Baked Profiteroles with Cream Filling
Baked choux profiteroles filled with a vanilla-cardamom cream lightened with whipped cream; glaze with melted chocolate, caramel, or dust with powdered sugar.
Ingredients
| 100 мл | water (dough) |
| 50 гр | cow's butter (dough) |
| 60 гр | flour (dough) |
| 2 | eggs (dough) |
| — | pinch of salt (dough) |
| 1 | pinch of salt (dough, for 2 trays) |
| 230 гр | type 500 flour (dough, for 2 trays) |
| 250 мл | water (dough, for 2 trays) |
| 125 мл | oil (dough, for 2 trays) |
| 6 | eggs (dough, for 2 trays) |
| 1 | egg yolk (cream) |
| 40 гр | sugar (cream) |
| 10 гр | flour (cream) |
| 125 мл | fresh milk (cream) |
| 1 бр. | vanilla (cream) |
| 100 мл | whipping cream (cream) |
| 3 | cardamom pods (cream) |
Instructions
For the dough:
- In a pot pour the water, the butter cut into cubes and the salt. Let the mixture come to a boil and the butter melt.
- Meanwhile, sift the flour.
- Pour the sifted flour all at once into the boiling liquid. Stir with a wooden spoon until the mixture begins to pull away from the sides and forms a ball of dough from which you can hear a slight sizzle.
- Transfer the finished dough into a glass bowl and let it cool.
- When the dough has cooled, add the eggs one at a time, stirring with a wooden spoon after each until it is fully absorbed by the dough. It's a bit laborious, but it's worth it.
- Transfer the finished mixture into a piping bag with a round tip and, onto a tray lined with parchment paper, pipe the mixture in the shape of balls, spaced apart. Try to make all the profiteroles in the tray approximately the same size.
- Bake the profiteroles in a preheated oven at 200°C for about 20 minutes; for the last 5 minutes open the oven door slightly, propping it with a wooden spoon, so the profiteroles dry out on top.
For the cream (you need at least a dose and a half): 8. In a small pot heat the milk together with the vanilla. 9. Separately in a bowl beat the yolks with the sugar, then add the sifted flour. 10. Temper the yolks with a little of the hot milk. Then add the rest of the milk to the yolk mixture and stir. 11. Return the whole mixture to the pot and keep the cream on the stove until it boils. 12. Pour the finished cream into a bowl to cool. 13. Meanwhile, whip the whipping cream in a bowl. 14. When the cream is completely cooled, add the whipped cream to it, stirring gently with a silicone spatula.
Filling & finishing: 15. Fill a piping bag fitted with a tip suitable for filling profiteroles with the finished cream. 16. Make a small hole on the underside of the profiteroles and fill them with the cream. 17. Place the filled profiteroles in the refrigerator. 18. Meanwhile you can prepare various glazes for your profiteroles with cream filling. For example, melt chocolate over a water bath and dip each profiterole in it, or make caramel (hard or soft as you wish) to glaze the profiteroles, or why not simply dust them with powdered sugar.