Cakes profiteroles with custard. Classic custard for profiteroles. Cooking custard

Small buns/cakes made from choux pastry. This popular dish french cuisine most often prepared with a filling, which can be used as whipped cream, ice cream, any dessert creams or various savory options- meat pates, various salads, etc.

Today we offer to cook delicious profiteroles with custard. This dessert resembles everyone's favorite, but is small in size and round in shape.

Ingredients:

IN choux pastry for profiteroles:

• butter- 100 g;
• salt - a pinch;
• flour - 150 g;
• eggs - 3-5 pcs.;
• drinking water - 250 ml.

In cream for profiteroles:

• milk - 0.5 l;
• butter - 200 g;
• sugar - 170 g;
• vanilla sugar - 10 g (1 sachet);
• eggs - 2 pcs;
• flour - 3 tbsp. spoons.

How to make custard dough for profiteroles

The recipe for custard dough for profiteroles should start with preparing all necessary ingredients. You need to follow the cooking steps very quickly, so everything you need should be immediately at hand.

1. First of all, put pieces of butter into a thick-bottomed pan, fill it with drinking water and add a pinch of salt.
   
2. We place the container on a moderate fire. As soon as all the pieces of butter have melted, and the liquid begins to boil, remove the pan from the heat.
   
3. Immediately pour the entire portion of the sifted flour into the hot butter mixture at once, vigorously stirring the dough with a wooden spatula and bringing to a uniform texture. There is not a minute to lose in this process: the flour must necessarily dissolve in the hot, and not in the warm liquid!
   
4. Immediately after the flour has dissolved, return the pan to the stove. We make a minimum fire and continuously mix the dough for 1-2 minutes. Then remove from the stove and cool to room temperature.
   
5. Into the cooled dough, add the eggs one by one. After each broken egg, thoroughly knead the mixture until smooth. It is important to get the dough for profiteroles of the correct consistency: if the mass is too thick, the buns may not rise during baking, but too liquid composition won't keep its shape. Therefore, eggs must be added gradually (you may need a little more or less of them than indicated in the recipe), we focus on the state of the test.
   
6. To test for doneness, you can scoop out a portion of the dough with a spoon. If it slowly slides down in a thick, heavy ribbon, there are enough eggs!
   
7. By using cooking package lay out the future buns on a baking sheet covered with parchment (on average, 1-2 teaspoons of dough go per cake). Do not forget to keep a distance between the blanks, because during baking the products will increase in size.
   
8. We send profiteroles to the oven with a temperature of 220-230 degrees. After 20-25 minutes (when the cakes “swell up” and brown) we lower the temperature to 160-170 degrees, continuing to bake for another 10 minutes, so that the products “dry” well inside.
   

   How to make custard for profiteroles

9. While preparing custard buns, you can do the cream. In a deep container, mix the entire portion of flour and half of the sugar, introduce the eggs. Beat the formed mass until smooth and a light foam appears.
   
10. Milk with leftovers granulated sugar And vanilla sugar bring to a boil. Approximately 1/3 of the hot milk mass is poured into the previously beaten eggs. Stir vigorously, and then pour back into the pan with the remaining milk, return to the stove.
    
11. Stirring constantly, keep the cream for profiteroles on a minimum heat until thickened. Cool to a warm state, add softened butter and mix with a whisk until smooth.
    
12. We make a small cut in each finished bun. Using a teaspoon, fill the products with custard.
    
13. We spread the profiteroles with custard in a slide on a large flat dish. As a decoration, you can sprinkle the cakes with chocolate syrup or smear with glaze made from chocolate melted in a water bath.
    

Profiteroles with custard are ready! delicious french dessert Perfect with tea, coffee or other drinks. Bon appetit!

I offer you a recipe for profiteroles at home, which are easy to prepare and turn out delicious. They also hold their shape well even after baking, and are empty inside, which is very convenient to fill them with any filling.

show you detailed recipe choux pastry for profiteroles, which is quick and easy to prepare, especially if you have a mixer with a dough attachment. Often, when preparing this dough, many people make various mistakes, as a result, it turns out to be the wrong consistency, which is necessary or it doesn’t turn out empty inside, and it also happens that they rise during baking and then fall. Below I give you all sorts of tips to get it right the first time.

