Page 643 - YC Cooking School

1. In an electric mixer bowl fitted with paddle attachment, combine the flour, sugar and

butter.
2. Mix until the dough comes together.
3. Roll the dough out to 3mm thickness between sheets of plastic or baking paper, then
transfer to the fridge or freezer and allow to set hard.
4. Cut out shapes using a round cookie cutter and place the discs directly on top of the
piped and portioned choux paste base. This will give the cooked profiteroles a lovely
crunchy texture.

For the choux paste

1. Preheat the oven to 180 °C.
2. In a medium-sized saucepan bring the butter, water, milk and salt mixture to the boil.
3. Remove from the heat then add the flour to the liquid in one addition.
4. With a sturdy spoon, quickly and with a controlled motion, mix until all the flour has
been incorporated and you have a smooth paste. Note: You’ll know it’s ready when
the paste comes away from the saucepan cleanly. It should have a sticky consistency
but shouldn’t stick to your fingers.
5. Return the saucepan to the heat and cook on a medium heat, moving the paste
around constantly. Note: You’ll know it’s ready when a skin forms on the base of the

saucepan. This should take 30 seconds to 1 minute.
6. Transfer the paste to an electric mixing bowl fitted with a paddle attachment and beat
on a slow speed until slightly cooled.
7. Lightly whisk the eggs and add them a little at a time to the paste until the mixture
reaches a smooth consistency.
8. Using a piping bag fitted with a round metal nozzle, pipe shapes onto silicone sheets
or baking paper.
9. Bake without steam, ensuring that you don’t open the door for at least the first 15

minutes.
10. Bake until deep brown for approximately 20–25 minutes. Note: Under-baked choux
paste will collapse and become soggy.
11. Allow the profiteroles to cool completely before filling them.

For the LINDT white chocolate crème brûlée filling

1. Preheat the oven to 130–140°C.
2. In a mixing bowl, whisk the eggs and sugar together until light and fluffy. Set aside.

3. In a medium-sized saucepan bring the cream with vanilla pod seeds and extract to the
boil. Allow the vanilla to infuse for 5 minutes or longer off the heat.
4. Add the chopped LINDT chocolate and stir until dissolved.

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