Profiteroles

Custard filled choux topped with white and milk chocolate.

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Ingredients

• Choux dough:

  1 cup (150 g) flour

  1 cup (250 ml) water

  125 g butter

  1 tsp salt

  2 tsp sugar

  4 eggs, beaten

• Pastry cream:

  4 cups milk

  vanilla

  1/2 cup sugar

  1/2 cup cornstarch

  ¼ tsp salt

  6 egg yolks

  6 tbsp (90 g) butter

• Topping:

  200g milk chocolate, melted

  200g white chocolate, melted

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Method

Choux Dough:

• In a pot, add the water, butter, salt and sugar. Bring to a boil.

• Tip in the flour and stir with a wooden spoon, until the mixture forms a mass and leaves the sides of the saucepan. Allow to cool.

• Add the beaten egg to the dough, a little at a time. It is ready when it is shiny and holds its shape on a spoon.

• Add the dough in a piping bag and pipe 3 cm circles on a baking sheet covered with baking paper.

• Bake in a preheated oven at 230°C for 12 min. Reduce the heat to 180°C and bake for 15 more min.

Pastry Cream:

• In a saucepan over medium heat, heat the milk and vanilla.

• In a medium bowl, whisk the sugar, cornstarch, and salt and yolks.

• As you continue whisking, slowly add the hot milk to the yolk mixture.

• Return the mixture to the saucepan.

• Whisk until the mixture begins to thicken. Add the butter.

• Strain the mixture and lay a sheet of plastic wrap directly over the cream. Refrigerate it.

Assembly: 

• Fill the baked choux with the pastry cream using a piping bag.

• Top with the melted chocolate.