Profiteroles - the finest custard cakes, which can have a variety of fillings. But most often it is a custard, so simple, affordable, but very tasty and well-loved. It's time to indulge in a sweet delicacy!
Profiteroles with custard - general principles of cooking
The dough for profiteroles is absolutely the same as for eclairs. No need to be scared by the brewing technology. If you add ingredients according to the recipe, you follow all the rules, cakes are sure to come out, there will be light, airy, hollow inside.
What goes into the dough:
• butter;
• salt;
• water or milk;
• eggs;
• flour.
Adding eggs requires special attention. The mass should not be cold, but you can’t put them in hot dough either. The hand must endure. Eggs are added in small portions. If you immediately add a few pieces, the dough grabs separate slippery pieces and stir it will be impossible. After kneading, profiteroles are deposited on a baking sheet, the process is described in detail a little below in the first recipe.
Cream custard for cakes can be prepared by any technology. Also stuffing can give different tastes. Usually, choux eclairs are filled with vanilla, chocolate or coffee creams, all of these recipes are also below.
Ordinary profiteroles with custard (step by step recipe)
Step-by-step recipe for profiteroles with custard. The cakes are low-fat, very tender and light. In this case, they are prepared much easier than it might seem.
Ingredients
• 5 eggs;
• 130 ml of water;
• 130 ml of milk;
• 210 grams of flour;
• 120 g of oil.
Custard cream:
• 0.25 liters of milk;
• a glass of sugar;
• 60 g of oil;
• 50 grams of flour;
• three yolks;
• vanilla.
Cooking
1. Making choux pastry. Butter can be replaced with good fat margarine. Lay in a saucepan, pour in milk and water, set to boil. Add a pinch of salt.
2. As soon as the water begins to boil, and the butter is completely dissolved, we pour the flour, quickly mix, remove the heat and heat the dough for a minute on the stove to dry. 3. Remove the pan from the heat and cool, but not completely. The brewed mass must remain warm.
4. Now the eggs. First add half, stir thoroughly, then whole egg. If you immediately put everything, then the dough will not work. Thoroughly stir, shift to pastry bag or arm with a spoon.
5. We put balls of dough, about three centimeters in diameter on the laid baking sheet and immediately send to bake. The temperature is 180, profit time will be prepared 35-40 minutes.
6. While the cakes are baked, make custard. Mix the sugar and flour. Add raw yolks, stir and mix with milk. We put on the stove and boil until the mass becomes similar to cream, that is, it does not thicken. Remove from heat.
7. Add butter and vanilla to cream, stir with a spoon until completely dissolved. Cooling down. Then take the mixer and beat the cream for a couple of minutes.
8. Profiteroles cool, fill with cream. To do this, use a syringe or make an incision and impose a filling with a small spoon.
Profiteroles with custard (step-by-step recipe) in chocolate
Step by step recipe dough for profiteroles with custard, which is prepared on the water and margarine. The filling is also slightly different from the previous version, prepared on starch and without butter.
Ingredients
• 250 ml of water;
• four eggs;
• 100 g margarine;
• 200 g of flour.
For light cream:
• 300 ml of milk;
• 3 yolks;
• 2 tablespoons of starch;
• 150 g sugar.
For the glaze: 150 g of chocolate, 60 ml of cream 33% or the same amount of butter.
Cooking
1. Boil margarine with water, salt. Fall asleep flour, stir, after a few seconds, remove from heat. Cool, put eggs in small pieces.
2. Carefully knead the dough is laid out in the form of balls on a baking sheet with a spoon or squeeze the bag.
3. We bake cakes until tender, the temperature, as in the previous recipe, is 180 degrees. Then remove the items from the oven, cool.
4. Mix starch with prescription sugar, add a little milk and add raw yolks, mix, dilute the remaining milk. Boil the cream on the stove until done. Remember that it can easily burn, so constantly stir. To taste you can add essence, vanilla, any liquor or a little brandy. 5. Fill the baked and cooled brewed profiteroles with cold cream.
6. Crumble chocolate, put in a bowl and put in a water bath. Add butter or fatty cream, prepare to dissolve.
7. We take profiteroles one by one, dip them with a convex side in the glaze, shake off all the excess and lay them in one layer on the paper, wait for the icing to solidify.
Caramel profiteroles with custard (step by step recipe)
A variant of profiteroles with custard and a step-by-step recipe for caramel sauce. The dough recipe for the custard semi-finished product can be taken higher, any one will do. The cream is prepared with gelatin, also unusual, but very tasty.