I will also show you how to stuff profiteroles to make it delicious. I decided to make them with two types of filling, in the first case it is custard, and in the second, curd filling. You can also make cream with whipped cream, protein, butter or condensed milk.

Ingredients:

• Milk - 125 ml.
• Water - 125 ml.
• Sugar - 0.5 tsp
• Salt - a pinch
• Butter - 100 g
• Flour - 150 g
• Chicken egg - 5 pcs. (1 piece = 45 g without shell)

Filling 1:

• Milk - 250 g
• Egg - 1 pc.
• Flour - 2 tbsp
• Sugar - 80 g
• Butter - 50 g

Filling2:

• Curd - 100 g
• Sour cream - 1 tsp
• Vanilla - a pinch
• Sugar - to taste

How to cook profiteroles at home

Now I'll show you how to make a profiterole cake. Pour milk, water, sugar, salt into a saucepan with a thick bottom and add butter. Then I put it all on medium heat and stir occasionally until the oil is completely dissolved.

Then I add all the sifted flour and mix.

The dough will be quite thick, but soft and uniform. Now you need to stir it all the time so that it becomes like one lump, well behind the walls of the saucepan and does not stick to them. When this has already happened, I keep it on fire for another 2 minutes, continuing the kneading all the time, and only after that I remove it from the fire.

Next, you need it to cool down a little, for this I distribute it along the walls of the saucepan so that a recess is obtained in the center.

When the dough is already warm, and not hot, add 1 egg to it. It is important to add exactly one at a time in order to see the resulting consistency. One egg without a shell weighs 45 grams, and it took exactly 5 pieces to knead.

Now with a mixer with nozzles for kneading dough, I start mixing at the lowest speed. When the first egg is completely mixed with the dough, I add the second and so on. As a result, the dough for profiteroles is not very thick, so that it can be easily squeezed out and at the same time, it will not spread over the baking sheet, but will keep its shape.

I transfer the resulting dough into a tight pastry bag, the nozzle can be used, or you can without it. You can also spread the dough on a baking sheet just with a spoon.

I put a silicone mat on a baking sheet and squeeze future cakes of any shape onto it.

Since there is a lot of dough, they didn’t all fit on one baking sheet, so I put the second batch separately and already squeeze them onto the foil. Be sure to leave some space between them so they don't stick together.

I bake them in a preheated oven at 200 degrees for 20 minutes, and then lower the temperature to 160 degrees and bake for another 12 minutes.

I specifically baked them on a silicone mat and on foil to check what they are best removed from. I can say that from both surfaces they fall off by themselves, even if you just move the baking sheet a little.

On the first baking sheet, 19 pieces turned out, except for small ones, and on the second, 24. This is quite a lot, but it is not necessary to immediately fill them all with some kind of filling, I put some of them in a bag and started the next day.

Recipe custard for profiteroles is very simple. Pour milk into a bowl, add egg, sugar and flour, then mix well with a whisk until smooth so that there are no lumps. You can mix with a mixer at low speed so as not to splatter the mixture. Next, I put everything on medium heat, and cook until it thickens. Do not forget to stir all the time, otherwise the cream will burn instantly. If you see that it does not thicken at all, add 1 more tablespoon of flour and mix well again. Over time, you will see that it has become thicker. Then I add softened butter to it, mix and leave it to cool. It will thicken even more as it cools.

In a pastry bag with a nozzle for filling desserts, I shift the cream and gently squeeze it into the empty cakes.

The second sweet filling for cottage cheese profiteroles, so I add sour cream, sugar and vanilla to it and mix everything. I recommend taking the cottage cheese homogeneous so that the consistency is more tender. Ready-made sweet curd mass is also suitable.

