Golden profiterole puffs of perfection are not as difficult as you think – enjoy and indulge!
Ingredients
- 60g butter, chopped
- 2/3 cup plain flour
- 3 eggs, lightly beaten
Creme patissiere
- 2 cups milk
- 1/2 teaspoon vanilla bean paste
- 4 egg yolks
- 2/3 cup caster sugar
- 1/4 cup cornflour
- 1 teaspoon instant espresso coffee powder
- 25g butter, chopped
Coffee glace icing
- 2 cups pure icing sugar
- 10g butter, finely chopped
- 2 tablespoons boiling water
- 1 teaspoon instant espresso coffee powder
Method
- Step 1Make creme patissiere: Combine milk and vanilla in a heavy-based saucepan over medium heat. Bring to a simmer (don’t boil). Remove from heat. Meanwhile, using an electric mixer, beat egg yolks, caster sugar and cornflour in a heatproof bowl until thick and creamy. Gradually beat in hot milk. Return to saucepan. Add coffee powder. Cook, over medium heat, stirring, for 6 to 8 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Stir in butter. Cover surface with plastic wrap. Set aside for 20 minutes to cool. Refrigerate until cold.
- Step 2Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper.
- Step 3Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
- Step 4Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
- Step 5Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
- Step 6Spoon 2 level teaspoons of dough onto prepared tray to form a mound. Repeat with remaining dough, 5cm apart on tray. Brush pastry with reserved egg.
- Step 7Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
- Step 8Spoon creme patissiere into a piping bag fitted with a 1cm plain nozzle. Pipe into profiteroles.
- Step 9Make coffee glace icing: Combine icing sugar, butter, boiling water and espresso powder in a heatproof bowl. Stir over a pan of simmering water until sugar has dissolved. Spoon over tops of profiteroles. Set aside for 10 minutes to set. Serve.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
377 kj
Energy
3.5g
Fat Total
2g
Saturated Fat
0.1g
Fibre
1.5g
Protein
42mg
Cholesterol
30mg
Sodium
13.2g
Carbs (total)
All nutrition values are per serve
Notes
This choux pastry recipe is best made on day of serving.
Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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