Ingredients
- 250ml (1 cup) water
- 80g butter, at room temperature, chopped
- 150g (1 cup) plain flour, sifted
- 3 eggs, at room temperature, lightly whisked
Creme patissiere
- 435ml (1 3/4 cups) milk
- 1 vanilla bean, split lengthways, seeds separated
- 3 egg yolks
- 70g (1/3 cup) caster sugar
- 50g (1/3 cup) plain flour, sifted
- Preheat oven to 200°C.
- Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
- Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
- Gradually add eggs, 1 at a time, beating well after each addition, until the dough is thick and glossy, at first it seems like it won't come together, but keep beating and it will.
- Line 2 baking trays with non-stick baking paper. Place heaped dessert spoonfuls of dough, about 3cm apart, on trays.
- Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30 minutes or until puffed and golden.
- Cool on a wire rack. Insert a knife into the side of each profiterole.
- For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
- Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.
- Now this is where it got messy, you'll need to spoon creme patissiere in a piping bag fitted with a 5mm nozzle, I made my own out of baking paper and it worked well for a while then came apart; I then made one out of a zip lock bag and got the creme patissiere everywhere, but was successful in getting the creme into the profiteroles.
- Push nozzle into the base of each profiterole and fill with creme patissiere.
I made about 24 profiteroles and will be definitely be making these again. Delicious!
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