A low sugar take on a popular French pastry recipe. These light and airy pastry puffs filled with custard will have you going back for more!
You will need
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1 x Noshu 95% Sugar Free Choc Baking Chips
- Electric mixer
- Digital kitchen scales
- 2 x piping bags
- 130 ml milk
- 100 ml water
- 110 g butter
- 100 g plain flour
- 50 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 220 g egg, lightly beaten
- 1/2 tsp vanilla essence
- Pinch of salt
- 300 ml milk
- 200 ml cream
- 3 large egg yolks
- 80 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 40 g Noshu Vanilla Frosting Mix
- 3 tsp vanilla essence
- 1 x pack Noshu 95% Sugar Free Choc Baking Chips
- 1 1/2 tsp sunflower oil
- In a medium sized saucepan, heat together milk and cream on a medium heat until it bubbles.
- Place egg yolks and icing mixture in a large bowl and whisk together with a hand whisk until thick and pale. Add in vanilla cake mix and continue whisking until well combined.
- Pour in a dash of your heated milk and cream, and whisk to bring egg yolks up to temperature.
- Gradually add the rest of your heated milk and cream, continuously whisking until well combined.
- Pour the custard mixture back into the saucepan and continuously whisk over a medium heat until mixture becomes very thick. This may take 5-10 minutes.
- Pour your custard into a bowl and cover with cling wrap, making sure it touches the top of the custard so it doesn’t form a skin. Refrigerate overnight.
- Preheat oven to 190°C and line a baking tray with baking paper.
- Heat milk, water and butter together in a medium saucepan over low heat until butter is melted and the mixture starts to bubble very slightly.
- Add in plain flour and vanilla cake mix and mix really well with a wooden spoon to combine. Continue mixing on a low-medium heat for about 2–4 minutes. In this time the dough should easily come away from the sides and a film may form on the bottom of the saucepan.
- Transfer the dough to a bowl and allow to cool slightly.
- Once cooled, gradually add in whisked eggs while mixing with an electric mixer on low speed. Continue mixing until a smooth batter is formed.
- Fill a piping bag with dough and pipe 8 filled circles onto your prepared tray.
- Bake for 20 minutes, then drop the temperature to 120°C to allow the choux pasty to dry out. This should take about 30 minutes, but may take longer. You will know they are ready when you tap them and they sound hollow.
- Remove from the oven and place aside to cool.
- Place baking chips and oil in a small microwave safe bowl and microwave on low heat in 20 second increments, stirring really well in between, until completely melted.
- Make a small hole in the top of each choux pastry, then fill a piping bag with custard and pipe custard into your profiteroles to fill them.
- Generously spoon melted chocolate over each profiterole and refrigerate for at least 2 hours.
Store refrigerated in an airtight container for up to 3 days.