Profiteroles: pastry filled with Diplomat cream and dipped in chocolate glaze

​Pâté à Choux
Ingredient    Amount        
  • Milk        4 oz.        
  • Water     4 oz.        
  • Salt        1/4 tsp
  • Sugar     1 Tbl        
  • Butter, cut in pieces        4 oz.        
  • AP flour  5 oz.        
  • Eggs        3-4 depending on size (approximately 6 oz)
  • Vanilla.   1 tsp            
  1. Bring liquid, butter, sugar and salt to a rolling boil. Try not to keep this up for too long, since moisture is important to the consistency of the dough/batter.
  2. Add flour all at once (sifted flour is less likely to clump) and stir vigorously.
  3. Return to the stove and, continuing to stir, cook for 30 to 45 seconds on medium heat- until a film forms on the bottom of the pot (important cooking stage, where you gelatinize the starch). Continue cooking for three minutes.
  4. Place the choux into an electric mixing bowl with the paddle attachment.  With the mixer running on medium add the eggs gradually one at a time, mixing until each is incorporated, until you've added all your eggs and the mixture is completely smooth and mostly cooled down.
  5. Using a #6 straight tip pipe out choux. Make sure when you're piping that you pile the choux up a bit as opposed to just spreading it out. This ensures that the finished product is nice and tall instead of simply wide. Next give them a spritz with water (the extra steam helps the rise).
  6. Bake for 10 minutes at 400, then turn the oven down to 375 and bake for 10-15 minutes more, until structure has set and moisture has evaporated. Bake until light in weight and color is light brown.  
  7. They need to dry out, and the best way to get that process started is by releasing the steam that's trapped inside. Do that by poking slits in the bottom of the shells with a good sharp knife and, leaving them upside-down, put them back in the turned-off oven until dry (up to several hours).
Pastry Cream
Ingredient    Amount    
  • Milk        16 oz            
  • Sugar        4 oz.            
  • Eggs        3 ea.            
  • Corn starch        1.5 oz.            
  • Butter        1.5 oz.            
  • Vanilla Bean, scraped        1/2            
                   
Method
  1. Combine half sugar with cornstarch.  Add ten percent of the milk and the eggs.
  2. Combine remaining milk with half the sugar and salt, and bring to a full boil.
  3. Temper the egg mixture with boiling milk.
  4. Return all to the pot and return to a boil, whisking constantly. Cook until it returns to a full boil.
  5. Remove from heat, whisk in butter.
  6. Cool and cover the surface with plastic wrap. Label and refrigerate.
Diplomat cream
Whipped cream made with 1/2 cup cream, 1/2 Tbs. sugar, 1/4 tsp. vanilla
Fold the whipped cream into the cooled pastry cream, chill
Glossy Cocoa Glaze
Sift together: 
  • ½  c unsweetened cocoa
  • ½  cup sugar
In sauce pan stir into
  • ½  cup cream 
  • ½  Tbs corn syrup 
  • ½  T butter
Heat just until melted and smooth