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small profiteroles with pastry cream and icing

Profiteroles with pastry cream

Recipe for profiteroles with pastry cream
Small choux buns filled with an airy light pastry cream with vanilla mixed with whipped cream. They are pretty easy to make, and they taste SO good. The whole family will love them.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour 5 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 50 pieces
Calories 81 kcal

Ingredients
  

Pastry cream:

  • 75 g sugar
  • 1 vanilla bean
  • 2 eggs
  • 2 tbsp corn starch
  • 5 dl whole milk
  • 2.5 dl whipping cream

Profiteroles:

  • 2 dl water
  • 125 g butter
  • 125 g all-purpose flour
  • 5 eggs

Icing:

  • 2 dl icing sugar
  • 1 tbsp cocoa powder
  • Water boiling

Instructions
 

Pastry cream:

  • Start by making the cream, then it can cool down while you make the choux pastry.
  • Put sugar, seeds from the vanilla bean, and the empty vanilla bean, eggs, corn starch, and whole milk in a saucepan and bring to a boil over medium heat while whisking.
  • Let the cream cook for 2-3 minutes until it thickens and becomes creamy. Take the cream off the heat, pour it into another container and let it cool down. Place wrapping film over the cream, all the way down on the cream itself, so that it does not form a skin. Put it in the fridge until your profiteroles need to be filled. Now make the choux pastry.

Choux pastry buns:

  • Turn on your oven at 200 degrees Celcius.
  • Bring water and butter to a boil in a saucepan.
  • When the liquid boils, add all the flour at the same time. Stir vigorously now, I like to use a wooden spoon. Stir around over low heat until the dough gathers and becomes glossy and releases the bowl. Then it needs to get off the heat fast!
    dough for choux pastry buns
  • Now let the dough cool down. Meanwhile, whisk the eggs together in a bowl.
  • Put the dough in a mixer with a whisk or use an electric whisk. Add about 1 egg at a time, and whisk the dough well after each egg. In the end, the dough should be quite sticky but still smooth and even. See the consistency we are looking for in the picture here.
    consistency of the ready choux dough after adding eggs
  • Now put the choux pastry in a piping bag with a round tip. Pipe out small tops on a baking sheet lined with baking paper.
    profiteroles piped out on a baking tray
  • Bake the choux buns for about 25 minutes in the middle of the oven. Avoid opening the oven for the first 20 minutes. When the time is up and they are golden, take one of the buns out and see if it collapses when you place it on the kitchen table. If it collapses, the baking time must be extended. If it does not collapse, you can take the rest out of the oven.
    baked profiteroles out of the oven
  • Place the choux pastry buns on a rack and let them cool down while you prepare the cream.

Serving:

  • Remove the vanilla bean and whisk the cooled pastry cream well through. Whip the cream to an airy whipped cream and mix it gently with the cold pastry cream. Fill the finished cream in a piping bag with a small round tip at the end.
  • Cut a cross-shaped opening with a sharp knife at the bottom of the choux buns. Fill the buns completely with cream from the piping bag.
  • Finally, stir together an icing of icing sugar, cocoa powder, and boiling water. Decorate the filled profiteroles with the icing and now they are ready to serve.

Nutrition

Calories: 81kcal
Keyword choux bun, Dessert, Kids friendly dessert, profiteroles recipe, Shrovetide buns
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