Archives for posts with tag: pastry cream


Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.


Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar


I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

ladureewannabes collage

De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra


Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.



To me, they look most appetizing when they’re fully dipped in chocolate rather than having chocolate drizzled on top.

The filling i like most is a balanced mix of creme patissiere lighten up with some whipped cream. I think the whipped cream makes the filling silkier with a less pudding-like taste and texture.

If you follow this recipe right here, it’s really hard to fail. Well, this one time, at band camp, i ruined a whole batch of profiteroles because i overcrowded my tray. i honestly thought they had enough room to spread and bubble up =) and REALLY didn’t feel like baking another tray, cuz you gotta wait for them to cool in the oven, and then reheat it again for the next batch bla bla bla. Lesson learned, less rushing.

People really dig these tiny treats!

Now i’ll move on to the actual recipe, even though i have nothing to add except for the filling, which is the creme patissiere i talked in a previous post.

I’m sure there are zounds of profiteroles recipes out there, but this one has the prettiest pictures. So pretty they made me crave, and i’m hardly a fan. i remember my mom having all sorts of trouble baking them. Sometimes she’d get the most amazingly puffed eclairs and other times we’d have to eat a bunch of flat rolls of funny tasting dough.


for the pastry dough

– 250 ml water

– 125 ml oil

– 150 g flour

– salt

– 4 large eggs (63 g x4)

for the creme patissiere

– 6 egg yolks

– 100 g sugar (to me, this is just the right amount of sweetness)

-40 g flour

-500 g milk

-100 ml heavy cream (whipped)

for the chocolate ganache ( i prefer a more solid version of this)

-150 ml heavy cream

-100 g chocolate (i recommend using  dark chocolate, good quality)


Heat the oven to 220 degrees C.

I followed the steps here closely, except for the cooling part, there was no need for a plate, it’s really cold outside 😀

1. Water+oil+salt mix well, bring to a boil

2. Remove from the stove,  add flour (sifted) and stir forcefully with a wooden spoon till a ball of dough forms.

3. Set it back on the stove and keep mixing for another couple of minutes till you get a rough layer on the bottom of the pan. Set aside and let cool (reach room temperature at least).

4. Once cooled, start adding the eggs, one by one, mix till well incorporated after each one (if you try something different, let me know how that turned out :D)

5. Pour into a piping bag and pipe tiny lumps of dough in a baking tray lined with parchment paper. I think you can play around with the shapes if you like.

6. Bake for 15 minutes at 220 degrees C then turn the oven to 190 degrees C and bake for another 10 minutes. Turn off the heat and let cool in teh oven with the oven door cracked a tad. It’s important to keep the oven door shut during the first 15-20 minutes or else you risk having deflated puffs. First tiem i made these, i turned the baking tray half way through and the puffs deflated but they rose up in the next 10 miuntes or so. Another thing,  since i have a convection oven, i didn’t always monitor the temperature precisely, i just made sure it’s over 200 degrees C and then slightly under 200 degrees C.

For the filling, i made creme patissiere which i mixed with whipped cream.

Made the ganache straight on the stove, no double boilers etc. Chocolate +heavy cream in a saucepan over low heat till they melt together and become glossy. After filling each puff, i dipped the last few puffs in teh ganache and let them cool off. Initially, i drizzled some of the chocolate sauce on top of puffs, but realized by teh end i didn’t quite like their look so i changed it 😀

That’s about it. even tho’ it’s time consuming, it is so worth the taste in the end.

Nu m-am dat in vant dupa eclere/profiterol niciodata. Maica-mea face d-astea cu untura, apa, faina si oua. Le pune cu lingurita in tava. De multe ori ii ies asa cum trebuie, dar pe mine m-o marcat faptu ca pareau o loterie, cresc /nu cresc (acuma stiu de ce nu cresteau, dar ca  incepator prin bucatarie, erau o bataie inutila de cap).

