Profiteroles with Vanilla Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the pastry
- 250 milliliters milk
- 1 pinch salt
- 60 grams butter
- 150 grams Pastry flour
- 4 eggs
- For the vanilla custard
- ½ l milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 1 pinch salt
- 30 grams Pastry flour (or cornstarch)
Preparation steps
For the pastry, bring the milk, salt and butter to a boil in a small saucepan. Remove from the heat and pour the flour in all at once. Mix well with a wooden spoon and return to the heat. Stir vigorously until the dough comes away from the saucepan and a white film has formed. In a bowl, let cool briefly, then mix in the eggs one at a time.
Pour the dough into a pastry bag with a round tip.
Preheat the oven to 200°C (approximately 400°F).
Form 12 mounds of dough on a baking sheet lined with parchment paper, leaving some space between each. Bake until golden brown in the preheated oven, 15-20 minutes. Remove from the baking sheet and cut each puff in half while still warm. Allow to cool on a wire rack.
For the vanilla custard, slit the vanilla bean lengthwise, scrape out the seeds, stir both into the milk and bring to a boil. Beat the egg yolks with the sugar and salt in a bowl until creamy, then mix in the flour. Slowly stir the hot milk into the egg yolk mixture, pour everything back into the pot, remove the vanilla pod and beat on low heat until the cream thickens. Do not boil. Allow to cool, stirring occasionally.
Spread the custard onto the bottom half of each cream puff, replace the lids and serve dusted with powdered sugar.
