Custard and Strawberry filled Profiteroles

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 12
Servings 1
Minutes 75


Serving Change
  • 150
    cake flour
  • 3
  • 100
    cold butter, cut into pieces
  • 4
    large eggs, lightly beaten
  • 500
    Custard: milk
  • 10
    vanilla extract
  • 6
    large egg yolks
  • 100
    castor sugar
  • 55
    cake flour
  • 500
    fresh strawberries, hulled
  • 250
  • 100
    dark chocolate, for drizzling


Oven temperature: 200°C.
1. Sift the flour and the salt. Heat the butter and 250ml water in a saucepan over a medium heat. Once the butter has melted and the mixture begins to boil, remove from the heat and add the flour immediately, stirring quickly with a wooden spoon until the mixture forms a ball in the saucepan.
2. Return to the heat and stir for 30 seconds. Remove from the heat and set aside to cool for 10 minutes.
3. Stir in the egg a little at a time, as you may not need to add it all. The mixture should be shiny and soft enough to fall off the spoon easily. Spoon the mixture into a piping bag and pipe walnut-sized balls onto a greased baking tray, leaving space between individual balls for the profiteroles to rise.
4. Bake in a preheated oven for 20 to 25 minutes until puffed up and golden. Remove from the oven and cut each puff in half horizontally, to allow the steam to escape. Leave to cool on a baking rack.

5. Custard: Heat the milk in a saucepan. As soon as it starts to boil, remove from the heat. Stir in the vanilla extract. Set aside to cool slightly.
6. Using an electric beater, beat the egg yolks and castor sugar in a large bowl until thick. Beat in the flour.
7. Using a hand whisk, whisk a little of the warm milk into the egg mixture. Add the remaining milk, and whisk. Transfer the mixture back to the saucepan and stir with the whisk over a low heat until the custard thickens. Remove from the heat and allow to cool completely. Chill until ready to use.

8. Chop half of the strawberries into small cubes. Beat the cream until stiff. Fold a little of the custard into the cream, then fold the remaining cream into the custard. Stir the chopped strawberries into the mixture. Use a teaspoon to fill the pastries with the filling. 9. Stack the filled profiteroles on top of each other. Place the whole strawberries between the pastries before drizzling the stack with the melted chocolate. Serve immediately.


Read more on: starch  |  bake


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.