Samba Schutte's Profiteroles ala ~DKBB~

Samba Schutte's Profiteroles ala ~DKBB~

Before beginning, place a mixing bowl and whisk mixer attachment in the freezer so they will be ready for the cream filling portion of this recipe.

Choux pastry

1 c. water
½ c. (1 stick) unsalted butter
1 tsp. sugar
Pinch of salt
1 c. flour
4 eggs at room temperature
½ tsp. vanilla extract

• Preheat oven to 400°F.
• Put water, butter, sugar, and salt into saucepan over medium heat; stir occasionally until butter is melted and it is all well combined.
• Once this mixture starts to simmer, add the flour; stir constantly, making sure the mixture is thoroughly combined. The dough will gather into a ball and will thicken up; keep stirring for about 5 minutes so it cooks through. It is ready with a film starts forming at the bottom of the saucepan.
• Remove pan from heat and transfer the dough to a mixing bowl, then add the eggs one at a time, mixing well (with a hand mixer) after each add; add vanilla and continue mixing all on medium speed. The mixture will star to become a little silky and stretchy, sticking to the beaters.
• Scrape down the beaters (easiest to use your hands), use a spatula to clean the side of the bowl and make sure everything is well incorporated.
• Place your choux mixture in a piping bag (put piping bag in a tall glass, folding a generous about of bag over the sides; close off the top of the bag by twisting it shut (using that extra bag folded over the glass sides); using scissors, cut off the tip of piping bag (you want your index finger to fit into the end of the bag).
• On a parchment-lined baking tray, pipe the dough for each profiterole to the side you desire, piping a bit like you would fill a soft-serve ice cream cone. Small profiteroles should look like the poop emoji. Leave 1½ inches between each profiterole. The final step before baking is to flatten the top of each profiterole so there are no “peaks.”
• Bake for 25 to 35 minutes, checking them at 20 minutes for doneness. They are done with they are puffy, golden brown, hollow, and light. When they are done, turn off the oven and leave them in for another 5 minutes to allow them to harden a bit more.
• Set these aside to cool completely before filling them.

The filling can be a cream filling (recipe below), a custard filling, or even a creamy pie filling (lemon [my favorite], coconut crème, etc.).

Cream filling
2½ c. heavy cream
1 Tbsp. powdered sugar
1tsp. vanilla extract

• Using the cooled mixing bowl, add the heavy cream, powdered sugar, and vanilla; mix on high speed until you get stiff peaks (the cream holds its shape and feels both fluffy and sturdy).
• If the profiteroles have not completely cooled yet, place the cream in the frig to keep it cold and sturdy until you are ready to pipe it into the profiteroles.
• To pipe the cream into the profiteroles, fill a piping bag (following the same steps as with the piping of the profiteroles, but you want to hole smaller - so only your pinkie finger would fit).
• There are two ways to fill the profiteroles: (1) cut a small hole in the bottom of each and fill that way, or (2) for larger profiteroles, cut off just the top of each and fill, then place the top back on.

Chocolate ganache topping
1 c. heavy cream
1 c. chocolate chips (semi-sweet or milk chocolate, your preference)

• In a saucepan over medium heat add the cream and let it come to a simmer (just bubbling, NOT boiling).
• Add in the chocolate chips and remove from heat; let set for 15 to 30 seconds, then start stirring constantly until the chocolate chips have completely melted and are fully incorporated into the cream. You want a smooth, slightly thicker, silky mixture. Let this cool for 5 to 10 minutes, then spoon over the profiteroles.
• The completed profiteroles can be placed in the frig to allow the ganache to set. They can be stored in the frig, in an airtight container, for a week or so.