I fill it with the following cakes, carefully cutting a hole on one side and you're done. These are small, tasty profiteroles with custard and curd filling turned out, and this step by step recipe with a photo is very simple and clear, even for a beginner.

This good recipe profiteroles at home, according to which anyone can bake them, the main thing is not to neglect the advice and take into account various nuances, and as a result, you will succeed. You can take other fillings, and not necessarily sweet ones, because profiteroles also come in snack bars. Bon appetit!

Video recipe for profiteroles:

Profiteroles are a famous dessert from France, which are small round choux pastry products with various sweet or savory fillings. This delicacy resembles, but differs from them in shape and size.

On average, the calorie content of a dish is about 300 kcal per 100 g and can vary significantly depending on the filling. Consider how to cook profiteroles step by step and with a photo with various fillings.

Profiteroles with custard

This classic recipe profiteroles will help to cook an incredibly tasty dish with the most delicate sweet stuffing. Such a delicacy will certainly become an adornment of any festive celebration.

You will need:

For test:

• 150 g of sifted flour;
• 250 ml of boiled water;
• 100 g butter;
• A pinch of salt;
• 3-4 eggs.

For cream:

• 3 tablespoons of flour;
• 170 g of granulated sugar;
• 200 g butter;
• 2 eggs;
• 500 ml of milk;
• A bag of vanilla sugar (10 g).

Cooking profiteroles with custard yourself:

1. In a saucepan with a thick bottom, put the butter, cut into pieces, pour out the water, add;
2. We put the dishes on a medium flame, wait until all the oil pieces have melted and the mixture begins to boil. After that, remove the container from the stove;
3. Immediately pour the indicated amount of flour into the hot mixture, carefully mix the dough with a wooden spatula until a homogeneous consistency. The whole process must be done quickly until the liquid becomes warm. It must be exactly hot;
4. We place the pan on the burner with a small flame and stir the contents for a couple of minutes. Next, remove from the stove and let cool to room temperature;
5. The custard dough for profiteroles should not be too thin and not too thick, therefore, into the cooled mass, one by one, crack the eggs and knead it well after each addition. You may need more eggs than indicated in the instructions, so we focus on consistency. To check the readiness, we collect the dough in a spoon, and if it slowly “moves out”, then the testicles are enough;
6. We fill the piping bag with the mixture and form homemade profiteroles on a baking sheet with parchment (about two teaspoons of dough mass is used per bun). We observe the gap between the blanks so that they do not stick together during baking when they increase in size;
7. We place the products in an oven preheated to 220 degrees and bake first for 20-25 minutes. After that, when the cakes “swell up” and acquire a golden hue, we bake them for another 10 minutes, dropping the temperature to 170 degrees;
8. Now we make cream for profiteroles. In a deep bowl, combine all the flour and half of the granulated sugar, beat in the eggs. Beat the mixture until smooth and a light foam appears;
9. Separately, pour milk into a saucepan, add sugar residues and add vanilla sugar, bring to a boil. Pour a third of the milk component into a bowl with beaten eggs and stir well, then pour it back into the saucepan and put it on the stove again;
10. Bring the cream to a thickening, stirring regularly. Cool slightly, put the melted butter and mix with a whisk until smooth;
11. Slightly score each bun and fill with cream using a spoon or piping bag fitted with a fine tip.

Put the finished custard profiteroles on a plate and decorate as you wish. They pair perfectly with coffee or tea.

Snack Profiteroles

Such unsweetened buns with two types of filling will become great snack at receptions and corporate parties.

List of products for the first filling:

• 150 g each hard cheese and crab sticks;
• 2 boiled eggs;
• Sour cream, mayonnaise or thick yogurt;
• Garlic clove.

For the second filling:

• 150 g cream cheese;
• 150 g shrimp (can be replaced with salted salmon);
• Clove of garlic;
• 4 sprigs of dill.

