Best Profiteroles And Éclairs Recipes | Bake With Anna Olson
A Bake With Anna Olson recipe for making the best Profiteroles and Éclairs
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.flavournetwork.ca.
Cooking tools:
- Piping bag
- Stand mixer
- Hand mixer
- Skewer
- Cooling rack
- Fine-mesh sieve
- Double boiler
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Dish
- Spatula
- Wooden spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 cup 2% milk
- ½ vanilla bean OR 1 1/2 tsp vanilla bean paste
- 3 large egg yolks
- 3 tbsp sugar
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, cut into pieces
- Pastry Cream
- Choux Paste
- ¾ cup 2% milk
- ¾ cup water
- 1/2 cup + 2 Tbsp unsalted butter
- 2 tsp sugar
- ½ tsp salt
- 1 ⅔ cup all-purpose flour
- 5 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- ¼ cup unsalted butter
- 1 tbsp corn syrup
- 1 ½ cup icing sugar, sifted
- 3 tbsp 2% milk
- 1 ½ tbsp unsalted butter, melted
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