Profiteroles with Chantilly Cream

Well, FUNemployment, it’s been real… But it’s time we part ways. The rumors are true, the 8AM-5PM work life is calling my name. He’s mature, responsible, and uses words like “regards,” on a regular basis. And you know what? I kind of dig it.

As enjoyable as it was to wake up at 11AM every day and live off insufficient funds, it was time for a change. I actually enjoy going to bed before 9PM and waking up before 5AM on a daily basis– I need a routine and stability in my life!

I recently started working for a staffing company in the Chicagoland area and I absolutely love it! I get to help people on a daily basis in a work environment that I would describe as ideal… Plus, I finally have more people to share all my baked goods with! (The peeps at CrossFit would have none of that 😉)

I didn’t want to be a total kiss-ass and bring baked goods to the office on my first week of work… So I waited a whole week to bribe people to like me with freshly baked goods… I decided to make profiteroles for one very simple reason… They are pretty much bite-sized eclairs. And you know, my name is Claire and I’m The Bite-Sized Baker. Catchy, I know.

Profiteroles recipe from Oven Adventures:

Choux Pastry:

1 cup water

½ cup butter – cut into 16 equal pieces

2 teaspoon granulated sugar

½ teaspoon salt

1 cup plus 2 tablespoons all purpose flour – sifted

4 large eggs – room temperature

Chantilly Cream:

2 cups plus 2 tablespoons heavy cream

1 vanilla bean- split and seeded

¼ cup confectioner’s sugar

Optional:

Milk Chocolate Ganache

Chopped Pistachios

1. For the choux pastry, in a medium saucepan, bring the water, butter, sugar and salt to a rolling boil over med-high heat, stirring gently with a wooden spoon. When the mixture begins to boil, add the flour all at once and stir vigorously until the paste reaches an internal temp of 175 F, and pulls away from the sides of the pan, and forms a ball, about 1 minute. Allow the paste to cool, stirring a couple of times, to a temperature of 120 F, about 2 minutes. Add the eggs one at a time, making sure each is well incorporated before adding the next, stirring vigorously until well combined and paste is smooth.
2. Preheat oven to 425 F. Line 2 rimmed baking sheets with parchment paper. Transfer the Choux Paste to a large pastry bag fitted with a 1/2 inch plain tip (I used a Wilton 1A). For larger profiteroles, pipe the paste into  1 1/2 inch rounds, spacing 3 inches apart on the prepared baking sheets. For smaller, pipe paste into 1 inch rounds about 1 inch diameter, spacing 2 inches apart. To prevent the tips from burning, level the peaks with a wet fingertip. Bake one sheet at a time. Using a small spray bottle filled with water, lightly spritz the profiteroles with water and immediately place in the oven (the water will help create steam, which gives the profiteroles volume). Bake until the tops and sides are golden, 25-30 minutes for larger and 15-20 for smaller. Turn off oven and let rest in the oven 5 minutes. Remove from the oven and pierce each profiterole in the side with a small paring knife to allow steam to escape. Transfer to a wire rack to cool completely.
3. For the chantilly cream, combine cream and vanilla bean in an airtight container.  Stir to combine, cover, and refrigerate for at least one hour for the vanilla to infuse. At least 30 minutes before whipping put the bowl and whisk into the freezer. Just prior to whipping, remove the vanilla cream from the fridge and strain through a fine mesh sieve into the cold bowl (discard the solids). Fit the mixer with the whisk attachment and begin beating the cream at high speed (to immediately incorporate air) until soft peaks form (curl when attachment is lifted) form, about 2 minutes.  Reduce speed to low and gradually add the confectioner’s sugar.  Increase speed to high and continue to beat until stiff peaks form, about 2 minutes longer. *If not using immediately, transfer to an airtight container and refrigerator until ready to use, no longer than 3 hours.
4. For the assembly, cut each profiterole in half crosswise with a serated knife. Transfer the Chantilly Cream to a large piping bag fitted with a large tip (like a Wilton 1M).  Pipe the cream in a decorative swirl on the bottom half of each profiterole. Replace the tops.
5. To serve, dust with confectioner’s sugar or drizzle with ganache and sprinkle chopped pistachios on top. If not serving immediately, filled profiteroles can be stored in an airtight container in the fridge for up to 2 hours.