Cream profiteroles
Cream profiteroles
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.
Ingredients
Serves: 12
- FOR THE PASTRY
- 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
- FOR THE FILLING
- 185 ml (3/4 cup) cream, for whipping
- 3 tablespoons icing sugar
- 1 teaspoon vanilla essence
Directions
Preparation:35min ›
Cook:35min ›
Ready in:1hour10min
- Preheat the oven to 200°C. Line a large baking tray with baking paper.
- 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.
- 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.
- 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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