These filled French choux pastry balls with a sweet and moist filling of custard are so delicious!
Profiteroles with Custard Filling is my favorite option of cream puffs. It's so yummy!
Makes 60-62 medium profiteroles
INGREDIENTS
Сhoux pastry:
100 g butter (preferably unsalted), cut into cubes
3-4 eggs
250 ml milk or water
150 g all-purpose flour
Pinch salt
Pinch sugar
Custard Filling:
600 ml milk
6 egg yolks
120-140 g sugar
60-70 g corn starch
45 g butter
1 teaspoon vanilla extract
PREPARATION
1. Preheat the oven to 395°F/200°С.
2. In a medium saucepan, combine the milk, butter, salt and sugar. Heat over medium heat until simmering.
3. Sift the flour, then quickly pour into the boiling water.
4. Beat the pastry mixture vigorously with a wooden (plastic) spoon until it’s smooth and the bottom of the pan is beginning to fur, then leave to cool for 20 minutes.
5. Meanwhile, prepare the filling. Place the milk in a small saucepan and slowly bring to the boil. In a large bowl, whisk the yolks and sugar. Add the cornstarch. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Add the cold butter in small pieces. Cool to room temperature.
6. Beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor).
7. Spoon the mixture into a pastry bag fitted with a large plain round tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. With a wet finger, lightly press down the swirl at the top of each puff.
8. Bake in the preheated oven for 20 to 25 minutes. When done, the puffs should be light, airy and dry inside. Cool on a rack.
9. Cut a small slit in the base of each one so they don’t collapse and fill with custard that you have prepared.
10. For serving, drizzle with slightly warm chocolate sauce and enjoy with these yummy profiteroles!
