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Thread: Custard for Custard Filled Profiteroles?

  1. #1

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    Exclamation Custard for Custard Filled Profiteroles?

    Guys,

    I have promised a friend I would make profiteroles to take round for dinner tonight.....and her DH wants them filled with custard....which I have never done before (I normally just fill tehm with whipped cream.....)

    SO, does anyone know a good recipe for custard to fill profiteroles with?



    Or a cheat version?! LOL!

  2. #2

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    Sorry Lucy, I have 4 recipes for chocolate profiteroles with cream, but no custard. I figure that it is a normal home made custard which is left to cool and then piped in. Do you have time to experiment with them a bit?

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    its better lucy if you just get a litre of custard from the supermarket. Its thick and its the best

  4. #4

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    The bought custard doesn't 'set' inside the profiteroles and will just run out the sides, but the home made stuff will set to some extent once it is cold.

  5. #5

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    you can buy custard in the long life section which is much thicker. rather than runny.

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    Um its called browns thick custard. Its in a little purple tub and I swear its delish! You can't get any better tasting than that, and I've tried many different custards from scratch... And if you want to go all out and be a little gourmet, mix in some whipped cream into the custard and wallah cream anglaise Also fab in profs

    *mwa*
    Cailin

  7. #7

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    Thanks girls........my 'puter died so I had to go to Coles without your advice! In the end I have made "home-made" custard from a Fosters packet mix, but added less water and combined in with whipped cream......and it is beautifully thick and spoonable!!

    THANK YOU ALL! xx

    (PS I am just about to make the sauce.....melted Mars bars and cream.....OMG, it is to die for over profiteroles......bugger the roast.....I just want to get stuck in to my profiteroles!!)

  8. #8

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    aww sounds YUMMO!

    Did you make the profs youself? They are my alltime favourite!

  9. #9

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    Oh triple YUMM! I so want to go and eat about seven of them right now! (although I usually only get through one, it's always a case of the eyes are bigger with me). Glad they worked out, Lucy.

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    hehehehe Fosters we use too My granny & mum used to use it when I was a kid! Brings back memories!

    Sounds divine, where's mine?

    *hugs*
    Cailin

  11. #11

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    Could we call this a preggo craving Lucy????

    Ummmmmm maaaarrrrrrr!!

    (I'm just jealous!!)

    bye!

  12. #12

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    Is there a recipe posted for this???? I NEED TO MAKE THIS!!!!!!!

    just 1 question - is it doable for novices???

  13. #13

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    OK, I will post the recipe, but bear in mind choux pastry is not for the faint hearted.....you need to have everything all ready to go before you start, and you need to be confident that you can get it right!!

    Choux Pastry for Profiteroles

    (Makes about 16)

    65g plain flour
    50g butter
    150ml water
    2 eggs, beaten

    ~ Pre-heat oven to 220`c
    ~ Line a flat baking sheet with baking paper and flick some water onto it
    ~ Sift the flour onto a plate
    ~ Get your eggs beaten in a bowl
    ~ Get a wooden spoon out and ready
    ~ Get an electric hand mixer plugged in and at the ready
    ~ Put the butter and water in a non-stick pan and heat until the butter has melted and the liquid has come to the boil
    ~ Turn off heat and quickly shoot the plour into the water
    ~ Qucikly beat the flour into the liquid with a wooden spoon.....you need to beat it like mad, and quickly, as the flour will start to cook straight away and you don't want any lumps!
    ~ The dough should come away from the sides of the pan, the dough forming a ball
    ~ Gradually add the beaten egg, mixing with the electric hand beater.
    ~ Beat until it is all a glossy paste
    ~ Spoon walnut shaped blobs of the dough onto the baking sheet, and then bake for around 25 mins, until they are all puffed and and golden
    ~ When you take them out of the oven, pierce their bottoms with a skewer to let the steam escape, otherwise they will flop and go soggy!
    ~ When they are totally cold, split open and fill witwh either whipped cream of thick custard

    Custard for Profiteroles (cheat version!)

    ~ Get 2 packets of Fosters instand custard, empty intop a bowl. Add about 2 cups of cold milk and beat with an electric mixer. Should be thick and spoonable.

    Mars Bar Sauce to pour over the profiteroles

    Cut 2 Mars Bars into little chunks and heat in microwave for around 40 secs
    Stir so that it all melts together
    Add around 100ml cream and stir in well
    Heat in mocrowave for around 20 secs
    Stir again....it should now be a lovely rich chocolately cream toffee sauce of puring consistency

    To Assemble and Serve

    Fill the profiteroles with the custard
    Arrange the profiteroles in a big pile on a plate'
    Pour over the mars Bar sauce
    Chill until you are ready to serve.......but don't make this much more than 2 hours before you are ready to serve, becasue choux pastry goes stale tasting quickly and soggy once filled if left hanging about for too long!

    ENJOY!

  14. #14

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    note to choux pastry virgins: ITS HARD! hehe

    try it a few times before you commit to "bringing some over"

  15. #15

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    Okaaaaayyyy. I dont think so. I have talked my tastebuds into trying the Mars Bars sauce on icecream instead. MMmmmmmhhhhhhhh!!!!! Thank you anyway Lucy.

  16. #16

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    buy them made, fill them with custard and just make the sauce! yum

  17. #17

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    Or..........I am pretty sure, from memory, that you can buy a packet mix for profiteroles...White Wings or similar? I have never tried them, but may be worth a shot?

    Mars Bars sauce on icecream instead
    ......TOP PLAN!!!!

  18. #18

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    I saw the packet mix ones the other day at the shops..wondered what they were like? Thinking of getting it and trying it out.
    Will definately give your recipe a go Lucy! Never made it before, but it will be fun!

    Nic

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