Ingredients
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250ml (1 cup) water
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80g butter, at room temperature, chopped
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150g (1 cup) plain flour, sifted
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3 eggs, at room temperature, lightly whisked
Creme patissiere
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435ml (1 3/4 cups) milk
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1 Masterfoods Vanilla Bean, split lengthways, seeds separated
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3 egg yolks
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70g (1/3 cup) caster sugar
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50g (1/3 cup) plain flour, sifted
Method
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1Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
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2Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
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3Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
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4Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
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5Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
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6Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
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7For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
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8Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.
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9Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.
Source: taste.com.au
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