How to Make Cream Puffs |Profiteroles| Recipe with Vanilla Custard and Chocolate Glaze

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Add 50 mL of water and 50 mL of milk into a pot over medium heat.

Add 1 teaspoon of sugar, 0.5 teaspoon of salt, 40 g of unsalted butter, and 1 teaspoon of vanilla into the pot.

Stir until the butter melts and everything is smoothly combined.

Add 60 g of flour and stir quickly until it forms a thick dough that pulls away from the sides of the pot.

Keep on medium heat for 2 minutes to evaporate excess liquid.

Take off the heat and transfer the dough to a bowl to cool down quickly.

Once the dough has cooled slightly, beat 2 eggs in a separate bowl.

Add half of the beaten eggs to the dough and mix thoroughly until well incorporated.

Add the remaining half of the beaten eggs and continue mixing until the dough is smooth, glossy, and has a soft pipeable consistency.

Transfer the dough into a piping bag fitted with a large circular tip.

Gently scoop the dough into the bag, pushing it down to remove any air pockets.

Flip a baking sheet upside down and place a small bit of dough on each corner to stick the parchment paper in place.

Pipe the dough onto the parchment paper in even circles, leaving space between each one for expansion.

Lightly wet your finger with water and gently press down any tails or peaks on the dough to smooth them out.

Preheat the oven to 390°F.

Place the baking sheet in the oven and bake for 10 minutes without opening the door.

Reduce the temperature to 375°F and bake for another 10 minutes.

Lower the temperature to 330°F and bake for an additional 10 minutes until golden brown with a crust.

Turn off the oven and slightly open the door, letting the pastries cool in the oven for 10 minutes.

Remove the pastries from the oven; they should sound hollow when tapped and be empty inside.

Place the puffs on a wire rack to cool completely.

To make the vanilla custard, pour 260 mL of milk into a saucepan and add 1 teaspoon of vanilla and a pinch of salt.

Warm the mixture over medium heat without letting it boil.

In a separate bowl, whisk together 2 egg yolks, 60 g of sugar, 2 tablespoons of flour, and 2 tablespoons of corn starch until well combined.

Slowly pour the warm milk into the egg mixture while whisking constantly to avoid lumps.

Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens into a creamy custard.

Once thick, remove from heat and add 45 g of butter, stirring until smooth.

Let the custard cool before using it to fill the puffs, covering it with plastic wrap pressed directly onto the surface to prevent skin from forming.

Place the custard in the fridge to cool completely.

Transfer the cooled custard to a piping bag with a small round tip.

Poke a small hole into the bottom or side of each puff and fill them with custard.

To make the chocolate glaze, take 40 g of semi-sweet chocolate and pour 35 mL of hot heavy cream over it.

Add 0.5 teaspoon of butter and stir until smooth and glossy.

If the chocolate isn't fully melted, heat in the microwave in 10-second bursts, stirring between each pulse until smooth.

Dip the tops of the filled puffs into the glaze, letting excess drip off before placing them on a wire rack or parchment paper to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens