As I most recently have a little time, I had been browsing on the internet last week. Looking for fresh, fascinating tips, inspiring meals that I’ve never tasted before, to impress my family with. Looking for a long time but couldn’t come across too many interesting things. Just before I wanted to give up on it, I came across this fabulous and easy dessert simply by chance over Suncakemom. The dessert looked so mouth-watering on its photo, it called for immediate actions.
It absolutely was easy to imagine the way it’s made, its taste and just how much my husband is going to love it. Mind you, it is very easy to impress him in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the page and simply used the step-by-step instuctions that have been accompanied by impressive photographs of the process. It just makes life much easier. I can imagine that it’s a slight inconvenience to take photos in the midst of cooking in the kitchen as you ordinarily have sticky hands so that i seriously appreciate the time and energy she put in to make this blogpost .
That being said I’m empowered presenting my personal recipes in the same way. Thanks for the concept.
I was tweaking the main recipe create it for the taste of my family. I can say it was a great success. They prized the flavour, the structure and enjoyed having a treat such as this in the middle of a stressful workweek. They quite simply asked for lots more, more and more. So the next occasion I’m not going to commit the same miscalculation. I am gonna multiply the quantity .
The article Homemade Vanilla Custard Profiteroles was originally posted on SunCakeMom.
Homemade vanilla custard profiteroles, magnificent, delicious treat not only for special occasions. It might be surprising but it’s easier to make than you can imagine.
Ingredients:
Pastry:
0.2 litres of milk
2 spoonfuls of honey
How to make the pastry:
1. Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.
2. Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.
3. Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated. Repeat the process with all 4 eggs.
4. Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand. Something like this:
5. Preheat the oven into 200 C degree and put the pastries in to bake them for 25- 35 minutes (depends on your oven)Â until puffed up, dry, and golden brown.
(Try not to open the oven door before they are baked as the pastry can fall due to sudden temperature fall.)
6. Filling:
Meanwhile the pastry is baking use your time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what you prefer. Some you only have to beat with a certain amount of milk, others you need to cook to get the pudding. (The brand I use is unsweetened and it also has to be cooked. I put two spoonfuls of honey into the mixture. Then pour pudding, honey and milk into a medium sized saucepan, stirring it vigorously until it has a different, stiffer texture. Something like this:
This is when I turn heating off and put the pudding aside to cool down.) If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.
7. Whisk the whipping cream separately, cover and put it in the fridge, too.
8. It’s time to check on the pastries. When they have a golden brown colour and they look crispy, turn the oven off and open its door slightly. Let the pastries cool down in the oven before you take them out.
9. When both: vanilla cream and whipping cream is cold mix them together carefully, try not to break whipping cream or if you do only as little as possible.
10. Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
11. Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.
Now the gorgeous homemade profiteroles is ready to be served. If you like decorating make them extra fancy by adding strawberry and some chocolate on the plate just like I did. Can you imagine anything better?
To be honest I always thought profiteroles is something very complicated to make. Now they are tried and tested (delicious) I’m surely going to make them more often.
Make sure you have enough honey at home!