Profiteroles with Vanilla Cream

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

   Ongeveer 5 min

   Tip van de kok: Ensure the oven is fully preheated to help the choux pastry rise quickly.

2. 2

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

   Ongeveer 3 min

3. 3

   Bring the mixture to a rolling boil, ensuring all the butter is melted.

   Ongeveer 2 min

4. 4

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

5. 5

   Stir vigorously with a wooden spoon until the mixture comes together to form a ball and pulls away from the sides of the pan.

   Ongeveer 2 min

   Tip van de kok: This step is crucial for developing the gluten and drying out the dough.

6. 6

   Return the saucepan to low heat and continue to stir for 1-2 minutes to dry out the dough further.

   Ongeveer 2 min

7. 7

   Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

   Ongeveer 1 min

8. 8

   Let the dough cool for 5 minutes, stirring occasionally, until it's warm but not hot to the touch.

   Ongeveer 5 min

   Tip van de kok: If the dough is too hot, it will cook the eggs.

9. 9

   Gradually add the beaten large eggs to the dough, one at a time, mixing well after each addition until fully incorporated.

   Ongeveer 5 min

   Tip van de kok: The dough should be smooth, shiny, and fall slowly from a spoon in a 'V' shape.

10. 10

    Transfer the choux pastry to a piping bag fitted with a round tip (or use two spoons).

    Ongeveer 2 min

11. 11

    Pipe 2-3 cm (1-inch) mounds onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.

    Ongeveer 5 min

    Tip van de kok: Dip your finger in water and gently smooth any peaks on the piped dough.

12. 12

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

    Ongeveer 30 min

    Tip van de kok: Do not open the oven door during the first 20 minutes of baking, or the choux will collapse.

13. 13

    Turn off the oven and leave the profiteroles inside with the door slightly ajar for 10-15 minutes to dry them out and prevent them from deflating.

    Ongeveer 15 min

14. 14

    Remove the profiteroles from the oven and let them cool completely on a wire rack.

    Ongeveer 30 min

    Tip van de kok: They must be completely cool before filling.

15. 15

    While the profiteroles cool, prepare the vanilla cream: in a cold mixing bowl, combine the cold heavy cream, sifted confectioners' sugar, and vanilla extract.

    Ongeveer 2 min

    Tip van de kok: Chilling your bowl and whisk attachments can help the cream whip faster.

16. 16

    Whip the mixture on medium-high speed until firm peaks form.

    Ongeveer 5 min

    Tip van de kok: Be careful not to over-whip, or it will turn grainy.

17. 17

    Transfer the vanilla cream to a piping bag fitted with a star or round tip.

    Ongeveer 1 min

18. 18

    Once the profiteroles are cool, make a small hole in the bottom or side of each one using a knife or the piping tip.

    Ongeveer 5 min

    Tip van de kok: This allows you to pipe the cream inside without splitting the pastry.

19. 19

    Pipe the vanilla cream into each profiterole until it feels full.

    Ongeveer 5 min

20. 20

    If making chocolate sauce, combine the chopped dark chocolate and heavy cream in a microwave-safe bowl or small saucepan.

    Ongeveer 1 min

21. 21

    Heat gently, stirring until the chocolate is melted and the sauce is smooth.

    Ongeveer 3 min

22. 22

    Arrange the filled profiteroles on a serving platter and drizzle with the warm chocolate sauce, if desired.

    Ongeveer 1 min