Profiteroles with curd insides

Profiteroles with curd insides

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• For babies
• Children's party

Ingredients

general information

Total production time

2 h

Active production time

1 hour 30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Prepare choux pastry.
Pipe profiteroles from the cooled dough using a pastry bag or spoon out using 2 teaspoons.
Having filled the bag with dough, place small balls the size of a small walnut onto a baking sheet, leaving 3-5 cm gaps between the balls, because the dough increases in volume by 2-3 times. You can bake choux pastry products using several methods:
1. In an oven preheated to 190°C

30-35 minutes (open the oven door slightly and secure it so that it does not lock).
2. In an oven preheated to 200°C

20 minutes until golden brown, then reduce temperature to

160°C and dry

10-15 minutes (the oven door must be closed).
If choux pastry products are not filled with cream or entrails on the day of baking, they must be stored in a bag so that the baked goods remain soft.
If the profiteroles are perfectly dried, then the products are hollow inside and do not fall off.

Prepare curd cream.
Punch the cottage cheese with a blender or rub through a sieve and grind together with sugar and vanilla sugar (or vanilla extract).
Add sour cream and beat the cream with a mixer (the inside should be tender and light).

Advice

Sour cream can be replaced with heavy cream.

Fill the cooled profiteroles with curd cream using a pastry bag.
Or create a cut on the side of each profiterole and fill them with cream using a teaspoon.

When serving, sprinkle the profiteroles with sweet powder or cover with chocolate glaze.

Bon appetit!

We also created a Telegram channel. Join and share with friends!

Delicious do-it-yourself profiteroles with curd cream

Translated from French, the word “profiteroles” means an insignificant monetary reward or some valuable acquisition. But several decades ago this concept took on a completely different color. Nowadays this is the name given to small but unusually delicious cakes.

A few words about the delicacy

Profiteroles are prepared on the basis of choux pastry, in which cavities are formed during baking. Later they are filled with salty or sweet innards. In their homeland they are prepared with almost anything: mushrooms, cream, cottage cheese, meat, vegetables, protein cream. The profiteroles themselves are unsweetened, so they can be used as a braid or tartlet. The inside of the cakes can be different, the only important thing is that it is thick. At the moment we will talk about the most delicious profiteroles with curd cream. It’s very easy to prepare them; you just have to follow the recipe. But the result will definitely eclipse any expectations.

Recipe for curd cream for profiteroles

To make it you will need:

• 400 ml cream with 30% fat content;
• 100 g sugar;
• 250 g of Philadelphia curd cheese or a similar variety;
• 20 g vanillin.

It is very important to send the cream to the refrigerator in advance so that it reaches the desired temperature. Once cooled, start beating them with a mixer, adding vanilla and sugar evenly. Process the mass until soft peaks are obtained.

Now add the curd cheese to the mixture and carefully stir the ingredients with a spoon or silicone spatula. Your goal is a homogeneous, flexible mixture. As a result, you should get a fairly dense cream that holds its shape perfectly.

You see, there is absolutely nothing complicated about making it.

Ingredients for profiteroles

To make choux pastry you will need:

• 125 ml milk;
• the same amount of water;
• 150 g flour;
• 4 testicles;
• 100 g butter;
• a pinch of salt.

Recipe for profiteroles with curd cream with photo

Step 1. Cut the softened butter into small cubes.

Step 2. Carefully sift the prepared flour, removing all lumps and impurities.

Step 3. Mix water and milk in a saucepan. By the way, it is better to arm yourself with dishes with a thick bottom. Place the saucepan over medium heat. Add the prepared butter and a small pinch of salt here. Wait until the spread melts and the mixture becomes homogeneous.

Step 4. After the mixture boils, remove the saucepan from the stove and immediately, without waiting for it to cool, pour the sifted flour into it. Stir the mixture vigorously. Keep in mind that the mass must be processed very carefully 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 saucepan to the stove, turning on the minimum power. Do not finish stirring the mixture vigorously, boiling it for 2-3 minutes. As a result, you should have a homogeneous lump of dough. Remove the mixture from the stove and set aside to cool.

Step 6. The prepared dough must be cooled so that the eggs added to it simply do not curl. In order to speed up the process, you can put the mass out of a hot saucepan.

Step 7. Now all that remains is to introduce the eggs into the mixture, adding them one at a time. After each new portion, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the 4th should be driven into a separate container. It needs to be beaten well until foamy, after which it should also be added to the dough. As a result, you should end up with a mass with a soft, viscous mixture.

