Profiteroles with custard

Profiteroles with custard

An airy, tender, fragrant delicacy - profiteroles with custard can simply be prepared at home. Almost everyone loves this dessert for its melt-in-the-mouth dough and delicious filling.

At first glance, it seems that the process is very complicated and long, but with this recipe everything will work out the first time. The baked goods will rise perfectly and will not fall when you take them out of the oven. And the cream will turn out homogeneous and fluffy.

Prepare profiteroles with custard for your family or guests.

• Water 250 ml.
• Wheat flour 250 g.
• Chicken egg 5 pcs.
• Butter 100 g.
• For cream:
• Butter 100 g.
• Cow's milk 120 ml.
• Granulated sugar 100 g.
• Chicken egg 1 pc.
• Wheat flour 150 g.

When working with choux pastry and cream, some difficulties may arise, but the following tips will help you avoid them:

• There is no need to grease the parchment before baking; this will prevent the profiteroles from rising.
• Observe the baking temperature. Do not remove the pieces from the oven immediately; let them rest for a couple of minutes with the door closed.
• Buy high-quality butter, otherwise it will separate in the cream.
• You can spread the dough using a piping bag. It will help you get in great shape. It’s comfortable to start with a pastry syringe, in which case you won’t have to make a cut.

Although making profiteroles is a rather labor-intensive process, the taste will definitely amuse you. Bon appetit!

Profiteroles: recipe with custard

Profiteroles, or, more commonly, custard pies, are an indescribably delicious dessert option. Therefore, if you want to cook something indescribable, start baking these cakes. Have you ever made profiteroles at home before? Don't fail - use the step-by-step recipe and amaze your loved ones.

Photo: flickr.com: UGC

Profiteroles: recipe, ingredients

Profiteroles are small pastries made from choux pastry that came to us from French cuisine. They are no less widespread than eclairs, and have become a frequent guest on housewives’ dessert tables.

We are used to profiteroles filled with sweet custard. But in France, profiteroles are not always made into desserts. “Empty” cakes without entrails are served with broths instead of bread. They can also often be seen with a savory filling, for example cheese or meat.

Are you interested in how to make sweet profiteroles? The recipe for the cakes is not difficult, and you can probably find the ingredients for them in the refrigerator.

Photo: Wikipedia: UGC

To create the choux pastry, prepare:

• water - 250 ml;
• butter - 100 g;
• eggs - 4 pcs.;
• flour - 200 g;
• salt - a pinch.

Custard cakes according to this recipe turn out soft and airy. You can fill them with cottage cheese, fruit, whipped cream or other innards to taste.

For the cream you will need:

• milk - liter;
• eggs - 2 pcs.;
• flour - 50 g;
• butter - 200 g;
• sugar - 180 g.

You will also need a pastry bag to squeeze the dough out of it. If you don't have one, use a syringe or a bag with a corner cut off. You can also place profiteroles on a baking sheet using an ordinary spoon.

Photo: pixabay: UGC

If you want to give the cakes a unique taste and appearance, decorate them with icing, sprinkles, and coconut.

Profiteroles with custard: how to cook at home

When the necessary ingredients are at hand, start making the cakes. Remember that this matter cannot be rushed or in a bad mood. Therefore, be sure to tune in to a good result.

The recipe for making cakes is simple and looks like this:

• Make the choux pastry.

Choux pastry is not difficult to prepare, but this process requires vigilance. Read the step-by-step instructions and get started:

Take a saucepan with a thick bottom. Pour water and put butter in it, add salt. Then place the container on the stove, turning on high heat.

1. While the water and oil come to a boil, sift the flour.
2. When the mixture in the pan boils, without removing from the heat, add the sifted flour to it. You need to act quickly: add the ingredient little by little, vigorously mixing the dough.
3. When the mixture forms a pliable lump (usually about 2 minutes), remove it from the heat.
4. Let the dough cool slightly. It should be warm, but not hot.
5. Beat the eggs into the dough one at a time. Add the next one only after the previous one has completely dissolved in the mass.
6. Knead into a homogeneous viscous dough.

Now you can move on to the next step.

• Take up baking cakes.

Take a baking tray and line it with oiled baking paper. Gradually take the dough into the bag and squeeze out shapes. The shape and size can be anything. But if you want to stick to the traditional recipe, then make small round profiteroles.

Photo: flickr.com: UGC

Place the blanks at a sufficient distance from each other, because they will increase in volume.

