Profiteroles With Pastry Cream

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Profiteroles with pastry cream are a great dessert that you can make right in the comfort of your own kitchen. Make profiteroles with pastry cream with help from the head chef and owner of The Baking Bean in this free video clip.

Part of the Video Series: Tips from a Pastry Chef
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Video Transcript

Hi, my name is Clarice Lam. I'm the Chef and Owner of The Baking Bean in New York City and I'm going to show you how to make pastry cream stuffed profiteroles. So, this is some choux, some choux dough that I've made earlier and I've just put it into a pastry bag. If you don't have a pastry bag at home, you can definitely use a Ziploc bag with you know, a pastry tip. This pastry tip right here is a number seven; it's 807 pastry tip. So, the first thing that 'm going to do is I'm actually just going to put a few blobs of this dough onto the actual sheet tray because I need it to help keep the parchment paper on there. That's just to hold the parchment paper in place so that when you put it in the oven, the fan doesn't blow the parchment paper all over the place and your little beautiful puffs don't end up looking like, like not very nice things. You're going to hold it away from your parchment paper about a half an inch. You're going to squeeze it until it's like one inch in diameter; stop squeezing and then just end, twist it off. And we're just going to keep going; I'm going to fill up this whole sheet tray. And the goal here is to have it look like a perfect demi-sphere. And you know, sometimes that doesn't happen even for me whose pretty experienced in this; it's okay because you can fix it. So, if it's just looking a little bit not as; so, I have here also some egg wash and it's just one egg with a little bit of water just beaten up. This is also going to help it to help smooth out the little spheres. So, I'm just going to dip in there and brush the tops of them. They're not too much egg wash here, just enough to make it shiny and a thin coat; you don't want to see any drips on your final product. Alright, I've got all of these guys egg washed now and these are going to go on the oven. I've preheated my oven to 500 degrees and I know that sounds really high, but trust me, this is going to be like one of the keys to making good cream puffs. Alright, our profiteroles have come out of the oven and I've put some of them on a plate right here; you can see they're very very cute. Now, what we're going to do is we're going to poke a hole in the bottom. Alright, so, I'm just poking holes, poking holes. So, now, all of the profiteroles have been poked and I'm going to take my bag right here that I filled with pastry cream. I have a number, I believe this is a number two tip at the bottom. If you don't have a pastry sleeve, professional disposable one like this, that's fine, you can use a Ziploc bag, it will work just as well. We're just going to put the tip of your pastry bag into the hole that we've already pre-cut and we're going to just squeeze it gently. You're going to feel the difference in weight of, of your profiterole. You'll feel when it starts go get heavy. Don't overfill it so that it's like squirting all over the place, but you'll definitely feel a weight in there. So, now we're done filling them. You can, if you want to, you can glaze the top of them with any kind of vanilla glaze or even just dip them in chocolate, whatever you like. I'm actually going to cut one of them in half so you can see how delicious it looks inside. This is how to make profiteroles stuffed with pastry cream. My name is Clarice Lam from The Baking Bean in New York City and thanks for watching and happy munching. Um, nam, nam, nam. Ummm!


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