Milk Tart Inspired Profiteroles

    Worth the Effort

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    Ingredients

    Milk Tart Filling:

    2 cups milk
    1⁄2 cup cream
    5 egg yolks
    3⁄4 cup sugar
    2 Tbsp cornflour
    2 Tbsp flour
    2 Tbsp STORK Yellow baking Margarine
    1⁄2 tsp vanilla extract or vanilla seeds

    Craquelin Topping:

    3 Tbsp soft STORK Yellow baking Margarine
    6 Tbsp flour
    1⁄2 tsp cinnamon powder

    Choux Pastry:

    1 cup water
    1⁄2 cup STORK Yellow baking Margarine
    Pinch of salt
    1 cup flour
    4 eggs

    Step by step method

    1. Milk Tart Filling:

    2. 1. Heat milk, cream, and vanilla in a saucepan over medium heat.
    3. 2. In a separate bowl, whisk together egg yolks, sugar, cornflour, flour, and a pinch of salt.
    4. 3. Once the milk mixture is hot, whisk in two ladles of milk to temper the eggs.
    5. 4. Pour the egg mixture back into the saucepan and cook while whisking until thick and smooth (about 2–3 minutes).
    6. 5. Strain through a fine mesh sieve and beat in the STORK margarine.
    7. 6. Pour into a bowl, cover with cling wrap (directly touching the surface), and refrigerate for at least 4 hours or overnight.

    8. Craquelin Topping:

    9. 1. Combine ingredients into a paste.
    10. 2. Roll out between baking paper to 1cm thick.
    11. 3. Freeze for 1 hour, then cut out circles to top the choux buns.

    12. Choux Pastry:

    13. 1. Bring water, margarine, and salt to a boil.
    14. 2. Stir in flour quickly and cook until a smooth dough forms.
    15. 3. Remove from heat and let cool slightly.
    16. 4. Add eggs one at a time, mixing well until the dough is thick and glossy.
    17. 5. Pipe choux buns onto a lined tray, leaving space between each.
    18. 6. Top each bun with a circle of frozen craquelin.
    19. 7. Bake at 200°C for 20 minutes, then reduce to 150°C and bake until crisp.
    20. 8. Cool completely before filling with the custard. Serve and enjoy!