Techniques and Recipes
Profiteroles
with
White Chocolate Ganache
Made with authentic choux pastry, these little cream pus will transport you to a French patisserie.
No passport required.
INGREDIENTS
Pastry cream
– 6 large egg yolks
– 100 grams (½ cup)
superfine baker’s sugar
– 30 grams (4 tablespoons)
all-purpose flour
– 1 cup whole milk
– 1 cup heavy cream
– 1 teaspoon vanilla extract
Choux buns
– 1⁄ cups and 1
tablespoon water
– 150 grams (1⁄ sticks)
unsalted butter, diced
– Pinch of salt
– 200 grams (1⁄ cups)
all-purpose flour
– 4 large eggs
Ganache
– 10 ounces white
chocolate, finely chopped
– ⁄ cup heavy cream
– 1 tablespoon unsalted
butter, at room
temperature
PREPARATION METHOD
To make pastry cream
1. In a large bowl, beat egg yolks and sugar. Whisk in flour. Set aside. 2. In a
medium-sized saucepan, combine milk, heavy cream, and vanilla extract. Bring
to a simmer then remove from heat. 3. Slowly pour the warm milk mixture into
the egg mixture—not the other way around or the eggs will curdle—whisking
until the custard is smooth. 4. In a clean saucepan over medium heat, add
custard and whisk gently until thickened. Continue whisking for another 1–2
minutes until the mixture releases a few bubbles. 5. Pour the custard into a bowl,
cover with cling wrap, and set aside to cool.
To make choux buns
1. Preheat oven to 400°F in Bake Mode with a rack set at position “3.” 2. In a large
saucepan over medium-high heat, combine water, butter, and salt; heat until the
butter melts and the water boils. Remove from heat. 3. Add flour and beat with
a wooden spoon until a dough forms, pulling away from the sides of the pan.
4. Add dough to the bowl of a stand mixer fitted with a flat paddle attachment.
Beat for 10 seconds to knock out the air and to cool slightly. Add one egg at a
time and beat until the mixture is thick and smooth. 5. Add batter to a piping
bag fit with a 1-inch round piping tip. On a parchment-lined baking sheet, pipe
2-inch rounds about 2 inches apart. Wet the tip of your finger and smooth out
the tops of each round to remove any points. 6. Bake for 20–25 minutes until
golden brown and sound hollow when tapped on the bottom. 7. Cool on a rack,
piercing the underside of each choux bun with a pin or cake skewer to release
excess steam and prevent sogginess.
To fill the buns
1. Fill just before serving. 2. Add pastry cream to a piping bag fit with a small
round nozzle. Insert the nozzle into an opening in the choux bun; if there is
none, pierce the bun with the tip of a small knife or skewer. Gently squeeze the
cream into the choux bun, being careful not to overfill them.
To prepare ganache
1. Place chopped chocolate in a medium bowl. 2. In a small saucepan over
medium-high heat, bring the cream to a boil, and then pour it over the
chocolate. Let it sit for 30 seconds. Using a whisk or heatproof spatula, gently
stir the chocolate and cream together. 3. When the ganache is smooth, add the
butter stirring until incorporated. 4. While warm, dip each cooled, filled bun into
the ganache. Serve immediately.
MAKES RACK POSITION COOK TIME
12 PROFITEROLES 3 20–25 MINUTES
BEFORE YOU START
You can make the pastry
cream up to two days before
filling the choux buns.
SPECIAL SUPPLIES
– Digital kitchen scale
106
107
FULL RANGE