French Profiteroles Recipe for New Year Celebration

In a saucepan, combine unsalted butter, water, milk, sugar, and salt. Heat this mixture until the butter completely melts and it comes to a boil, but do not let it boil.

Once the butter has melted, gradually add the sifted flour to the saucepan. Stir the mixture vigorously until well combined and free of lumps. You’ll know it’s ready when a thin film forms on the bottom of the pan.

Transfer the pastry mixture to a mixing bowl and allow it to cool for about 5 minutes.

One by one, add in the eggs, mixing well after each addition. This helps control the consistency of the dough.

The final dough should be smooth, homogeneous, and should fall slowly from the spatula, creating a soft peak. Be careful not to make the dough too runny.

Using a pastry bag, pipe the dough into desired shapes onto a parchment-lined baking sheet.

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Bake for the first 10 minutes at this temperature. Afterward, reduce the heat to 180 degrees Celsius (356 degrees Fahrenheit) and bake for an additional 15 minutes.

Finally, decrease the temperature to 160 degrees Celsius (320 degrees Fahrenheit) and continue baking until the profiteroles are golden and dry inside. A good test is to break one open to check if the inside is dry.

In a mixing bowl, whip together the cream cheese and sweetened condensed milk. Then, add in the heavy cream and whip again at maximum speed for about 1 minute.

The cream should have a soft consistency, resembling thick sour cream.

Using the same pastry bag, fill the cooled profiteroles with the cream mixture.

Allow them to soak in the flavors and cool for a couple of hours before assembling your croquembouche tower.