I need a recipe for a luscious cream to fill profriteroles

I have made my profriteroles for dessert, and now I would like some ideas on different fillings to fill them with, and toppings. I haven't got lot's of time. Fresh cream softens them if kept any length of time, so something that will keep a few hours would be nice.


One other quick question. With my choux pastry, it worked fairly well, puffed etc, but how much of a volume increase should I expect.

[momoreg]

A classical and somewhat versatile filling is pastry cream. You can lighten it with whipped cream, or leave it thick, depending on your taste. It can be flavored with anything. Your profiteroles will be dry on the outside for a day or more with a pastry cream filling.

For icing, you can go with melted ganache, or tempered chocolate, white or dark. You can also use a poured fondant, colored or not, which you can flavor with extract, if you prefer.

You may also just use a sprinkling of powdered sugar, or dip into a sugar/water type of glaze, which is thinner and more transparent than fondant.

[momoreg]

I neglected the last part of your post. The volume should more than double in the oven. You will achieve a more even rise if you flatten them out very slightly with a wet finger or fork before they go into the oven. Don't let them sit out for too long before baking them, or they will develop a crust.

[mudbug]

Click here for profiteroles filling recipes.

Hi, thank you all for your suggestions, and tips. We ended up doing the pastry cream with some thickened cream beaten in, then brushed the top with melted apricot jam. You were right, the guests loved them, and they stayed fresh until the last one disappeared this afternoon after ski lessons finished.
We feel inspired to try a few more of your ideas with our next group, in a week or so.

Special thanks for the link to Google Search, it looks like a good search engine for recipes.