Cooking steps:

1. The proportions of the ingredients for the dough and the scheme for its preparation are the same as in the previous recipe. Before stuffing products, be sure to let them cool;
2. For the first filler, three cheese and eggs on a fine grater, finely chop the crab sticks (a couple can be set aside for decoration). We put the garlic, passed through the press, lightly add the mixture. Add any dressing from the list and mix;
3. For the second filling, pour the shrimp into the water (do not defrost), bring to a boil, boil for a minute, then drain the liquid. Finely chop the seafood (a few whole shrimps can be left for decoration), combine with cream cheese, chopped dill and chopped garlic, mix thoroughly. You can supplement the mass with a couple of spoons of sour cream;
4. Cut off the top of each bun and carefully place the filling. We put the “lid” back or decorate the products. The first option with hard cheese is decorated with sliced crab stick and greenery. Decorate profiteroles with cream cheese on top with whole shrimp and dill.

If you do not plan to serve snack profiteroles on festive table immediately, then put them in a container with a lid or in a plate covered with cling film and refrigerate. The finished product can be kept in the cold for a maximum of a couple of days. Products without filling must be stored in a bag at room temperature.

Fillings for profiteroles

There are many options for filling the famous French dessert. Let's start with the savory toppings.

Ingredients:

• Blue cheese (Roquefort or others) - 60 g;
• Milk - a glass;
• Flour - 5 g;
• Starch - 3 g;
• Dill - a bunch;
• Salt - a pinch.

Step by step recipe:

1. Finely chop the washed dill;
2. Three cheese on a small grater or very finely cut;
3. We combine starch, flour, dill and milk, beat with a mixer;
4. Add cheese and continue beating until smooth.
5. Additionally, you can add some spices to taste.

With avocado cream

Components:

• Cottage cheese - 40 g;
• Lemon juice - 20 ml;
• Avocado;
• Lemon zest - 5 g;
• Olive oil - 5 ml;
• Fresh basil.

Cooking:

1. We clean the avocado from the peel, remove the stone, cut the pulp into small cubes, then puree in a blender;
2. We wash the basil and finely chop;
3. Add the remaining ingredients to the blender bowl and scroll along with the avocado until a homogeneous consistency.

With salmon mousse

Such delicious and refined profiteroles with savory filling will be the highlight of any festive event.

Components:

• Cream 33% - 210 ml;
• Smoked salmon - 160 g;
• Lemon juice;
• Salt;
• Ground white pepper.

Cooking steps:

1. Separately, whip the cream, add white pepper, add;
2. Grind the fish in a blender with lemon juice to a puree state, then mix with cream until smooth.

with herring

This filling for profiteroles requires a minimum of ingredients and is done quite quickly.

Components:

• Fillet of one herring;
• Eggs - 4 pcs;
• Butter - 100 g.

Cooking step by step:

1. Boil the eggs, cool and finely chop;
2. Rinse the fish fillet, free from the peel and bones, puree in a blender;
3. We combine herring with eggs, put softened butter;
4. Stir the filling until smooth.

With mushrooms

Profiteroles at home with mushroom stuffing are not only tasty, but also very satisfying.

Required Ingredients:

• 2 small boiled eggs;
• 400 g fresh champignons;
• Fresh cucumber;
• Mayonnaise.

Cooking instruction:

1. Stew washed and chopped mushrooms until cooked;
2. Three cucumber and eggs on a coarse grater, mix with mushrooms;
3. We fill the mixture with high-fat mayonnaise.

What else to stuff profiteroles with? You can also use sweet fillers. Products with such a filling will be the perfect dessert for tea drinking.

Required:

• Dessert spoon of lemon zest;
• 2 large spoons of sweet soft curd cheese;
• Pulp from one ripe mango
• A tablespoon of thick flower honey.

The cooking scheme is simple: grind all the ingredients to a pulp and mix well.

with pumpkin

Profiteroles stuffed with pumpkin are not widely available, but this does not make them less tasty than other similar products.

You will need:

• 200 g pumpkin pulp;
• 100 ml cream;
• 120 g of powdered sugar.

