Classic Profiteroles with Vanilla Cream

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.

   Ca. 10 min.

   Kokkens note: Ensure the oven is fully preheated for best choux pastry rise.

2. 2

   In a medium saucepan, combine the water, milk, unsalted butter, granulated sugar, and salt.

3. 3

   Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to melt the butter.

   Ca. 5 min.

4. 4

   Remove the saucepan from the heat and immediately add all of the sifted all-purpose flour at once.

5. 5

   Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.

   Ca. 2 min.

   Kokkens note: This step is crucial for developing the choux pastry structure.

6. 6

   Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly.

   Ca. 2 min.

   Kokkens note: This helps create a crispier shell.

7. 7

   Transfer the dough to a large bowl and let it cool for about 5 minutes, stirring occasionally, until it's just warm to the touch.

   Ca. 5 min.

   Kokkens note: If the dough is too hot, it will cook the eggs.

8. 8

   Add the eggs one at a time, beating thoroughly with a wooden spoon or electric mixer after each addition, until fully incorporated and the dough is smooth and glossy.

   Ca. 10 min.

   Kokkens note: The dough should be pipeable but still hold its shape.

9. 9

   Transfer the choux pastry to a piping bag fitted with a plain round tip.

   Ca. 1 min.

   Kokkens note: Alternatively, use two spoons to drop mounds of dough.

10. 10

    Pipe 3-4 cm (1.5-inch) mounds onto the prepared baking sheets, leaving space between them.

    Ca. 5 min.

    Kokkens note: Dip your finger in water and gently smooth any peaks on top of the piped dough.

11. 11

    Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 170°C (340°F) and bake for another 15-20 minutes, or until golden brown and firm.

    Ca. 35 min.

    Kokkens note: Do not open the oven door during the first 20 minutes of baking, or the choux will collapse.

12. 12

    Turn off the oven, prop the door open slightly, and let the profiteroles cool inside for 15-20 minutes to dry out and prevent them from deflating.

    Ca. 20 min.

13. 13

    Remove the profiteroles from the oven and transfer them to a wire rack to cool completely.

    Ca. 20 min.

14. 14

    While the profiteroles cool, prepare the vanilla cream: In a cold bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.

    Ca. 5 min.

    Kokkens note: Chill your bowl and whisk attachments for faster whipping.

15. 15

    Once the profiteroles are completely cool, make a small slit in the bottom or side of each with a sharp knife.

    Ca. 2 min.

16. 16

    Fill a piping bag with the vanilla cream and pipe it into each profiterole through the slit.

    Ca. 10 min.

    Kokkens note: Fill just before serving to prevent the shells from getting soggy.

17. 17

    If desired, melt the chocolate in a double boiler or microwave and drizzle over the filled profiteroles before serving.

    Ca. 5 min.