These are a little bit impressive. They don't last long, and nor should they. Profiteroles are long considered to be French although the original inventor of the recipe was an Italian pastry chef in the court of Catherine of Medici...yes waay back.
Choux pastry is easy to make in the Thermomix, though you can still have a few issues. With our recipe you can make profiteroles, eclairs, the Polish Vanilla Slice, or even our savoury breakfast egg and bacon eclairs
This recipe is legitimately profiteroles (the round puffed shape) filled with chocolate pastry cream and topped with ganache and raspberries. You simply cannot go wrong! Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Choux pastry
Chocolate Pastry Cream
- 80 Grams Raw Caster Sugar BUY
- 250 Grams Chocolate dark BUY
- 500 Grams milk
- 4 Egg Yolks
- 25 Grams Cornflour or Cornstarch
- 40 Grams Butter BUY
- 100 Grams Chocolate BUY
- 20 Grams Cream BUY
Make the profiteroles as per Choux Pastry recipe. Bake and dry out.
The Chocolate Pastry Cream;
Place sugar and chocolate into the Thermomix bowl and mill 20 sec/speed 9. Scrape down sides of the bowl.
Add remaining ingredients, except butter and cook 10 min/90°C/speed 4.
Add butter and blend 10 sec/speed 6.
Pour into a glass/ceramic dish and cover with plastic wrap, pushing the wrap down onto the top of the custard. Cool completely in the fridge before piping into the centre of each profiterole until you can just see the custard peeking out.
To make the ganache, place chocolate into the Thermomix bowl and mill 8 sec/speed 8. Scrape bowl. Add cream and cook 3 min/50°C/speed 3. Drizzle over the top of the filled profiteroles and garnish with raspberries.