CREAM PUFF

Cream Puff / Profiteroles Recipe

Step 1: Prepare the Choux Pastry [00:51]

• On high heat, combine non-fat milk and butter in a saucepan. Bring to a full boil until the butter is dissolved.

Step 2: Add Flour [03:57]

• Once boiling, add all-purpose flour while keeping the heat on. Mix quickly with a heatproof spoon until it forms a paste.

Step 3: Check for 'Skin' [04:40]

• When the mixture absorbs all the flour and forms a 'skin' at the bottom of the casserole, turn off the flame.

Step 4: Transfer to Mixing Bowl [05:18]

• Transfer the hot paste to a clean mixing bowl.

Step 5: Incorporate Eggs [05:25]

• Add eggs one at a time into the hot paste, mixing thoroughly after each addition until fully incorporated.

Step 6: Pipe the Pastry [09:07]

• Transfer the mixture into a piping bag. Pipe onto prepared baking pans, ensuring to leave space between each puff.

Step 7: Bake [12:00]

• Bake in a hot oven until golden brown. Allow to cool.

Step 8: Prepare Pastry Cream [12:18]

• In a saucepan, combine fresh milk, corn starch, egg yolks, and white sugar. Dissolve the cornstarch before turning on the heat.

Step 9: Make Ganache [13:02]

• In another bowl, combine cream and Belcolade Dark Chocolate. Heat until gooey.

Step 10: Combine and Cool [13:46]

• Once the pastry cream is cooked, mix in some butter and let it cool. Transfer to a piping bag.

Step 11: Fill the Cream Puffs [14:00]

• Cut a hole in the bottom of each cream puff and inject with the cooled pastry cream until it overflows slightly.

Step 12: Dip in Ganache [15:14]

• Dip the tops of the filled cream puffs into the ganache and shake off excess.

Step 13: Serve [16:54]

• Enjoy your delicious cream puffs filled with pastry cream and topped with chocolate ganache!