Delicious do-it-yourself profiteroles with curd cream

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

Translated from French, the word "profiteroles" means a small monetary reward or some valuable acquisition. However, a few decades ago, this concept acquired a completely different color. Today, this is what they call miniature, but unusually delicious cakes.

A few words about delicacy

Profiteroles are prepared on the basis of choux pastry, in which cavities are formed during baking. Then they are filled with s alty or sweet filling. At home, they are cooked literally with anything: mushrooms, cream, cottage cheese, meat, vegetables, protein cream. Profiteroles themselves are unsweetened, so they can be used as a basket or tartlet. The filling for cakes can be different, it is only important that it be thick. Now we will talk about delicious profiteroles with curd cream. It is very easy to prepare them, it is only important to follow the recipe. But the result will certainly exceed any expectations.

Curd cream recipe for profiteroles

For cooking you will need:

• 400 ml 30% fat cream;
• 100g sugar;
• 250 g Philadelphia cream cheese or similar;
• 20 g vanillin.

It is very important to put the cream in the refrigerator beforehand so that it reaches the required temperature. When chilled, start beating them with a mixer, gradually adding vanilla and sugar. Process the mass until soft peaks are obtained.

Now add the cream cheese to the mixture and gently mix the ingredients with a spoon or silicone spatula. Your goal is a uniform elastic consistency. As a result, you should get a fairly dense cream that holds its shape perfectly.

As you can see, there is nothing difficult in its preparation.

Ingredients for Profiteroles

To make choux pastry you will need:

• 125ml milk;
• the same amount of water;
• 150 g flour;
• 4 eggs;
• 100g butter;
• a pinch of s alt.

Recipe for profiteroles with curd cream with photo

Step 1. Cut softened butter into small cubes.

Step 2. Thoroughly sift the prepared flour, ridding it of all lumps and impurities.

Step 3. Mix water and milk in a saucepan. By the way, it is advisable to arm yourself with dishes with a thick bottom. Place the saucepan over medium heat. Send the prepared oil and a smalla pinch of s alt Wait until the spread melts and the mixture becomes homogeneous.

Step 4. After the mass boils, remove the saucepan from the stove and immediately, without waiting for cooling, pour the sifted flour into it. Stir the mixture vigorously. Keep in mind that the mass must be processed as carefully as possible so that not a single lump remains in it. It is at this moment that the flour is brewed. By the way, that's why the dough is called custard.

Step 5. After the mass becomes homogeneous, return the saucepan to the stove, turning on the minimum power. Do not stop actively stirring the mixture, boiling it for 2-3 minutes. As a result, you should get a homogeneous lump of dough. Remove mixture from heat and set aside to cool.

Step 6. The cooked dough must be cooled so that the eggs added to it simply do not curl. In order to speed up the process, you can lay out the mass from a hot saucepan.

Step 7. Now it remains to introduce eggs into the mixture, adding them one at a time. After each new portion, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the fourth should be driven into a separate container. It must be beaten well until foam, and then also sent to the dough. As a result, you should get a mass with a soft, viscous consistency.

Baking

Step 8. Lubricate the baking sheet with vegetable oil or cover it with any device convenient for you: parchment, specialconfectionery paper or silicone mat.

Step 9. Transfer the prepared dough to a pastry syringe or bag. Place small blanks with a diameter of 3-4 cm on a baking sheet. To do this, use a curly or round nozzle. Be sure to leave a distance between the lumps of dough, about 3 cm on each side. Keep in mind that while baking, the blanks will increase significantly in size. If you don’t have a pastry bag in your arsenal, don’t worry, an ordinary teaspoon will help you out. Just do not forget to dip it in cold water after each portion of the dough so that the mass does not stick.

Step 10. Send the formed blanks to an oven heated to 200 degrees. After 20 minutes, you will notice that the cakes have risen strongly and covered with a delicious golden crust. At this stage, the temperature must be reduced to 180 degrees. Leave the profiteroles inside for another 15 minutes. At the same time, it is very important not to open the oven, otherwise the cakes may sink. After the allotted time, remove the baking sheet from the oven and cut one of the blanks. If you find raw dough inside, return the profiteroles to the oven for another 5 minutes.

Final stage

Now it remains only to fill the baked profiteroles with curd cheese cream. To do this, you will need a pastry bag and a thin nozzle for it. Keep in mind that you only need to work with cooled cakes. If you don't have a pastry bag, just cut off the bottoms of the blanks, fill them with stuffing and close them again. Send the formed profiteroles with curd cream for a couple of hours in the refrigerator for soaking.

Finished products can be additionally sprinkled with powdered sugar or covered with chocolate fudge. But here it all depends on your wishes and imagination. On this profiteroles with curd cream are ready.

Nutritional value

Such cakes always turn out very tender and tasty. Absolutely everyone loves them: both adults and children. True, for those who adhere to a strict diet, such a delicacy may seem too fat. After all, the calorie content of profiteroles with curd cream is 270 kcal per 100 grams. Although occasionally such pleasure can be afforded by everyone. Especially if you cook delicious profiteroles with curd cream with your own hands.