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 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 |
15838 BCM-8 Custard Mix 15kg
Add BCM-8 or BCM-8 Custard Mix to cold water and stir until smooth.
Add the smooth mix to boiling water while stirring. Bring to the boil.
Cool custard for 1 hour in the fridge.
Bring butter, milk, water, salt, sugar and vanilla to the boil. Cook in flour and mix until combined (1 minute).
Transfer to mixing bowl fitted with paddle and mix in eggs gradually until all eggs have been incorporated.
Pipe onto trays using a piping bag fitted with a plain tip nozzle. Form small bulbs approximately 2.5cm diameter.
Place all ingredients together and mix until combined. Set aside dough in fridge to relax and cool.
Sheet dough out to 2mm thickness and cut 2cm round discs out.
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.
Once custard is cooled place in piping bag and fill choux balls from underneath.
