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Profiteroles Filled with Pastry Cream Made in the Monsieur Cuisine Smart

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 37 of 62 min for you

⁦1h⁩Prep

⁦2h 30min⁩Cook

4Servings

Per serving · estimated

573 kcal57 g Protein50 g Carbs33 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings

Ingredients

Instructions

Monsieur Cuisine · 6Heat the water · Dry out the dough · Add the eggs · Mix the cream +2

By hand · 6Shape the profiteroles · Cool the cream · Cut the profiteroles · Fill +2

Oven or hob · 25 minBake

Heat the water

Add 250 ml of water, 115 g of butter and 1 pinch of fine salt to the mixing bowl. Heat 5 min / 120 °C / speed 1, until the butter melts and the liquid boils.

CookTime05:00Temp.120°Speed1

Dry out the dough

Add 125 g of sifted wheat flour and 10 g of sugar. Mix 5 min / 120 °C / speed 1, until you get a dough that pulls away from the sides.

SautéTime05:00Temp.120°Speed1

Add the eggs

With the machine running, add 4 pcs of free-range eggs one at a time through the opening in the lid. Mix 4 min / speed 3, no temperature, until you get a smooth, glossy dough.

MixTime04:00Speed3

Shape the profiteroles

Transfer the dough to a piping bag and pipe the profiteroles onto a baking tray lined with baking paper.

By hand

Bake

Bake at 200 °C for 25 min without opening the oven door, until golden and puffed. Leave to cool.

Stove or oven

200°C · 25 min

Clean the mixing bowl

Wash and dry the mixing bowl before preparing the pastry cream.

By hand

Mix the cream

Add 80 g of sugar, 400 ml of whole milk, 3 pcs of free-range eggs and 60 g of cornstarch. Mix 7 sec / speed 7.

MixTime00:07Speed7

Cook the cream

Cook 20 min / 85 °C / speed 3, until the cream thickens. If it is too runny, cook 1 min more.

CookTime20:00Temp.85°Speed3

Cool the cream

Pour the cream into a bowl, cover it with cling film pressed onto the surface, and refrigerate until cold.

By hand

Cut the profiteroles

Once cold, cut the profiteroles in half or pierce the base to fill them.

By hand

Fill

Fill the profiteroles with the cold pastry cream using a piping bag.

By hand

Clean the mixing bowl

Wash and dry the mixing bowl before melting the chocolate.

By hand

Melt the chocolate

Add 1 pinch of dark chocolate to the mixing bowl and melt 3 min / 50 °C / speed 2, until melted.

CookTime03:00Temp.50°Speed2

Decorate

Add 1 pinch of crushed sugar sprinkled over the profiteroles and decorate them with threads of the melted chocolate.

By hand

Serve

Serve on a platter, combining some open and some closed profiteroles to show the filling.

By hand

Step 1, as written for the Monsieur Cuisine

CookTime05:00Temp.120°Speed1

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