Profiteroles [Part 1/3] – Cream

A while ago on my Facebook Page, I asked everyone what they would like to learn to make the new year.  “Profiteroles!” was one enthusiastic response… And I thought to myself… “Hey, I could teach that.”

So here I am!

I am going to post about these in 3 parts, starting today with the recipe for the cream which is for the inside of each puff (yes, they are cream puffs), then moving on with the pastry recipe, and then finally, a tutorial on making a croquembouche.  If you don’t know what that is, stay tuned.  Or Google it, and then stay tuned.  😉

Most profiteroles are either filled with stiff whipped cream or pastry cream, the latter being the preferred choice.  Today I’m going to teach you to make what is basically a custard-like pudding, which makes a lovely filling, similar to pastry cream.  I made a larger version of this cream recipe for myself today, but the listed amount is all you’ll need to fill the cream puffs.

You can start by gathering up your ingredients!

Pastry Filling
1 Tbsp. butter
1 rounded Tbsp. flour
1/3 c. sugar
pinch salt
1 c. whole or 2% milk
1 egg
1/2 tsp. vanilla extract

  In a medium, heavy bottomed saucepan, melt the butter and remove from heat.  Stir in the flour, sugar, and salt (I like to mix them together ahead of time), and stir to combine.  Add about 1/2 c. milk and stir until smooth; add the rest of the milk and stir to combine.
  Return to medium heat and whisk until the mixture is hot and starts steaming.  Beat the egg until frothy, and add to the hot milk mixture, stirring all the while.  Continue whisking until the mixture begins to thicken.  Whisk a couple minutes longer, then remove from heat, and stir in the vanilla.

Once the mixture is done, pour it into a glass bowl, cover it with plastic, and refrigerate overnight.

Note:  Make sure the plastic sits directly on top of the filling; this will prevent it from forming a “Skin.”  And don’t worry– it won’t melt!  🙂 

Thanks for stopping in!  Back soon, with Part 2.

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