Classic profiterole with patisserie cream
Ingredients
For patisserie cream
- 800 ml fresh milk
- 150 g brown sugar
- 3 eggyolks
- 20 g all-purpose flour (gluten-free)
- 70 g corn flour
- 30 g fresh butter
- 1/2 teaspoon vanilla extract or one vanilla stick seeds
For choux
- 150 g flour
- 80 g butter
- 250 ml water
- 4 eggs
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
For ganache
- 300 g couverture chocolate
- 300 g heavy cream
- 20 g extra virgin olive oil
For whipped cream (if we want to decorate): 100g heavy cream & 50 g powdered sugar
A classic profiterole with patisserie cream!!
‘As described in a classic greek movie part from our beloved greek actor Konstantinou…..’
Why not to have a gluten-free profiterole for our cravings?
Oh..it’s worth it, trust me!
Method
For the choux see detailed instructions in my article: How to make choux (pastry puffs)
Allow choux to cool completely
For the patisserie cream:
Heat in a saucepan 600 ml milk and add the sugar.
In a bowl, whisk the eggyolks with corn flour and flour.
Add the rest 200ml milk gradually until the flour and corn flour dissolves.
Low mixture’s temperature by adding some warm milk from the saucepan.
Stir and add the mixture to the saucepan.
Add the vanilla extract and stir until it thickens.
Remove from heat and add the butter.
Stir until it’s incorporated.
Spread the cream in a baking pan.
Cover the surface with plastic wrap so it won’t make crust. Set aside to cool completely.
We can also refrigerate it if we’re going to use it another day. It is preserved for 1-2 days.
To fill the choux we either cut them in half or we open a hole with a pastry bag and fill in the cream.
Place the filled choux in our bowls and we can spread a small amount of cream on top of them.
Prepare the ganache
For the ganache:
Cut the couverture chocolate in small pieces.
Warm enough the heavy cream.
Add the olive oil in the heavy cream and pour it in the chocolate.
Stir well until it’s incorporated.
Alternatively: cut the couverture chocolate in small pieces along with olive oil and add the heavy cream in the same bowl.
Melt in microwave, remove and stir.
Spread the ganache on top of each choux bowl.
Let them cool and refrigerate for at least 1 hour.
We can decorate with cookies, whipped cream or any other ingredient we desire!!
Nutritional information per 100 g
Energy / calories: 249.4 kcal
Proteins: 3.68 g
Carbohydrates: 22.9 g
Fat: 15.95 g
