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Custard & Cheescake, Sweet Goods

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

INGREDIENTSWEIGHT
CUSTARD MIX
BCM-8 or Smooth Set
Baked Custard Mix
0.500kg
Cold Water0.500kg
Boiling Water1.500kg
CHOUX PASTRY
Water0.320kg
Milk0.320kg
Unsalted Butter0.320kg
Sugar0.016kg
Salt0.008kg
Plain Flour0.320kg
Whole eggs0.500kg
SABLE CRUST
Unsalted Butter (soft)0.080kg
Raw Sugar0.110kg
Plain Flour0.110kg

Method

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.

Let’s bake better together. Call us on 1800 649 494

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