Profiteroles with Custard
About This Course
In this comprehensive guide, you will learn to create classic French profiteroles filled with rich, creamy custard and topped with decadent chocolate sauce. This course walks you through each step, from preparing a perfect pâte à choux to cooking and flavoring a velvety vanilla custard. By the end, you’ll be able to make light, airy shells, fill them with homemade custard, and assemble an elegant dessert suitable for special occasions or everyday indulgence.
Learning Objectives
How to prepare and bake pâte à choux (choux pastry) to produce perfectly puffed profiterole shells.
The step-by-step process for cooking a smooth, lump-free vanilla custard (crème pâtissière).
Techniques for piping and stuffing profiterole shells without causing them to collapse.
How to make a simple yet luscious chocolate sauce (ganache-style) for drizzling or dipping.
Presentation tips for arranging profiteroles on a platter or creating a classic croquembouche-style tower.
Material Includes
- Printable, step-by-step recipe PDF for pâte à choux, custard, and chocolate sauce.
- Ingredient checklist with metric and imperial measurements.
- High-resolution photos illustrating key stages (mixing, piping, baking, filling, finishing).
- Tipsheet on troubleshooting common issues (collapsed shells, curdled custard, runny filling).
- Time-saving hacks and substitution suggestions (e.g., gluten-free flour options).
Requirements
- Ingredients:
- For Choux Pastry:
- 120 ml (½ cup) water
- 50 g (3½ tbsp) unsalted butter, cut into small pieces
- Pinch of salt
- 1 tsp granulated sugar
- 75 g (⅔ cup) all-purpose flour
- 2 large eggs, at room temperature
- For Pastry Cream (Custard Filling):
- 500 ml (2 cups) whole milk
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 4 large egg yolks
- 100 g (½ cup) granulated sugar
- 30 g (3 tbsp) cornstarch
- 20 g (1½ tbsp) unsalted butter, softened
- For Chocolate Sauce (optional topping):
- 100 g (¾ cup) semisweet chocolate, chopped
- 100 ml (⅖ cup) heavy cream
- 1 tbsp unsalted butter
Target Audience
- Home bakers looking to expand their pastry repertoire.
- Intermediate cooks aiming to master classic French dessert techniques.
- Culinary students or enthusiasts wanting a focused lesson on choux pastry and custard.
- Anyone interested in creating an impressive, restaurant-quality dessert at home.
- Food bloggers or recipe developers seeking a solid foundation in pâte à choux and custard making.
Curriculum
3 Lessons1h 15m
Pâte à Choux and Baking Profiteroles
Piping Technique and Baking Profiteroles
Custard Preparation and Dessert Assembly
Your Instructors
uniquedevservice993@gmail.com
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€5.69
Material Includes
- Printable, step-by-step recipe PDF for pâte à choux, custard, and chocolate sauce.
- Ingredient checklist with metric and imperial measurements.
- High-resolution photos illustrating key stages (mixing, piping, baking, filling, finishing).
- Tipsheet on troubleshooting common issues (collapsed shells, curdled custard, runny filling).
- Time-saving hacks and substitution suggestions (e.g., gluten-free flour options).
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