We prepare in stages:

1. We cut the pumpkin into medium-sized cubes, fill it with water, boil until soft. Drain excess liquid and puree the pumpkin with a blender;
2. Separately, lightly beat the cream, add powder to them and put the pumpkin feather. Beat everything together until a homogeneous creamy mass.

Such a cream is a truly Russian invention. To prepare it, you need to beat a pack of butter with half a can of condensed milk.

The second way: mix about 200 g of condensed milk with 0.5 kg of mascarpone cheese. But most simple option will start finished goods bought in a store or .

Video: Profiterole Recipe from Grandma Emma

Prepare the most tender Profiteroles with custard at home. These cakes cannot leave anyone indifferent. The dough is soft, airy, and together with Charlotte cream, this one forms a fabulous taste and they are swept off the plate in one go. Don't think that you can't do it. If you stick to it exactly, your profiteroles will rise, and the cream will turn out thick and tender. Profiteroles can also be stuffed with protein cream and boiled condensed milk. But the most interesting thing is that, unlike eclairs, profiteroles can also be served with savory snacks, using them instead of tartlets. We hope our step by step cooking profiteroles with custard with photo you are interested, so cook boldly, and if you have any questions, you can always ask us.

Ingredients for making profiteroles with custard

Step by step cooking profiteroles with custard with photo

1. Put a saucepan of water and oil on the fire, bring them to a boil. Turn off the fire.
2. Gradually add the sifted flour and stir constantly to make a custard homogeneous dough.
3. When the dough has cooled down a bit, beat in one egg first and beat the mass either with a mixer or by hand.
4. When this egg is completely connected to the mass, enter the next egg, beat again. So do the third and fourth.
5. The dough should be of medium thickness and stick to the walls. This time it turned out not so thick, but this will not prevent them from rising.
   
6. Preheat the oven to 180 degrees. Grease a baking sheet with oil, use a teaspoon to place the balls at some distance from each other, as they will increase.
   
7. Let the profiteroles bake for 20-30 minutes. They will rise, so in order not to disturb this process, in no case open the oven. If you need to see what's going on, use a flashlight if you don't have an oven light.
   
8. Ruddy, golden profiteroles, as soon as they are baked, pierce with a toothpick so that steam comes out of them and they do not get wet from the inside.
   
9. The recipe for custard for profiteroles or eclairs is very simple. Beat one egg with sugar.
   
10. Boil a glass of milk, then pour it into the egg mixture in a thin stream, remembering to stir everything. Cool completely.
    
11. Now beat softened butter with vanilla sugar, and then pour in the cooled or even chilled egg and milk mass. If you pour in warm, the cream will be liquid. Beat again with a mixer to make a thick but soft cream that holds its shape.
    
12. Fill cooled profiteroles with cream. To do this, it is better to use a pastry syringe, making a puncture on the side.
13. Melt the chocolate and then pour over the profiteroles. Send to the refrigerator before serving.

Profiteroles with custard perfect dessert to tea or coffee. Bon appetit!

Small choux pastry products, profiteroles, are eaten with various fillings both sweet and savory. Classic option filling is cream for profiteroles, which can be prepared in all sorts of ways. It can have a mild or rich creamy taste.

Below are various recipes for toppings for profiteroles, from classic custard to cottage cheese.

This recipe is most often used to fill profiteroles; this is a classic of French cuisine. When preparing it, you should not rush: you need to mix the ingredients thoroughly, and also make sure that the milk does not burn.

• 2 large yolks;
• 250 ml of milk, preferably fat;
• 25 g of a mixture of flour and starch, taken in a 1: 1 ratio;
• 60 g sugar;
• 25 ml of liquor or cognac;
• vanilla extract.

Cooking method:

1. Put the milk to heat on a slow fire.
2. Beat the sugar with the yolks with a whisk, add flour and starch, then add a little warm milk. As new components are introduced, the mixture is thoroughly mixed, avoiding the formation of lumps.
3. Pour the egg-sugar mixture in a thin stream into the warming milk, mix.
4. The resulting mass is boiled for no more than a minute, after which it is immediately removed from the heat.
5. Then add alcohol and vanilla.

