Profiteroles With Milky-Caramel Cream Filling

Ingredients

For the Profiteroles:
1 cup water
1/2 teaspoon salt
1 teaspoon vanilla extract
For the cream:
1 liter low-fat milk (3+ 1 cups)
3 tablespoons water
5 tablespoons flour
2 tablespoons corn (or wheat) starch
2 tablespoons unsalted butter
For the icing (optional):
2 tablespoons water
1 tablespoon icing sugar

Preparation

1
Preheat oven to 400 F (200 C).
2
Mix in a bowl the flour and salt.
3
In a medium saucepan combine 1 cup water and ½ cup sunflower oil and bring to a boil.
4
Reduce heat to low and add flour and salt, stirring vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.
5
Remove from heat and start adding eggs, one at a time, beating well to incorporate completely after each addition.
6
With a spoon or a pastry bag spoon or pipe dough onto cookie sheet, leaving enough space between them, as they almost double their size.
7
Bake 15 minutes in the preheated oven to 400 F (about 200 C), then reduce heat to 360 F (about 180 C) and bake 20 minutes more or until eclairs get golden brown.
8
Switch off the oven, open it and leave the éclairs inside the oven for another 10 minutes.
9
Remove and leave to cool completely on a wire rack.
10
In the meantime prepare the filling.
11
In a medium bowl whisk 2 egg yolks, ¼ cup granulated sugar, 5 tablespoons flour, 2 tablespoons corn (or wheat) starch.
12
Caramelize ¾ cup sugar with 3 tablespoons water to dark brown.
13
Add 3 cups milk and stir until caramel is completely dissolved.
14
Remove from the heat and strain into a medium saucepan.
15
Get the caramelized milk back to heat and just before bringing to a boil reduce the heat and add the yolks mixture, stirring constantly.
16
Continue stirring until the cream thickens.
17
Remove from heat, add 2 tablespoons unsalted butter and stir until it is dissolved.
18
Leave to cool, stirring from time to time.
19
In a separate bowl, whisk with an electric mixer at high speed 2 egg whites and a pinch of salt for about 2-3 minutes or until soft peaks form.
20
Fold gently to the cool but not cold cream.
21
Personally, I always get the cream back to low heat after adding raw beaten egg whites – and let it simmer for about a minute.
22
Cut the cooled eclairs with a sharp knife and fill with the cream mixture.
23
For the icing caramelize ½ cup granulated sugar and 2 tablespoons water and sprinkle the caramel over the éclairs.
24
Sprinkle with the icing sugar.

 



Yield:

45 Yield

Added:

Friday, November 19, 2010 - 12:53pm

Related Cooking Videos