Ingredients
Caramel Sauce:
• 260 g sugar;
• 0.3 Art. water;
• 100 ml of cream;
• 120 g of oil.
Custard:
• 100 ml of cream;
• vanilla pod;
• 130 g of sugar;
• 70 g flour;
• 5 yolks;
• 5 g of gelatin;
• 50 g of water.
Cooking
1. Mix gelatin with water, let it stand for a while. Pour the cream into a saucepan, add the vanilla pod cut into two parts, heat up, remove the pods.
2. While the cream is heated, shake the sugar with the yolks, add flour to them. Slowly pour this mass into the hot, boiling cream and quickly stir. We warm, remove from heat.
3. Add the swollen gelatin into the hot mass, mix quickly, so that it dissolves.
4. The cream is ready! Cool, fill baked profiteroles.
5. For caramel sauce, mix water and granulated sugar according to the recipe. Heat until all the grains dissolve, then add heat and cook until caramel color. Add cream, stir. Then put the butter, dissolve and remove the sauce from the heat.
6. Dip the profiteroles in the caramel sauce and put on the dish. You can just pour the cakes on top.
Profiteroles with chocolate custard (step by step recipe)
Profiteroles are baked according to the first or second recipe, you can make the dough, both in water and in milk. Chocolate cream, choose a tile with a high cocoa content, preferably from 60%, will be more delicious.
Ingredients • 500 ml of milk;
• 2 tablespoons of flour;
• 5 tablespoons of sugar;
• 140 g chocolate;
• 2 eggs;
• 0.5 packs of oil.
Cooking
1. You can take whole eggs or only yolks. If proteins are added, then interrupt carefully, clots should not remain.
2. Add sugar to the eggs, pour out wheat flour, stir.
3. Melt the chocolate separately, combine with the total mass.
4. Add milk at the very end.
5. Put the cream on the stove, warm over low heat. Not far away, often stir.
6. Cool, add the softened butter.
7. Fill profiteroles with chocolate cream.
Profiteroles with butter custard (step by step recipe)
Cake recipe for those who love fatty stuffing. Profiteroles are rich, nourishing, tasty in their own way. Also an unusual version of the test on vegetable oil with water.
Ingredients
• 250 ml of water;
• 100 ml of vegetable oil;
• 4 eggs large or 5 small;
• 1 tsp. Sahara;
• 200 g of flour;
• a pinch of salt.
For cream:
• 300 g of milk;
• 200 g of oil;
• 180 g of sugar (can be more);
• 3 yolks;
• 2 tablespoons of flour.
Cooking
1. Prepare the dough according to the classical technology, but boil the vegetable oil with water, add sugar and salt. We fill the boiling water with flour, warm up, cool. We enter in small parts of the egg. If they are small, then we take five pieces. Large eggs can be taken on one less.
2. Pick out profiteroles on a baking sheet, bake.
3. For the cream combine all the ingredients except butter. Leave it warm for softening.
4. Cook the milk mixture until thick, cool.
5. Beat the butter with a mixer until it becomes completely white, slightly increasing in size. After that, add a spoonful of cream, whip, then put more, and so on.
6. We fill profiteroles and you can help yourself!
Coffee profiter with custard (step by step recipe)
For these delicious cakes you will need not only coffee, but also a little brandy. Although, any favorite liqueur will fit. Choux pastry bake according to any of the recipes above. Ingredients
• 250 g of milk;
• 50 g of boiled coffee;
• 2 tablespoons of flour;
• a glass of sugar;
• 15 ml of cognac;
• 80 g of oil;
• 3 yolks.
Cooking
1. Coffee is better to use natural boiled. Defend the thick, pour the drink.
2. Mix the flour with sugar, add the yolks, mix.
3. Dilute all this with milk and immediately pour in the coffee, send the future cream to the stove.
4. Cook over low heat. As soon as the mass thickens, turn off the stove, remove.
5. Cut the butter into pieces, put it into a hot cream, quickly stir, cool.
6. Enter cognac or any liqueur, whip a couple of minutes with a mixer.
7. We start baked, cooled profiteroles with coffee custard and ready!
Custard Profiteroles - Tips and Tricks
• Profiteroles will be ruddy if you add a little sugar to the dough. One teaspoon per 250-300 g of liquid is enough. If you add salt, the dough will taste good.
• If the custard has lumps, it can be difficult to fill the custard cakes. Clots will be clogged in the syringe. It is better to smash the cream with a blender or rub through a sieve, as they do with cottage cheese.
• Remember that profiteroles greatly increase in size during baking. Therefore, leave enough distance between the cakes when jigging.
