Profiteroles with Custard

Name: Profiteroles with Custard
Total time: 1 h 30 min
Yield: 4
Ingredients: butter — 80 г; eggs — 5 шт; flour — 100 г; milk — 250 мл; starch — 15 г; vanilla sugar — 1 ч. л.; salt — щепотка; sugar — 60 г; water — 100 мл

International cuisine

Editorial 1 h 30 min 4 servings

Ninja 204 kcal/100 g updated November 13

Airy choux puffs with vanilla custard inside. The dough is made on the stove, and the custard is cooked from yolks and milk.

Method

In a saucepan, bring the water with the butter, sugar and salt to a boil, add the flour and stir over the heat for 1–2 minutes, until the dough comes together in a ball.
Cool the dough for 2 minutes and mix in 3 lightly beaten eggs a little at a time, to make a smooth, glossy dough.
Pipe or spoon balls onto parchment 3 cm apart and bake at 220 °C for 10 minutes, then at 160 °C for another 25 minutes, without opening the oven.
Pierce each profiterole from the bottom with a knife to let the steam out, and cool on a rack.
Whisk 2 yolks with the sugar, starch and vanilla sugar, pour in the hot milk in a thin stream and cook over the heat for 30–40 seconds, until the custard thickens.
Cover the custard with film pressed directly onto the surface and chill, then fill the profiteroles through the hole and serve.