Good Mood Recipe

Profiteroles with Vanilla Cream Filling

5
Average: 5 (1 vote)
(1 vote)
Profiteroles with Vanilla Cream Filling
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
25
For the dough
1 cup water
7 tablespoons butter
9 ounces Pastry flour
5 eggs
For the filling
16 ounces Whipped cream
3 packets whipped cream stabilizer
2 teaspoons vanilla extract
3 packets Vanilla sugar
powdered sugar (to dust)
How healthy are the main ingredients?
Whipped creamegg

Preparation steps

1.

For the dough: Bring the water and butter to a boil.

2.

Add flour all at once. Stir continuously until a lump is formed and the bottom of the pot has a white skin. Transfer the dough into a bowl and let cool. Add the eggs one at a time until smooth.

3.

Transfer the choux into a piping bag with a large star tip. Pipe medium rosettes on a greased baking sheet with enough room for the choux to rise. Bake in a preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Remove from the oven and prick with a knife so that the hot air can escape. Let cool on a rack and cut each profiterole in half, setting the lid aside.

4.

Beat the cream with the stabilizer, vanilla, and vanilla sugar until stiff. Transfer the cream into a piping bag with a star tip and pipe the cream onto the bottom half of the profiteroles. Replace the lid and serve dusted with powdered sugar.