Irresistible Custard-Filled Profiteroles

A simple but incredibly delicious French dessert! Profiteroles with custard have captured the hearts of many people around the world. These small cakes made from airy, slightly crispy dough combined with delicate cream are unlikely to leave anyone indifferent.
cook time: 3h
Freya Ashford
Irresistible Custard-Filled Profiteroles

Nutrition Facts (per serving)

231
Calories
14g
Fat
21g
Carbs
5g
Protein

Ingredients (15 portions)

Dough:

Wheat flour 150 g
Milk 125 ml
Water 125 ml
Butter 100 g
Eggs 4 pc
Sugar 1 tbsp
Salt 1 g

Cream:

Milk 500 g
Sugar 150 g
Butter 100 g
Wheat flour 40 g
Eggs 2 pc
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make custard profiteroles? First, prepare the dough. For products made from choux pastry, it is advisable to use strong flour with a protein content of 12-13 g. Products made from such flour will hold their shape better. But if you have regular flour with 10.3 g protein, you can use that too.

Step 2

Step 2
Combine water, milk and butter in a saucepan. Place over low heat and bring to a boil, but do not boil.

Step 3

Step 3
When steam begins to rise from the milk, add salt and sugar and stir until the crystals melt.

Step 4

Step 4
As soon as the mixture begins to boil, remove the saucepan from the heat, add the sifted flour and quickly stir with a spatula. The dough should form a lump and easily pull away from the sides of the pan. Cool the dough slightly.

Step 5

Step 5
Add eggs one at a time, mixing the dough in a blender or mixer at medium speed.

Step 6

Step 6
You should get a viscous, slightly fluid homogeneous mass.

Step 7

Step 7
Transfer the dough to a piping bag fitted with a star tip.

Step 8

Step 8
Place small stars on a baking sheet lined with parchment at a distance of 4-5 cm from each other. Bake the profiteroles in an oven preheated to 200°C for 10 minutes and another 20-25 minutes at 180°C. Determine the exact baking time based on your oven. Do not open the oven during baking, otherwise the products will fall off.

Step 9

Step 9
Cool the finished profiteroles in the switched off oven with the door slightly open.

Step 10

Step 10
While the profiteroles are cooling, prepare the cream. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 11

Step 11
In a bowl, combine a glass of milk, eggs and flour and mix thoroughly.

Step 12

Step 12
Separately, boil the remaining milk with sugar and vanilla sugar.

Step 13

Step 13
Pour hot milk into the egg-milk mixture in a thin stream, stirring constantly. If you pour in the milk quickly, the eggs will curdle and flakes will appear on the surface.

Step 14

Step 14
Pour the entire mixture back into the saucepan and place over low heat. Cook the cream, stirring constantly, for 10-15 minutes until thickened. The cream should be thick enough: the mark from the whisk should not heal quickly.

Step 15

Step 15
Cover the finished cream with film “in contact” and cool to room temperature.

Step 16

Step 16
Add soft butter to the cooled custard and beat with a mixer until smooth.

Step 17

Step 17
IMPORTANT: The custard temperature should be either the same as the butter or even lower. The warm cream will melt the butter and the cream will become very thin.

Step 18

Step 18
Fill the cooled profiteroles with custard using a piping bag fitted with a small sharp tip. It is better to keep the profiteroles in the refrigerator for 1-2 hours before serving. Bon appetit!

Additional rubrics

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