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Profiterole Pyramid

Dairy Farmers of Canada
Add to Calendar 09/17/2019 10:00 AM 09/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Profiterole Pastry:
1 cup (250 mL) Milk
1/2 cup (125 mL) butter
1 cup (250 mL) all-purpose flour
4 large eggs

French Vanilla Cream:
2/3 cup (160 mL) sugar
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt
3 cups (750 mL) Milk, scalded
6 eggs yolks, lightly beaten
2 tbsp (10 mL) vanilla extract
2 tbsp (30 mL) butter

Yields: 18 to 20 profiteroles

See full recipe: https://www.dairygoodness.ca/recipes/profiterole-pyramid?source=calendar
Profiterole Pyramid true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 25 mins
  • Cooking Time 35 mins
  • Yields 18 to 20 profiteroles

It's the season to overdo it, so wow your guests with this edible centerpiece, which is surprisingly easy to make.

  • Course Desserts & Sweets
  • Prep. Time 25 mins
  • Cooking Time 35 mins
  • Yields 18 to 20 profiteroles

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Profiterole Pastry:
1 cup (250 mL) Milk
1/2 cup (125 mL) butter
1 cup (250 mL) all-purpose flour
4 large eggs

French Vanilla Cream:
2/3 cup (160 mL) sugar
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt
3 cups (750 mL) Milk, scalded
6 eggs yolks, lightly beaten
2 tbsp (10 mL) vanilla extract
2 tbsp (30 mL) butter

Preparation

Profiterole Pastry:
In a heavy saucepan, bring milk and butter to a boil; while boiling, add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on buttered cookie sheet or with parchment paper 2 inches (5 cm) apart.

Bake in a 425 °F (220 °C) oven for 20 min. Reduce heat to 350 °F (180 °C); continue baking until puffs are well risen and dry, about 10 to 15 min. Cool.

French Vanilla Cream:
Mix dry ingredients in a large saucepan; add scalded milk gradually, stirring constantly. Cook together over medium heat until thick. Remove from heat.

Stir a little hot mixture into beaten egg yolks; blend this into remaining hot mixture and cook over low heat until thickened. Remove from heat; blend in vanilla extract and butter. Cool.

To assemble:
When all ingredients are cool, slit puffs and fill with French Vanilla Cream, using a small spoon or pastry bag.

To serve, arrange puffs in a pyramid on a serving dish and garnish with chocolate sauce and whipped cream (optional).

165 people love this recipe.

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Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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