Profiteroles

Profiteroles 

Serves: 6 approx

Preparation Time: Make the cream the night before which takes approx 20 minutes

Making Choux pastry takes approx 20 minutes and the chocolate melted topping approx 10 minutes

400g of Choux Pastry which is made with the following ingredients:

1/2 cup of water (125ml)

1/2 cup of milk (125ml)

1/2 teaspoon of salt

1/2 cup (110g) of butter (lurpak is better)

1 1/2 teaspoons of caster sugar

1 1/2 cup of all purpose flour

5 eggs

One warm mixing bowl or a warmed saucepan

When measuring out the egg volume you need a measuring cup like the one in the picture so you can see that the volume of liquid makes up exactly 1 cup (250ml). You may need one less egg or one more.

Now bring the water,milk, butter, salt and sugar to the boil in a saucepan.  When boiling quickly remove from the heat and mix in the flour beating with a wooden spoon. Return and beat over heat if there is still watery liquid present, just until its all evaporated.  Then pour into the warm mixing bowl or saucepan and add two of the eggs stirring briskly for a few seconds til mixed in then add two more eggs and stop stirring as soon as blended.  Mix any remaining eggs until you get a good blend that you can see can be scooped up into a piping kit.

Now you can scoop into piping kit with a nozzle for round shaped profiteroles (or eclair shapes). Place baking paper on the tray and slightly grease with butter. Bake for approx 25 minutes on 180 degrees.

Let them sit in oven to cool with door slightly ajar.  They will deflate slightly.  Slit them horizontally when cooled down.

If you find you have made too much choux you can freeze it in shapes for up to one month.

Vanilla pastry cream:

5 egg yolks

2 cups of milk

5g of vanilla sugar or a vanilla bean cut lengthwise

3/4 cup of caster sugar

40g cornstarch

Bring the milk to the boil with the vanilla sugar or the vanilla bean

Turn down the heat and scrape the beans from the vanilla bean with a spoon or knife carefully not to burn yourself. Even remove it and do this as its being heated.  

In another mixing bowl whip with beater the egg yolks with the caster sugar until pale and thick.  Stir in the cornstarch and do not beat any further.  Then pour the boiling milk with vanilla over the egg yolks mixing continuously over the heat and bring to simmer.  Make sure to fully scrape the bottom of the saucepan so that none of the mixture sticks to the bottom while heating.  Simmer only briskly (2 - 3 minutes or so) and you will see it begin to thicken.  When you can see it becoming quite thick turn off the heat and transfer to a clean bowl and leave to cool then refrigerate overnight.  

Chocolate topping:

I used freddo frogs!

You can use whatever chocolate you like.  Approx 150g chocolate covers around 8 small size profiteroles but you may need to melt more if you make eclairs as they are longer in shape.

Saucepan filled half with water. Place a stainless steel bowl over the saucepan add the chocolate in pieces  and boil the water. 

You need to stir the chocolate continuously so that it does not start to clump.  Depending on the type of chocolate you melt it can take longer with some brands.  Then you can scoop out onto each cooled profiterole shell and refrigerate until cool.

Serve cold with coffee or tea..enjoy!