Recipe for profiteroles at home. Cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most delicate cream with the unusual name "patisser" in an exquisite shell based on choux pastry is an impeccable classic, which should be supplemented, perhaps, with only one final touch - a delicious cap of melted chocolate. And although French profiteroles can be prepared with a variety of fillings, it is the traditional version that is rightfully considered the most delicate, unusual and fabulously delicious.

The combination of delicate cream, choux pastry and chocolate icing is really perfect. Undoubtedly, profiteroles are worth it to tinker with them, spending a little time. Although, contrary to popular belief, working with custard dough is a real pleasure, and there is nothing too complicated in this process. You just need to follow all the recommendations at home profiteroles recipe - so you can easily prepare a delicious delicacy, as well as decorate and serve them beautifully.

Features

These miniature cakes are prepared from choux pastry, in which voids appear during baking - so they are filled with filling. By the way, there is an opinion that profiteroles are exceptionally sweet buns that resembleeclairs. But in reality, this is not entirely true! In fact, French cakes are good just because you can fill them not only with sweet cream, but also with s alty nutritious filling. For example, there are buns with cheese paste, meat pate, mushrooms or even vegetable sauce. In general, among such a variety, everyone will be able to find something to their liking.

That is why profiteroles are considered an excellent appetizer for the festive table. After all, you can prepare several baking sheets of small buns and fill them with several different fillings. As a result, you will be satisfied with the ease of baking, and your guests with an abundance of a banquet. To get started, you just need to master the recipe for choux pastry for profiteroles.

Note to the hostess

By the way, you can prepare blanks for French cakes in advance. And in the event of a visit from unexpected guests, all you have to do is take them out of the freezer, reheat and stuff them. In general, a real salvation for hospitable hostesses who love to please their family and friends with delicious homemade cakes. If you are one of those, be sure to fill your cookbook with a simple step-by-step recipe for profiteroles.

Why buy cakes in a store or order them in a cafe? Use a simple recipe for profiteroles at home to treat your loved ones to delicious pastries without making a single mistake in the process. So, you will turn even such a laborious process into a real pleasure, and the result will completely exceed all your expectations.

Custard dough recipe for profiteroles

First, prepare the necessary components:

• 100g butter;
• 200 g flour;
• 250ml water;
• 4 eggs.

Immediately build a large bain-marie, preferably from pots of suitable size. Pour the prepared water into a smaller container and send the softened butter, cut into small pieces. Gradually stir the mass. And after the bath boils, pour the sifted flour into the mixture and start kneading the dough. For this, of course, it is best to use a mixer. But even with manual processing, the dough will not be worse, you just have to make a little more effort.

Stir the ingredients carefully, removing the smallest lumps from the mass. After that, remove the container from the water bath and let it cool slightly for two to three minutes. Now start adding the eggs one by one. It should be added strictly one at a time, thoroughly stirring the mixture after each new portion.

Having mixed the mass after the introduction of the last egg, you can start baking future cakes. As you can see, there are no difficulties in preparing dough for profiteroles according to the recipe. Even a beginner in cooking can easily cope with such a task.

Baking cakes

First of all, turn on the oven, choosing a temperature of 200 degrees. Cover the baking sheet with baking paper and proceed to the formation of future profiteroles. For this purpose, by the way, you can use a pastry bag,syringe or ordinary spoon. And some hostesses even managed to come up with an unusual device: a simple package with a cut corner.

Carefully place small balls the size of inshell walnuts on a baking sheet. If you're using a piping bag, you can experiment a bit with the shapes of your cakes by using a rosette tip, for example. Spread profiteroles at a distance of a few centimeters from each other - during baking they will increase significantly in size. Then put the baking sheet in the oven for half an hour.

Please note that quality profiteroles require maximum temperature, constantly maintained by the technique. So don't open the oven door while baking. The readiness of profiteroles can be determined visually: by an increased volume, as well as a ruddy, golden hue and a slightly cracked crust.

If after the specified time it seemed to you that the dough is still too pale, reduce the oven power to 180 degrees and leave the products inside for another 5-8 minutes.

