Matt Weber

Profiteroles with Peanut Butter Pastry Cream

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There’s nothing quite as elegant as a profiterole stuffed with light and airy pastry cream. Add smooth, white chocolate peanut butter into that equation and it reaches for divine. They’re not as hard as they look either!

Prep time: 30 minutes
Cook Time: 20 minutes
Total time: 50 minutes
Yield: 8 servings

Profiteroles with Peanut Butter Pastry Cream

Ingredients

Profiteroles with Peanut Butter Pastry Cream Ingredients - Peanut Butter & Co. White Chocolate Wonderful peanut butter

Profiterole
1/2 cup whole milk
1/2 cup water
6 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs

Peanut Butter Pastry Cream
1 1/2 cups whole milk
1 vanilla bean, halved lengthwise and scraped
4 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup White Chocolate Wonderful peanut butter
1/3 cup heavy whipping cream
1/2 cup Peanut Butter & Co. Peanut Brittle, crushed

Directions

For the profiteroles
1. In a small saucepan over medium heat, combine the milk, water, butter and salt and bring to a boil. Once the mixture boils, remove it from the heat and add the flour all at once and stir vigorously with a wooden spoon until combined. Return the pan to the heat and continue to cook until the mixture forms a sort of ball, about 3-4 minutes. Remove from heat and let cool until the temperature reaches 140°F.

Profiteroles with Peanut Butter Pastry Cream - Return the pan to the heat and continue to cook until the mixture forms a sort of ball, about 3-4 minutes

2. In a small bowl, whisk one of the eggs and beat it into the warm mixture until incorporated. The mixture will separate and then return to a smooth paste as you continue to beat. Repeat with the remaining eggs. Let cool for an additional 10 minutes.

Profiteroles with Peanut Butter Pastry Cream - whisk one of the eggs and beat it into the warm mixture until incorporated

3. Preheat the oven to 425°F and line two pans with parchment paper. Position the two racks in the oven evenly spaced apart.

4. Place the egg mixture into a pastry bag fitted with a large plain tip. Or just use a freezer bag and cut off one of the corners. For each puff, pipe about 2 tablespoons of the mixture into a mound. Space the mounds about 2 inches apart.

Profiteroles with Peanut Butter Pastry Cream - pipe about 2 tablespoons of the mixture into a mound

5. Bake the puffs, two pans at the same time for 15 minutes. After 15 minutes switch the position of the pans and reduce the heat to 375°F. Continue cooking for an additional 10-15 minutes, or until golden brown. Remove from the oven and allow them to cool completely on the pan.

Profiteroles with Peanut Butter Pastry Cream - Bake the puffs, two pans at the same time for 15 minutes

For the peanut butter pastry cream
1. In a saucepan over medium heat, warm the milk and vanilla bean until small bubbles appear along the side of the pan.

2. In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth. Slowly whisk in the hot milk until blended. Pour the mixture back into the saucepan and continue cooking over medium heat until mixture comes to a boil and thickens, about 3 minutes. Continue to cook for 1 minute after it begins to boil. Pour the mixture through a fine mesh sieve into a bowl. Stir in the peanut butter. Cover the bowl with plastic wrap, pressing it directly on the surface of the cream and refrigerate until completely cooled.

3. Using a stand mixer, beat the whipping cream until soft peaks form. Fold this whipped cream into the cooled pastry cream.

4. Using a sharp knife, cut the tops off of the cooled profiteroles. Using a piping bag or spoons, add the pastry cream to the hollow interiors, sprinkle with some of the crushed peanut brittle and replace the top.

PEANUT BUTTER GIVEAWAY

Matt uses his peanut butter pastry cream to fill profiteroles. What other pastries would you use this cream with?

Leave a comment below with your answer to enter for a chance at winning a jar of White Chocolate Wonderful, the peanut butter used in this recipe

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, December 24, 2012 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 01/04/12 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of White Chocolate Wonderful peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Profiteroles with Peanut Butter Pastry Cream, 7.5 out of 10 based on 2 ratings

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24 Responses to Profiteroles with Peanut Butter Pastry Cream

  1. Stacey Ervin says:

    The peanut butter pastry cream would be a delicious filling in dark chocolate layer cake or cupcakes.

  2. Rebecca says:

    What about filling a yeasty doughnut with the white chocolate PB cream and then topping it with dark chocolate icing and a sprinkle of the PB brittle. mmmmm.

  3. Josephine Jones says:

    Maybe a meringue or pie filling 🙂

  4. Trisha_K says:

    I think it would be good with a nice, dark chocolate cupcake.

  5. megan says:

    I would fill a doughnut with a peanut butter filling instead of jelly since peanut butter is way better. My peanut butter flavor would have to be mighty maple though since this is a sweet dessert after all:)

  6. Edward Murphy says:

    Boston Cream Pie

  7. Kristi says:

    In between layers of dark chocolate cake and chocolate ganash. 🙂

  8. Kari L. Judd says:

    Layered Christmas Cookies!!!

  9. Tori L says:

    It would definitely taste delicious as a filling for some chocolate thumbprint cookies!

  10. Sara P. says:

    I would make peanut butter oreos with this !

  11. Erin R. says:

    I think I’d spread it in the bottom of a banana cream pie.

  12. Raymond S says:

    A Delicious filling for a Peanut Butter Pie! Yum!

  13. Jessica K says:

    Filled donuts, mmm

  14. Makayla Weil says:

    This filling would be yummy in a danish (pb danish!) or inside an eclair that is topped with chocolate icing.

  15. Jess p says:

    Do I have to fill something? I might just eat it straight…:)

  16. Francisco says:

    Cannoli!

  17. Georgiana says:

    Delicious Donuts would be yummy with this cream!

  18. Georgiana says:

    This cream would be fabulous in cell airs, cannolis and cream puffs too!

  19. Ttrockwood says:

    This would be amazing frozen between chcocolate chip cookies or as the filling of a french macaron

  20. Jillian R says:

    I would fill brownies with this! Omnomnom 🙂

  21. Jordan says:

    I would smother my homemade doughnuts in this!

  22. www.blogmarketingfornoobs.com says:

    Low carb veg dieting for beginners gave me my life back.
    In addition, this contributes to the development of healthy hair, nails and skin.

  23. Jacqui says:

    the recipe says 1/2 cup salt and 1/4 tsp salt, it looks like an ingredient is missing

  24. Greg says:

    Easy, I would fill my mouth. Or perhaps my belly, or better yet pipe my GF belly button full and lick it out!

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Profiteroles with Peanut Butter Pastry Cream