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Crème Brûlée Profiteroles

Crème Brûlée Profiteroles

Crème Brûlée Profiteroles

Recipe by Lianne Holt
Choux Paste – For Profiteroles
250ml Water
Pinch Salt
Pinch Sugar
100g Butter
125g Sifted Flour
3 Beaten Eggs
Pre-heat the oven to 200°C
Prepare a baking tray with baking paper and set aside.
Prepare a piping bag with a round nozzle and set aside.
Sift the flour and set aside.
In a medium sized pot bring the butter, water, sugar and salt up to boiling point.
Immediately add the flour all at once and stir firmly until the mixture pulls away from the sides of the pot.
Cool the mixture down and beat the eggs into it gradually. Ensure that each addition of the eggs is thoroughly incorporated.
Fill your piping bag with the mixture and pipe rounds about 2cm apart. The profiteroles will puff up beautifully.
Use the back of a damp spoon to gently press down the protruding mixture.
Bake at 200°C until puffed and golden. 15-20min.
When you remove the profiteroles from the oven use a small knife to make an incision in the base – this allows the steam to escape.

Crème Patissiere
350ml Milk
150ml Cream
75g Selati Castor Snow
5ml Vanilla Essence/Drop of Extract/Scraping of half a Vanilla Pod.
1 Whole Egg
3 Egg Yolks
40g Cornflour
To the above add 10ml ground coffee and half an espresso.
In a medium sized pot heat the milk, cream, vanilla, coffee, and 30g of sugar until bubbles appear.
Whisk all the egg and the rest of the sugar until thick.
Sift in the cornflour.
Pour half of the boiled flavoured milk onto the egg and sugar mix. This allows the egg to adjust to the temperature. Once combined add the remaining milk mixture.
Place the entire mixture into a clean pot and stir continuously until thick.
Once the mixture is thick, place it in a clean bowl with cling wrap on the surface (this prevents a skin from forming) and place it in the fridge to cool completely.
Fill a piping bag with the cooled crème patissiere, and gently fill the profiteroles via the incision previously made.
Brush the tops of the profiteroles with egg white and dip the surface in caster sugar. Using a blow torch brulee the sugar until melted – the sugar will harden to form the wonderful surface which the traditional crème brulee is known for.
Placing them back in the oven under a grill is not recommended as the crème patissiere might overcook.
For best results, use Selati!
Twitter: @AlwaysGoodSA 

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