Profiteroles With Milky-Caramel Cream Filling
By: AngellovesCooking
Published: Friday, November 19, 2010 - 12:53pm

Ingredients




For the Profiteroles:
1 cup water
1/2 cup sunflower oil
1 cup all purpose flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
For the cream:
1 liter low-fat milk (3+ 1 cups)
3/4 cup granulated sugar
3 tablespoons water
2 egg yolks
1/4 cup granulated sugar
5 tablespoons flour
2 tablespoons corn (or wheat) starch
2 tablespoons unsalted butter
2 egg whites
of salt
For the icing (optional):
1/2 cup granulated sugar
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. 25 Refrigerate until serving.