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Recipe by: Blanco
Average: 3.5 (16 votes)
845 Collected
Serves:  party (20 or more)

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Profiterole Pastry
Custard Filling & Ganache
Profiterole Pastry
  1. Preheat oven to 200°C on fan forced function
  2. Place water and butter in a saucepan and bring to a rapid boil
  3. Remove from heat and use a wooden spoon to beat in flour until combined
  4. Cook the mixture, continually stirring over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of the saucepan
  5. Set aside for 5 minutes to cool
  6. Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy
  7. Line 2 baking trays with non-stick baking paper
  8. Place heaped dessertspoonfuls of dough on trays - about 3 cm apart
  9. Use wet hands to pat down any peaks of dough
  10. Sprinkle trays with water to create steam
  11. Bake for 30-35 minutes or until puffed and golden
  12. Use a knife to pierce the base of each profiterole
  13. Place profiteroles in oven for 20 minutes to dry out
  14. Transfer to a wire rack to cool.
Custard Filling & Ganache
  1. Whisk egg, egg yolks, sugar and vanilla together in a bowl
  2. Stir in custard powder
  3. Gradually add milk and cream, stirring constantly
  4. Transfer to a saucepan over medium heat
  5. Cook for 8 to 10 minutes - continually whisking - or until mixture boils and thickens. Boil for 1 minute
  6. Transfer to a heat proof bowl. Cover surface with plastic wrap. Set aside to cool. Refrigerate for 1 hour or until chilled. Fill a piping bag with custard and fill profiteroles
  7. In a heat proof bowl over a pan of simmering water combine chocolate and cream until chocolate is melted combined. Remove from heat. Cool and then dip each profiterole in the ganache

Reviews for Profiteroles

Average: 3.5 (16 votes)