Homemade vanilla custard profiteroles, magnificent, delicious treat not only for special occasions. It might be surprising but it’s easier to make than you can imagine.
Homemade vanilla custard profiteroles… Even hearing about it makes my mouth water. What about you? As Easter is coming I was thinking to try something different. Something that makes our dinner guests saying wow! My mum used to make profiteroles on special occasions and when we had some visitors over. Well, she still makes them sometimes, although there are less special occasions nowadays… Anyway, I always looked forward to have some vanilla filled ‘mum-made’ homemade profiteroles for dessert. So it was an obvious move to grab the phone, call her and ask how they are made. She told me the recipe and her little tricks so with her help I made my first homemade profiteroles!!! If I could do it, surely you can try it, too. Here’s the guideline:
- 0.2 litres water
- 150 grams butter
- 200 grams flour
- 4 eggs
- 1 pocket of vanilla pudding (like this)
- 0.2 litres of milk
- 0.2 litres of whipping cream
- 2 spoonfuls of honey
How to make the pastry:
1. Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.
2. Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.
5. Preheat the oven into 200 C degree and put the pastries in to bake them for 25- 35 minutes (depends on your oven) until puffed up, dry, and golden brown.
(Try not to open the oven door before they are baked as the pastry can fall due to sudden temperature fall.)
Meanwhile the pastry is baking use your time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what you prefer. Some you only have to beat with a certain amount of milk, others you need to cook to get the pudding. (The brand I use is unsweetened and it also has to be cooked. I put two spoonfuls of honey into the mixture. Then pour pudding, honey and milk into a medium sized saucepan, stirring it vigorously until it has a different, stiffer texture. Something like this:
This is when I turn heating off and put the pudding aside to cool down.) If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.
7. Whisk the whipping cream separately, cover and put it in the fridge, too.
8. It’s time to check on the pastries. When they have a golden brown colour and they look crispy, turn the oven off and open its door slightly. Let the pastries cool down in the oven before you take them out.
9. When both: vanilla cream and whipping cream is cold mix them together carefully, try not to break whipping cream or if you do only as little as possible.
10. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
11. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.
Now the gorgeous homemade profiteroles is ready to be served. If you like decorating make them extra fancy by adding strawberry and some chocolate on the plate just like I did. Can you imagine anything better?
To be honest I always thought profiteroles is something very complicated to make. Now they are tried and tested (delicious) I’m surely going to make them more often.
Make sure you have enough honey at home!
Kneading out the every day life nuisances under the low humming noise of the airflow oven.