Si daca nu cresteau, era tragic, ramaneam cu niste treburi seci si uscate cu gust de untura si o mama .. irascibila :D. O alta chestie care nu-mi placea tare mult era umplutra facuta cu budinca. Nu zic, ii comod asa, dar mie nu-mi mai place budinca. Asadar, nu prea m-o tentat sa fac eclere/profiteroles pana am vazut ASTA.


pentru aluat

– 250 ml apă

– 125 ml de ulei

– 150 g făină

– Sare

– 4 oua mari (63 g x4)

pentru crema

– 6  gălbenușuri

– 100 g de zahăr

-40 g făină

-500 g lapte

-100 ml smântână pentru frisca

pentru glazura (eu prefer o versiune mai solida )

-150 ml smântână pentru frisca

-100 gciocolata (eu recomand sa folositi ciocolata neagra de buna calitate)


Incalziti cuptorul la 220 de grade C.

Am urmat pasii de aici îndeaproape, cu excepția partii referitoare la racire, nu era nevoie de o farfurie, e foarte frig afara: D

1. Apa + ulei + sare se amesteca bine intr-o oala si se aduc la fierbere

2. Se adauga faina (cernuta) si se ia de pe foc amestecand cu putere cu o lingura de lemn pana cand aluatul incepe sa semene cu o bila.

3. Porniti iar focul sub oala  si amestecati pentru inca 2-3 minute pana se formeaza un strat dur pe fundul vasului. Luati de pe foc si lasati la racit pana ajunge la temperatura camerei sau mai rece.

4. După ce se răcește, adaugati ouale, unul câte unul, amestecand bine dupa fiecare ou pana se incorporeaza (nu stui ce se intampla daca puneti toate ouale deodata, dar daca incercati, va rog sa-mi spuneti si mie ce iese :D)

5. Se toarnă într-o pungă pentru spritat, sau ziplock de unica folosinta, si se spriteaza mici gramajoare de aluat in tava tapetata cu hartie de copt. Lasati 2-3 cm intre fiecare bila de aluat pentru a permite gogoselelor sa creasca.

gogosele ^_____^

Puteti sa va jucati cu forma, adica sa le faceti mai mari sau mai lunguiete, cu conditia sa fie toate de aceeasi forma intr-o tava, ca sa se coaca uniform.

6. Coaceți timp de 15 minute la 220 grade C, apoi scadeti temperatura la 190 grade C si mai lasati la copt 10 minute. Opriți focul si lasati gogoselele sa se raceasca in cuptor cu usa intredeschisa pentru inca 10-15 minute.

În primele 15 minute este important să păstrați închisă ușa cuptorului, altfel se lasa. Prima data cand am facut, am vrut sa intorc tava ca mi se parea ca alea din spate se coc mai repede, si cand am scos tava afara s-o bag invers, m-am trezit cu gogosile desumflate ca niste corturi. Apoi si-o revenit, dar nu la dimensiunile initiale.

Un alt lucru, deoarece am un cuptor cu convecție, nu am monitorizat temperatura precis. Am termometru doar ca dureaza ceva pana creste/scade tempratura in cuptor, asa ca ce-am facut a fost sa le coc la tempratura mare primele 15, si la temperatura mai mica urmatoarele 10 minute.

Pentru umplutura, am făcut crema ca aici apoi am amestecat-o cu frisca.

Am făcut glazura (ganache/ganaj) direct pe aragaz, fara bain-marie etc.  Ciocolata + frisca intr-o cratita la foc mic pana se topesc împreună și devin o emulsie lucioasă.

Am umplut fiecare gogoasa cu crema si am scufundat-o cu capu-n jos in glazura apoi le-am lasat la racit pe un gratar. Initial am turnat sosu peste ele, dar mi-am dat seama ca arata mult mai bine daca is acoperite complet in partea de sus cu glazura.

+aberatia din google translate, for funsies *Asta e despre asta. e un pic de timp consumatoare, dar este într-adevăr merită gust în final.*

I hope you enjoyed this 😀 i know I did.