Profiteroles de Crema Pastelera

Profiteroles de Crema Pastelera, or cream-filled profiteroles, are a delightful French pastry that combines light, airy choux pastry with a rich, velvety pastry cream filling. These delicious treats are perfect for any occasion and can be enjoyed as a sophisticated dessert or a special indulgence.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract

Directions

1. In a saucepan, bring the water, butter, and 1/4 teaspoon salt to a boil. Once boiling, add the flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
2. Remove the dough from the heat and let it cool for 5 minutes. Then, add the eggs one at a time, stirring well after each addition, until the dough is smooth and glossy.
3. Preheat your oven to 400°F (200°C). Drop spoonfuls of the dough onto a baking sheet, spacing them about 2 inches apart. Bake for 30-35 minutes, or until the profiteroles are golden brown and puffed up.
4. While the profiteroles are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
5. In a bowl, whisk together the sugar, salt, egg yolks, and cornstarch. Gradually whisk the hot milk into the egg mixture, then return it to the saucepan.
6. Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency. Once thickened, remove from heat and stir in the vanilla extract.
7. Allow the pastry cream to cool before using it to fill the profiteroles.
8. Once the profiteroles have cooled, slice them in half and fill each one with the prepared pastry cream. Serve immediately and enjoy!

Servings and Timing

• Servings: 12 profiteroles
• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Chocolate Profiteroles: Drizzle melted chocolate over the profiteroles for an extra indulgent treat.
• Flavored Cream: For a different twist, add a bit of lemon zest or coffee extract to the pastry cream.
• Mini Profiteroles: Make smaller profiteroles for bite-sized treats perfect for parties or gatherings.

Storage/Reheating

• Storage: The profiteroles should be filled just before serving for the best texture. However, the choux pastry can be stored in an airtight container for up to 2 days, and the pastry cream can be stored in the refrigerator for up to 3 days.
• Freezing: Unfilled profiteroles can be frozen for up to 1 month. Fill them with pastry cream once thawed.
• Reheating: If you’ve stored the profiteroles without filling, you can reheat the empty shells in the oven at 300°F (150°C) for 5-10 minutes to restore their crispiness.

10 FAQs

1. What if my profiteroles don’t puff up? If your profiteroles don’t puff up, it could be due to underbaking or opening the oven door too early. Ensure the oven temperature is correct and avoid opening the door until the pastries have set.
2. Can I make profiteroles without butter? Butter is essential for the texture of the choux pastry, so it’s best not to substitute it. However, you can use margarine if you need a dairy-free version.
3. Can I use a store-bought custard instead of making pastry cream? Yes, you can use store-bought custard or pastry cream if you’re short on time, but homemade is always best for flavor and texture.
4. Can I freeze the profiteroles? Yes, unfilled profiteroles can be frozen and stored for up to 1 month. Fill them with pastry cream once they have thawed.
5. Can I make the choux pastry ahead of time? Yes, you can make the choux pastry ahead of time, store it in an airtight container, and fill it just before serving.
6. How do I make the pastry cream thicker? If your pastry cream is too thin, you can cook it for a little longer while stirring constantly to help it thicken up. You can also add a little more cornstarch to thicken it.
7. Can I use almond flour instead of all-purpose flour for the dough? Choux pastry works best with all-purpose flour. Almond flour will not give the same structure and puffiness.
8. Can I make profiteroles without eggs? Eggs are essential to the texture and structure of choux pastry, so unfortunately, you cannot omit them. There are egg-free recipes available, but they may yield different results.
9. What can I use if I don’t have cornstarch for the pastry cream? You can use all-purpose flour as a substitute for cornstarch in the pastry cream, but the texture may be slightly different.
10. Can I make the pastry cream with non-dairy milk? Yes, you can use almond milk, soy milk, or oat milk as a substitute for regular milk in the pastry cream.

Conclusion

Profiteroles de Crema Pastelera are a delicious and sophisticated dessert perfect for any occasion. The light, crispy choux pastry filled with rich, creamy pastry cream creates a melt-in-your-mouth treat that is hard to resist. With a few simple steps, you can create this elegant dessert at home and impress your guests with your pastry skills!

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