This small little delicate cream filled profiteroles or cream puffs are like finger food that suitable for any occasions.
Top up with this vanilla craquelin, as though dressing them with aromatic crunchy hats seemed a necessity.
Serve this with some fruit juice , tea or coffee, you just cannot stop popping in your mouth.
Vanilla Craquelin:(goes over the top of choux pastry)
- 30g plain flour, sifted
- 30g castor sugar
- 25g Western Star butter ( or any butter)
- 1/4 tsp vanilla paste
1)Sift flour into a bowl, add sugar ,butter and vanilla paste, rub together until mixture forms a dough.
2)Roll out between 2 sheets of silicon paper.
3)Refrigerate for 30 minutes.
Choux Pastry / Pate a Choux:
- 60ml water
- 60ml milk
- 60g Western Star unsalted butter ( Or any unsalted butter)
- 6g castor sugar
- 80g plain flour, sifted
- pinch of salt
- 125g whole eggs, beaten
1)Heat water, milk, butter and sugar in a saucepan. Bring to boil.
2)Take pan off heat, add in sifted flour and salt.
3)Use spatula to stir until completely combined.
4)Return to cook on low heat, continue stirring until dough leaves the sides of the pan.
5)Transfer dough to a mixing bowl, leave to cool for 5 minutes, stirring occasionally.
6)Gradually add in the beaten egg into dough.
7)Beat the mixture until it is smooth with spatula.
8)Pour into a piping bag with plain round nozzle of 8mm.
9)Preheat oven to 200c. Pipe choux pastry onto a baking tray lined with a non-stick baking mat, leaving gaps in between.
10)Using a 2cm round cutter to cut each craquelin into round disc. Top the piped choux pastry with craquelin disc.
11)Bake for 15 minutes, then turn down to 180C and cook for further 8-10 minutes until golden brown. Remove from oven, leave to cool.
(a) Do not open oven for 12-15 minutes after placing choux into oven otherwise pastry collapses. Choux pastry rises when the moisture in dough heats and creates steam. If oven is opened before the outside of the dough has time to cook, the steam comes out of the dough, pastry then collapses.
- Some whipping cream
- castor sugar to your taste
- vanilla paste
1)Beat cream, sugar and vanilla to soft peak formed.Make a small hole from the bottom of every choux pastry.
2)Pour vanilla cream into a piping bag fitted with round nozzle, pipe into cooled choux pastry.
3)Ready to serve or chill in refrigerator for an hour and ready to serve.
Be adventurous and creative to your filling, custard, cream with any flavours would make your profiteroles extra special because you create your own.
I also sliced the choux pastry into half, then piped in some freshly made vanilla cream, and top up with my favorite raspberry.(Cream can be made into personal preference such as chocolate, strawberries, coffee and etc)
Thanks for visiting and hope you like this simple sharing.