Translated from the French language, the word "profiteroles" means a slight cash reward or some kind of valuable acquisition. However, several decades ago this concept acquired a completely different color. Today it is called miniature, but extremely tasty cakes.
A few words about the treat
Profiteroles are prepared on the basis of a custard test in which cavities form during baking. Then they are filled with salty or sweet filling. At home, they are cooked with literally anything: mushrooms, cream, cottage cheese, meat, vegetables, protein cream. Profiteroles themselves are unsweetened, so they can be used as baskets or tartlets. The filling for cakes can be different, it is only important that it is thick. Now we will talk about delicious profiteroles with curd cream. Cooking them is very easy, it is only important to adhere to the recipe. But the result will certainly exceed any expectations.
Curd cream recipe for profiteroles
To prepare you will need:
- 400 ml cream with 30% fat content;
- 100 g of sugar;
- 250 g of Philadelphia curd cheese or a similar grade;
- 20 g of vanillin.
It is very important to first send the cream to the refrigerator so that they reach the required temperature. When chilled, start whipping them with a mixer, gradually adding vanillin and sugar. The mass should be processed until soft peaks are obtained.
Now send the curd cheese into 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 pretty dense cream that perfectly holds its shape.
As you can see, there is nothing complicated in its preparation.
Profiteroles Ingredients
To prepare a custard dough you will need:
- 125 ml of milk;
- as much water;
- 150 g of flour;
- 4 eggs;
- 100 g butter;
- a pinch of salt.
Profiteroles recipe with curd cream with photo
Step 1. Cut the softened butter into small cubes.
Step 2. Thoroughly prepare the prepared flour, saving it from all sorts of lumps and impurities.
Step 3. Mix water and milk in a saucepan. By the way, it is advisable to arm dishes with a thick bottom. Place the stewpan on medium heat. Send the prepared butter and a small pinch of salt here. Wait until the spread melts and the mixture becomes homogeneous.
Step 4. After the mass boils, remove the stewpan 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 choux.
Step 5. After the mass becomes homogeneous, return the stewpan to the stove, turning on the minimum power. Do not stop actively mixing the mixture, boiling it for 2-3 minutes. As a result, you should get a uniform lump of dough. Remove the mixture from the stove and set aside to cool.
Step 6. It is necessary to cool the cooked dough so that the eggs added to it simply do not curl. In order to speed up the process, you can lay out a mass of hot stewpan.
Step 7. Now it remains to introduce the eggs into the mixture, adding them one at a time. After each new serving, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the fourth should be driven into a separate container. Beat it thoroughly until foam, and then also send it 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, special confectionery paper or a silicone rug.
Step 9. Transfer the prepared dough into a pastry syringe or bag. Place small workpieces with a diameter of 3-4 cm on a baking sheet. To do this, use a curly or round nozzle. Do not forget to leave a distance of about 3 cm between the lumps of dough on each side. Keep in mind that when baking, the workpieces will significantly increase in size. If there is no pastry bag in your arsenal, do not be discouraged, 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. Formed blanks, send to a hot oven up to 200 degrees. After 20 minutes, you will notice that the cakes will rise and cover with a delicious golden crust. At this stage, the temperature must be reduced to 180 degrees. Leave profiteroles inside for another 15 minutes. It is very important not to open the oven, otherwise, the cakes may go down. After the set time, remove the pan from the oven and cut one of the pieces. 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 cream of curd cheese. To do this, you 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 the bottoms off the blanks, fill them with the filling and close again. Formed profiteroles with curd cream send for a couple of hours in the refrigerator for impregnation.
Finished products can be optionally sprinkled with powdered sugar or coated with chocolate fudge. But here it all depends on your wishes and fantasies. On this profiteroles with curd cream are ready.
Nutritional value
These cakes are always 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 in 100 grams. Although sometimes such a pleasure everyone can afford. Especially if you cook delicious profiteroles with curd cream with your own hands.