Choux pastry profiteroles

Ingredients for 14 servings:

• 125 ml water
• 25 g butter
• 75 g flour
• 15 g cornstarch
• 2 eggs
• 1 pinch of baking powder
• 2 cups whipped cream
• 2 packs of cream stiffener
• 30 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Choux pastry is cooked twice, creating 14 small cream puffs as small pastries for coffee

Bring the water and butter to a boil in a small saucepan. Remove the pan from the heat. Mix the flour and cornstarch together and add all at once to the hot liquid. Mix everything together until you have a smooth ball of dough, then heat for about a minute, stirring constantly (“burn off”). Transfer the dough to a mixing bowl. Using a mixer (dough hook) on high speed, add 2 eggs, one at a time, to the dough. First, stir the baking powder into the cold dough. Using a piping bag fitted with a large star nozzle, place 14 mounds of dough on a baking sheet and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Do not open the oven door during baking, as this will cause the pastries to collapse. Immediately after baking, cut a lid off each profiterole and allow the pastries to cool on a wire rack. Whip the cream with the cream stiffener, powdered sugar, and vanilla sugar and fill the cold profiterole with this mixture.