Swedish Profiteroles

Preparation info

  • Yield:

    35

    pastries
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

The Swedish Profiteroles recipe evolved from a popular Swedish pastry known as Maria Bollar, or “Maria Balls,” strictly translated. One of the many pastries made with pâte à choux, Maria Bollar are not as well known as éclairs, cream puffs, profiteroles, and Paris-Brest. The unusual-looking cracked surface on top makes people want to try them, and then it’s too late—they’re hooked. The soft filling coupled with the sweet, crunchy topping makes an irresistible combination.

Ingredients

Method

  1. Mix the granulated sugar into the short dough. Roll the dough to 1/16 inch (2 mm) thick and cut out 35 circles, using a 1½-inch (3.7-cm) plain or fluted cookie cutter. Set aside. Discard the scrap pieces.
  2. Place the pâte à choux in a pastry bag with a No. 6 (12-mm) plain tip. Pipe out 35 mounds of pâte à choux making them slightly larger than the cookies. Immediately place a short dough circle on each mound and press lightly with your fingers to be sure they stick (see Note).
  3. Bake the profiteroles at 400°F(205°C) until puffed, about 10 minutes. Reduce the heat to 375°F(190°C) and bake until they will hold their shape, about 10 minutes longer. Let the puffs cool completely.
  4. No longer than 1 hour before serving, make a small slit in the bottom of each puff just large enough to insert a small pastry tip. Put the Bavarian cream in a pastry bag with a No. 3 (6-mm) plain tip and pipe into the profiteroles. Dust lightly with powdered sugar and reserve the profiteroles in the refrigerator. Swedish profiteroles are best eaten as soon as possible after they are filled and should not be served the following day.