Friday, August 12, 2011

Profiterole Custard Filling

After i finished my profiteroles, I knew I had to put something on or in it.  I didn't have chocolate and wasn't sure to how make sugar glaze yet so I thought of making custard.

You will need:
This will yield 1 cup of custard

1/4 cup sugar
1 cup milk
2 tbsp cornstarch

2 pcs eggs beaten
1 tsp vanilla

Put sugar, milk, and cornstarch in a sauce pan and CONTINUOUSLY stir over medium heat until smooth and THICKENED.  Trust the cornstarch, it will thicken.  DO NOT leave your saucepan unattended.

Next is to beat the eggs very well in a bowl, then set aside.  After the sugar-milk mixture thickens, you need to temper the egg with it.

What is tempering?
Tempering is preparing the egg for the hot temperature it's going to receive. Instead of pouring the whole mixture into the eggs, which will cause the egg to cook, and make it look like scrambled eggs, you slowly introduce the heat to the egg.

After you've tempered the egg, pour in the tempered egg back into the sauce pan and stir / scrape CONTINUOUSLY until mixture is thick and coats the back of the spoon.  Take off from heat.

After this step, mix in the vanilla thoroughly.

Place the thickened custard onto a plate.  Cover directly on top of custard with cling wrap to prevent the top forming skin when you refrigerate.  Let it set, I'd say at least 3 hours or until completely cool.

Slice profiteroles in half and fill, dust with powdered sugar.

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