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Friday, June 17, 2011

Recipe: Petite Profiteroles / Cream Puff

I have no time for updating my blog…damn it…blame on my new job…hahaha…

I make this profiteroles years back, and tried to make it again last week. A profiterole or cream puff or choux à la crème is a choux pastry balls filled with whipped cream, pastry cream or ice cream. They can be garnished with chocolate sauce, dusting powdered sugar or maybe just left it like that.profiteroles uneed_thumb[1]

Choux Paste:

  • 250 ml water / milk
  • 100g butter
  • pinch of salt
  • 1 tbsp sugar
  • 150g plain flour
  • 4 eggs

Fillings that you can choose:

1. Chantilly Cream:

  • 250 ml milk
  • 1.75 tbsp icing sugar
  • .25 tbsp vanilla essence

2. Pastry Cream:

  • 200 ml milk
  • 0.25 tbsp vanilla essence
  • 50g sugar
  • 20g plain flour

3. Ice cream


  1. Preheat the oven to 180C
  2. Choux paste :
    1. boil the water, butter, salt and sugar then remove from the heat
    2. Sift the flour first and add to the wet ingredient all at once ( or else it will form lumps)
    3. Mix mix mix with a wooden spoon
    4. Return to the heat and stir until it is formed a white layer on the bottom of the pot. Let it cool
    5. Add the eggs one a time, and mixing in between until a dropping consistency is achieved. Place into a piping bag.
  3. Pipe the choux paste onto tray and dip your finger into water and then tap the tips down
  4. Bake in the oven for 15- 20 mins and make sure that it is dry in the centre (Notes: Do not open the oven for the first 10 mins or it will collapse)cream puff
  5. Chantilly cream:
    1. Beat the chilled cream until soft peak and then add in icing sugar and vanilla essence
    2. Whip to desired consistency and chill
  6. Pastry cream:
    1. Heat milk in a pot
    2. Beat the egg yolk and the sugar until it lights in colour.
    3. Add in flour, vanilla and whish through
    4. Add in the hot milk gradually while keep whisking
    5. Pour back the mixture to the pot and bring to boil
    6. Whisk it continuously until it starts to thicken
    7. Cook for another 2-3 mins and strain into a container
    8. Cover with cling firm to prevent the forming of skin and refrigerate
  7. Pipe in the Chantilly cream/ pastry cream from the bottom of the profiteroles (cut a cross in the bottom of it) . But for ice cream filling, cut a cross from the middle of the puff ( ice cream is too hard to pipe in)
  8. Dip the puff into melted chocolate or dust it with icing sugar
  9. Enjoy your petite profiteroles :D


1 comment:

  1. Dear,

    Cream Puff is one of my favorite and I believe you're good at it!

    herve leger


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