Profiteroles Filled with English Custard & Chocolate Glaze
Discover these delicate profiteroles where a light, crisp pastry meets a smooth vanilla English custard, all enhanced by a shiny dark chocolate glaze. A revisited classic French pastry for an exceptional dessert or snack. Follow our detailed steps to master this symbol of indulgence. Your guests will be captivated by the perfect balance between the choux's lightness, the cream's sweetness, and the chocolate's intensity.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the custard: heat the milk with the vanilla until simmering. Whisk egg yolks and sugar until pale, slowly add the hot milk, then cook over low heat to 83-84°C without boiling. Strain, cover with plastic wrap touching the surface, and chill for at least 2h.
- 2
Prepare the choux pastry: preheat oven to 180°C. Bring water, milk, butter, salt, and sugar to a boil. Off heat, add all flour at once and mix. Dry the dough for 2-3 min over low heat, then incorporate eggs one by one.
- 3
Baking: pipe the dough onto a baking sheet and bake for 25 min without opening the oven. Let cool completely.
- 4
Filling: poke a hole in each profiterole and fill with the chilled custard using a piping bag.
- 5
Glaze: heat the cream, pour it over the chopped chocolate, let sit then stir until smooth. Add butter. Coat the top of each profiterole.
- For well-risen profiteroles, do not open the oven during baking. Let the custard cool completely before filling so it thickens. The glaze should be warm for a smooth coating.
- Variations: replace custard with pastry cream, use white chocolate, add sliced almonds or food coloring to the glaze.
- Serve profiteroles fresh on the same day, accompanied by coffee or black tea.
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