PROFITEROLES

Ingredients:

• Choux Pastry:
  • ½ cup milk
  • ⅓ cup unsalted butter
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 4 eggs
• Vanilla Pastry Cream:
  • 4 egg yolks
  • 2 cups milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla
• Chocolate Glaze:
  • 60 g bittersweet chocolate, finely chopped
  • 2 tbsp unsalted butter
  • 2 tsp corn syrup

Directions:

1. In a saucepan, bring water, milk, butter, sugar, and salt to a boil over medium-high heat until the butter is melted.
2. Using a wooden spoon, stir in flour until the mixture forms a ball and a film forms on the bottom of the pan.
3. Cook, stirring, for 1 minute.
4. Transfer the mixture to a stand mixer or bowl.
5. Beat for 30 seconds to cool.
6. Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
7. Line 2 rimless baking sheets with parchment paper.
8. Using a piping bag fitted with a ½-inch (1 cm) plain tip (or spoon), pipe (or spoon) the dough into twenty-four 1½-inch (4 cm) wide mounds onto the prepared baking sheets.
9. Whisk the remaining egg with 1 tbsp water. Using a pastry brush, brush the mixture over the mounds, gently flattening any peaks in the dough.
10. Bake in a 425°F (220°C) oven until puffed and golden, about 15 minutes.
11. Reduce the heat to 375°F (190°C); bake until golden and crisp, about 10 minutes.
12. Turn off the oven; let stand in the oven for 25 minutes to dry.
13. Transfer to a rack; using the tip of a knife, poke a hole in the bottom of each profiterole.
14. Let cool completely. (Make-ahead: Store in an airtight container for up to 24 hours. Recrisp in a 350°F/180°C oven for 5 minutes; let cool before filling.)
15. To make the vanilla pastry cream, in a bowl, whisk together egg yolks, ½ cup of the milk, sugar, and cornstarch.
16. In a heavy-bottomed saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually whisk into the egg yolk mixture.
17. Return to the saucepan; cook, whisking, until thick enough to mound on a spoon, about 5 minutes.
18. Strain through a fine-mesh sieve into a clean bowl; stir in vanilla.
19. Place plastic wrap directly on the surface; refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate in an airtight container for up to 24 hours.)
20. To make the chocolate glaze, in a heatproof bowl over a saucepan of hot (not boiling) water, melt together chocolate, butter, and corn syrup, stirring until smooth.
21. Remove from heat, leaving the bowl over the saucepan to keep warm.
22. To assemble, using a piping bag fitted with a ¼-inch (5 mm) plain tip, pipe pastry cream into each profiterole through the hole in the bottom.
23. Dip the tops into the chocolate glaze.

NUTRITIONAL INFORMATION, PER PIECE: about 126 cal, 3 g pro, 6 g total fat (3 g sat. fat),
14 g carb, trace fibre, 75 mg chol, 49 mg sodium, 66 mg potassium. % RDI: 4%
calcium, 4% iron, 8% vit A, 8% folate.