Profiteroles with Vanilla Cream
For the puff pastry rolls
For the vanilla cream
|1 tsp||vanilla sugar|
|350 ml||cream (min. 33% fat content)|
|Pulp of ½||Vanilla pod|
|1 tsp (6 g)||cream powder or custard powder|
For the profiteroles, combine water, milk, butter, salt, vanilla, and sugar and heat them until boil. Remove from heat and stir in all the flour at once. Put the pot on the stove again for 1-2 min and stir with a wooden spoon until the dough detaches from the bottom of pot. Let the dough cool until lukewarm in a mixing bowl. Stir in one egg at a time and mix with a hand mixer until smooth after adding another egg. The dough should have a creamy consistency. Fill the mixture into a piping bag with a smooth tip and form 30 small heaps (3 cm Ø) onto a baking tray lined with baking paper. Bake in a preheated oven at 170°C with air for 25 minutes until the profiteroles are golden brown. Allow to cool. For the vanilla cream, bring 120 ml cream with the vanilla pulp to a boil. Stir milk with sugar and cream powder until smooth, pour into the boiling cream and cook for 1 minute, stirring constantly. Stir cream until cold and then stir in the mascarpone until smooth. Stir in the remaining cream, pass through a fine sieve, and pour into the KAYSER WHIPcreamer bottle. Screw the head firmly onto the bottle with the long, thick decorator tip, screw in the KAYSER cream charger, shake the bottle vigorously 4-5 times and refrigerate. Pierce the profiteroles with the decorator tip and fill. Pour over chocolate sauce and decorate with berries and mint.