PROFITEROLES WITH CHOCOLATE CREME PATISSIERE
Video Instructions
- Gluten Free
- Vegetarian
- No Milk
- 30 minutes prep time
- 45 minutes cook time
- 3 hours total time
Recipe
Ingredients
Instructions
Ingredients
For the Patissiere
- 2 1/4 cups (540ml) milk of choice
- 2 teaspoon vanilla
- salt
- 2 tablespoons cocoa powder
- 3 egg yolks
- 1 egg
- 1/2 cup (100g) sugar
- 2 1/2 tablespoons cornstarch
- 6 ounces bittersweet chocolate, finely chopped
- 2 tablespoons butter
For the Profiteroles
- 7 tablespoons butter
- 1 cup (240ml) water
- 1 cup (130g) gluten free flour
- 4 eggs
Instructions
For the Chocolate Creme Patissiere
- Add milk and vanilla into saucepan. Heat the milk over medium high heat and bring it to a boil.
- While the milk is being heated, place the sugar, egg, egg yolks, cornstarch, cocoa powder and salt in a bowl. Whisk until smooth then set aside until the milk comes to a boil.
- As soon as the milk starts to boil, remove it from the heat. Slowly pour half of the hot milk into the egg mix WHILE WHISKING CONSTANTLY to temper the eggs. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
- Heat saucepan over medium heat, while whisking vigorously until it starts to thicken (2 – 5 minutes).
- Let the custard bubble gently. When the first bubbles break the surface, lower the heat to low and immediately add the bittersweet chocolate. Whisk until the chocolate is completely melted.
- Remove from heat and add the butter. Whisk in the butter, until completely mixed.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
- Cool custard to room temperature then chill in the fridge for a few hours or until completely cool.
- When ready to pipe into profiteroles, place patissiere into piping bag with round tip.
For the Profiteroles
- Add butter to saucepan and place over medium heat. When mostly melted, add water to the butter then bring to a rapid simmer.
- When liquid simmers, immediately add flour. Stir vigorously with a wooden spoon until the dough forms sort of a ball and pulls away from the sides of the saucepan.
- Remove from heat and let mixture cool for 10 minutes.
- Preheat oven to 420 degrees F.
- Lightly grease 2 large or 3 standard baking trays, then line with paper.
- Add 1 egg into batter, beat with wooden spoon until combined. Add remaining eggs one at a time making sure each is combined before adding the next. The dough may split, keep mixing, it will come together! Dough should be thick paste when complete.
- Place dough into a piping bag with round tip.
- Pipe 2 tsp blobs onto sheet pan leaving an inch between each.
- Wet your finger with water to pat down any peaks to form domes, this will create even, round cream puffs.
- Bake for 15 minutes.
- Remove pan from oven and reduce heat to 350 degrees F.
- Pierce balls with knife then return to oven for 5 – 7 more minutes until golden and crispy.
- Transfer to rack, cool fully before filling with chocolate creme patissiere.
- Sprinkle with powdered sugar and enjoy immediately! Best when eaten fresh.
For the Patissiere
- 2 1/4 cups (540ml) milk of choice
- 2 teaspoon vanilla
- salt
- 2 tablespoons cocoa powder
- 3 egg yolks
- 1 egg
- 1/2 cup (100g) sugar
- 2 1/2 tablespoons cornstarch
- 6 ounces bittersweet chocolate, finely chopped
- 2 tablespoons butter
For the Profiteroles
- 7 tablespoons butter
- 1 cup (240ml) water
- 1 cup (130g) gluten free flour
- 4 eggs
For the Chocolate Creme Patissiere
- Add milk and vanilla into saucepan. Heat the milk over medium high heat and bring it to a boil.
- While the milk is being heated, place the sugar, egg, egg yolks, cornstarch, cocoa powder and salt in a bowl. Whisk until smooth then set aside until the milk comes to a boil.
- As soon as the milk starts to boil, remove it from the heat. Slowly pour half of the hot milk into the egg mix WHILE WHISKING CONSTANTLY to temper the eggs. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
- Heat saucepan over medium heat, while whisking vigorously until it starts to thicken (2 – 5 minutes).
- Let the custard bubble gently. When the first bubbles break the surface, lower the heat to low and immediately add the bittersweet chocolate. Whisk until the chocolate is completely melted.
- Remove from heat and add the butter. Whisk in the butter, until completely mixed.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
- Cool custard to room temperature then chill in the fridge for a few hours or until completely cool.
- When ready to pipe into profiteroles, place patissiere into piping bag with round tip.
For the Profiteroles
- Add butter to saucepan and place over medium heat. When mostly melted, add water to the butter then bring to a rapid simmer.
- When liquid simmers, immediately add flour. Stir vigorously with a wooden spoon until the dough forms sort of a ball and pulls away from the sides of the saucepan.
- Remove from heat and let mixture cool for 10 minutes.
- Preheat oven to 420 degrees F.
- Lightly grease 2 large or 3 standard baking trays, then line with paper.
- Add 1 egg into batter, beat with wooden spoon until combined. Add remaining eggs one at a time making sure each is combined before adding the next. The dough may split, keep mixing, it will come together! Dough should be thick paste when complete.
- Place dough into a piping bag with round tip.
- Pipe 2 tsp blobs onto sheet pan leaving an inch between each.
- Wet your finger with water to pat down any peaks to form domes, this will create even, round cream puffs.
- Bake for 15 minutes.
- Remove pan from oven and reduce heat to 350 degrees F.
- Pierce balls with knife then return to oven for 5 – 7 more minutes until golden and crispy.
- Transfer to rack, cool fully before filling with chocolate creme patissiere.
- Sprinkle with powdered sugar and enjoy immediately! Best when eaten fresh.