Bake the profiteroles. Recipe for profiteroles at home. How to make custard dough for profiteroles

Profiteroles are tasty and tender pastries of small size and round shape, which came to us from french cuisine. These little ones culinary products from fresh choux pastry conquered the whole world with their the most delicate taste and a huge variety of toppings. Profiteroles are both sweet and savory. The latter are served as cold appetizer with vegetable, mushroom, meat, fish fillings. Sweet profiteroles are served for dessert, any sweet cream can serve as their filling: custard, butter, whipped cream, protein, based on condensed milk and butter. In fact, these are the same gourmets or eclairs (small and round). I talked about how to cook eclairs with vanilla cream and chocolate a little earlier. And today I want to offer to cook sweet and tender profiteroles at home, a recipe with a photo will help you make everything perfect. We will prepare them from choux pastry, and the cream will be from whipped cream, boiled condensed milk and nuts. It's insanely delicious!

• Water 250 ml
• Margarine or butter 100 gr
• Salt 1 pinch
• Flour 180 gr
• Eggs 4pcs

• Cream 33% 150 ml
• Boiled condensed milk 1 can
• Nuts 100 gr
• Cognac 1 tsp optional.

How to cook profiteroles with butter cream.

1. Bring water to a boil.

2. Add margarine and salt.

3. Margarine should melt.

4. After that, pour the flour all at once and begin to stir intensively. It is convenient to do this with a tablespoon.

You should get a homogeneous mass, without pieces and traces of flour. It will take about 2-3 minutes to interfere, while the fire does not need to be turned off. Thus, our flour is "brewed", hence the name of the dough - custard. When the mass has become homogeneous, you can turn off the fire.

5. The dough must be cooled to room temperature. Now add the eggs one by one.

6. Each time after adding the egg, the dough must be intensively stirred with a spoon or fork. Thus add all the eggs.

I do not recommend using a mixer. At first, the mass will form in pieces and it may seem to you. that nothing works. Don't worry, keep kneading choux pastry.

7. Gradually the dough will become homogeneous.

8. Transfer the dough to a pastry bag with a nozzle.

9. We place the eclairs on a baking sheet covered with parchment paper.

You can deposit the dough in the form of oblong cakes (classic eclairs) or round ones (profiteroles).

10. If you do not have a pastry bag or nozzle, you can spread the cakes with a spoon.

11. We send it to the oven preheated to 180 degrees for 15 minutes.

After the time has elapsed, reduce the temperature to 60 degrees and cook for another 10-15 minutes. Eclairs are ready. Cool down.

12. While our blanks are cooling down, let's take care of the filling. Whip the cream until thick.

13. Adding boiled condensed milk, whisk until smooth.

14. Roast nuts (I used walnuts) and chop with a knife or blender.

15. Add nuts to the cream, mix.

16. We stuff the eclairs with cream. This can be done with a knife and spoon. It is necessary to cut the cake without reaching the edge and put the cream with a spoon.

The cream can also be spread using a pastry bag and nozzle. Profiteroles can not be cut, but only made with a nozzle a small hole and filled with a bag of cream.

Profiteroles with butter cream ready! You can put them in the refrigerator for 2 hours to solidify the cream. Can be sprinkled upon request powdered sugar or cover chocolate icing. But, in my opinion, profiteroles with such a sweet cream do not need additional decoration, as they have a very rich and bright taste. And it turned out not only delicious, but also very beautiful. Although we prepared profiteroles at home, they practically do not differ from purchased ones. Enjoy your meal!

Desperate Housewife

Profiteroles are a very tasty air pastry made from custard dough. Depending on the filling, they can be both sweet and not sweet. I really like profiteroles with custard, but you can also make tasty and beautiful snack profiteroles with a spicy filling. At the end of the article, recipes for various fillings are given.

Ingredients:

• 1 glass of fresh milk;
• 4 eggs;
• 1 cup sifted flour;
• 100 grams of butter;
• 0.5 teaspoon of salt;
• 1/5 cup of water.

Profiteroles - step by step recipe with photo

Step 1. Making choux pastry.

• After cooking you will get 4-6 servings
• Cooking time: 1 hour 30 minutes

Profiteroles with filling:

Fish stuffing from canned food:

1 canned fish (only not with tomato paste, drain the broth), 3 boiled eggs, 1 small carrot (three on a fine grater), 5 pickled gherkins, 3-4 tablespoons of mayonnaise, salt and black pepper to taste.
Mash the canned food with a fork. Finely chop the eggs and gherkins. We mix everything.

Salted Fish Stuffing:
- 200 grams of boneless salted fish, 100 grams of boiled potatoes, finely chopped olives, mayonnaise, black pepper.

