Custard profiterole eggs recipe

Custard profiterole eggs recipe


Impress your guests this Easter with these homemade, custard-filled profiterole eggs.

The ingredient of Custard profiterole eggs recipe

  1. 400ml thickened cream
  2. 1/2 teaspoon vanilla extract
  3. 400ml bought thick custard
  4. 290g pkt dark chocolate melts, melted
  5. 1 tablespoon vegetable oil
  6. 100g white chocolate melts, melted
  7. Assorted food colouring gels
  8. 60g butter, at room temperature
  9. 70g (1/3 cup) caster sugar
  10. 75g (1/2 cup) plain flour
  11. 60g butter, chilled, chopped
  12. 100g (2/3 cup) plain flour
  13. 3 eggs, lightly whisked

The instruction how to make Custard profiterole eggs recipe

  1. Preheat oven to 200C/180C fan forced. Lightly grease 2 baking trays with butter. Squeeze a 7.5cm metal egg ring on the sides to form an oval shape, or use an Easter egg cookie cutter. Using it as a guide, draw 10-12 egg shapes on 2 sheets of baking paper, leaving 5cm between each for spreading. Place paper ink side down on greased trays.
  2. To make craqueline, combine the butter, sugar and flour in a small bowl. Stir until a soft dough forms. Roll out between 2 sheets of baking paper until 2-3mm thick. Place on tray in the freezer for 30 minutes.
  3. To make the choux, heat butter and 180ml (2/3u00a0cup) water in a saucepan over medium heat until butter melts and mixture just comes to the boil. Add flour. Use a wooden spoon to beat for 1 minute or until mixture comes away from side of pan. Transfer to a large heatproof bowl. Roughly spread mixture inside bowl. Setu00a0aside for 5 minutes to cool slightly.
  4. Use electric beaters to add eggs, 1u00a0tablespoonful at au00a0time, to the mixture until thick and glossy. Spoon half of the mixture into a piping bag fitted with a 1.5cm plain round nozzle. Pipe over egg shapes on paper. Lightly wet your fingertip and smooth out any rough sides or tops tou00a0keep egg shape.
  5. Use egg rings as a guide to cut 10-12 egg shapes from the frozen craqueline topping. Quickly place over the pastry mixture.
  6. Place profiteroles in oven and reduce temperature to 180u00b0C/160u00b0C fan forced. Bake for 40 minutes or until puffed and golden. Turn oven off. Leave profiteroles in oven, with door closed, for 30 minutes to dry.
  7. Use clean electric beaters to beat cream and vanilla in a large bowl until firm peaks form. Add custard and beat until thick. Spoon cream mixture into a piping bag fittedu00a0with a 5mm round piping nozzle. Makeu00a0a small slit at 1 end in the base of each profiterole. Pipe in the cream mixture
  8. Place the dark chocolate in a shallow bowl and stir in the oil. Dip top half of profiteroles in chocolate. Place on a tray, chocolate side up, and set aside to set. Tintu00a0the white chocolate with assorted foodu00a0gels andu00a0pipe onto eggs to decorateu00a0asu00a0desired.

Nutritions of Custard profiterole eggs recipe

calories: NutritionInformation

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