Craquelin-Topped Profiteroles with Vanilla Pastry Cream

Profiteroles, otherwise known as cream puffs, have been on menus in the United States since the mid-1800s. Our recipe takes these classic, light puffs to the next level by adding a crunchy and sweet topping. They can be enjoyed plain or covered in powdered sugar.

Ingredients

USMetric

Pastry Cream

4 egg yolks
½ cup granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
1 ⅓ cup whole milk
1 tablespoon unsalted butter
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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Crispy Craquelin Dough

6 tablespoons plus 1 ½ teaspoons unsalted butter, room temperature, cut into small pieces
½ cup plus 1 tablespoon light or dark brown sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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⅛ teaspoon kosher salt
1 cup all-purpose flour

Profiterole

½ cup water
½ cup whole milk
6 tablespoons plus 2 teaspoons unsalted butter
½ teaspoon kosher salt
1 ¼ teaspoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour, sifted
5 large eggs, room temperature

Directions

Pastry Cream

In a medium-sized bowl, vigorously whisk together eggs and sugar for 2-3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.

In a large saucepan over medium heat, bring milk to a boil, whisking occasionally. Whisk in ¼ cup of the hot milk into the egg mixture. Once the milk is fully incorporated, whisk the remaining milk into the bowl and set the saucepan aside.

Pour the mixture through a sieve back into the saucepan and continue cooking over medium heat, whisking constantly until cream begins to thicken and boil. Remove from heat and stir in the butter until completely melted. Stir in vanilla extract.

Pour pastry cream into a medium bowl. Cover the pastry cream with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream. Chill in the fridge for at least 2 hours. For best results, chill up to 24 hours.

Crispy Craquelin Dough

Using a handheld mixer or a stand mixer fitted with a paddle attachment, mix all ingredients together to form a dough.

Transfer dough to a piece of parchment paper. Place a second piece of parchment paper on top.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Once it reaches ⅛-inch thickness, place dough between parchment paper on a sheet tray and into the freezer.

Profiterole

Prepare two baking trays with a piece of parchment paper or a silicone baking mat. Preheat oven to 400°F.

In a medium saucepan, combine water, milk, butter, salt and sugar and bring to a boil over high heat. Once boiling and butter is completely melted, turn off heat. Add the flour and quickly stir together with a firm spatula or wooden spoon. Return the saucepan to medium heat. Stir the mixture continuously. Cook for 1-2 minutes, until a thin film forms on the bottom of the saucepan.

Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until the dough feels warm, but not hot. Continue mixing and add eggs one at a time, letting each egg fully incorporate before adding the next egg. Stop the mixer as needed to scrape down the sides and bottom of the mixing bowl. Once the final egg is incorporated, stop the mixer and remove the paddle and bowl. Scrape down the sides and bottom of bowl again to ensure everything is evenly mixed.

Cut a ½-inch opening in the corner of a quart-sized resealable bag. Transfer the dough to the resealable bag. Pipe dough balls about 1 ½ inch in diameter, leaving enough room between each to account for spreading. Press down on the tips of the profiteroles with a wet finger to get rid of pointy tips.

Remove crispy craquelin dough from the freezer. Remove the top layer of parchment paper. Using a 2-inch round cutter, cut out discs of dough. With a small offset spatula, remove each disc from the parchment paper and place on top of each profiterole, pressing down very lightly to adhere.

Bake profiteroles for 10-12 minutes. Once they have puffed, reduce the oven temperature to 325°F and continue baking for 25-30 minutes or until golden brown. Let cool 20 minutes before filling with pastry cream.

Filling the Profiterole

Cut a ¼-inch opening in the corner of a quart-sized resealable bag. Transfer the pastry cream filling to the resealable bag.

Using a toothpick, make a small opening in the bottom of the cream puff. Holding the pastry in one hand and the pastry cream bag with the other, slowly squeeze pastry cream out of the bag into the cream puff. Do not overfill, or the pastry will break.

Pastry Cream

4 egg yolks
100 grams granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
315 ml whole milk
1 tablespoon unsalted butter
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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Crispy Craquelin Dough

6 tablespoons plus 1 ½ teaspoons unsalted butter, room temperature, cut into small pieces
120 grams light or dark brown sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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⅛ teaspoon kosher salt
120 grams all-purpose flour

Profiterole

118 ml water
118 ml whole milk
6 tablespoons plus 2 teaspoons unsalted butter
½ teaspoon kosher salt
1 ¼ teaspoon granulated sugar
135 grams all-purpose flour, sifted
5 large eggs, room temperature

Directions

Pastry Cream

In a medium-sized bowl, vigorously whisk together eggs and sugar for 2-3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.

In a large saucepan over medium heat, bring milk to a boil, whisking occasionally. Whisk in 60 ml of the hot milk into the egg mixture. Once the milk is fully incorporated, whisk the remaining milk into the bowl and set the saucepan aside.

Crispy Craquelin Dough

Using a handheld mixer or a stand mixer fitted with a paddle attachment, mix all ingredients together to form a dough.

Transfer dough to a piece of parchment paper. Place a second piece of parchment paper on top.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Once it reaches 3 mm thickness, place dough between parchment paper on a sheet tray and into the freezer.

Profiterole

Prepare two baking trays with a piece of parchment paper or a silicone baking mat. Preheat oven to 200°C.

Cut a 13 mm opening in the corner of a quart-sized resealable bag. Transfer the dough to the resealable bag. Pipe dough balls about 3.8 cm in diameter, leaving enough room between each to account for spreading. Press down on the tips of the profiteroles with a wet finger to get rid of pointy tips.

Remove crispy craquelin dough from the freezer. Remove the top layer of parchment paper. Using a 5 cm round cutter, cut out discs of dough. With a small offset spatula, remove each disc from the parchment paper and place on top of each profiterole, pressing down very lightly to adhere.

Bake profiteroles for 10-12 minutes. Once they have puffed, reduce the oven temperature to 165°C and continue baking for 25-30 minutes or until golden brown. Let cool 20 minutes before filling with pastry cream.