Irresistible Profiteroles Coated in Powdered Sugar: An Explosion of Flavor!

 Irresistible Profiteroles Coated in Powdered Sugar: An Explosion of Flavor!

Ingredients for Perfect Profiteroles

(Makes about 20-25 small profiteroles)

For the Choux Pastry (profiteroles): 125 ml water

4 ounces whole milk (or substitute with 5 more ounces of water for a lighter version)

100 g unsalted butter (cubed)

1 pinch of salt

1 teaspoon sugar

150 g all-purpose flour (sifted)

4 medium eggs (at room temperature)

For the Filling

(Classic Vanilla Cream):

500 ml whole milk

1 vanilla bean (or 1 teaspoon vanilla extract)

100 g sugar

4 egg yolks

40 g cornstarch (Maizena)

50 g butter (cold, cubed)

For the Icing

: 150 g powdered sugar (icing sugar)

2-3 tablespoons milk or water (for icing) (Brilliant)

Optional: Lemon or orange zest on top for a citrus touch

Preparation Method: Perfect Profiteroles – Explosive Step-by-Step!

(Total time: ~1h30 + cooling)

1. Choux Pastry (the profiteroles) – 20 min

Preheat the oven to 200°C (static oven, middle rack). Line 2 baking sheets with parchment paper.

In a medium saucepan, add:

→ 125 ml water + 125 ml milk + 100 g butter + pinch of salt + 1 teaspoon sugar.

Bring to a boil over medium heat until the butter is completely melted.

Turn off the heat and add 150 g of sifted flour all at once. Stir vigorously with a wooden spoon for ~1 min until a smooth ball forms that comes away from the bottom of the pan.

Return to low heat for 1 min, stirring constantly (to dry the dough).

Transfer to a bowl. Let cool for 3 minutes.

Add the eggs one at a time: beat with an electric mixer (or strong whisk) until fully incorporated before adding the next. The batter will be creamy, shiny, and fall in a "V" shape from the spoon.

Place in a piping bag with a round tip (1 cm).

→ Pipe mounds 3 cm in diameter, spaced 5 cm apart (they rise a lot!).

Bake at 200°C for 20 minutes → lower to 180°C and bake for another 15-20 minutes until golden brown.

NEVER OPEN THE OVEN during the first 25 minutes!

Turn off the oven, open the door 2 cm, leave in the oven for 10 minutes. Remove and pierce the base with a toothpick to release steam. Cool on a wire rack.

2. Vanilla Cream (filling) – 15 min + cooling In a saucepan, heat 500 ml of milk with the scraped vanilla bean (and the whole bean) until almost boiling. Turn off the heat.

In a bowl, beat:

→ 4 egg yolks + 100 g sugar until light and fluffy.

→ Add 40 g of cornstarch and beat until smooth.

Gently pour the hot milk into the egg yolk mixture, stirring constantly.

Return everything to the saucepan over medium-low heat. Stir constantly with a whisk until thickened (2-3 min after bubbling).

Turn off the heat, remove the vanilla bean. Add 50 g of cold butter in cubes, stirring until melted.

→ Cover with plastic wrap in contact (prevents a skin from forming). Refrigerate for 1 hour.

Assembly – 10 min Beat the chilled cream in a mixer for 30 seconds (it will become velvety).

Place in a piping bag with a fine nozzle.

→ Pierce the base of the cooled profiteroles and fill generously.

Icing:

→ Mix 150g icing sugar + 2-3 tablespoons milk until smooth and glossy.

→ Coat the top of the profiteroles or use a spoon to cover.

Final Touch – BOOM! Sprinkle more icing sugar on top for a snow effect.

Serve chilled (best the same day, but they last 24 hours in the refrigerator).

Pro tip: Want a chocolate addiction? Replace the topping with melted dark chocolate ganache mixed with hot heavy cream (1:1).