Molinos - Filled Profiteroles
Filled Profiteroles
Exquisita recipes

Filled Profiteroles

Filled Profiteroles

Ingredients:

250 cc Water

120 grams butter

Pinch salt

125 grams flour

3 eggs

Butter to taste (for the mould)

Dispensable pastry bags to taste
1 Packet Exquisita Vanilla Custard or Exquisita Chocolate Custard or Exquisita Dulce de Leche* Custard

200 cc milk

Impalpable Sugar to taste

Chocolate to taste

Directions:

Add the water, butter and salt into a small pan. Once it boils, remove from the heat and sift the flour incorporating it into the liquids. Stir continuously with a wood spoon until you reach a smooth preparation. Cook it again at medium temperature for just one minute more, stirring constantly until the flour is cooked.

Once the pastry loosens from the borders set it apart from the heat.

Incorporate the eggs one by one. It is easier if you do it with your hands or with a beater. First it seems that the mixture separates, but then when you continue stirring it will turn into a smooth and even pastry.

Tip the pastry into a bag and mount small piles over a silpat or a buttered oven sheet.

Finally smooth the peaks with some water.

Bake at 200 degrees for 15 minutes approximately. They must not turn brown.
Take the oven sheet out of the oven and leave to cool before removing the piles, otherwise the base will break.

For the filling prepare the Exquisita Vanilla, Dulce de Leche or Chocolate custard (the one you like more): Tip the contents of the Exquisita custard into a pan and gradually pour the cool milk. Stir constantly until the mixture is uniform.
Cook over low heat stirring constantly until it thickened. Then let it boil for one minute.

In order to obtain thicker custard, boil it one minute more.

Transfer the preparation into a bowl; cover it with a cling film and fridge for 4 hours at least. This process is the same for any of the Exquisita Custards that you may use. (Vanilla/dulce de leche/chocolate)

 Finally, make a well in the base of the profiteroles or just a cut on the upper part of them and fill with the Exquisita Custard.

When serving, sprinkle impalpable sugar or decorate with threads of melted chocolate.

(*) dulce de leche: Argentinean caramel jam