Preparation time: 30 min
Cooking time: 30 min
Serves: 4-5
Ingredients:
For the Batter (Choux paste):
1 liter water
400 gm butter
Pinch of Salt
600 gm refined flour
1 dozen Eggs (lightly
beaten)
1 egg for egg wash
For Vanilla custard filling:
1 liter Milk
1 tsp Vanilla flavour
10 Egg Yolks
200 gm sugar
100 gm Corn flour
200 gm Unsalted Butter
Recipe:
For
filling:
Bring the Milk to a boil
in a pan. Add in a teaspoon of Vanilla
flavour. In a bowl whisk the egg yolks
with sugar and corn flour. When Milk
comes to a boil, mix in the egg yolk mixture gradually, whisking continuously
till mixture thickens. Mix in the butter
while custard is still warm (but not hot) Keep aside to cool.
For
the Choux Pastry:
Prepare trays a head by
greasing and dusting them with flour.
Boil water with butter and salt in a large stock pot. Sift in the flour and whisk thoroughly till
it forms soft dough. Remove dough into
steel bowl and beat using electric whisk.
While the dough is still warm, add lightly beaten eggs gradually at
regular intervals. Continue beating till
mixture is smooth. Preheat oven at 220
C. Fill prepared batter into piping bags
with plain nozzles and pipe small profiteroles onto the greased and dusted
backing trays. Foe éclair pipe the
batter into 3” long lines. Keep plenty
of distance between the profiteroles for they will rise well. Brush profiteroles with egg wash and bake at
220C for 20 minutes. Reduce temperature
to 160C and allow profiteroles to dry out in the oven at this temperature for
7-8 minutes. Remove the profiteroles and
allow them to cool. Pierce a hold from
the back of the profiterole and fill them with the prepared custard. The profiteroles may be topped with chocolate
icing or jam sauce.
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