Small airy cakes that just melt in your mouth ... This is nothing like profiteroles with custard - a light and high-calorie dessert at the same time. But how can you deny yourself such a gentle pleasure? If you cook this treat yourself, then you definitely will not get any harm, and if you are afraid not to stop at one bite, then make them small in size. In general, it is certainly worth preparing them, especially if there is a reason. The profiteroles themselves with custard are small round buns made from custard dough. The cream can be any, but according to the classic recipe, it is exactly the same as we will cook.
It is worth noting immediately that the cakes, albeit light-air, but preparing them requires patience and at least some kind of culinary preparation. Still, the recipe for profiteroles with custard is not easy. But don't be alarmed! If there is a desire, then everything will turn out, be sure! We start, of course, with the test. For it you will need the following ingredients:
- sifted flour - 1 cup;
- milk - 1 cup;
- butter - half packs;
- eggs - 4 pieces;
- salt on the tip of a knife.
Pour milk into the stewpan (preferably with a thick bottom) and put the butter, cut into small pieces. We put on a small fire and cook, stirring, until the oil is completely dissolved. Then, stirring vigorously, pour the sifted flour. Make sure that no lumps form. Immediately remove from heat and cool. Enter eggs one by one, stir. The dough should be elastic - not too thick and not liquid.
Preheat the oven to 220 degrees. Cover the baking sheet with baking paper and grease with a thin layer of oil. We squeeze out small round lumps with a confectionery syringe (package). Bake for about 10 minutes. You should get airy and ruddy profiteroles. With custard, it will be more difficult in the sense that, firstly, it should not curl, and secondly, it should not turn out to be too liquid (otherwise the filling will leak).
For cream we take:
- egg yolks - 4 pieces;
- icing sugar - 40 grams;
- granulated sugar - 50 grams;
- sifted flour - 40 grams;
- milk - 400 ml;
- vanilla (pod) - 1 piece.
In one bowl, mix the yolks with powdered sugar and flour to a homogeneous consistency. In another (it is better to use a stewpan) we heat the milk to a boil, dissolve the sugar in it, throw the vanilla bean cut along it . Next, you need to act quickly. In the yolk-flour mixture, stirring continuously, pour the milk and, without ceasing to interfere, heat until thickened. Make sure that there are no lumps and the cream does not accidentally burn. When it thickens, you can cool and stuff profiteroles with it. With custard, they will turn out incredibly tasty and tender. The cream itself is not sugary sweet and not greasy, but very tasty.
How to serve custard profiteroles? The photos presented in this article demonstrate their decoration options. For example, you can simply sprinkle them with icing sugar or cocoa powder, or you can make chocolate icing (it can be dark and white) and pour the prepared cakes on it. Sprinkle top with nuts, almond petals or coconut. Be sure - homemade profiteroles with custard, prepared by you yourself, will conquer the hearts and stomachs of your guests.