Raspberry Custard Chocolate Profiteroles

I always thought making cream puff/profiteroles is really hard like baking cake or making tiramisu but after making cream puff for the second time in a month,now I know it's as easy as ABC!!.This mouthwatering dessert is served in cafes throughout France.

Ingredients for profiteroles(A)

3/4 cup all-purpose flour

3/4 water

1/4 tsp salt

pinch of nutmeg

6 tbsp unsalted butter

3 eggs

For cream custard(B)

150 ml milk

1 1/2 tbsp. cornstarch

1/4 tsp salt

5 tbsp sugar

2 egg yolks

1 tsp Vanilla

*Garnishing*

1 punnet raspberry for garnish

chocolate sauce for drizzling

Method for cream custard:(B)

1:Heat milk in a sauce pan over medium heat .

2:Add cornstarch, salt and sugar,mixed well.Separate egg yolks from white and add into mixture. Cook over low heat until thick, stirring constantly.

3:Remove the sauce pan from heat and then add vanilla. Store the custard filling in the fridge for 30 minutes before fill into the puff.The filling MUST be kept refrigerated after filling puffs.

Method for Profiteroles:(A)

1:Preheat the oven to 400F and butter a baking sheet

2:Sift flour,nutmeg and salt together.In a medium saucepan,bring butter and 3/4 cup of water to boil.Remove from the heat and add the dry ingredients all at once.

3:Beat with wooden spoon for about 1 minute,until well blended and the mixture start to pull away from the side of the pan,then set the pan over low heat and cook the mixture for about 2 minutes,beating constantly.Remove from the heat.

4:Beat one egg in a small and set aside.Add the remaining eggs,one at a time to the flour mixture,beating well.Add the beaten egg gradually,until the dough is smooth and shiny,it's should fall slowly when dropped from a spoon.

5:Using a tablespoon,drop the dough onto the baking sheet in 12 mounds.Bake for 23.30 minutes,until the pastry is well risen and browned.Remove the puff and let it cool down completely.

6:Split the profiteroles in half and prepare to fill with cream custard filling 1 tbsp each.Add in fresh raspberry and drizzling with chocolate sauce on the top.

Note:

You can adjust the sugar to your likeness in your custard filling.I just used chocolate sauce from the bottle.You can make your own chocolate sauce from semi sweet chocolate in double boiler and melt over warm water if you don't mind the extra work.This puff is really easy to make.I like the creamy taste of the custard filling, soften puff and sweetness of raspberry for this delectable dessert...trust me:P