Description
These delicate, airy profiteroles are filled with rich Crema Pastelera (pastry cream), creating a perfect bite-sized dessert. Light, golden puffs dusted with powdered sugar make for an irresistible treat.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1 batch Crema Pastelera (pastry cream)
- Powdered sugar, for dusting
Instructions
- In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
- Add the flour all at once and stir constantly until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from heat and allow the mixture to cool for about 5 minutes.
- Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
- Bake at 400°F for 25-30 minutes, or until the profiteroles are golden brown and puffed up.
- Remove from the oven and allow to cool completely before filling with Crema Pastelera.
- Use a piping bag to fill each profiterole with Crema Pastelera.
- Dust the filled profiteroles with powdered sugar just before serving.
Notes
- Ensure the profiteroles are fully cooled before filling to prevent the cream from melting.
- You can make the Crema Pastelera ahead of time and refrigerate it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes