Thermomix Profiteroles! So very simple. From the choux pastry, to the filling and topping, it’s all down to thermie.
Actually, this Thermomix-made choux pastry is perfect for profiteroles, eclairs or cream puffs. It doesn’t contain any sweetener and therefore suits either sweet or savoury fillings.
It makes a large batch of profiteroles – anywhere between 40 and 50, depending on the size you make them.
I’ve designed this recipe to make so many, fill half and freeze the remainder for another day. They freeze and defrost very well and there are tips at the bottom on the best way to do this.
The filling is enough to fill half of the profiteroles. If you are wanting to use all of them at once, make a double batch of custard (you will need to increase the cooking time a bit if doing this).
Salted Caramaple Profiteroles – Thermomix Choux Pastry
- 300 g water
- 120 g butter
- pinch of salt
- 250 g unbleached white spelt flour or plain flour
- 8 eggs
Salted Caramaple Filling
- 500 g milk
- 2 egg yolks
- 1 egg
- 30 g butter
- 35 g maple syrup
- 35 g rapadura sugar or sugar of your choice
- 40 g cornflour or arrowroot starch
- 1.5 tsp vanilla powder or 2 tsp vanilla extract
- 1/4 tsp salt
- 60 g good quality chocolate
To Make Choux Pastry (part 1)
- Place water, butter and salt in mixer bowl. Heat 10 minutes/100/speed 2/MC on.
- Add flour. Mix 20 seconds/speed 4/MC on. Transfer to a bowl and set aside for an hour to cool down. Whilst mixture is cooling, clean mixer bowl and make filling.
To Make Salted Caramaple Filling
- Place all filling ingredients in mixer bowl. Cook 9 minutes/90/speed 4/MC on. Transfer mixture to a bowl. Cover and place in the refrigerator to cool completely.
To Make Choux Pastry (part 2)
- Preheat oven to 200°C. Line 3 trays with baking paper.
- Return profiterole mixture to mixer bowl. Secure lid and set to speed 5. Add eggs to the bowl with the blades running (sp 5), allowing 30-40 seconds between the addition of each egg – replace MC after adding each egg. Do not rush this step, the timing is needed to ensure a good rise.
- Either pipe or scoop tablespoons of the thick batter onto the trays, leaving about 3cm between them to allow for rising. Using wet hands, neaten up the edges or any peaks. Cook 20-22 minutes, or until golden.
- When cooked and as soon as they are cool enough to handle, use a skewer to poke a hole in the base of each as you transfer them over to cooling racks. Leave to cool completely.
- When cool, pipe the cold filling into half of the profiteroles. See Note 1 at the bottom of the recipe on how to store remaining profiteroles for future use.
- Melt chocolate in clean, dry mixer bowl by heating for 3 minutes/50/speed 2/MC on. Transfer to a small bowl.
- Dip the top of each profiterole in chocolate. Arrange on a serving plate as you go.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.