Profiteroles

Ingredients:

Choux pastry

• 3/4 cup semi-skimmed milk
• 3/4 cup water
• 0.5 cup + 2 tablespoons (30 g) butter
• 2 teaspoons of sugar
• 0.5 tsp salt
• 1 and 2/3 cups premium flour, sifted
• 5 large eggs, room temperature

Custard

• 1 cup semi-skimmed milk
• Half a vanilla pod or 1.5 tsp vanilla paste
• 3 large egg yolks
• 3 tablespoons of sugar
• 2 tablespoons cornstarch
• 2 tbsp (30 g) butter, cut into pieces

Preparation:

1. Custard: Place the seeds from the vanilla pod or vanilla paste into the milk and heat until just before boiling.
   
   In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Prepare a bowl with the butter by placing a sieve over it.
   
   Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Whisk constantly (using a spatula occasionally to reach corners) over medium heat until the mixture thickens and becomes glossy, about 2 minutes.
2. Immediately pour the mixture through a sieve, whisking if necessary, and mix with the butter. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, and then refrigerate until ready to use.
3. Preheat oven to 200°C and line two baking sheets with parchment paper.
4. Choux pastryBring the milk, water, butter, sugar, and salt to a full boil over medium-high heat. Reduce the heat to low and whisk in the flour with a wooden spoon, stirring vigorously until the dough pulls away from the sides of the pan (and no longer sticks).
   
   Transfer the dough to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 1 to 2 minutes, or until slightly cooled.
5. Crack two eggs into a small bowl and whisk until lightly combined. Add the eggs to the batter, still whisking on medium speed, and mix well. Add the remaining 3 eggs one at a time, mixing thoroughly after each addition.
   
   Next, work with the dough while it is still warm.
6. Fill a pastry bag fitted with a large, plain tip with the choux pastry. Pipe profiteroles approximately 4 cm in diameter onto baking sheets (you may need an extra baking sheet). Dip your finger in cool water and lightly smooth out the sharp points of the pastry.
7. Bake the profiteroles for 10 minutes, then reduce the oven temperature to 190°C (375°F) and continue baking for about 15 more minutes, until they are richly golden brown and very light. Cool completely before filling.
8. For filling with creamStir the cream until it softens and fill a pastry bag fitted with a medium-sized plain tip (or, if you have one, an eclair or donut tip). First, use a skewer to poke a small hole in the side of each profiterole.
   
   Insert the tip of a pastry bag and pipe the frosting until it feels full. Refrigerate the cakes until ready to frost with chocolate or sugar icing. Serve the filled and frosted cakes the same day. Profiteroles can be baked in advance and stored unfilled in an airtight container in the refrigerator for 1 day, or frozen..
   
   Recipe cheese profiteroles.