WHAT’S BAKIN: New Year’s Day Profiteroles with Pastry Cream

"New Year's" Pastry Cream Profiteroles

“New Year’s” Pastry Cream Profiteroles

 

To welcome the New at a sweet start with Family, Let’s bake some Profiteroles!!

 

As this is a No Frills version, it’s a work with what I have baking day!

And I had a packet of Bird’s Custard Powder in the pantry.

 

Custard filling it shall be.

 

A quick Google for Choux Pastry.

Oh yes. Another on of my whimsical moods, but the New Year should call for some spontaneity in my books.

Gordon Ramsey’s video popped up.

And so, I just went ahead and followed his Choux Pastry recipe.

No frills today.

 

 

Choux pastry Ingredients (Makes 30 profiteroles)

NOTE: Written cooking instructions included in Video.

125ml milk

200ml water

150g plain flour

1 tsp golden caster sugar

½ tsp salt

100g unsalted butter

4 medium eggs, lightly beaten

Birds Eye Custard Powder (Asian Packaging)

Birds Custard Powder (Asian Packaging)

 

Pastry cream Ingredients

300ml Full Cream Milk

1/2 tsp Salt

2 Heaped tbsp Sugar

2 Heaped tbsp Bird’s Custard Powder

½ tsp Vanilla Essence

 

I used Brown sugar for this recipe. But you can use regular sugar if you like.

I would suggest to make the Pastry Cream only after your Profiteroles (Choux Puffs) has cooled down.

Making it in advance would set the custard, making it hard to work with.

 

  • In a small bowl, mix the custard powder and a few spoonfuls of the milk to a manageable consistency.
  • In a saucepan, add the rest of the milk, salt and sugar.
  • Bring liquid to a boil, take the saucepan off the heat.
  • Slowly add in the custard mixture, continuously mixing the milk as it happens.
  • When it is all well mixed, scoop mixture and transfer to a piping bag.

Inserting the cream into the Profiteroles.

  • My advice is to get a Piping Tip with a small opening. So that you will not leave a big hole at the bottom of the small Choux puff (Profiterole) when you squeeze the cream in.
  • Make a firm thrust with the Tip into the Choux Puff, and squeeze.
  • You will fill the puff balloon up gently like a balloon.
  • Squeeze slowly, so you can gauge the amount. Although the cream will start oozing through the hole if it gets too full.
  • Occasionally, you puff might burst from too much cream :)
  • Pop ruined creation into mouth, and continue. you will pick up the technique as you go along.
  • By the way I made extras from the Choux Recipe (My puffs must be abit smaller than Gordon’s), which helped alot
"New Year's" Pastry Cream Profiteroles

“New Year’s” Pastry Cream Profiteroles

VERDICT:

I love the whifts of the fragrant eggy aroma from the Choux pastry every time I open the container for a quick treat. Light and fluffy, and a filling that is not overtly sweet. Sifting the icing sugar before serving, enables customized sweetness according to individual preference.

If you prefer a softer and creamier consistency for the filling, just add more milk during the mixing process, not as an add on after when everything is already mixed. It will cause the pastry cream to become lumpy.

The recipe requires only basic ingredients and baking tools. Lots of arm strength for mixing the Choux in pot. Be sure to follow measurements according (Gordon Ramsay’s).

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