These delightfully light French Profiteroles are filled with a creamy vanilla Pastry Cream and covered in glossy chocolate sauce!
INGREDIENTS
Pastry Cream
▢2 cups (500 ml) whole milk (not skim)
▢1 vanilla bean or 1 tsp vanilla bean paste
▢3 tbsp corn starch
▢1 tbsp bread flour (see notes)
▢2 tbsp granulated sugar
▢6 egg yolks
▢1/2 cup (125 g) unsalted butter cubed and cold
Choux Pastry
▢3/4 cup (185 ml) water
▢1/4 cup (52 g) unsalted butter
▢2 tsp granulated sugar optional
▢1/4 tsp fine salt
▢3/4 cup (112 g) bread flour (see notes)
▢3 (60 g) large eggs 55g – 60g each, room temperature (see notes)
▢1/3 cup (50 g) powdered sugar to dust
Chocolate Sauce
▢1 cup (200 g) dark chocolate (see notes)
▢2 tbsp (30 g) unsalted butter
▢1 tbsp brown sugar (see notes)
▢1/2 cup (125 ml) heavy cream (see notes)
INSTRUCTIONS
Pastry Cream
Add the milk to a medium sized saucepan and heat on medium heat.
If using vanilla bean paste add to the milk and stir. If using a vanilla bean, use a sharp knife to carefully split the vanilla bean in half. Scrape the vanilla pods out of the beans and add to the milk. Use a silicone whisk or wooden spoon to stir until small bubbles begin showing around the sides. Take off the heat and set aside.
Add the corn starch, flour and sugar into a large mixing bowl and use a whisk to combine. Add the egg yolks and whisk until well combined and smooth.
Place a sieve over the bowl and add a quarter of the hot milk and then whisk immediately. Repeat these another 3 times until all the milk is in there. You
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