Profiterol Tarts
Wrap choux pastry in pie crust, bake, then pipe a mixed filling of fresh cream and milk pastry cream into the base.
Ingredients
Puff dough (refer to steps 1–5 for cream puffs on page 116)
to taste
Frozen pie pastry (divided into 4 equal pieces)
2
Heavy cream (whipped until about 80% stiff)
to taste
Milk, egg-yolk, and cream custard
to taste
Powdered sugar (for decoration)
to taste
Instructions
1
Prepare the puff dough and pipe it onto a tray
Prepare the puff dough according to steps 1–5 for the cream puffs on page 116. Load it into a conical piping bag fitted with a round metal tip measuring 1 cm in diameter, and pipe 8 portions of batter onto an enamel tray.
2
Wet your fingers and gently press the tips
Dip a finger in water and gently press the tip of each portion from step 1, then place the tray in the refrigerator to freeze for about 2 hours.
3
Divide the pastry, prick it, and chill it
Divide each of the 2 pieces of frozen pie pastry into 4 equal parts. Place them on a metal baking tray, prick the surface lightly with a fork, and place the tray in the refrigerator.
4
Place the frozen puffs on the pastry
Remove the frozen puff dough portions from the refrigerator in step 2 and place one in the center of each piece of pastry from step 3.
5
Mist the frozen puff dough with water
Spray some water mist over the frozen puff dough to prevent it from drying out.
6
Fold and shape the pastry
Fold up the 4 corners of each piece of pastry and wrap it around the puff dough, shaping it like a tea towel. Pinch the seams firmly with your fingers.
7
Bake the puff pastries
Place the pastries from step 6 in an oven preheated to 200°C and bake for about 30 minutes. Once baked, remove the puff pastries from the baking tray and let them cool on a wire rack.
8
Combine the whipped cream with the custard
Place the heavy cream in a bowl set over ice water and whip until it reaches about 80% stiffness. Gradually add it to another bowl containing the milk, egg-yolk, and cream custard, stirring gently until evenly combined.
9
Pipe the cream into the bottoms of the pastries
Transfer the cream mixture from step 8 into a conical piping bag fitted with a small round metal tip. Insert the tip into the bottom of each puff pastry from step 7, pipe in the cream, and finish with a light dusting of powdered sugar.