Ready-made profiteroles are dry and light to the touch, with a hard rough crust. And if you knock on the cake, you can hear a muffled sound. Fill them only after they have completely cooled down.

Custard for Profiteroles

To prepare the sweet filling you will need:

• 2 tablespoons flour;
• 400 ml milk;
• 3 yolks;
• glass of sugar;
• seeds of one podvanilla.

In a deep bowl, mix the sifted flour and sugar. By the way, for convenience, you can grind it into powder. Then send the yolks separated from the proteins into the mass and carefully grind the mixture until a homogeneous consistency.

Pour the milk into a saucepan, put on a slow fire and bring to a boil. Although you can use the microwave to speed up the process. Pour hot milk in a thin stream to the rest of the ingredients, while constantly stirring the mixture. Now pour the whole mass into a saucepan and put on the stove. Simmer the cream until thickened over low heat.

Keep in mind, you can't leave the mixture unattended for literally even a second. Otherwise, the cream may simply burn. Add vanillin to the finished, thick mass. Finally, stir the cream again and set it aside to cool.

In general, the classic recipe for custard profiteroles includes natural vanilla pods, but the powder sold in bags is also quite suitable for giving cakes a pleasant aroma. In this case, you will need approximately 20 g of the product.

Curd cream for profiteroles

With this filling, the cakes will turn out to be no less tasty and tender, and most importantly - he althy. Both kids and adults with a sweet tooth will surely like these cakes.

So, for cooking you will need:

• 400 ml cream 35%;
• 15 g vanillin;
• 250g mascarpone or philadelphia;
• 100 g sugar.

Pour the chilled cream into a deep bowl and start whipping with a mixer or blender, gradually adding sugar in small portions. If you process the cream by hand, grind the refined sugar into a powder first. Send vanillin here and beat the mixture until it increases in volume, acquiring a fluffy white consistency.

Now it's the turn of the cream cheese. Just don't whisk it - instead gently stir it with a spoon or spatula. As a result, you should get a fairly thick cream with a dense, stable consistency. Such a mass perfectly holds its shape and, by the way, is great for baskets.

Butter cream

For him, prepare 300 g of butter and condensed milk. As you can see, everything is extremely simple. The recipe for profiteroles stuffed with butter cream is no less popular. After all, such cakes turn out to be truly delicious - not a single gourmet will refuse such a sweet delight. By the way, the recipe for profiteroles with butter cream is considered the easiest to prepare.

Using a blender or mixer, beat soft butter and condensed milk. Processing should last 7-8 minutes at maximum speed. That's all - the oil cream for profiteroles according to the recipe is ready. Now all you have to do is assemble the French cakes, decorate them beautifully and serve.

Step-by-step homemade profiterole recipe

You can form cakes with twoways: using a pastry syringe with a thin nozzle or by cutting in half. In both cases, only one thing is important - accuracy. If you will cut the profiteroles, add a small amount of cream - a teaspoon is enough. Of course, filling cakes with a pastry syringe is much easier and faster.

Stuffed profiteroles according to the recipe, leave for impregnation for at least an hour. As a result, you will get neat cakes with the most delicate filling and crispy crust.

Chocolate frosting

There is simply no need to supplement the French delicacy with any other components, because it already comes out very tasty and delicate. But chocolate icing not only goes well with any cream, but also looks extremely harmonious on sophisticated cakes. Although it is not mentioned in the classic recipe for custard profiteroles. But lovers of eclairs and similar sweets will definitely like these pastries.

To make the glaze you will need:

• half a cup of sugar;
• same amount of cocoa powder;
• 80 ml cream 20%;
• 50g butter.

Pour cocoa and sugar into a saucepan, send cream here and stir vigorously. Put the mixture on a slow fire. When the mass is heated, add soft butter to it and cook until the sugar crystals are completely dissolved. As a result, you will get a viscous, smooth mixture. Dip the profiteroles stuffed according to the chosen recipe into the cookedglaze. Note that the mass should be at room temperature by this point.