Delicious French profiteroles

Ingredients

Choux pastry

50 grams (1.76 ounces) water
50 grams (1.76 ounces) milk
2 grams (0.07 ounces) salt
2 grams (0.07 ounces) sugar
45 grams (1.59 ounces) 82.5% butter
60 grams (2.12 ounces) wheat flour
2 large eggs, beaten

Diplomat cream

340 grams (12 ounces) milk
1 vanilla pod
65 grams (2.29 ounces) sugar
4 egg yolks
25 grams (0.88 ounces) cornstarch
25 grams (0.88 ounces) butter
50 grams (1.76 ounces) 33% cream

Whipped frosting

100 grams (3.53 ounces) mascarpone
100 grams (3.53 ounces) 33% cream
30 grams (1.06 ounces) powdered sugar

Equipment

Blender
Essential for beating and straining the eggs. A high-speed blender will make it quick and easy.
Saucepan
Used for mixing and boiling ingredients. Choose a saucepan with a thick bottom for even heating.
Whisk
Perfect for stirring hot milk into yolks. A balloon whisk works best for thorough mixing.
Pastry Bag
Needed for piping the dough. Use a pastry bag with a round nozzle for best results.
Baking Tray
Line it with baking paper. A non-stick tray ensures easy removal of the pastries.
Oven
For baking the pastries. A preheated oven maintains consistent temperatures.

Instructions

Step 1

Step 1: Beat the eggs in a blender and strain through a sieve. Use room temperature eggs for a smoother texture.

Step 2

Step 2: Mix water, milk, salt, sugar, and chopped butter in a saucepan. Heat until the water is boiling.

Step 3

Step 3: Quickly pour in all the flour at once. Stir actively over medium heat. After 2-3 minutes, remove from the stove and transfer to a bowl. Make sure there's no lumps by stirring vigorously.

Step 4

Step 4: Start mixing on low mixer speed and chill the dough to 122-140°F (50-60°C).

Step 5

Step 5: Pour in the eggs and mix until smooth. Add eggs gradually for better incorporation.

Step 6

Step 6: Transfer the dough to a pastry bag with a round nozzle and pipe onto a tray lined with baking paper in a staggered pattern.

Step 7

Step 7: Bake at 428°F (220°C) for 15 minutes, then lower temperature to 356°F (180°C) and bake until golden. Avoid opening the oven door during baking to prevent collapse.

Step 8

Step 8: Bring the milk with vanilla to a boil.

Step 9

Step 9: Combine yolks with sugar and cornstarch in another saucepan.

Step 10

Step 10: Pour hot milk into yolks, stirring constantly with a whisk. Return mixture to heat and boil over medium heat for 2 minutes, stirring continually. Stir in the butter.

Step 11

Step 11: Strain the custard through a sieve, cover with cling film and cool completely. Cooling the custard quickly prevents a skin from forming.

Step 12

Step 12: Whip the 33% cream and stir into the softened diplomat cream.

Step 13

Step 13: Whip the cold cream until stiff peaks form. Chill your bowl and beaters beforehand for best results.

Step 14

Step 14: Add the powdered sugar and mascarpone. Mix at low speed until smooth. Do not overmix to avoid curdling.

Servings

Imagine spreading out a lush picnic blanket, the sun shining brightly, and pulling out a tray of golden, crispy choux pastries filled with lavish diplomat cream and topped with a delicate mascarpone frosting. 🍰✨ These delightful pastries are perfect for any occasion, whether you’re hosting a fancy tea party or enjoying a simple family gathering. Pair these pastries with a hot cup of coffee or a fresh glass of lemonade 🥤 for a delightful touch. For a special twist, serve them with a side of fresh berries 🍓 or a drizzle of chocolate sauce 🍫. Your guests will be raving about these treats long after the last bite!

Variations

Baking for friends with special dietary needs? No problem! 🌿✨ Gluten-Free Variation: Replace the wheat flour with a gluten-free flour blend. Everything else stays the same, and you’ll have delicious, gluten-free choux pastries! Vegan Variation: Substitute plant-based milk (like almond or soy) for the cow's milk, use vegan butter instead of traditional butter, and swap the eggs with an egg replacer. For the cream, use coconut cream and a plant-based mascarpone substitute. Voilà! Vegan-friendly pastries that don’t compromise on taste. 🌱💖

Faq

Why did my choux pastry collapse?
This might happen if the oven was opened too soon or the dough was too wet. Ensure to bake at the proper temperature and avoid opening the oven door!
How do I know when my diplomat cream is ready?
Diplomat cream should be thick and smooth. Stir continuously and make sure it boils for a full 2 minutes.
What’s the secret to a smooth mascarpone frosting?
Keep everything cold and mix at a low speed to avoid over-whipping, which can cause the mixture to curdle.
Can I make the choux pastry ahead of time?
Yes! You can bake them and store them in an airtight container for up to 2 days. Refresh in the oven before filling if they lose their crispiness.
How can I ensure my pastries rise evenly?
Piping the dough in uniform sizes and using an oven with consistent temperature is key. Also, spacing them evenly on the tray helps.
Any tips for piping perfect choux pastries?
Practice makes perfect! Keep the nozzle close to the tray and use even pressure to get uniform shapes.