Cream puffs Choux pastry profiteroles recipe #fypシ #recipe #baker #easyrecipe #dessert #pastry #food

This dessert has three names. Perfitteral cream puffs and shoe pastry. They’re filled with a thick custard. I like to overload them with the custard. That’s how good they are. In a medium sized pot, add in one cup of milk, half cup of butter, teaspoon of sugar, half teaspoon of salt. Put this on the stove on a medium heat and let it come to a boil. You’ll notice I’ll keep stirring it cuz I don’t want the milk to burn. Then I’m going to add in a cup of flour. Keep stirring it on a low heat for about a minute until it becomes a thick dough. Then put it into a bowl to cool down. This is all cooled down. Four eggs one at a time. Mix it. Add the next egg. Ah, spatula. So, I’m going to use a piping bag with a large round tip. You could use a ziploc bag if you don’t have the right into the bag. We’re going to put them into round circles. If you notice the tops are pointy. That’s fine. Just add a little bit of water to the tip of your finger and push them down. Preheat the oven to 425°. Put them in for 10 minutes. Then you’re going to lower the heat to 350° and leave them in there for another 20 minutes. 1 and 1/2 cups of milk, 2/3 cups of heavy whipping cream, 1/2 cup of sugar, and if you don’t have a vanilla bean, I’ll show you what to do with the rest of them. Bring it to a low simmer. Two egg yolks at room temperature. 3 tablespoons of cornstarch. Just mix it. The sides of the pot are a low boil. I’m going to add in 1/3 of the milk mixture right into that egg yolk mixture. It looks like it’s really well incorporated. Just add the rest. Then slowly transfer it right back into the pot. Put this back on the fire on a medium low heat until it thickens. Put it right into the bowl. This is the time where you add in your vanilla if you didn’t. Just add a teaspoon of vanilla in and then mix it and then cover it up with some plastic wrap. Put it in the fridge to cool down. After these have cooled down and your cream is ready to fill them up. I want to show you what they look like on the inside. We’re like open like an open cavity. You guys can see. Fill up the piping bag with that cream. Basically take a little hole right in as much as you can. You can lightly dust them with powdered sugar. I’m going to drizzle some chocolate right on top. Put them in the fridge for at least a couple of hours. You can freeze these after they’ve hardened or you can eat them right away or eat them the next day.