Until I actually tried these, I always thought choux pastry (Pâte à Choux) was a challenging bake. They're actually quite easy as pie! I got these cream puffs (or profiteroles, if you call them that) right the first time and I was more than pleased with the results. The other half asked "when are you going to open a bakery?" when I presented him with two of them. Crisp exterior with contrasting insides - vanilla and chocolate custard cream. I also consider this recipe to be a 'neat' one, in a sense that the cleaning up is non-frustrating.
It's the perfect cheat's recipe to look like you've done a million things in a kitchen but in reality, have done nothing. Ha!
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Download my Pâte à Choux recipe here!
Download my Pâte à Choux recipe card here!
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Download my Custard Cream recipe card here!
Download my Custard Cream recipe card here!
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Recipes adapted from Joy of Baking and Kumigar
- To prepare a chocolate custard cream, sift 1 1/2 tbsp of cocoa powder with the flours and sugar.
- You may fill the profiteroles by cutting them in half, OR poking through the choux pastry with a sharp knife to create a hole and then piping in the custard.
- Refrigerate the completed profiteroles to let the cream set.
- Serve with a generous dusting of icing sugar or chocolate sauce.
- Enjoy!
Chocolate cream puffs! Yum..... I am saving this recipe. Love your recipe cards! Very cute.
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