Profiteroles Cheese:
- 200 grams of spicy cheese (three on a fine grater), 1 garlic clove (finely chopped), 1 small carrot (finely chopped), mayonnaise to taste.

Profiteroles with cottage cheese (spicy curd filling):
- 200 grams of cottage cheese, 2 cloves of garlic, 1 red bell pepper, 50 grams walnuts, red and black pepper, salt, mayonnaise.

Profiteroles with curd cream
200 grams of cottage cheese, 1/3 can of condensed milk, 50 grams of raisins (hold in warm water, then drain and dry), 1 gram of vanillin (vanilla sugar can be used).

Sweet filling with nuts

1 can of boiled condensed milk, 100 grams of butter, 50 grams of nuts (preferably almonds).

In the photo above profiteroles with custard

Additional Information

• Time for preparing: 1,5 hour
• Difficulty: for beginners
• Equipment: Blender, Oven, Pastry syringe
• Dish type: Festive, Vegetarian
• Festive: No
• Cuisine of the peoples of the world: Russian

It seems to me that in profiteroles some secret is hidden - otherwise it cannot be so that a simple lump of sticky dough suddenly grows, rises, becomes light, weightless, airy and incredibly attractive? It seems to me that in the process of making eclairs, magic is definitely hidden - I don’t believe that without it, cakes can turn from ugly ducklings into amazing swans. It seems to me that there is an unsolved mystery inside the custard - because just like that, without secrets and mysticism, it is impossible to combine oil, water, flour and eggs and get deliciously pot-bellied hollow pieces of baked dough, it is impossible to cook profiteroles, even with verified photo recipe...

The official date of birth of profiteroles is considered to be the 16th century - it was during this period that the recipe for custard dough was first recorded. However, there is an opinion that the very idea of ​​making custard cakes arose much earlier, it simply was not formalized in writing. The name comes from the word "profit", which means "profit", "benefit", which seems quite logical: after being in the oven, small pieces of dough grow significantly in volume, increase, "benefit".

Most often profiteroles fill sweet fillings (custard, cottage cheese soufflé, various variations butter cream, chocolate cream, whipped cream), at the same time no less popular and savory, snack fillings. Profiteroles are often served with various salads - cheese, meat, fish. Interesting mushroom and vegetable fillings. Whatever you decide to fill the hollow choux pastry, the principle of making profiteroles does not change, basic recipe the same.

How to cook profiteroles, described (by reference - a proven recipe for choux pastry with step by step photos), today I propose to dwell on the basic principles and basic recommendations for making delicious custard cakes.

10 secrets on how to cook delicious eclairs and fluffy profiteroles:

1. To get really tasty profiteroles, water (or milk), in which flour will be brewed, you need heat well(at least up to 90 degrees), only after that it is possible to dissolve the oil in it and, moreover, introduce flour. Take your time - at this stage this is the main secret.

2. Flour in water is needed pour all at once- and also immediately knead intensively to achieve a homogeneous structure. Some housewives believe that the flour must first be sifted, however, I always carefully skip this recommendation - and nevertheless I get the perfect custard cakes.

3. An important and secret trick - after you have added all the flour to the dough and stirred until smooth, do not be lazy work with a spoon for another 2-3 minutes. This simple action will make the dough smoother, more elastic, and ready-made profiteroles- airier, thinner, softer.

4. Before introducing eggs into flour brewed with water, you should wait a couple of minutes to the dough is slightly cold. This is necessary so that the protein does not curl up at the stage of mixing it into the dough - if this happens, the walls of the profiteroles during baking will not be able to retain moisture inside the cakes and will tear, preventing the custard from growing to its maximum volume.

5. Eggs need to be introduced into the dough strictly one by one- and each time knead the mass until completely homogeneous. Again - take your time, have fun and enjoy every movement, because cooking is a great joy, so share it with the dough.

6. Classic profiteroles size- round, spherical cakes with a diameter of up to 4 cm. The dough can be deposited on a baking sheet using a pastry syringe, or you can simply spread it with a spoon - in the second version it will turn out not artistically beautiful, but cozy, attractive and appetizing.

7. If you spread the dough on a baking sheet with a spoon, periodically lower it into water - this way the dough will be removed more easily and will not stick. When setting up the dough, do not forget that finished goods will increase in volume at least twice.

8. Baking tray Profiteroles can be greased with a thin layer of oil or covered with baking paper, on which you can run a palm slightly moistened with water. It is convenient to bake choux pastry on silicone mats - they do not need to be processed with anything.

9. The oven must be well heated before baking. The first 10 minutes of custard, as a rule, baked at a temperature 200 degrees, then the temperature is reduced to 180 and baked until golden brown and dry bottom.

