Gorgeous Profiteroles
A classic treat with a custard cream filling. Garnish with melted chocolate or a dusting of icing sugar. Awesome with cuppa coffee.
Ingredients
Makes: 10
- Custard
- 100g caster sugar
- 5 tablespoons plain flour
- 1 pinch salt
- 475ml milk
- 2 egg yolks, beaten
- 1 teaspoon vanilla essence
- Choux pastry
- 100g butter
- 225ml water
- 125g plain flour
- 1 pinch salt
- 4 eggs
Directions
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- For the custard: In a small saucepan, combine sugar, flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to the boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 beaten egg yolks and stir. Return heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill in refrigerator.
- Preheat oven to 230 C.
- For the choux pastry: In a medium saucepan, combine butter and water and bring to the boil. Sift together flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking tray, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 200 C / Gas mark 6 and bake 25 minutes more, or until golden. Cool completely, split, fill with custard and replace tops.
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Reviews and Ratings
Global ratings:
(154)
Reviews in English (106)
I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced. - 13 Dec 2005 (Review from Allrecipes US | Canada)
I only used the filling from this recipe and it was perfect! An old-fashioned custard flavor. I used the recipe for the shells from Shellie Wendel's Cream Puff entry and the end result flew off the serving tray. Wonderful cream puffs just like my mother used to make! - 20 Jul 2002 (Review from Allrecipes US | Canada)
I HAVE MADE ANOTHER VERSION BEFORE THAT TURNED OUT GREAT HOWEVER WITH THIS ONE THE CREAM PUFFS DID NOT HOLLOW OUT WHEN THEY BAKED. THEY JUST STAYED DENSE. - 27 Apr 2002 (Review from Allrecipes US | Canada)
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