CUSTARD FILLED PROFITEROLES RECIPES

Steps:

• For the Choux Pastry: Pre-heat oven to 220 C. Combine water and butter in a saucepan and bring just to the boil. Remove pan from the heat. In a separate bowl, sift together the flour, salt and sugar. In one go, add these dry ingredients to the water/butter mixture. Over medium heat, stir with a wooden spoon until the mixture forms a dough and falls away from the sides of the pan. Remove from heat and let cool for 5 minutes. Beat in one egg at a time, stirring in each egg until the dough mixture is smooth (lightly whisk each egg before adding it to the mixture). After the 3 eggs have been beaten in, the dough should be smooth and shiny. Line a baking tray with baking paper. Now pipe balls of dough onto the tray (spaced at least 2 inches apart), using about 2 Tbsp of dough for each ball. Place in the oven and immediately lower heat to 195 C. Cook for 20 – 30 minutes until the pastry balls puff up and become golden. Each ball should feel light and airy. Remove the tray from the oven and turn off oven; slit a small hole in the base of each pastry ball to release any steam. Return the tray to the oven for another few minutes to dry out the pastry puffs. For the Custard Cream Filling: Warm the milk, cream and vanilla extract together over medium heat - do not boil. In a separate bowl, whisk together the sugar and eggs, then add the flour. Over medium heat, gradually whisk in the egg and sugar mixture to the milk and cream mixture. Continue whisking until the mixture thickens and place in the fridge until chilled. Now place the custard into a piping bag and fill each pastry puff ball. For the Chocolate Sauce: Over low heat, melt together the chocolate and butter. Mix in the cream and sugar and stir until the sauce is thick and smooth. To serve, place pastries on a plate and cover with chocolate sauce.

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
• Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
• Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
• Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.