want to add the milk slowly or it will scramble the eggs and make your pastry cream grainy.
Pour the mixture back into the pot and place on medium heat. Mix continuously until it thickens. When bubbles start making their way through the
thickened pastry cream turn the heat off and add 1/2 the cold butter. Whisk until well combined. Then add the remaining butter and repeat. You want to do this slowly, so the custard doesn’t split.
Pour through the sieve into a large bowl to ensure no lumps are in it. Cover with plastic wrap and chill in the fridge for a couple hours until it is fully set or overnight. Use a whisk to mix until smooth before using. To make a Chocolate version of this, check out my Chocolate Pastry Cream recipe here!
Choux Pastry
Before you begin the recipe, it’s important to measure all the ingredients out. The most accurate way to measure is by using kitchen scales, not cup measurements.
Preheat a fan forced oven to 180C / 355F (200C/400F for no fan). Line two half sheet baking trays with baking paper or (for best results) silicone baking mats. If using baking paper stick some of the choux pastry under the baking paper to help it stick to the baking tray.
Add the water, butter, and sugar to a large saucepan. Place on medium heat and stir until the butter has melted and it begins bubbling around the sides.
Once bubbles appear, turn off the heat and add the flour. Stir immediately using a wooden spoon until a dough forms.
Turn the heat back on medium high and mix continuously for 2-3 minutes. If using a stainless steal pan you’ll notice a film of dough forming on the bottom. This won’t happen with a non-stick pan.
Take off the heat and allow to cool for 10 minutes. In the meantime, whisk the eggs together. Add 1/4 of the eggs into the cooled dough and mix until well combined. Add the next 1/4 and continue until all eggs are in the dough. The dough will be sticky to the touch and when stretched in between two fingers, won’t break. If the dough breaks, add another tbsp of whisked egg and test again. If the dough is runny, there are too many eggs, start again.
Add the filling to a piping bag fitted with a large round tip and pipe 2 tbsp blobs onto lined baking trays. You’ll get 18 blobs on each tray. These will puff up
and spread into decent sized profiteroles.
Dip your finger into some water and dab the pointy end of the choux pastry to smoothen it out. This will help them rise properly and not burn.
Dust the tops with powdered sugar (this helps them keep their shape and slightly sweetens them).
Bake both trays for 40 minutes. Allow to cool in the oven with the door slightly open for 10-15 minutes before taking them out so they hold their shape and don’t deflate.
Chocolate Sauce (Microwave Method)
Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it’s warm.
To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Chocolate Sauce (Double Boiler Method)
To make the chocolate sauce over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
Let’s Put Them together!
Use the end of a fork to create a small hole at the bottom of each choux pastry. Add pastry cream to a piping bag and snip a small piece of the end off. Fill each ball with pastry cream until it’s full. Dip the tops in the freshly made chocolate sauce and allow excess to drip off. Repeat this until all profiteroles are finish and allow to set for 10 minutes before serving. Store in the fridge for 3 days.
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