Tag Archives: Pastry

Vanilla Custard Profiteroles (Custard filled pastries)


So these are like the melt in your mouth oh my gosh amazingness types of things. You get the light pastry. Then you stuff it to the brim with vanilla custard. It’s light but rich. Airy but heavy.


So I got the recipe for the pastry from Best Ever Chocolate, and the custard from The Complete Magnolia Bakery Cookbook.


For Pastry:

-5 tbs  unsalted butter, and extra for greasing

-2/3 cup water

-1/2 cup all purpose flour, sifted

-2 eggs

For Custard:

-1 cup white sugar

-6 Tbs all purpose flour

-1/4 tsp salt

-2 cups milk

-4 egg yokes, beaten

-1 tbs plus 1 tsp vanilla extract

How to:

First off, the pastry. Preheat the oven to 425 F. Grease a baking sheet and sprinkle with some water (not drench. Sprinkle). To make the pastry, place the water in a heavy bottom metal pan. Add the butter, and heat gently until the butter melts, bringing the mix to a rolling boil. Remove from heat and add the flour. All of it. Bam. All goes in. Beat well until the mixture leaves the sides of the pan and forms a ball. Let it cool slightly, then gradually beat in the eggs to form a smooth mixture. Remember: don’t add the eggs when the mixture is super hot, because then you will indeed have scrambled eggs.¬†Pipe 18 small balls of the mixture onto the baking sheet, allowing enough room for the puff part of puff pastry during the baking. Bake for 15-20 minutes, or until crisp and golden. Remove from the oven and make a small slit in each one for the steam to escape. Let cool. They will deflate, don’t worry. This is okay. They will puff right back up when you stuff it with custard. Speaking of which…

…To make the custard: in a small bowl, combine the sugar, flour, and salt. Set aside. In a heavy bottom medium pan, heat the milk until very hot but not quite boiling. Remove from the heat and pour into the dry ingredients. Beat until well blended. Pour BACK into the pot and stir continuously over low heat for 5 minutes or until very thick and smooth. Add the egg yolks and cook for 3 more minutes (make sure that when you add the egg yokes, you do it gradually so they don’t curdle and stir very fast.). Remove from heat and cool for 10 minutes, stirring a tad. Then add vanilla. Let cool for a bit.

Now, transfer the custard to a ziplock bag or an icing bag. But a bag that’ll hold it. Cut a small triangle in a corner of the bag, so it is pipeable. This is where you stuff the pastries! So you know how you cut a small hole in the pastries to let the air come out? Find that hole and make it a tiny bit bigger so you can stuff the pastries with the cream without ripping them completely to shreds. In the end they should be big enough to be heavy but not bursting.

Here’s a step by step in picture form: