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Vanilla Cream Profiteroles
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
- Add 1 cup of flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add 4 eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 1 1/2-inch mounds onto the prepared baking sheet, leaving space between each one.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 15 minutes, or until the profiteroles are golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
- In a saucepan, heat 1 cup of milk over medium heat until steaming but not boiling.
- In a bowl, whisk together 1/2 cup of sugar, 4 egg yolks, and 2 tablespoons of cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
- Once the profiteroles and pastry cream are completely cooled, use a sharp knife to slice each profiterole in half horizontally. Pipe or spoon the chilled vanilla pastry cream into the bottom half of each profiterole, then place the top half back on. Dust with powdered sugar if desired. Serve and enjoy!
The history of profiteroles filled with vanilla pastry cream dates back to 16th century France, where they were first created by a chef named Pantarelli. These delectable choux pastry balls were initially served as a savory dish, but it wasn't until the 17th century that they were filled with sweet creams and became the dessert we know today. Renowned French chefs like Marie-Antoine Carême and Auguste Escoffier popularized the dessert, and it has since become a staple in French patisseries. Today, the best versions of this dish can be found in Parisian bakeries, where skilled pastry chefs meticulously craft the delicate choux pastry and fill it with luscious vanilla pastry cream. The key to perfecting this dessert lies in achieving a light, airy choux pastry and a rich, velvety vanilla cream filling. For a twist, some chefs also infuse the pastry cream with flavors like bourbon or citrus zest, adding a unique touch to this classic treat.
60 min
12
220 calories
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