Profiteroles

This recipe teaches you the ins and outs of making deliciously airy cream puffs, or choux à la crème if you will, and filling them with a heavenly smooth pastry cream, or crème pâtissière as the French like to call it.

Recipe

Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Choux pastry

ingredients preparation
  • 200g
    water
  • 200g
    milk
  • 160g
    butter
  • 4g
    salt
  • 4g
    sugar
  • 240g
  • 4Unit

Boil together and remove from heat.

Confectioner's cream

ingredients preparation
  • 100g
    sugar
  • 100g
    whole egg(s)
  • 50g
    corn starch
  • 80g
    Egg yolk
  • 500g

Mix together.