French Profiteroles with Mastic Cream Filling
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Fusion
Ingredients/ Συστατικά
For the Choux Pastry
  • 125 gr. / 4.5 oz. milk
  • 125 gr. / 4.5 oz. water
  • 110 gr. / 4 oz. butter
  • Pinch of salt
  • 1 tsp sugar
  • 140 gr. / 5 oz. flour
  • 250 gr. / 9 oz. egg (approximately 5 medium sized)
For the Mastic Crème Patisserie
  • 350 gr. / 12 oz. milk
  • 150 gr. / 5 oz. heavy cream 35%
  • 80 gr. / 3 oz. sugar
  • 1 egg
  • 3 egg yolks
  • 40 gr. / 1.5 oz. corn starch
  • 3 gr. / ½ tsp mastic powder
For the Chocolate Sauce
  • 200 gr. / 7 oz. semi-sweet chocolate in pieces
  • 200 gr. / 7 oz. heavy cream 35% fat
Instructions/ Εκτέλεση
For the Choux Pastry
  1. Preheat oven to 200° C / 400° F.
  2. In a pot add the milk, the water, the butter, salt and sugar.
  3. Place the pot in medium/high heat.
  4. When the batter starts to boil, throw the flour and whisk for about 1 minute.
  5. At this point the batter will gather around the whisker and away from the sides of the pot.
  6. Remove from heat and put it in the mixer.
  7. In low speed and with the paddle, mix the dough and add the eggs one by one letting them to be incorporated in the dough.
  8. Take a pan and cover it with parchment paper.
  9. With a piping bag make little balls with the choux dough in the shape of a walnut.
  10. Bake for 20 minutes or until they become golden brown on top.
  11. If you have a second batch for baking, make sure you lower the oven to 175° C / 350° F.
  12. Please do not open the oven while they are baking and use the conventional oven instead of the one with air.
  13. Take them out of the oven and let them dry for a while.
  14. If you plan to complete the recipe next day, just put them in a plastic bag and store them in the fridge.
  15. Otherwise, you can fill them after couple of hours.
For the Crème Patisserie
  1. In a pot, in medium heat, pour the milk and the heavy cream.
  2. Mix the sugar, corn flour, mastic powder and the eggs in a bowl.
  3. Just before the milk/heavy cream batter starts to boil, throw ⅓ of it in the eggs’ batter and whisk.
  4. Then incorporate the two batters in the pot and start whisking.
  5. When the cream starts to thicken, remove from the fire.
  6. Empty it in a glass bowl; Cover its surface with cling film and put it in the fridge.
  7. When you are ready to fill the profiteroles, put the cream to the mixer and mix for a minute with the paddle, so as to become smooth and fluffy.
For the Chocolate Sauce
  1. Put the heavy cream in a pot in medium/high heat and when it starts to boil pour it in a glass bowl and add the chocolate.
  2. Mix until chocolate and cream are incorporated.
  3. Let it cool for 10 minutes.
  1. In a big bowl add 3 to 4 spoonfuls of the mastic crème patisserie.
  2. Cut the little choux balls.
  3. With the piping bag or with a small spoon, fill the choux with the crème patisserie and place them in one layer in the bowl.
  4. Pour couple of spoonfuls of the chocolate sauce and continue to place the choux in layers. After each layer, pour couple of spoonfuls of chocolate sauce.
  5. On top of the last choux layer, pour all of the remaining sauce.
  6. Put them in the fridge for at least couple of hours.
  7. Take them out of the fridge 15 minutes to half an hour before serving.
Recipe by Culinary Flavors at