Cream Profiterole

Ingredients

Custard Filling

• 800 g egg pulp
• 3500 g AndFoods Whip
• 40 g vanilla sauce
• 200 g corn starch
• 800 g sugar
• 500 g plant-based butter

Crème Diplomat

• 1000 g custard sauce
• 1000 g AndFoods Whip

Pistachio Cream Filling

• 30 g pistachio paste
• 100 g AndFoods Whip
• 10 g sugar

Method

Custard Filling

1. Heat cream base: Heat 3500 g AndFoods Whip, 800 g sugar, and 40 g vanilla sauce over medium until the mixture reaches 70 °C and sugar dissolves.
2. Mix egg and starch: Whisk 800 g egg pulp and 200 g corn starch together until smooth and lump-free.
3. Combine: Pour hot cream into egg mixture, whisking constantly to combine.
4. Cook custard: Return mixture to saucepan. Stir continuously over medium heat until thickened and bubbling. Cook out for a further 1 to 2 minutes.
5. Add butter: Off heat, stir in 500 g vegan butter in chunks until fully melted and glossy.
6. Cool and set: Transfer to a tray, press cling film directly on surface, and refrigerate until set.

Crème Diplomat

1. Whip cream: Whip 1000 g AndFoods Whip to stiff peaks.
2. Prep custard: Ensure 1000 g custard sauce is fully chilled and smooth. Whisk briefly to loosen if needed.
3. Fold together: Fold whipped cream into custard in two additions until just combined. Do not overmix.
4. Use or chill: Use immediately or refrigerate and pipe within the same day.

Pistachio Cream Filling

1. Whip cream: Whip 100 g AndFoods Whip and 10 g sugar together to stiff peaks.
2. Add pistachio paste: Fold in 30 g pistachio paste until evenly combined.
3. Use or chill: Use immediately or refrigerate until ready to pipe.

Notes

Strain custard for smoothness. Fold whipped cream gently into the diplomat to keep it light. Pipe each filling chilled.

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