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Profiteroles

  • 1:10 Prep
  • 0:50 Cook
  • Makes 18
  • Advanced

Ingredients

  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked

Creme patissiere

  • 435ml (1 3/4 cups) milk
  • 1 Masterfoods Vanilla Bean, split lengthways, seeds separated
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) plain flour, sifted

Method

  • 1
    Place 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.
  • 2
    Cook, 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.
  • 3
    Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
  • 4
    Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
  • 5
    Use 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.
  • 6
    Turn 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.
  • 7
    For 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.
  • 8
    Return 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.
  • 9
    Spoon 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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