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Profiteroles are a classic French pastry known for their delicate choux pastry filled with creamy custard. Making them at home can be a rewarding experience, especially when using modern techniques like sous vide to achieve perfectly smooth and flavorful custard. In this article, we will guide you through the process of creating sous vide custard-filled profiteroles for an authentic French pastry experience.
Ingredients Needed
- For the choux pastry:
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- Pinch of salt
- For the custard:
- 2 cups (480ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- For serving:
- Chocolate glaze or powdered sugar (optional)
Preparing the Custard with Sous Vide
Start by making a smooth custard using the sous vide method. In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and vanilla. In a saucepan, heat the milk until just simmering. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Pour the mixture into a sealed bag suitable for sous vide cooking.
Set your sous vide cooker to 82°C (180°F). Submerge the sealed bag in the water bath and cook for 45 minutes. Once done, carefully remove the bag and chill the custard in the refrigerator until completely cooled. This method ensures a silky, lump-free custard with consistent texture.
Making the Choux Pastry
While the custard cools, prepare the choux pastry. In a saucepan, combine water, butter, and salt; bring to a boil. Add the flour all at once and stir vigorously until the mixture forms a dough that pulls away from the sides. Remove from heat and let it cool slightly.
One by one, beat in the eggs until the dough is smooth and shiny. Transfer the dough to a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 20-25 minutes until golden and puffed.
Assembling the Profiteroles
Once the choux shells are cooled, slice them in half. Fill a piping bag with the chilled custard and pipe generously into the bottom halves. Place the top halves back on and optionally glaze with melted chocolate or dust with powdered sugar for a finishing touch.
Serving Suggestions
Serve your profiteroles immediately for the best texture and flavor. They make an elegant dessert for special occasions or a delightful treat with coffee. The sous vide custard ensures a creamy, smooth filling that complements the crisp choux shells perfectly.