Cream Puffs using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, profiteroles! These delightful little puffs are like clouds of joy filled with creamy goodness. Legend has it that these French pastries date back to the 16th century when they were first created for Catherine de' Medici's wedding. The magic lies in their choux pastry, which puffs up to create a hollow center, perfect for holding rich cream or ice cream. Top them off with a luscious dark chocolate glaze, and you've got a dessert that will make anyone's sweet tooth sing! Fun fact: in France, they are often served at festive occasions, and their shape is said to symbolize the sun, bringing warmth and joy to every gathering. So, roll up your sleeves and get ready to impress your guests with these elegant treats that are as tasty as they are beautiful!
Ingredients
- 125 g Water
- 50 g Salted butter
- 115 g Flour t55
- 90 g Granulated sugar
- 5 Eggs
- 500 g Milk
- 10 g Vanilla sugar
- 200 g Whipping cream
Steps
Choux Pastry
- Add 125 g of water, 50 g of salted butter in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 75 g of flour t55, 10 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Setaside the preparation content at the food processor bowl let cool during 5min.
- Mix manual: 0sec / 0°C / Speed 5.
- Add 3 eggs one by one through a plate.
- Transfer the content of the food processor bowl in a piping bag.
- Preheat the oven at 200°C.
- Pipe small mounds of dough onto a baking sheet lined with baking paper.
- Cook in the oven at 200°C during 20min.
- Bake until golden brown and puffed up.
- Setaside the preparation content on a baking tray let cool.
Cream Filling
- Wash the food processor bowl.
- Add 500 g of milk, 10 g of vanilla sugar, 2 eggs, 40 g of flour t55, 80 g of granulated sugar in the food processor bowl.
- Mix manual: 7:00min / 90°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl cling wrap on contact, let cool.
- Wash the food processor bowl.
- Add 200 g of whipping cream in the food processor bowl.
- Place the whisk.
- Mix manual: 0sec / 0°C / Speed 3.
- Remove the whisk.
- Transfer the content of the food processor bowl by using the spatula in the bowl.
- Gently fold the whipped cream into the cooled cream filling.
Assembly
- Cut each cooled choux puff in half horizontally.
- Fill the bottom half of each puff generously with the cream filling.
- Replace the top half of the puff.
- Dust with Icing Sugar (optional).
- Serve Immediately.
