The most delicate cream with the unusual name "patisser" in an exquisite shell based on custard dough is an impeccable classic, which is complemented, perhaps, with only one final touch - an appetizing hat made of melted chocolate. And although French profiteroles can be prepared with a variety of fillers, it is the traditional version that is rightfully considered the most delicate, unusual and fabulously tasty.
The combination of delicate cream, custard dough and chocolate glaze 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 for the profiteroles recipe - so you can easily cook a delicious treat, as well as beautifully design and serve them.
Features
These miniature cakes are made from custard dough, in which voids appear during baking - and they are filled with filling. By the way, there is an opinion that profiteroles are exclusively sweet buns that resemble eclairs. 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 salty nutritious filling. For example, there are buns with cheese paste, meat paste, mushrooms or even vegetable sauce. In general, among such a variety, everyone will be able to find something to their taste.
That is why profiteroles are considered an excellent snack to the gala table. After all, you can cook several baking sheets of small buns and fill them with several different fillings. As a result, you will be pleased with the ease of baking, and your guests with an abundance of banquet. To begin with, you just need to master the custard recipe for profiteroles.
Mistress note
By the way, you can prepare preparations for French pastries in advance. And in the event of a visit by unexpected guests, you just have to remove them from the freezer, warm them up and fill them up. In general, a real salvation for hospitable hostesses who love to delight their family and friends with delicious homemade cakes. If you are one of them, be sure to replenish 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 pamper your family with delicious pastries, without making a single mistake in the process. So, you turn even such a laborious process into a real pleasure, and the result will completely exceed all your expectations.
Choux pastry recipe for profiteroles
To get started, prepare the necessary components:
- 100 g butter;
- 200 g of flour;
- 250 ml of water;
- 4 eggs.
Immediately build a large water bath, best of the right sized pots. Pour the prepared water into a smaller container and send the softened butter, cut into small pieces. Stir the mass gradually. And after the bath boils, pour the sifted flour into the mixture and begin to knead the dough. For this, of course, it is best to use a mixer. But with manual processing, the dough will not be worse, just have to make a little more effort.
Stir the components carefully, saving the mass from the smallest lumps. After that, remove the container from the water bath and let it cool slightly for two to three minutes. Now begin to introduce the eggs into the dough one by one. It should be added strictly one at a time, after each new serving carefully mixing the mixture.
After mixing the mass after the last egg is introduced, you can start baking future cakes. As you can see, there are no difficulties in preparing the dough for profiteroles by prescription. Even a beginner in cooking can easily cope with such a task.
Cake baking
Turn on the oven first by selecting a temperature of 200 degrees. Cover the baking sheet with baking paper and proceed with the formation of future profiteroles. For this purpose, by the way, you can use a pastry bag, a syringe or an ordinary spoon. And some hostesses even managed to come up with an unusual device: a simple package with a cut corner.
Gently place small balls on the baking sheet that resemble inshell walnuts in size. If you use a pastry bag, you can experiment a little with the shapes of your cakes, taking, for example, a nozzle for roses. Spread profiteroles at a distance of several centimeters from each other - during baking they will significantly increase in size. Then put the pan in the oven for half an hour.
Please note that high-quality profiteroles require a maximum temperature, which is constantly maintained by the equipment. So do not open the oven door during baking. The profitability of profiteroles can be determined visually: by the increased volume, as well as a ruddy, golden hue and a slightly cracked crust.
If after the indicated time it seemed to you that the dough is still too pale, reduce the power of the oven to 180 degrees and leave the products inside for another 5-8 minutes.
Ready profiteroles are dry and light to the touch, with a firm, rough crust. And if you knock on the cake, you can hear a muffled sound. They can be filled only after complete cooling.
Custard for profiteroles
To prepare a sweet filling, you will need:
- 2 tablespoons of flour;
- 400 ml of milk;
- 3 yolks;
- a glass of sugar;
- the seeds of one vanilla pod.
In a deep bowl, mix sifted flour and sugar. By the way, for convenience, you can grind it into powder. Then send the yolks separated from the proteins to the mass and carefully grind the mixture to a uniform 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 with a fine 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. Cook the cream until thickened over low heat.
Keep in mind that you can not leave the mixture unattended literally for 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 profiteroles with custard includes natural vanilla in the pods, but the powder sold in bags is also quite suitable for giving the cake a pleasant aroma. In this case, you will need approximately 20 g of product.
Curd cream for profiteroles
With this filling, the cakes will turn out to be no less tasty and tender, and most importantly - healthy. Such cakes will surely appeal to both kids and adult sweet tooth.
So, for cooking you will need:
- 400 ml cream 35%;
- 15 g of vanillin;
- 250 g of mascarpone or Philadelphia;
- 100 g of sugar.
Pour the cooled cream into a deep bowl and begin to whip with a mixer or blender, gradually adding sugar in small portions. If you process the cream manually, grind the refined powder into powder beforehand. Send vanillin here and beat the mixture until it grows in volume, acquiring a lush white consistency.
Now it’s the turn of cream cheese. Just do not need to whip it - instead, gently stir it with a spoon or spatula. As a result, you should get a pretty 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 are truly delicious - no gourmet will refuse such a sweet pleasure. 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 butter cream for profiteroles is now available according to the prescription. Now all you have to do is collect the French pastries, decorate beautifully and serve.
Step-by-step recipe for profiteroles at home
Cakes can be formed in two ways: using a pastry syringe with a thin nozzle or by cutting in half. And in both cases only one thing is important - accuracy. If you cut profiteroles, add a small amount of cream - a teaspoon is enough. Of course, filling cakes with a pastry syringe is much easier and faster.
Leave stuffed profiteroles for prescription for at least an hour. As a result, you will get neat cakes with the most delicate filling and crisp.
Chocolate glaze
There is simply no need to supplement the French delicacy with any other ingredients, 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 in the classic recipe for custard profiteroles, it is not mentioned. But lovers of eclairs and similar sweets, such pastries will surely be to their taste.
To prepare the glaze you will need:
- half a glass of sugar;
- the same amount of cocoa powder;
- 80 ml cream 20%;
- 50 g of butter.
Pour cocoa and sugar into the stew-pan, send the cream here and stir vigorously. Put the mixture on a slow fire. When the mass is heated, add soft oil to it and cook until sugar crystals are completely dissolved. As a result, you will get a viscous, smooth mixture. Profiteroles stuffed according to the selected recipe alternately dip into the prepared glaze. Note that the mass at this point should be at room temperature.