for 15 minutes, switching the trays halfway.
Step 11
Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
Step 12
Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
Step 13
Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!
Step 14
Chocolate topping:
Step 15
Place cream and chocolate in a heatproof bowl. Microwave 4 x 30 seconds, stirring in between, until incorporated. Cool to warm, then use for drizzling or dipping.
Step 16
Custard filling:
Step 17
Whisk yolks and sugar, then whisk in cornflour.
Step 18
Place milk, vanilla and extra sugar in a saucepan over medium high. Heat until just before simmering.
Step 19
Whisk in 1/4 cup hot milk into egg mixture. Whisk in another 1/4 cup. Then add remaining milk mixture and whisk.
Step 20
Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thicks to a thick dolloping custard consistency.
Step 21
Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).
Step 22
Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).
Step 23
Save recipe for the next time?
