Desserts > Pastries > Choux Pastry > Profiteroles Recipe (sweet fillings)
Classic Profiteroles with Vanilla Cream Filling
Delicate choux pastry puffs filled with a luscious homemade vanilla cream. This recipe provides a step-by-step guide to creating perfect profiteroles from scratch, ensuring a light and airy texture combined with a rich and flavorful filling.
Ingredients
- 1 cup Water
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 4 Large Eggs
- 1/4 teaspoon Pinch of Salt
- 1 cup Milk
- 1/2 cup Granulated Sugar
- 3 tablespoons Cornstarch
- 2 teaspoons Vanilla Extract
- 1 cup Heavy Cream
- 2 tablespoons Powdered Sugar
Making the Choux Pastry
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is completely melted. Remove from heat and immediately add the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
Adding the Eggs
Let the mixture cool for a few minutes. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy, and should slowly fall from the spoon in a thick ribbon.
Baking the Profiteroles
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed up. Do not open the oven door during baking, as this can cause them to collapse. Once baked, turn off the oven and crack the door open slightly. Let the profiteroles cool completely in the oven to prevent them from deflating.
Making the Vanilla Cream Filling
In a medium saucepan, whisk together milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in vanilla extract. Cover the surface of the cream with plastic wrap to prevent a skin from forming and let cool completely.
Whipping the Cream
In a large bowl, whip heavy cream with powdered sugar until stiff peaks form.
Combining Vanilla Cream and Whipped Cream
Gently fold the cooled vanilla cream into the whipped cream until combined. This creates a light and airy vanilla cream filling.
Filling the Profiteroles
Once the profiteroles are completely cool, use a small knife or skewer to poke a hole in the bottom of each. Fill a piping bag with the vanilla cream filling and pipe the cream into the profiteroles until they are full.
Serving the Profiteroles
Dust the filled profiteroles with powdered sugar or drizzle with chocolate sauce. Serve immediately or chill for later.
Nutrition Facts (Estimated per 100g of product)
Calories: Approximately 300-350 kcal Carbohydrates: 30-40g Protein: 5-7g Fat: 15-20g (Values may vary based on specific ingredients used)
Other Important Considerations for Nutrition
Profiteroles are a relatively high-calorie dessert due to the butter and sugar content. Adjust serving sizes accordingly. For a lighter option, consider using a low-fat milk and reducing the sugar in the cream filling. Consider the use of alternative filling options such as fruits or custards.
FAQ
-
Why did my profiteroles deflate?
Deflation can occur if the oven door is opened during baking, if the choux pastry wasn't cooked long enough, or if the profiteroles weren't cooled properly. Make sure to follow the baking instructions carefully and let them cool completely in the oven with the door slightly ajar. -
Can I make the choux pastry ahead of time?
Yes, you can make the choux pastry ahead of time. Pipe the mounds onto the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You may need to add a couple of minutes to the baking time. -
Can I freeze the profiteroles?
Yes, you can freeze the baked profiteroles before filling them. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Thaw completely before filling.