Profiteroles With Vanilla Cream
Ingrediënten
Ingredients for 30–35 Pieces
- Basic choux pastry
- Confectioner’s sugar for dusting
For the Vanilla Cream
- 1 kg Pastry cream
- 4 tsp 2 cl Cointreau
- 8 Sheets gelatin
- 1¼ cup 300 ml Whipped cream
Instructies
- Preheat oven to 430 °F (220 °C).
- Prepare the basic choux pastry.
- Fill a piping bag fitted with a star-shaped nozzle and pipe a round puff onto a baking sheet.
- Bake briefly at 430 °F (220 °C) then lower heat to 350 °F (180 °C) and bake for about 20 minutes.
- For the vanilla cream, warm the pastry cream.
- Add water to the gelatin, remove excess water, and dissolve it in the pastry cream.
- Flavor with Cointreau.
- Beat in an ice water bath until cool and then fold in the whipped cream.
- Let firm for 30 minutes in the refrigerator.
- Halve the profiteroles horizontally, so that there are two even halves.
- Pipe the vanilla cream onto the lower half with a piping bag fitted with a star-shaped nozzle and place the upper half back on top.
- Dust with powdered sugar before serving.
Notes / Tips / Wine Advice:
These profiteroles look particularly enticing when they are made much smaller and served as the main attraction on a petit four plate.