10. Store finished workpieces for profiteroles can be up to three days in a tightly tied plastic bag in a cabinet (only after complete cooling!) and up to three months - in the same package, but in freezer. After defrosting, the dough practically does not change its taste.

Good luck with your choux pastry and delicious experiments!

Fans of all sorts of unusual sweets can cook for themselves and the same admirers delicious meals excellent profiteroles. The recipe for such a dish at home with a delicate creamy chocolate sauce will delight you very much.

By the way, for those who do not yet know what profiteroles are in general, it will probably be interesting to know that baked goods made on the basis of custard dough, to which the most different fillings, and, it is not at all necessary that they be sweet.

Ingredients

So, to cook profiteroles at home with creamy chocolate sauce, the recipe requires components such as:

1. ice cream with vanilla flavor (460 g);
2. unsalted butter (half a cup);
3. chicken eggs large (four pieces);
4. filtered water (one full cup);
5. cream is the fattest for the sauce (one incomplete glass);
6. sugar sand (one teaspoon);
7. butter for sauce (one tablespoon);
8. vanilla extract for sauce (a quarter of a teaspoon);
9. semi-sweet chocolate for sauce (230 g);
10. wheat flour best quality(one full glass);
11. table salt (half a teaspoon).

Cooking recipe step by step

So, let's start cooking now. If everything is done correctly, then you will get delicious profiteroles. The recipe describes all the nuances of baking at home. Go!

1. First, you need to prepare two baking sheets of the same size, cover them with baking paper, then put the oven on heating at 190 degrees.
2. Prepare a small saucepan with the thickest bottom, and if not, then you can use a gravy boat, then pour filtered water into this container in the required amount, then pour in fine salt, and add half a cup of butter and sugar sand, as required by the recipe.
3. With occasional stirring over medium heat, bring the mixture of all the above components to a boil, wait until the butter has completely melted, add in small portions wheat flour without interrupting the stirring process.
4. As soon as the dough for profiteroles becomes completely homogeneous, you need to put it in some kind of deep and free bowl, then additionally beat it quickly enough with a mixer. Add all the chicken eggs one at a time, continuing to beat the custard dough, which should eventually become very smooth and at the same time thick. This will make our profiteroles divine. The recipe then moves on to the next step.
5. Pour all the dough into a pastry bag, where a round tip was installed, then squeeze profiteroles onto a baking sheet so that they are located opposite each other at a distance of 6 cm, but not less. It is advisable to make such profiteroles so that they turn out to be as round as possible and high enough.
6. Place both baking sheets with blanks for profiteroles in a hot oven and bake for fifteen minutes, at the same time you can start preparing a delicate creamy chocolate sauce.
7. Once again prepare the stewpan, put the remaining butter in it, pour in the cream in the required amount, cook until boiling over medium heat, stirring constantly.
8. As soon as light bubbles appear, you can pour in the vanilla extract and throw in the crushed pieces of chocolate into this mixture. Continue to stir the sauce until it is reduced to the desired thickness.
9. Lower the temperature in the oven by 25 degrees, then bake the profiteroles for twenty minutes, the recipe says that they should become golden and quite firm.
10. Remove cooked profiteroles from oven and cut them to the middle with a knife with serrated blades, put vanilla ice cream inside, then pour over a little creamy chocolate sauce, decorate with fresh mint leaves before serving.

It was noticed that many of our favorite confectionery originally from France. This is not surprising, because people there are cheerful and love to eat deliciously. Learn to cook profiteroles recipe with photo step by step at home, and everything will be in chocolate! These choux pastry cakes with filling just melt in your mouth. Earlier in France, this word denoted a modest fee for any service, in other words: “A trifle, but nice!”.

Since the choux pastry itself has a lot of liquid, when baked in the oven, the product swells, forming a void inside, which is filled with salt or salt. sweet stuffing through a small hole at the bottom.
There is one important nuance: you need to pierce the profiteroles immediately after you take them out of the oven to release steam, so that the cakes do not absorb steam and get wet. But the filling should be introduced inside shortly before serving, so that they also do not get wet. Also remember that baked profiteroles recipe they do not like intrusions into the process in the first 15 minutes, otherwise they may simply not rise. This recipe is for 16 pieces.

Profiteroles ingredients

Profiteroles cooking method step by step with a photo

You may be asking: what is the difference custard profiteroles recipe from eclairs? Only by the fact that profiteroles are round and should not exceed 4 cm in diameter, while eclairs usually have an oblong shape. Another difference is that profiteroles are given more freedom in choosing the filling, sweet or salty, while eclairs are filled with only sweet filling.