Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Choux Pastry

  • Water 250.0 ml
  • Cake flour 250.0 g
  • Salt 1.0 g
  • EggsLarge, Class A 4.0 pc
  • Butter 85.0 g

Creme Patissiere


Chocolate dipper profiteroles filled with delicious crème patissere makes for a great dessert or sweet snack.

...

Preparation

  1. Choux Pastry

    20 minutes
    • In a pot over high heat, bring the butter and water to the boil.
    • Add the flour and a pinch of salt and stir with a spatula. The mix will form a ball and come away from the sides of the pot.
    • Continue cooking the mixture for 3 minutes, stirring continuously.
    • Transfer mixture (dough) to a mixing bowl. Using a paddle beater, beat until cool.
    • Add the eggs slowly to the mixture whilst beating, scraping down the sides occasionally.
    • Place mixture in a piping bag fitted with a round nozzle and pipe onto oven trays with grease-proof paper.
    • Bake at 200˚C for 20 minutes. Remove from oven.
  2. Creme Patissiere

    10 minutes
    • Bring milk to the boil.
    • In a bowl, mix together egg yolks and sugar. Add in the custard powder.
    • Pour the milk over the yolk mixture and whisk.
    • Place back in the pot and cook, whisking continuously for 10 minutes. Mixture should be thick.
    • Whisk in the butter, NOT OVER THE HEAT
  3. Assemble:

    • Melt chocolate over a double boiler until smooth.
    • Pipe crème pâtissière into the centre of the choux pastry balls and dip in melted chocolate to finish
Home
Products
Favorites
Cart
Recipes
Menu