Petit choux filled with pastry cream

How good a light and delicious dessert feels on such a hot day...

My grandpa doesn't really like desserts but he actually loves petit choux and I know why... The combination of the airy dough and the smooth pastry cream with a sweet touch is incredible!!

The choux dough is made by cooking the flour in advance and then adding the eggs. I know it can be tricky to make it well but I assure you that with this recipe you're not going to have any difficulty.

As I always say, you can try to give the pastry cream another flavour using citrics or different extracts, it's up to your liking...


Petit choux filled with pastry cream

Ingredients (choux dough)

  • 180ml water

  • 1tbs sugar

  • Pinch of salt

  • 75gr butter

  • 110gr plain flour

  • 3 eggs

Method

Preheat the oven to 180ºC and line a couple of oven trays with parchment paper.


In a large saucepan put the water together with the sugar, salt and butter, and heat over medium heat stirring occasionally.

When the butter is melted and begins to boil, add all the flour and mix quickly with a wooden spoon or a spatula until a dough is formed. Cook the dough for a couple of minutes or until we see it turns into a ball and doesn't stick to the pot.

Remove from the heat and transfer to a large bowl or the bowl of a mixer. Turn the mixer on at medium speed or beat the dough with a whisk to cool the it down.

When the dough isn't hot anymore, add the eggs one by one lightly beaten and do not add the next until the previous one has been well incorporated to the mixture. It may not seem to emulsify well at first, but by beating it continiously you’ll see that it gets perfect.


In the end, you'll be able to see that when you lift the dough with a spatula, it creates a "V" shape. That's when you know it's ready yo pipe. Transfer the dough to a pastry bag with a round nozzle and make little mounds the size of ping pong balls. They should be well spaced between each other.


Once you've finished with the pipping, wet your finger tip with some water and smooth the surface of the profiteroles in case there was any pointy ends.

Bake them in the preheated oven for 25-30 minute WITHOUT OPENING THE OVEN DOOR AT ANY TIME. This is super important because if you open the oven before 25 minutes have passed, the petit choux will lose all the air and deflate.

Remove from the oven and let cool completely in the tray. What I do is using a skewer, make a small hole so that the vapors of each profiterol escape better and another at the bottom to make it easier for me to fill them.

Ingredients (pastry cream)

  • 450ml milk

  • 1tbs vanilla extract (or the seeds of half a vanilla pot)

  • 5 egg yolks

  • 100gr white sugar

  • 60gr cornstarch (or sifted plain flour

Method

In a saucepan, heat the milk and vanilla extract over medium heat.

Meanwhile, in a large bowl beat the yolks and sugar vigorously until they increase a little in volume and have a lighter color. Add the cornstarch and set aside.

When you start to see bubbles on the edges of the pot, beating without stopping the egg yolk mixture, incorporate slowly the hot milk so that the eggs do not curdle.

Once all is mixed transfer the liquid to the pan and heat it over medium heat whisking all the time. We will see that it goes from a foamy liquid to a dense and bright pastry cream (about 8 minutes).

Transfer to a clean bowl by passing it through a sieve to remove any remaining lumps and cover with film touching the surface. Let it cool completly.

Transferir a un bol limpio pasándola por un colador para quitar los posibles grumos que hayan quedado y tapar con film a piel. Let it cool completely.

For the assembly, fill a pastry bag with a small round nozzle with the pastry cream and fill each petit choux caring not to overfill them.

I hope you'll try them and tell me how they came out!! If you have any question please leave a comment and I'll make my best to help you. See you in the next recipe!!