After the cream has completely cooled, they can fill profiteroles.

This cream is very easy to prepare, it needs 2 ingredients - half a can of condensed milk and a pack of butter.

The butter should be soft, condensed milk should also be taken out of the refrigerator ahead of time. Both components are whipped until a lush milk-oil mass is formed, after which profiteroles can be stuffed with cream with condensed milk.

The cream will appeal not only to adults, but also to children. If desired, it will be possible to additionally introduce pre-fried and finely chopped walnuts or hazelnuts.

For cooking you will need:

• 100 g dark chocolate;
• 140 g chocolate paste Nutella type;
• 160 ml heavy cream.

How to make cream:

1. Melt the chocolate in a water bath.
2. Whip the cream until fluffy, then carefully fold in the chocolate paste.
3. Gently fold the melted chocolate into the mixture.

The resulting filling for profiteroles should be removed for 1 hour in the refrigerator, then it will become tastier, and it will be easier to fill the profiteroles with it.

Protein cream for profiteroles

One of the most delicate filling options for profiteroles, which perfectly emphasizes the airy texture of the dough.

• 2 proteins;
• half a glass of water;
• a glass of sugar;
• a pinch of salt;
• a pinch of citric acid.

Cooking:

1. cook sugar syrup. To do this, pour water into the pan, add sugar and cook over low heat until the mixture becomes golden in color.
2. In a clean dry bowl, beat the chilled proteins with salt and citric acid until a rich foam is formed.
3. Remove the syrup from the heat and carefully pour into the protein mass, stirring constantly. Beat the resulting mixture until it increases in volume.

Transfer the protein cream to a pastry bag and use as directed.

curd filling

Cottage cheese cream for profiteroles has a delicate texture and rich creamy taste.

To prepare it you will need:

• 125 g curd cheese;
• 250 ml cream with a fat content of at least 30%;
• 50 g of sugar;
• a teaspoon of vanilla sugar.

Cooking:

1. Whip cream with vanilla and regular sugar.
2. When the mass becomes lush, gently introduce soft cottage cheese, stir until smooth.

When the cream is ready, they can immediately start profiteroles. You can do this with a pastry syringe or a teaspoon.

From sour cream

A simple and quick version of the filling, the ingredients for cooking are almost always available from any housewife.

You will need 400 grams of sour cream and a glass of powdered sugar, the amount of ingredients can be varied according to your own taste. Combine both components in a container, and then beat with a hand mixer to obtain an airy mass. Fill culinary products from custard dough it is more convenient with a spoon.

Butter cream for profiteroles

An airy and soft cream with a rich creamy taste that can be further enhanced by additional ingredients.

The cream has only two components - cream and powdered sugar. However, this combination seems boring to many, so they add alcoholic drinks and vanillin.

To prepare the filling you will need:

• 400 ml cream at least 30% fat;
• 150 g of sugar or powdered sugar;
• a teaspoon of vanilla sugar;
• 10-15 ml of liquor or cognac.

The filling is prepared as follows: all the above ingredients are mixed and beaten until the mass doubles in size and becomes dense and thick.

After that, it is transferred to a pastry bag and stuffed with choux pastry products.

How to cook with Mascarpone

This type of cream is one of the most satisfying, with a pronounced milky-creamy taste. A teaspoon is more suitable for filling profiteroles, as the cream can turn out to be too thick and heavy.

For cooking you will need:

• 250 g of Mascarpone cheese;
• 250 ml of cream with a fat content of 30%;
• 100 g of powdered sugar or condensed milk.

Preparing the cream is easy if you have a powerful hand mixer nearby. Cream and powdered sugar beat until an air mass is obtained, after which Mascarpone is introduced. The mass is thoroughly beaten again, after which profiteroles can be stuffed with it.

Despite the fact that custard is a classic filling for profiteroles, you can show your imagination and use completely different fillings.

This will help to give the dish a novelty, and everyone will be able to choose the option that he likes.

It is important to remember that all ingredients must be the freshest, especially dairy products and eggs.