Sable Crusted Profiteroles
Our Sable Crusted Profiteroles are as delicious and elegant as they sound! Crisp sable crust encases delicate choux pastry filled with a smooth vanilla custard for a blissful sweet treat. Give the recipe a try!
| INGREDIENTS | WEIGHT |
|---|---|
| CUSTARD MIX | |
| BCM-8 or Smooth Set Baked Custard Mix | 0.500kg |
| Cold Water | 0.500kg |
| Boiling Water | 1.500kg |
| CHOUX PASTRY | |
| Water | 0.320kg |
| Milk | 0.320kg |
| Unsalted Butter | 0.320kg |
| Sugar | 0.016kg |
| Salt | 0.008kg |
| Plain Flour | 0.320kg |
| Whole eggs | 0.500kg |
| SABLE CRUST | |
| Unsalted Butter (soft) | 0.080kg |
| Raw Sugar | 0.110kg |
| Plain Flour | 0.110kg |
CUSTARD MIX
STEP 1
Add BCM-8 or Smooth Set Baked Custard Mix to cold water and stir until smooth.
STEP 2
Add the smooth mix to boiling water while stirring. Bring to the boil.
STEP 3
Cool custard for 1 hour in the fridge.
CHOUX PASTRY
STEP 1
Bring butter, milk, water, salt, sugar and vanilla to the boil. Cook in flour and mix until combined (1 minute).
STEP 2
Transfer to mixing bowl fitted with paddle and mix in eggs gradually until all eggs have been incorporated.
STEP 3
Pipe onto trays using a piping bag fitted with a plain tip nozzle. Form small bulbs approximately 2.5cm diameter.
SABLE CRUST
STEP 1
Place all ingredients together and mix until combined. Set aside dough in fridge to relax and cool.
STEP 2
Sheet dough out to 2mm thickness and cut 2cm round discs out.
STEP 3
Place a disc on top of each of the choux pastry bulbs and bake at 190°C for 20–25 mins or until golden brown.
ASSEMBLY
STEP 1
Once custard is cooled place in piping bag and fill choux balls from underneath.
Serve immediately or store in the fridge below 5°C for up to 24 hours.
A smooth and creamy custard mix with a rich golden colour.
Celebrate Mother’s Day with our Raspberry Rose Caramelised Pot De Crème recipe made using our BCM-8 Baked Custard Mix – the perfect choice to produce a smooth and creamy custard with a sweet vanilla flavour. This delectable treat is the perfect indulgence this Mother’s Day. We hope you enjoy the recipe!
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