Profiteroles with custard

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make custard profiteroles? First, prepare the dough. For choux pastry products, 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.

2. STEP 2

   

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

3. STEP 3

   

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

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.

5. STEP 5

   

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

6. STEP 6

   

   You should get a viscous, slightly fluid homogeneous mass.

7. STEP 7

   

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

8. STEP 8

   

   Place small stars on a baking sheet covered 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.

9. STEP 9

   

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

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.

11. STEP 11

    

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

12. STEP 12

    

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

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.

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.

15. STEP 15

    

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

16. STEP 16

    

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

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.

18. STEP 18

    

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

Comments on the recipe

Malicious Vovchik

22.11.2023

4.6

I made it strictly according to the recipe. First time. They were baked perfectly. 10 minutes - 220 and 25 minutes - 180. And until completely cooled in a slightly open oven. Cream... Well, the cream didn't work. Apparently just because it turns out I don’t like custard) The rest really liked it. In general, I’m as happy with the recipe and especially the result as an elephant. You just need to play with the creams. I prefer it more milky and creamy.

Kaitlynn

22.11.2023

5

It turned out awesome! Easy to cook! Fragrant cakes, just like my mother used to make when I was a child, and the cream was very reminiscent of pastel de nato, I love it. It cannot be compared to store-bought profiteroles; the taste is completely different. Thanks for the recipe! I didn’t have any tools on hand, so the shape wasn’t perfect, but it still turned out nice :)

elmya

22.11.2023

4.5

Profiteroles with custard recipe - mind blowing! I made two batches, on the first batch I kept it for 22 minutes at 180 degrees, the dough actually came out a little damp inside. I kept the second batch for 25 minutes, they were baked well and did not dry out. But on the second batch, I couldn’t resist and for some reason opened the door (DON’T DO LIKE ME), and so they sank a little, but, in general, this didn’t spoil them too much - the cream “inflated” them back. For the cream I used vanilla paste from top on ozone. Thanks for the advice on the temperature of the cream, now I understand why it was so runny before after oil, now it’s just right

lika7

22.11.2023

5

Yummy!!!! Thanks a lot!!! Instead, my option.

Yarochka Prozorova

22.11.2023

4.6

Wonderful recipe, delicious fluffy cakes) thank you

Milena

22.11.2023

5

Thank you, it worked for the first time! It was delicious and easy to prepare!

Veronica

22.11.2023

4.5

Maria, good afternoon! This is not the first time I have made custard pies. The very first time I made it using a different recipe, it turned out surprisingly simply gorgeous. And then several times it didn’t work out, the cakes didn’t rise. I realized the mistake - the dough needs to be made thicker. Yesterday I made it according to your recipe. I took small eggs. Everything worked out great! I wanted to ask, but the dough inside remains a little wet, is this normal? This happens to me all the time, although I bake the cakes for a long time and they turn out completely golden brown on the outside. Thanks for the answer!