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Recipe details
Profiteroles with Vanilla Cream
Small French choux pastries filled with lightly sweetened vanilla whipped cream.
≈ 287 kcal/100 g · ≈ 930 kcal/serving
60 minAdvancedFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large egg50 g
Heavy cream120 ml
All-purpose flour35 g
Water60 ml
Unsalted butter30 g
Sugar25 g
Vanilla extract2 ml
Fine salt1 g
Cookware and utensils
Small saucepan, wooden spoon, mixing bowl, whisk, piping bag, baking sheet, parchment paper, and oven mitts
Directions
01
Heat the oven to 200°C/400°F and line the baking sheet with parchment.
Products
No products at this step
Action
Prepare
Time
10 min
Temperature
200°C/400°F
02
Boil the water, butter, and salt in the saucepan.
Products
Water — 60 ml; Unsalted butter — 30 g; Fine salt — 1 g
Action
Boil
Time
3 min
Temperature
Boiling
03
Stir the flour into the boiling liquid until a smooth dough forms.
Products
All-purpose flour — 35 g
Action
Stir
Time
2 min
Temperature
Medium heat
04
Cool the dough for 5 minutes.
Products
No products at this step
Action
Cool
Time
5 min
Temperature
Warm, not hot
05
Beat the egg into the dough until glossy.
Products
Large egg — 50 g
Action
Beat
Time
3 min
Temperature
Room temperature
06
Pipe four small mounds onto the baking sheet.
Products
No products at this step
Action
Pipe
Time
3 min
Temperature
Room temperature
07
Bake the choux until puffed and deeply golden.
Products
No products at this step
Action
Bake
Time
25 min
Temperature
200°C/400°F
08
Whip the cream, sugar, and vanilla to soft peaks.
Products
Heavy cream — 120 ml; Sugar — 25 g; Vanilla extract — 2 ml
Action
Whip
Time
5 min
Temperature
Chilled
09
Split the cooled profiteroles and fill them with whipped cream.
Products
Heavy cream — 120 ml
Action
Fill
Time
4 min
Temperature
Cooled
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available