🍮 Vanilla Pastry Cream (Crème Pâtissière)
For filling 24 profiteroles
Ingredients:
2 cups (480 ml) whole milk or Soy Milk
1 vanilla bean (split and scraped) or 2 tsp vanilla extract
4 large egg yolks
½ cup (100 g) granulated sugar
¼ cup (30 g) cornstarch
2 tbsp (30 g) unsalted butter, cut into small pieces
Instructions:
1. Heat milk: In a medium saucepan, heat milk and vanilla bean (if using extract, add later) over medium heat until just steaming. Remove from heat.
2. Whisk yolks and sugar: In a bowl, whisk egg yolks,vanilla and sugar until pale. Add cornstarch and whisk until smooth.
3. Temper eggs: Slowly pour hot milk into the egg mixture while whisking constantly to temper. Return mixture through a fine mesh strainer back into a clean saucepan 5 minutes after initial cooking.
4. Return to stove: Place the strained custard back on medium heat. Cook, whisking constantly, until thick and bubbling (about 2–3 minutes).
5. Remove from heat:Once thickened, remove from heat and immediately whisk in butter until smooth.
6. Chill:Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours before using.
Pâte à Choux (Choux Pastry)
Makes 24 profiteroles
Ingredients:
1 cup (240 ml) water
½ cup (115 g) unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs
Instructions:
1. Preheat oven: to 400°F (200°C). Line two baking sheets with parchment paper.
2. Cook base:In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Add flour: Remove from heat and add flour all at once. Stir quickly with a wooden spoon. Return to heat and cook 1–2 minutes, stirring, until dough forms a ball and a thin film forms on the bottom.
4. Cool slightly: Remove from heat and let cool for 5–7 minutes.
5. Add eggs: Beat in eggs one at a time, mixing well after each. Dough should be smooth, glossy, and hold its shape.
6. Pipe and bake: Transfer to a piping bag fitted with a large round tip. Pipe 24 mounds (1½–2 inches wide) onto sheets, spaced apart.
7. Bake: Bake at 400°F for 10 minutes, then reduce to 350°F (175°C) and bake for another 20–25 minutes until golden and puffed. Do not open oven early.
8. Cool: Let cool completely before filling.
🍫 Assembly & Chocolate Topping
Ingredients:
Cooled pastry cream
½ cup (90 g) dark chocolate chips or chopped chocolate
1 tsp butter or neutral oil (optional, for shine)
Instructions:
1. Fill profiteroles: Use a small piping tip to fill profiteroles with the chilled pastry cream (inserted from the bottom or side).
2. Make chocolate topping: Melt chocolate (and optional butter/oil) in a microwave-safe bowl in 20-second intervals until smooth.
3.Top profiteroles: Spoon or drizzle about 1 tablespoon of melted chocolate over the top of each filled profiterole.
4. Serve immediately or chill until ready to serve.
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