Crème Brûlée filled Profiteroles

Featured by Adventure Package: Portugal in the International Wine Club.
Crème Brûlée filled Profiteroles


This is an impressive dessert with soft pastry, crunchy caramel and creamy filling that will leaving you wishing you made more! Pair this with a Red Blend.

Yield: 20 Profiteroles
Prep Time: 25 Minutes
Cook Time: 90 Minutes


For the Profiteroles:
• 1/4 cup water
• 1 tablespoon sugar
• 1.5 sticks of butter
• 3/4 cup flour
• 3 eggs

For the Crème Brûlée:
• 4 cups milk
• 2 tablespoons butter
• 4 tablespoons sugar
• 4 egg whites
• 4 tablespoons corn flour
• Lemon zest
• Cinnamon stick


For the Profiteroles:
Step 1: Preheat the oven to 350ºF. Mix the water, butter and sugar in a sauce pan and bring to a boil.

Step 2: Mix the flour and corn flour together and add to your boiling mixture. Stir well until thickened. Once it has a dough texture, remove from heat and beat in the eggs one at a time until well incorporated.

Step 3: Roll dough into small spheres and place on a baking sheet lined with wax paper. Place in the oven and cook for 45 minutes. Once they are done baking, let cool and open the tops in preparation for the crème brûlée filling.

For the Crème Brûlée:
Step 1: Mix the milk and butter in a sauce pan and bring to a boil. Add in cinnamon stick, lemon zest and sugar.

Step2: Create a flour paste by mixing it with a bit of milk. Reduce the heat to a simmer. Add the flour paste and egg yokes and stir vigorously until incorporated.

Step 4: Remove from heat and let cool. Once cooled, spoon the mixture into the opened profiteroles. Sprinkle a layer of brown sugar on top of each pastry and, using a culinary torch, burn the brown sugar until caramelized.

Serve at room temperature and top with honey, jam, or whipped cream!

Recommended Pairings