Profiteroles
Ingredients
Choux Pastry
- 100g butter
- 5g sugar
- 105mL Water
- 135mL Milk
- 4 eggs
- 5g salt
Creme Patissiere
- 500mL milk
- 125g egg yolks
- 125g sugar
- 50g cornflour
- 50g butter
- Vanilla (bean or essence to taste)
Caramel
- 335g sugar
- 100g water
- 135g glucose
Method
Choux Pastry
Preheat the oven to 210°C – lightly grease an oven tray.
Combine butter, sugar, water, milk & salt in a large heavy based saucepan and bring to the boil.
Remove from the heat and quickly beat in the flour with a wooden spoon.
Return to the heat and continue beating until the mixture comes together and leaves the side of the pan.
Keep beating over low heat for 1 – 2 minutes to cook the flour.
Remove from heat & cool slightly.
Transfer to a large bowl and using electric beaters, start beating to release the heat.
Add the eggs one at a time beating well between each addition, continue beating until the mixture is thick & glossy.
Pipe onto greased oven trays.
Bake in oven for approximately 25 – 30 minutes until hollow when tapped.
Creme Patissiere
Place the milk & vanilla in a saucepan until it just comes to the boil, remove from heat.
In a bowl beat together the egg yolks, cornflour & sugar until thick & pale.
Gradually whisk in the hot milk.
Return mixture to saucepan, and stir continuously over medium heat until the custard boils, boil for 1 minute.
Place custard in a bowl and cover surface of custard with clingfilm to prevent a skin from forming.
Cool to 55°C, stir through butter.
Place in fridge to cool completely.
Caramel
Place the sugar and water in a saucepan and bring to the boil, add the glucose.
Continue boiling until mixture turns a caramel colour.
Dip base of saucepan in cold water to stop the caramel from cooking.
Assembly
Place the creme patisserie in a piping bag fitted with a 1.25 – 1.5cm plain piping nozzle.
Poke a small hole in the base of each puff and fill with creme patisserie.
Dip the top of each puff in the caramel taking care not to burn your fingers the caramel is extremely hot (have a bowl of cold water nearby to dip your fingers into if your burn them)
Place each puff caramel side down on a tray lined with silicon paper, allow caramel to cool.
John Hawkesby’s wine recommendation
Dessert Wines
Coopers Creek Reserve Late Harvest Riesling 2009
Artisan Kauri Ridge Flora 2009
