Profiteroles (Choux à la crème)
I was inspired to try these after watching the contestants on the Great British Baking Show make religieuse. Cream puffs (as they are known in the US) are made of a light, airy but crunchy pastry (pâte à choux) filled with crème pâtissière, whipped cream or other filling (ice cream!), sometimes topped with a chocolate ganache or caramel sauce. (Thanks Wikipedia!)
These are a classic combination of flavors; vanilla crème pâtissière with a rich chocolate ganache.
These are a classic combination of flavors; vanilla crème pâtissière with a rich chocolate ganache.
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Prepare the puffs. As the puffs are cooling, prepare the crème pâtissière.
Once the puffs and crème pâtissière are cool, load a filling injector or a pastry bag with a narrow tip with the crème pâtissière. Inject each puff with crème pâtissière. I recommend inserting the nozzle into the top of the puff, as the hole will then be covered with ganache. Dip the top 2/3 of each puff in the chocolate ganache to coat. |