PROFITEROLES CAKE

Ingredients

Chocolate Custard

450 grams (15.85 oz) milk
50 grams (1.75 oz) espresso
5 egg yolks
100 grams (3.55 oz) sugar
40 grams (1.40 oz) flour
50 grams (1.75 oz) dark chocolate

Diplomat Custard

500 milliliters (16.90 fl oz) milk
2 eggs
100 grams (3.55 oz) sugar
30 grams (1.05 oz) corn starch
Vanilla to taste
50 grams (1.75 oz) butter
200 milliliters (6.80 fl oz) cream (33%)

Profiteroles

125 milliliters (4.20 fl oz) water
125 milliliters (4.20 fl oz) milk
5 grams (0.20 oz) salt
5 grams (0.20 oz) sugar
100 grams (3.55 oz) butter
150 grams (5.30 oz) flour
250 grams (8.80 oz) eggs

Flexible Biscuit Roll

3 eggs
100 grams (3.55 oz) powdered sugar
90 grams (3.15 oz) flour
20 grams (0.70 oz) corn starch
4 grams (0.15 oz) baking powder
1 tablespoon water
1 tablespoon honey

Equipment

Mixing Bowls
Use separate bowls for each custard and the pastry dough. A variety of sizes will make the process smoother.
Whisks and Spatulas
A sturdy whisk helps with incorporating eggs and sugar. Spatulas are perfect for scraping bowls clean.
Heavy-Bottom Saucepan
Crucial for even heating while making custards. It helps prevent burning and ensures a smooth consistency.
Pastry Bags and Tips
Essential for piping the profiterole dough and filling them with custard. Use different tips to add your unique touch.
Baking Sheets and Parchment Paper
Prevents sticking and makes cleanup a breeze. Use parchment paper for easy lifting.
Detachable Cake Mold
Perfect for assembling the final cake and ensuring smooth sides. Don't forget the cling film to line the mold!

Instructions

Step 1

1. Prepare Chocolate Custard: Make the custards first as they need time to stabilize in the fridge.
Bring the milk to a boil and add the espresso. In a bowl, mix the egg yolks with sugar, then add the flour. Gradually add a bit of the hot milk to the egg mixture, stirring until smooth; then pour this back into the remaining milk along with the dark chocolate. Return to heat and stir constantly until thickened. Pour the custard into a cold bowl and cover with foil, ensuring contact with the surface to prevent a skin from forming. Place in the fridge overnight.

Step 2

2. Prepare Diplomat Custard: Add vanilla seeds and pod to the milk; bring to a boil, then remove from heat. In a separate bowl, whisk together the eggs, sugar, and corn starch. Gradually add the milk through a sieve while stirring constantly. Return the mixture to the saucepan and cook until thickened, stirring continuously. Add the butter and mix well. Transfer to a bowl, cover with cling film in direct contact, and refrigerate overnight. Once cooled, mix with whipped cream and place in a pastry bag.

Step 3

3. Prepare Profiteroles: Mix water and milk with sugar, salt, and butter in a saucepan; bring to a boil, then remove from heat. Add sifted flour and stir with a wooden spatula. Return to heat and cook for 2-3 minutes, until dough forms a ball and a crust forms on the bottom of the pan. Transfer hot dough to a bowl and add eggs gradually, starting with 200 grams and adding more by teaspoon until dough is shiny and smooth. Pipe small rounds of dough onto parchment-lined baking sheet. Preheat oven to 250°C (482°F), place baking sheet in oven, then turn off oven. After 10-15 minutes, turn oven back on to 170°C (338°F) and bake until profiteroles are tender. Let cool, then fill with custards.

Step 4

4. Prepare Flexible Biscuit Roll: Separate eggs and whip whites on high speed. When foam forms, add powdered sugar and continue whipping until peaks form. Fold in yolks, then add dry ingredients gradually. In a separate cup, mix honey and water, then add to the batter. Spread the batter on a parchment-lined baking sheet and bake at 180°C (356°F) for 10-12 minutes until lightly browned and springs back when pressed. Roll the hot biscuit with a towel to protect your hands and let cool.

Step 5

5. Assemble Cake: Unroll the biscuit and cut strips to line a ring mold. Place filled profiteroles inside the mold, tightly packed and layered with remaining custard. Cover with remaining biscuit. Wrap top with cling film and refrigerate. After cooling, remove the mold and cling film. Enjoy your creation! You can finish with a cheese cream topping for extra flavor.

Servings

Once your stunning pastry creation is ready, the fun begins! 📸 *Snap a picture* of your masterpiece before it vanishes! Place it on a beautiful cake stand to give it the spotlight it deserves.

**Serving ideas**: For a truly indulgent experience, serve your pastry with a side of fresh berries and a dollop of whipped cream. The tartness of the berries will perfectly balance the rich custards. 🍓

Alternatively, a light dusting of powdered sugar on top not only adds elegance but gives an extra touch of sweetness. 🍰 Pair it with a steaming cup of espresso or a glass of bubbly for a complete treat. 🥂

For a festive occasion, garnish with edible flowers or chocolate shavings. 🎉 Not only will it look impressive, but the textures and flavors will leave everyone raving about your baking skills!

Variations

Looking for **gluten-free** options? Swap the regular flour for a gluten-free baking mix in both the custards and the profiteroles. Make sure your baking mix includes a binder like xanthan gum to maintain the right texture.

**Vegan variations**: 🥑 Replace the milk in both custards with almond or oat milk. Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) instead of traditional eggs, and swap butter for plant-based butter. For the cream, opt for a dairy-free whipped topping.

With these substitutes, you can still enjoy all the deliciousness without compromising on your dietary preferences!

Faq

What is the best way to prevent my custard from forming lumps?
Constantly stirring the custard while it's heating is key. If lumps do form, pass the custard through a fine sieve.
How do I know when the profiterole dough is ready to bake?
The dough should be shiny, smooth, and form a peak that slightly bends over when lifted with a spatula.
Why did my profiteroles collapse after baking?
This can happen due to underbaking. Make sure to bake them until they're completely dry inside; a hollow sound when tapped is a good indicator.
How can I ensure my biscuit roll stays flexible?
Roll the biscuit immediately after baking while it's still warm and pliable, using a kitchen towel to help shape it.
Can I make the custards in advance?
Absolutely! Making the custards a day ahead and chilling them overnight helps the flavors meld and allows them to set perfectly.
What's the secret to getting smooth sides on the final cake?
Ensure the profiteroles are snugly arranged and spread the custard evenly to fill any gaps. Using a detachable mold helps maintain a perfect shape.