Strawberry Profiteroles

I've got so many posts in my drafts and I'm wondering how I am going to complete all the backlogs. I'll start with this bake. This was done in 2 batches and I must say it turned out better than expected. 

Before I go on with the recipe, I've got some thoughts I need to pen down.

The sad news of students and teachers reported missing after the earthquake in Kota Kinabalu struck me deeply and my heart ached for the young lives that could be endangered together with the teachers. I pray they'll all be safe and fine. I don't why this has to happen and the students are barely 12 years old. Lord, your will and not our will and it's my prayer that the students and teachers be brought back safely....

(Makes 25)

To make the strawberry pastry cream

180ml whipping cream 

125g strawberry purée

125ml milk

50g caster sugar 

50g egg yolk

30g corn flour

18g butter 

1tsp vanilla bean paste 

To make the profiteroles

190ml tap water

150g plain flour

100g unsalted butter

65ml milk

8g sugar

3g salt

3 eggs (you may need more or less)

Egg wash (optional)

Remaining eggs from above

To make the strawberry pastry cream

1. Whisk the yolks and sugar till light and fluffy.

2. Add the corn flour and whisk to combine.

3. In a pot, bring the strawberry purée, milk and vanilla bean paste to a boil over medium heat, stirring periodically. 

4. Pour the strawberry mixture over the yolk mixture gradually, whisking as you pour to prevent cooking the yolks. 

5. Pour the mixture back into a pot and heat over low heat, whisking continuously. This will thicken and the cream is ready when you see one or two large bubbles. This will take 2 to 3 minutes. Remove from heat.

6. Whisk in the bubble till combined.

7. Transfer the pastry cream onto a tray lined with cling wrap, making sure the cling wrap touches the surface of the pastry cream. Cool in the fridge before use. 

8. Whisk the whipping cream till soft peaks. 

9. Transfer cooled pastry cream to a mixing bowl and whisk to smoothen the cream.

10. Fold in a third of the whipped cream into the pastry cream. 

11. Fold in the rest of the whipped cream in two additions. 

12. Fill a piping bag fitted with a star nozzle and chill in fridge till choux buns are ready to be filled. 

To make the profiteroles

1. Preheat the oven to 180 degrees. Place the butter, sugar, salt, milk and water in a pot and bring to boil.

2. Remove from heat and pour the flour into the boiling mixture all at once and stir vigorously, making sure there is no lump.

3. Cook over low heat for 2 to 3 minutes till the flour mixture forms a ball and fall away easily from the side of the pot.

4. Transfer to a mixer and beat for about 5 minutes on low speed till the mixture is no longer hot.

5. Pour the eggs gradually, mixing at medium speed and the batter should gradually transform to a sticky smooth batter that is not too fluid. You may not need all the eggs.

6. Transfer the choux paste into a piping bag, fitted with a plain tip.

7. Pipe the paste onto baking tray lined with baking paper, into round shapes.

8. Once piped, bake in preheated oven of 180 degrees for about 45 minutes.

9. Once done, leave to cool completely.

To assemble

1. Cut the top off the cooled profiteroles and pipe in the pastry cream.

2. Replace the top and sift powdered sugar on top to decorate.


I missed out some photos again, will update another version soon.

And do not forget to do good and to share with others, for with such sacrifices God is pleased. (Hebrews 13:16 NIV)