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Custard profiterole eggs recipe
Custard profiterole eggs recipe
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Prep Time:
110 minutes
Cook Time:
45 minutes
Total Time:
155 minutes
Elevate Easter with homemade custard-filled profiterole eggs to wow your guests.
Ingredients:
  • 400ml thickened cream
  • 2.20 gm vanilla extract
  • 400ml bought thick custard
  • 290g pkt dark chocolate melts, melted
  • 18.40 gm vegetable oil
  • 100g white chocolate melts, melted
  • Assorted food colouring gels
  • 60g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 60g butter, chilled, chopped
  • 100g (2/3 cup) plain flour
  • 3 eggs, lightly whisked
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced. 2. Lightly grease 2 baking trays with butter. 3. Shape a 7.5cm metal egg ring into an oval or use an Easter egg cookie cutter. 4. Draw 10-12 egg shapes on 2 sheets of baking paper, ensuring 5cm spacing for spreading. 5. Place the paper ink side down on the greased trays.
  • For the craqueline, blend the butter, sugar, and flour in a small bowl until a soft dough forms. Roll the dough out to 2-3mm thickness between 2 sheets of baking paper. Chill on a tray in the freezer for 30 minutes.
  • In a saucepan over medium heat, bring 180ml (2/3 cup) water and butter to a boil. Add flour and stir with a wooden spoon until the mixture pulls away from the pan's sides. Transfer mixture to a heatproof bowl, spread it out, and let it cool for 5 minutes.
  • Gradually incorporate eggs into the mixture using electric beaters until it becomes thick and glossy. Transfer half of the mixture into a piping bag with a 1.5cm plain round nozzle. Pipe mixture over egg shapes on paper. Gently dampen your fingertip to refine and maintain the egg shape by smoothing out any rough edges or tops.
  • Cut out 10-12 egg shapes from the frozen craqueline topping using egg rings as guides, then promptly place them over the pastry mixture.
  • Place the profiteroles in the oven and lower the temperature to 180°C/160°C fan forced. Bake for 40 minutes or until they are puffed and golden. Turn off the oven and let the profiteroles sit inside with the door closed for 30 minutes to dry.
  • With electric beaters, whip cream and vanilla in a large bowl until stiff peaks form. Mix in custard until thick. Spoon the mixture into a piping bag with a 5mm round nozzle. Cut a small slit at one end of each profiterole and fill with cream mixture using the piping bag.
  • In a shallow bowl, combine dark chocolate and oil. Dip the top half of profiteroles in the chocolate mixture. Place them on a tray, chocolate side up, and let them set. Use assorted food gels to color the white chocolate, then pipe onto the eggs for decoration.

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