Baking

Step 8. Grease a baking sheet with vegetable oil or cover it with any device that is comfortable for you: parchment, special pastry paper or a silicone mat.

Step 9. Transfer the prepared dough into a pastry syringe or bag. Place small pieces 3-4 cm in diameter onto a baking sheet. To do this, use a shaped or round attachment. Don't forget to leave a space of approximately 3 cm between the lumps of dough on each side. Keep in mind that the pieces will increase significantly in size during baking. If you don’t have a pastry bag in your arsenal, don’t worry, a regular teaspoon will help you out. Just don’t forget to dip it in cool water after each portion of dough so that the dough doesn’t stick.

Step 10. Place the formed pieces into an oven heated to 200 degrees. After 20 minutes, you will notice that the cakes will rise very much and be covered with a delicious golden crust. At this step, the temperature must be reduced to 180 degrees. Leave the profiteroles inside for another 15 minutes. With all this, it is very important not to open the oven, otherwise the cakes may fall. After the allotted time, remove the baking sheet 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 step

Now all that remains is to fill the baked profiteroles with curd cheese cream. For this, you will need a pastry bag and a narrow 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 off the bottoms of the pieces, fill them with the insides and close them again. Place the formed profiteroles with curd cream in the refrigerator for soaking for a couple of hours.

The finished products can be additionally sprinkled with sweet powder or covered with chocolate fudge. But here it all depends on your wishes and imagination. At this point the profiteroles with curd cream are ready.

Nutritional value

These cakes always turn out very tender and delicious. They are completely adored by everyone: both adults and children. True, for those who follow a serious diet (Diet is a set of rules for human consumption of food) , such a delicacy may seem very fatty. After all, the calorie content of profiteroles with curd cream is 270 kcal per 100 grams. Although from time to time anyone can afford such pleasure. Especially if you prepare the most delicious profiteroles with curd cream with your own hands.

Profiteroles with curd cream

Choux pastry is one of my favorites: once you get the hang of it, you can quickly create a mass that turns into huge fluffy balls. 10 minutes to knead, half an hour in the oven, another 5 minutes to fill the cakes with cream - and for breakfast you can get wonderful profiteroles with a tender, healthy curd mass.

Ingredients for the dough:

100 g butter;

Ingredients for cream:

100 ml heavy cream for whipping;

1/2 cup sugar.

Ingredients for glaze:

1/3 cup sugar;

1/3 cup cocoa;

30 g butter.

Take two saucepans of different sizes, put oil in the smallest one and pour water.

We fill a huge saucepan with water, place the smallest one in it and set the entire system to gas.

When the water in the lower pan boils and the oil in the upper pan dissolves.

Stir until smooth using a mixer or a wooden spatula.

Remove the pan from the heat and let cool for a minute and a half.

We drive in the egg. After each egg, knead the dough until smooth.

Line a baking tray with baking paper. Using a pastry syringe, place the dough onto a baking sheet.

I don’t like to “play” with excess utensils, so I just scoop the dough with one spoon and remove it onto paper with the other.

When baked, I like the “fluffy” and slightly untidy profiteroles even more than the careful and similar ones.

Bake in an oven preheated to 200 degrees for 30 minutes.

Beat cottage cheese with cream and sweet powder.

The mass will be airy and smooth.

Cut the custards in half.

Fill both halves with cream.

For the glaze, mix sugar and cocoa.

Stir, add a piece of butter.

Cook until sugar dissolves.

We cover each cake with a “cap” of chocolate glaze.

Profiteroles with curd cream

To come in

By logging into LiveJournal using a third-party service, you accept the terms of the LiveJournal User Agreement

• Recent Entries
• Archive
• Friends
• Profile
• Memories

Profiteroles with curd cream

I have long dreamed of baking these little buns of happiness!
As a child, my dad would occasionally bring a plastic box filled with various cakes from the corner bakery. So delicious! My favorites were the small, fluffy buns filled with white cream with a distinct lemon note. But one terrible day the confectionery shop closed. Naturally, at the moment you can buy any cakes and pastries your heart desires, but... Why if I can do it myself? I’m not going to open America, I think that virtually everyone has tried to create this - it’s not difficult, it’s not troublesome and it’s delicious. I did it for the first time, the result eclipsed all my wildest expectations! During the process, a huge number of thoughts came to mind about sweet and savory entrails. I will try and experiment . Perfect for parties and get-togethers with friends, from the finger food category.

Dough recipe from Giulia from Karina's website.