After Christmas, I just couldn´t make myself to bake. When I finally found the time and inspiration, I wanted to make something small and easy. Profiteroles with Chantilly Cream are just perfect bite-sized sweets – mini creams puffs filled with vanilla whipped cream. Profiteroles are a type of puff pastry dessert, small cream puffs filled with cream. They could be called mini cream puffs if we really wanted to, but they are smaller, most often filled from the inside and thus not cut like cream puffs. I was inspired by vanilla profiteroles you can find in supermarkets and I like them a lot.
The batter may seem complicated, but all it takes is a good recipe and you’ll find that it’s actually quite simple. We’ve been using this batter recipe (just modified, with 10 eggs) at home for years and it has never failed me. It’s important to make the batter in a traditional pot (not a non-stick one), to stir the eggs into the lukewarm batter, and to not open an oven while baking. That way you are on your way to a tasty choux pastry. When baking profiteroles, I gently smoothed the top of each profiteroles with a finger dipped in water to achieve an even surface.
For the filling, I wanted to resemble the store-bought ones as much as possible, so whipped cream was the base. I added powdered sugar (since the dough isn’t sweet at all) and also vanilla extract to make the profiteroles with just the right amount of sweet and vanilla. As you can see, the filling isn’t complicated at all either. These profiteroles are fluffier, softer and have more whipped cream taste than the store-bought ones. If you like the store-bought ones, the homemade ones will definitely win you over with their lightness.
- Choux :
- 350 ml water
- 100 ml oil
- 150 g all purpose flour
- 6 medium sized eggs
- Filling:
- 540 ml whipping cream
- 4 ½ tablespoon icing sugar
- 2 ½ teaspoon vanilla extract
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Choux:
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Cook water with oil. When it starts to boil, add flour. Beat quickly for a few minutes on medium heat until you get smooth, almost white dough that comes away from the sides of the pot. Set it aside.
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Let it cool a bit, for about 15 – 20 minutes, add and beat whole eggs, one by one, using a wooden spatula.
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Put dough into piping bag with a round piping nozzle and form small balls with about 3 cm diameter on baking paper which we previously sprinkled with a few drops of water.
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Bake at 180 degrees for 25 – 30 minutes. Do not open the oven during baking.
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Take them out of the oven, put them in some warm place (preferably on the top of the oveand while they´re still hot, pierce the bottom of each choux with a toothpick so steams comes out. Let them cool.
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Filling:
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Whip whipping cream.
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Add powdered sugar and vanilla extract, whip again.
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Put filling in a piping bag with a thin pointed nozzle.
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Poke a small hole in the bottom of a profiterole and fill the it with filling.
- Sprinkle baking paper with water before baking choux so choux will rise nicely
- Use vanilla paste for richer vanilla taste
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