GBBO Quarter Final: Giant Creme Patissiere Profiteroles

Unfortunately for you guys (or maybe fortunately, if these posts are becoming too tempting), we will be pretending that I was kicked off of Bake Off in the quarter final; with a job prospect on the horizon, and a lot of uni work to do, plus being on a budget, I can’t really continue baking at the frequency I have been doing.
Here I have what will be the last in the GBBO series, and so something extra indulgent: Giant profiteroles filled with rich and silky vanilla crème patissiere (a thick, sweet custard), and topped with melted chocolate. And you know what? The recipe couldn’t be simpler. Choux pastry is fun and simple to make, this was my first time making crème pat and it was doddle.  I have to say I wish I’d done it before now- it’s that easy.

Ingredients (Makes 6)
For the choux pastry:

  • 90g all purpose flour, sieved
  • 60g butter, chopped into small pieces
  • 150ml water
  • 2 eggs

For the crème patissiere:

  • 3 large egg yolks (don’t chuck the whites: use them to make an egg white omelette or scramble)
  • 65g golden caster sugar
  • 15g all purpose flour
  • 15g cornstarch
  • 300ml milk (I used semi skimmed, feel free to use whole. I have no idea how plant milk would work in this recipe, but feel free to give it a go)
  • 2tsp vanilla essence (if you have the money I definitely recommend using a vanilla pod though!)

To top:

  • 50g dark chocolate
  • 50g milk chocolate


Method

  • Begin by making the crème pat. as this needs to cool. Whisk the egg yolk and sugar together using an electric beater. Then whisk in the corn-starch and flour; the mixture formed should be pale and creamy. Now switch to a hand whisk. In a pan heat the milk and vanilla until just boiling. Pour gradually into the eggs whilst whisking continuously. Transfer back into a saucepan over medium heat, and whisk vigorously and constantly until it obtains a thick custard texture that the whisk leaves trails in. Pour into a bowl and lay cling film directly over the surface of the crème pat, to prevent a skin from forming. Cool completely and place into the fridge.
  • Now to pastry. Preheat the oven to 220*c and grease a tray. TIP! Sprinkle water onto the tray- just a little- this creates steam in the oven, which helps the choux pastry to rise and become light and airy.
  • Into a pan pour the water and the butter, melt on a medium heat, until it reaches a rolling boil.
  • Remove from the heat and add the flour in in one go, beating it in  quickly and until a mixture forms that leaves the side of the pan, coming into a ball.
  • Allow to cool slightly and then beat in the eggs a little at a time.
  • Dollop on to a tray, into six even dollops (each equivalent to roughly three heaped teaspoons). Smooth slightly but don’t flatten them.
  • Place into the oven for 15 – 20 minutes, or until risen and a light golden colour. Once out of the oven make a small hole in each to let out the steam and allow to cool completely.
  • Once the choux pastry has cooled you can either fill a piping bag and pipe the crème pat. in, or carefully cut each in half and smooth a good dollop into each giant profiterole.
  • Melt the two types of chocolate together, and drizzle over the giant profiteroles with a spoon. Either eat whilst the chocolate is still warm, or chill in the fridge before consuming. The giant profiteroles will keep for a maximum of 3 days when stored in the fridge- enjoy!




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