Cream Puff - Profiteroles
Updated: Oct 9
Perfect recipe for cream puffs, also known as profiteroles, with pastry cream and chocolate sauce.
For the dough
250 ml water
120 g flour
100 g butter
For the filling (pastry cream)
1 vanilla bean
250 ml milk
20 g butter
4 egg yolks
75 g granulated sugar
20 g corn starch
20 g flour
For the chocolate sauce
200 ml heavy cream
350 g milk chocolate
Baking Instructions for Cream Puffs
Preheat the oven to 200 C.
Bring 100 g butter and 250 ml water to a boil over medium heat.
Add 120 g flour and mix until you see the dough coming together in one piece.
Take the dough from heat, cool it down before adding the eggs.
Combine 4 eggs with the dough, either using a spatula or using the paddle attachment of a stand mixer.
Scoop the dough onto a tray with baking parchment, with the help of a brush or the backside of a spoon wipe more eggs on the dough to stabilize its form.
Cook for 20-25 minutes in 200 C, until the outsides are crunchy. Wait for the dough to completely cool down, then cut the profiteroles into half and fill each with 1 tablespoon of pastry cream.
Pastry Cream Filling
With the help of an electric mixer, or using the whisk attachment of a stand mixer, beat 4 egg yolks and 75 g sugar.
Add 20 g flour and 20 g corn starch and make sure it is combined well.
Cut 1 vanilla bean right in half to get the seeds, add the seeds and the bean into 250 ml and bring to a simmer, then take off the heat immediately. Remove the bean.
With the mixer on low speed, start adding tablespoons of the milk into the mixture gradually, until you have added half of the milk. Make sure to add it gradually to avoid cooking the eggs.
Pour the egg & milk mixture into the remaining of the milk and slowly cook over low-medium heat while stirring.
When the mixture gets a creamy form, rather than a liquidy form, take off the heat and cool it down.
Using a food processor mix 20 g butter and the pastry cream until you receive a smooth texture. Cover with a stretch film and cool down before filling the profiteroles.
Put 350 g milk chocolate and 200 ml heavy cream into a bowl and microwave for about 1 minute. If the chocolate has not started to melt then microwave for another 30 seconds or a minute.
The chocolate will melt slowly after you take it off the microwave, whisk the mixture to speed up the process until you get a liquidy form.
Pour over the dough filled with pastry cream and serve!
I hope you enjoyed this recipe, if you have tried it please let us know in the comments section below!