MY PROFITEROLES

Profiteroles are very tasty pastry that looks quite intimidating to make and requires a lot of techniques in order to achieve that risen puff golden brown color with a huge cavity (air pocket) inside. Though it really seems to be that way in making a choux pastry, a perfect blend of flavours and textures will definitely pay it off. Calling for basic kitchen ingredients, and a little bit of knowledge in preparation and you’re onto making your own delicious profiteroles! A tasty choux pastry, mild and soft pastry cream filling and dark chocolate is a combination of goodness in one puff!

Ingredients:

Pastry cream filling:

• 4 egg yolks
• 1/3 cup sugar
• 2 cups milk (full cream milk or high fat milk)
• 1 tsp vanilla
• 1/3 cup cornstarch

Choux pastry:

• 4 large eggs
• 1 ¼ cups flour
• ½ cup milk
• ¼ tsp salt
• ½ cup water
• 1 tsp sugar
• ½ cup butter (1 stick or 115 grams)

Chocolate ganache:

• 250 grams dark chocolate
• 250 mL cream

Bake at 190C for 35-40 minutes.

• Make sure each egg is well incorporated before adding the next one

• Tempering egg sugar mixture prior to pouring it in the simmering milk is very important to prevent cooking the eggs

• Bake them in a high temp (190C) long enough to make them rise and puff

• Do not open the oven while they were baking as it may force them to collapse

• A big air pocket inside is good sign of a perfect choux pastry