PROFITEROLES

Description:OBAIDIYAH'S Profiteroles

Ingredients
1/4 cup water
1/4 cup milk
2T butter
Pinch salt
1/2 cup all-purpose flour
2 eggs


Directions
Preheat oven to 200 degrees

In a small saucepan combine the water,milk, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slight sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 10 minutes then reduce the heat to 180deg C  and continue to bake for about 15 more minutes, until they are a rich golden brown colour and are very light. When done, the puffs should be airy and dry inside. Switch oven off and leave it to crisp.cool before filling

When ready to serve, cut in half horizontally and fill with ice cream of your choosing/whipped cream/pastry cream. Top with melted chocolate
«⌣̊·̵̭̌♡̷̴̬̩̃̊·̵̭̌•​Obã°̩d°̩yãђ عبيدية·̵̭̌♡̷̴̬̩̃̊·̵̭̌•​⌣̊»:

 Pastry Cream
1 cup milk
1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
3 large egg yolks
4 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into pieces

Pastry Cream
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.