This tea-time treat is sure to impress your guests
- 125 ml milk
- 125 ml water
- 110 ml butter
- 160 g cake flour
- 4 whole eggs
Vanilla Pastry Cream Filling
- 3 egg yolks
- 650 ml milk
- 115 ml sugar
- 72 ml corn starch
- 1ml salt
- 5ml vanilla
- 100g flaked almonds
- 100g dark chocolate (melted)
- Profiteroles: Sift the flour with a pinch of salt and set aside. Heat the butter and water gently to melt the butter then bring to a rolling boil. Remove from the heat and immediately add all the flour.
- Mix until a smooth dough, place back on medium heat for ± 1 minute. Take off heat and leave to cool.
- Do not over mix or the pastry will begin to oil. Break up the eggs and beat in a little at a time until smooth and shiny and of a piping consistency.
- Pipe into desired shapes and bake at a rising temperature of 180⁰c for 5 min then 200⁰c for about 4min. switch off oven. When firm take from the oven and make a small hole in the side to allow the steam to escape – Return to a cooling oven to dry out.
- Vanilla Pastry Cream Filling: Beat egg yolk with little of your milk and put aside.
- Assembly: Fill the Profiteroles through the hole with the vanilla pastry cream that in the piping bag, or it could be sliced in halves to be sandwiched use a spoon for the pastry cream.
- Dip the top half of the profiterole in the melted dark chocolate.
- Sprinkle the toasted almonds over profiteroles.
- Mix sugar, corn starch and salt in a saucepan, heat slowly and gradually add your egg yolk mixture until it form a smooth paste while stirring until it thickens up.
- Remove from heat and cool down stirring occasionally and gently for a few minutes to hasten cooling. Press piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. Refrigerate until thoroughly chilled. Scoop cream into piping bag.
- Extras: Toast almonds in the oven or even in a pan over stove top till golden.