Choux Pastry 101

• porties: Makes 12
• totale tijd: 28 minutes

Ingrediënten

Chocolate Profiteroles

For the Craquelin:�

100g unsalted butter

120g plain flour�

120g brown sugar�

1 tbsp Vanilla Essence

For the choux:

120g unsalted butter

120ml water

120ml milk

15g caster sugar

Pinch salt

155g bread flour

220g egg, whisked

For the vanilla custard:

6 egg yolks

225g caster sugar

45g corn flour

375ml milk

375ml cream

1 vanilla bean

45g unsalted butter

For the chocolate topping:�

300g good quality dark chocolate

100g cream

20g butter

Instructies

Craquelin:

Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed.

Choux Puffs:

Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely.

Custard:

Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool.

Finish:

Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.