Ingredients for the choux pastry
- 250ml water
- 100g butter
- 1 pinch of salt
- 150g wheat flour (type 405)
- 4 large eggs (size M)
Ingredients for the filling
- 600ml whipped cream
- 2 packets of vanilla sugar
- 2 tbsp tucker (to taste)
- 500g fresh sweet cherries (pitted)
Optional for decoration
- powdered sugar
- Fresh mint leaves
preparation
1. Prepare profiteroles (choux pastry):
1. Preheat oven to 200 °C (top/bottom heat).
2. Boil water, butter and salt in a saucepan.
3. Add the flour all at once to the boiling liquid and stir vigorously with a wooden spoon until a lump forms and detaches from the bottom of the pot (burn for approx. 1-2 minutes).
4. Let the dough cool slightly (approx. 10 minutes).
5. Gradually add the eggs one at a time (using a hand mixer or food processor) until you have a smooth, glossy batter.
6. Using a piping bag (star nozzle), pipe about 16 small profiteroles onto a baking tray lined with baking paper (enough space between them!).
7. Do not open the oven! Bake for about 25–30 minutes until golden brown.
8. After baking, immediately cut open the sides with a knife to allow the steam to escape.
2. Prepare the filling:
1. Whip cream with vanilla sugar and sugar until stiff.
2. Wash and pit the sweet cherries and halve or leave whole, depending on their size.
3. Fill profiteroles:
1. Fill the cooled profiteroles with a spoon or piping bag with the
Fill with whipped cream.
2. Add some cherries.
3. Put the lid on.
4. Serving :
1. Dust with powdered sugar.
2. Optionally garnish with mint leaves and extra cherries.
Tip: It's best to serve the profiteroles fresh, as they'll otherwise go soft. You can also freeze the unfilled profiteroles and bake them as needed.
