Whiskey Pastry Cream

I enjoy a good celebration, especially when there is delicious food for the occasion.  These profiteroles fit that bill nicely.  With their crisp shell and profoundly flavored fillings, they complement any party.  There are plenty of blogs out there focused on pâte à choux, so I will focus on a festive filling.  In honor of St. Patty’s Day, I finished these profiteroles with a crunchy green cookie.  Change the colors according to the season, or add a light dusting of powdered sugar or cocoa powder to really elevate the flavors.

Whiskey Pastry Cream
Author: Joe the Baker
  • 12 ounces whole milk
  • 5 ounces whiskey
  • 3 ounces egg yolks
  • 5 tablespoons cornstarch
  • 4 ounces sugar
  • 1 vanilla bean scraped
  • 1 ounce butter
  1. Boil the whiskey for about two minutes to reduce the alcohol content.
  2. Add the milk and bring back to a scald.
  3. Separately, whisk together the yolks, cornstarch, sugar, and vanilla scrapings until thick and pale.
  4. Slowly add the liquid to the egg mixture, whisking constantly.
  5. Allow to sit one minute to help dissolve the sugars into the liquid.
  6. Return to a pot over medium heat.
  7. Whisk slowly and constantly until a thick pudding forms, about 10 minutes.
  8. Remove from heat and add the butter.
  9. Stir to dissolve then strain into a new container.
  10. Allow to cool completely before use.
  11. If extra whiskey flavor is desired, add a splash of liquor once cool and blend together until smooth.
Recipe Notes

Using a small knife or skewer, gently drill a small hole in the base of each profiterole and pipe the pastry cream inside.
Refrigerate five minutes to set, then serve.
If you have leftover pastries, freeze them for a later use.


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