Profiteroles filled with Crème Patisserie Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Crème Patisserie | ||
| Egg yolks | 6 | |
| Sugar - 1/2 cup, plus 4 tablespoons | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Butter | 3 Teaspoon, softened | |
| Vanilla extract | 2 Teaspoon | |
| Chocolate Sauce | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Baking Chocolate - 1 (4-ounce) pack | ||
| Vanilla extract | 1/4 Teaspoon | |
Directions
MAKING
1) Into a saucepan, mix together the water and butter and bring to a boil
2) Tip in the flour mixture and stir vigorously over a low flame till the flour leaves the sides of the pan to form a smooth ball like batter
3) Take out from the heat and allow to cool
4) Add in the eggs one at a time, and after each addition beat well
5) Onto a greased baking sheet, drop teaspoonfuls of the batter onto the tray
6) Bake at 400F for 25 minutes till golden brown
7) In the meantime, make the cream patisserie
8) Into a saucepan, add in the egg yolks and sugar and whisk well using a fork
9) Add in the flour to the yolks to blend well
10) Then add in the milk and over a medium flame, cook the mixture till it comes to a boil
11) Cook for a minute on low heat and take off from the stove
12) Allow to cool at room temperature and add in the butter and vanilla
13) Mix well and cover with a lid
14) Place in the refrigerator till use
15) Using a knife, cut the top if the cream puffs, pull out the soft dough and discard them
16) Fill the bottom halves with 1 1/2 tablespoon of cream patisserie and place the top half
17) Onto a serving platter, mount the profiteroles and finish off by drizzling the chocolate sauce
18) To make the chocolate sauce, into a saucepan, heat the cream taking care not the boil
19) Once heated through, take off from the heat and add in the chocolate
20) Stir around the chocolate till melted and mixed well in the cream and tip in the vanilla
SERVING
21) Once the profiterole is mounted on the serving platter, serve immediately and if desired drizzle in more chocolate
1) Into a saucepan, mix together the water and butter and bring to a boil
2) Tip in the flour mixture and stir vigorously over a low flame till the flour leaves the sides of the pan to form a smooth ball like batter
3) Take out from the heat and allow to cool
4) Add in the eggs one at a time, and after each addition beat well
5) Onto a greased baking sheet, drop teaspoonfuls of the batter onto the tray
6) Bake at 400F for 25 minutes till golden brown
7) In the meantime, make the cream patisserie
8) Into a saucepan, add in the egg yolks and sugar and whisk well using a fork
9) Add in the flour to the yolks to blend well
10) Then add in the milk and over a medium flame, cook the mixture till it comes to a boil
11) Cook for a minute on low heat and take off from the stove
12) Allow to cool at room temperature and add in the butter and vanilla
13) Mix well and cover with a lid
14) Place in the refrigerator till use
15) Using a knife, cut the top if the cream puffs, pull out the soft dough and discard them
16) Fill the bottom halves with 1 1/2 tablespoon of cream patisserie and place the top half
17) Onto a serving platter, mount the profiteroles and finish off by drizzling the chocolate sauce
18) To make the chocolate sauce, into a saucepan, heat the cream taking care not the boil
19) Once heated through, take off from the heat and add in the chocolate
20) Stir around the chocolate till melted and mixed well in the cream and tip in the vanilla
SERVING
21) Once the profiterole is mounted on the serving platter, serve immediately and if desired drizzle in more chocolate
Chef
