Profiteroles are pretty similar to éclair pastries since they share the same dough, to be more specific the pâte au choux. In fact there are a lot of desserts that share this kind of dough but cooked in various shapes. Here we can mention Tolumba ( a Turkish sweet pastry , churros-like dipped in sugar syrup), Churros etc…
Initially I was going to make tolumba, but I chose a small piping tip which was not appropriate. So I decided to improvise and made profiteroles instead. I suppose every baker has to improvise once in a while .
Serving 36 medium-size profiteroles
Cooking time : 40 -50 minutes
Resting time: 30 minutes (cooling the pastry cream)
- 112gr water
- 62gr butter
- 1/2 tsp. salt
- 122gr flour
- 4 eggs
- 4 egg yolks
- 2 tbsp. flour
- 350ml milk
- 2 tbsp. sugar
- vanilla extract
- 200gr dark chocolate
- Preheat the oven to 200°C
- Pour the water in a saucepan and add the butter, salt and simmer until the butter is melted. Add all the flour and mix vigorously with a wooden spoon until a ball forms. Continue simmering for an additional 2 minutes.
- Remove the dough from the pan and put it in a large bowl stirring continuously to cool it down.
- Start adding the eggs making sure to incorporate them well after each addition. The mixing process has to be performed with a wooden spoon because if you use a standing mixer the dough will become very tough and won’t rise while baking.
- Line a baking tray with parchment paper. Pour the dough in a piping bag fitted with a round piping tip. Form the bignè leaving 3cm distance from each-other.
- Bake the bignè for about 30 -35 min or until golden brown as shown in the photo.
- While the bignè are baking start preparing the pastry cream. Additionally you can prepare the pastry cream the day before and store it covered in the fridge.
- Warm the milk, sugar and vanilla in a saucepan. In the meantime whisk the egg yolks with the flour in a separate bowl.
- Slowly pour the warm milk over the egg mixture whisking continuously. Transfer the milk-egg mixture to the saucepan and cook the cream in low heat, stirring constantly until the cream gets thick and coats the back of the spoon (approx. 7 minutes)
- Remove the cream from the heat and transfer it to a bowl. Cover the surface of the pastry cream with a cling film to prevent crust forming.
- To speed up cooling process place the bowl in a larger bowl filled with ice.
- Check once in a while the bignè to prevent from burning . Take the bignè out of the oven and let them cool down
- After the bignè and pastry cream are properly cooled start with the filling. Using the handle of a small spoon make a hole at the bottom of each bignè. Fill them with pastry cream using a piping bag.
- Grab the bignè and dip it in melted chocolate. Repeat the process until all profiteroles are finished. (The chocolate cover is so shiny so if you look carefully you’ll see me reflected there while taking pictures ☺)
- Store the profiteroles in the fridge to set the chocolate.
PS: I am not writing down storing time because I am pretty sure that in one hour all of the profiteroles are already devoured ☺.