Description
These Proffiteroles de Crema Pastelera are delicate, light puff pastries filled with creamy, rich custard (crema pastelera). A classic French dessert that’s sure to impress, perfect for special occasions or an elegant treat!
Ingredients
Scale
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream (Crema Pastelera):
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
Instructions
- In a saucepan, bring the water, butter, and salt to a boil. Add the flour and stir vigorously until the mixture forms a ball.
- Remove the saucepan from the heat and let it cool for about 5 minutes. Add the eggs, one at a time, stirring well after each addition until smooth.
- Preheat the oven to 400°F (200°C). Drop spoonfuls of dough onto a baking sheet, spacing them apart. Bake for 30-35 minutes, or until the pastries are golden brown and puffed up.
- While the choux pastries bake, make the pastry cream. In a saucepan, heat the milk until hot but not boiling.
- In a bowl, whisk together the sugar, salt, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract. Let the pastry cream cool completely.
- To assemble, slice the cooled pastries in half, fill them with the chilled pastry cream, and serve.
Notes
- Make sure the pastry cream has cooled completely before filling the profiteroles to prevent the dough from becoming soggy.
- You can dust the filled profiteroles with powdered sugar or drizzle them with chocolate for an extra touch.
- If you prefer a crispier texture, leave the baked profiteroles in the oven with the door slightly ajar for a few minutes after baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes