Custard cream for profiteroles: a step-by-step recipe with photos at home

Continuing with the theme of making delicious desserts with your own hands, today we want to offer you a classic step-by-step recipe with photos, following which you can easily prepare a delicate custard for profiteroles, eclairs or other pastries.

Classic Custard Cream for Profiteroles - Step-by-Step Recipe

Nutritional value per serving

215.2 kcal

Proteins: 3.6 g
Fats: 13.2 g
Carbohydrates: 20.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 28 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Profiteroles are a beloved treat, familiar to many from childhood. To make these pastries, you'll need a choux pastry base baked in the oven and a cream filling.

How to make delicious hollow blanks for eclairs and profiteroles We have already told you about this before and also explained it in detail, What mistakes are possible when baking eclairs and profiteroles? and why the cakes might not turn out.

To fill eclairs and profiteroles, you can use various homemade creams:

classic custard;
the simplest sour cream;
delicate ice cream;
creamy (based on natural or vegetable cream);
cream cheese (based on soft cream or curd cheese "Mascarpone");
with boiled condensed milk;
protein;
chocolate and many others.

Each profiterole cream has its own characteristics and flavor profile, but the unchanging classic remains the one filled with classic custard, which is what we'll be making today.

Classic custard cream for profiteroles

Custard for profiteroles – a step-by-step recipe at home

Ingredients

Servings

Milk

400 ml
Butter

100 G
Egg C1

2 pcs
Sugar

150 G
Flour

4 tbsp
Vanilla sugar

10 G

Preparation

Step 1

To prepare the custard, we traditionally begin by pouring 1.5 cups of milk into a thick-bottomed saucepan. (Reserve 0.5 cup; we'll use it to prepare the flour mixture.)

Place the milk in a saucepan on the fire and bring to a boil.

For a rich, milky flavor, it's best to use milk with a fat content of 2.5-3.2%. However, if you only have 1.0% skim milk at home, you can improve the flavor by compensating for the lack of fat with butter (use 120 grams instead of 100 grams).

Step 2

Pour cold 0.5 cups of milk into a bowl, add 150 grams of sugar, 10 grams of vanilla sugar (1 packet), 2 eggs (yolk + white) and 4 tablespoons of flour.

In the recipe, 2 tablespoons of flour can be replaced with 2 tablespoons of starch, which will make the cream even more tender and airy.

If you want to make chocolate cream for profiteroles, simply replace 2 tablespoons of flour with the same amount of cocoa powder. To make chocolate cream with real chocolate instead of cocoa powder, reduce the amount of flour by 1 tablespoon, but add it in step 5 (while the cream is boiling).

Step 3

Mix all ingredients thoroughly with a whisk until you get a smooth, lump-free mixture.

Step 4

Add hot milk in a thin stream into the flour base, stirring the mixture vigorously with a whisk.

Step 5

Pour the finished mixture back into the saucepan, bring to a boil over low heat and simmer for 1-2 minutes, stirring constantly to prevent lumps from forming at the bottom.

Step 6

Once the custard base has reached the desired thickness, remove the saucepan from the stove, continuing to stir the mixture, as the pan is still very hot and lumps may form.

If, despite all your efforts, lumps still appear, you can correct the situation by further blending the cream with an immersion blender.

Step 7

Add softened butter in pieces to the custard mixture and beat the cream until it is completely dissolved and a fluffy, homogeneous mass is formed.

Step 8

As a result, you should get a soft, smooth, shiny cream for profiteroles like this.

Step 9

Before filling the cakes, let the mixture cool to room temperature. If time permits, simply cover the cream with plastic wrap and let it cool. If you need to finish cooking as quickly as possible, you can place the saucepan in a bowl of cold water, stirring constantly to prevent a skin from forming on the surface (replace the water in the bowl as it warms).

If you want the sweet filling for profiteroles to be even more delicious, you can add to the cream:

chopped nuts;
coconut flakes;
chocolate (dark or milk) in the form of a small ball or shavings;
marmalade with bright berry notes.

Watch this video to learn how to make a delicious condensed milk cream for profiteroles:

Another great alternative is Diplomat cream for cream profiteroles, a step-by-step recipe for which you'll find in this master class:

We also suggest trying Liza Glinskaya's delicious cakes with delicate custard and marmalade, following the step-by-step instructions in this video:

We hope you enjoyed this delicious profiteroles frosting and that it becomes a favorite among your favorites. We look forward to your feedback and photos of your homemade cakes.

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