Soft and spongy pastry that melts in mouth filled with delicious crema pasticcera.

Ingredients

Choux Pastry		Crema pasticcera
250 ml water		250 ml milk
150 grams margarine		1 teaspoon vanilla extract
4 eggs		75 grams sugar
125 grams all purpose flour		25 grams all purpose flour
		3 egg yolks

 

This morning I was babysitting my niece and when she finally dooze for an hour I tried this new recipe.  I thought profiteroles recipe was complex, however it turned out to be a very easy recipe.

Start of by heating the oven to around 200 degrees Celsius.  Pour the water in a saucepan, cut the margarine into small chunks and add to the water.  Bring the water and margarine mixture to boil.  Reduce heat.

 

Slowly sift the flour into mixture while stirring continously.  Use a a fork or a beater to avoid lumps.  When the mixture forms a ball, remove from heat (after 1 minute).   Add the eggs , one at a time and beat dough until it gains a smooth texture.

 

On a greased baking sheet, use a tablespoon to form small round balls from the dough.  Place each ball shaped dough 5 cm apart from each other, because each ball will puff up.  Let them bake for around 30 minutes.

While the dough is cooking prepare the crema pasticcera.  Pour the milk and vanilla extract in a saucepan and bring to boil.  When the milk starts to boil remove from heat and let it stand for a while.  Using a beating machine beat together the eggs and the sugar until you get a white cream.  Slowly add 2 thirds of the warm milk and the 25 grams of flour.  Beat for at least 1 minutes.  Heat the mixture and stir continously until the mixture turns to cream.  Remove from heat and add the rest of the milk.  Beat the milk with the mixture and viola’ the cream is ready.

When the dough is ready use a knife to split the dough in half, use a teaspoon to place the cream inside the dough and close the dough.  You can top the profiteroles with chocolate or icing sugar.