Profiterole

Today I've made some Churros and these beautiful profiteroles since you can use the same choux pastry for both of these desserts.

Ingredients

Choux pastry

50 g butter
125 ml water
125 ml flour
1 tsp sugar
2 eggs
Salt

Pastry cream

125 ml sugar
4 tbsp gluten-free flour or corn starch
Salt
500 ml whole milk
4 egg yolks
2 tbsp butter
1 tsp vanilla paste or the seeds of one vanilla pod

Instructions

Choux pastry

For the choux pastry I've melted the butter in the water on medium heat in a pot, then added a pinch of salt, the sugar then when it slightly boiled I stirred in the flour then cooked the mixture for 2-3 minutes, in the end, it came off from the bottom of the pot.
I placed the mixture in a mixing bowl and let it cool down for about 5 minutes, then stirred in the eggs, one after one till the dough combined. Tadaaa... the choux pastry is ready to use for plenty of recipes!
For the profiteroles, I placed the dough in a piping bag, and with a round tip I've formed pretty circles on a parchment paper-lined baking sheet. These circles should be about 2 cm wide and half cm thick.
For a nice golden brown finish, I gave them a nice egg wash, then baked them for about 15 minutes at 190 °C.
After 15 minutes I decreased the heat to 150 °C and left the oven door slightly ajar, to dry the pastry out in about 10 minutes.
I let them cool down on a cooling rack, then made a little cross-cut on the bottom of each profiterole. This is where I filled them with pastry cream, but you can use any filling, jam or a combination of these.

Pastry cream

For the pastry cream or crème patisserie, I put the sugar and the gluten-free flour and a pinch of salt in a pot, stirred them together. The sugar stirred in the flour will help to get a nice smooth texture without any annoying flour clusters.
In a separate bowl or directly in the measuring cup I've mixed the whole milk with the yolks, then add this to the dry ingredients and stirred them together, and finally, I've added the butter and cooked the cream till it thickened.
I poured the cream into a mixing bowl and stirred in the vanilla paste and covered it with some cling film to avoid the cream from forming skin.
When it was at room temperature (or you can chill it for a while in the fridge as well) I put the pastry cream into a piping bag with a fine piping tip and filled the profiteroles through that cross-cut on the bottom.
You can serve it with melted chocolate, or any sauce you wish. Enjoy!

I've invited the talented photographer, Rodica Godlewski to do a recipe exchange, and she chose and prepared my Profiteroles. You can see her amazing picture below. She was so creative and prepared a mint-chocolate glaze for the profiteroles and sprinkled them with sea salt! I'll definitely try it next time!

You can find another amazing picture from her if you click on her name and if you would like to see my choice in this recipe exchange, just click here.