Cream profiteroles

Cream profiteroles


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It's a good idea to make an extra batch of the choux pastry cases and freeze them. You can thaw them when needed. Heat briefly and then fill.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 250 ml (1 cup) water
  • 90 g (1/3 cup) butter
  • 125 g (1 cup) plain flour
  • 4 eggs
  • 1 teaspoon vanilla essence
  • Grated zest of 1/2 lemon
  • Pinch of sugar
  • 1 egg yolk, for brushing
  • 2 teaspoons cream
  • 185 ml (3/4 cup) cream, for whipping
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla essence

Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

  1. Preheat the oven to 200°C. Line a large baking tray with baking paper.
  2. Pour water into a saucepan, add butter and bring to a boil. Tip in flour all at once; stir vigorously with a wooden spoon until dough comes together and a white film forms on base of pan. Remove pan from heat; leave dough to cool briefly. Beat in whole eggs one at a time; add the vanilla, lemon zest and sugar.
  3. Spoon dough into a piping bag fitted with a large star nozzle; pipe 12 rosettes onto the baking tray. Combine egg yolk and cream; brush over the profiteroles. Bake for 35–40 minutes until golden. Remove from oven; cool on a wire rack. Cut profiteroles in half horizontally.
  4. For the filling: whip the cream until stiff; stir in 2 tbsp icing sugar and the vanilla essence. Top each profiterole half with cream and sandwich 2 together. Dust with the remaining icing sugar.

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