If you follow me on Instagram you might have seen this picture pop up on Saturday night. See way back in October I said I would make Mr. J profiteroles for his birthday. He doesn't like cake. Normally I go with apple pie but he wasn't really feeling it. Well, in October I was at the peak of my pregnancy exhaustion. Each weekend I went to make these little babies and each weekend it seemed like such a big effort. They didn't happen. And didn't happen. All of these months I felt pretty bad he never got a birthday treat.
Well I talked up these profiteroles so much this past week there was no getting out of it. In fact, Mr. J even helped whip them up. The thing is although it does take some time to make these puff pastries they really aren't hard to put together. Saturday night we filled them with store bought ice cream and hot fudge. Super easy.
Sunday we got a bit more elaborate and made some old fashioned cream filling. It is a little like vanilla pudding but not. I could actually just eat it by the spoonful and call it a day for dessert. In fact I did quite a bit of taste testing just to be sure it was good before we filled one of the profiteroles for Mr. J.
Profiteroles with Old Fashioned Cream Filling
Prep Time: 30 minutes
Cook Time: 1 hour, plus cool time
Keywords: bake dessert chocolate vanilla
Ingredients (12 profiteroles)
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 eggs
- ½ teaspoon vanilla extract
- 2 cups milk
- 1/3 cup flour
- 1/2 teaspoon salt
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Having whipped cream is also a nice addition.
InstructionsFor the Profiteroles:
Heat the water and butter to a rolling boil. Stir in the flour and remove from the heat, stirring until the mixture forms into a ball.
Stir in the eggs one at a time. Beating after each egg until the mixture becomes thick, stiff and all traces of egg disappears.
Drop dough in large spoonfuls onto an ungreased baking sheet. This batter will make 12 good sized cream puffs.
Put profiteroles into a cold oven, and turn the temperature to 400 degrees F. Bake for 45-50 minutes until the profiteroles are golden and puffed up.
Remove the puffs from the baking sheet and allow them to cool. When cool, slice the tops off and pull out any filaments of soft dough inside.
For the Cream Filling:
Scald milk. Mix flour, sugar, and salt. Beat eggs and combine with flour mixture. Add a small amount of scalded milk to the egg mixture. The put all of the egg mixture into the mix.
Cook mixture on medium low until it thickens, stirring constantly. Remove from heat. Once cool add vanilla extract.
When ready to serve the profiteroles, fill each one with filling.
*Whipped cream is good added to this mixture.
**I recommend leaving the puffs unfilled until just before serving to keep the puff shells from getting soggy.
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