Bake the cakes for about half an hour in an oven preheated to 200°C.

• Make the custard.

Remove the butter from the refrigerator ahead of time. Then do the following culinary acts:

1. Place flour, eggs and sugar in a saucepan. Grind into a homogeneous mass.
2. Add milk to the cream in a narrow stream, stirring constantly.
3. Place the mixture on the fire and bring to a boil. It is important to constantly stir the substance so that lumps are not created.
4. When the mixture boils, remove it from the heat.
5. Wait until the cream has cooled down one hundred percent.
6. Cream the butter in a bowl. Then add one spoon at a time to the milk mixture, thoroughly stirring the mixture.

The cream is ready - you can proceed to the last step.

• Fill the cakes with cream.

When the choux pastry profiteroles have cooled, you can fill them with cream. To do this, use a culinary syringe or bag. It's simple - make a hole in the workpiece using a syringe and squeeze out the cream.

The cavity of the cakes is empty, so a fairly huge amount of insides will simply fit there. Just don't overdo it.

Photo: flickr.com: UGC

You learned how easy it is to prepare the most delicious dessert at home. A step-by-step recipe for profiteroles with custard will help you get everything right. Bon appetit!

Profiteroles with custard

Ingredients

Butter – 100 g

Wheat flour – 150 g

Custard:

Butter – 100 g

Wheat flour – 160 g

• 230 kcal
• 2 hours 30 minutes
• 2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Our family loves both profiteroles and eclairs, so from time to time I make these delicious cakes. In fact, preparing profiteroles is quite easy, the main thing is to adhere to certain rules, which I will talk about in this recipe. Profiteroles with custard will be a delicious addition to a cup of tea or coffee.

To make profiteroles, prepare the necessary products from the list.

Pour water and milk into a saucepan, add butter. Place the pan on low heat. Wait for the butter to melt and bring the mixture to a boil. Add salt and sugar.

Sift the flour into a separate bowl. When the mixture boils in the pan, pour out the flour in one go and immediately remove the pan from the heat.

Using a spatula, mix the mixture well; the dough should come together into a lump and pull away from the walls of the pan. Leave the dough to cool slightly.

Then transfer the dough into the bowl of a food processor and add the eggs one at a time.

The dough should be soft and creamy. You may need 3-4 eggs, sometimes 5, depending on the size.

Place the dough in a cooking bag with a nozzle and place on a baking sheet at a distance of 4-5 cm from each other.

Preheat the oven to 200 degrees. Place the pieces in it and bake for 10 minutes. Then reduce the temperature to 180 degrees and cook the cakes for another 30 minutes. It is necessary to cool the cakes in the oven turned off but slightly open, otherwise the dough may fall due to a sharp temperature change.

While the dough is baking, prepare the custard. To do this, break the eggs into a saucepan, add a glass of milk and flour. Stir the mixture thoroughly with a whisk.

Separately, bring the remaining milk to a boil, add sugar and vanillin, stir well. Pour the milk into the flour mixture in a narrow stream, stirring continuously to prevent the eggs from curdling. Place the saucepan on the fire and cook the cream, stirring, for 15 minutes. The cream should thicken and stick to the whisk.

Allow the cream to cool to room temperature and gradually add soft butter to it, whisking well. Cover the cream with cling film “in contact” so that a crust does not form on top.

Fill the cooled profiteroles with cream using a cooking bag, and for homemade tea you can simply cut them in half and fill with cream using a spoon. Pour coffee or tea and serve profiteroles with custard to the table.

Profiteroles with custard

Very tasty profiteroles with custard. You can use any filling, even unsweetened.

Ingredients for Profiteroles with Custard:

• Water (for dough) - 120 ml
• Salt
• Butter (65 g for dough and 100 g for cream) - 165 g
• Chicken egg (5 in dough and 1 in cream) - 6 pcs.
• Wheat flour / Flour (+ 1.5 tbsp for cream) - 130 g
• Milk (in cream) - 0.5 l
• Sugar (in cream) - 100 g

Nutritional and energy value:

Recipe for “Profiteroles with custard”:

Prepare the dough.
Add salt and oil to the water. Mix. Put on fire. When it boils, add flour and mix. Remove from heat and leave to cool. When it cools down, add the eggs one at a time and mix (see the video for the appropriate thickness).
Squeeze small profiteroles or long eclairs onto a baking sheet with baking paper. Send to bake in a preheated oven at 160 degrees for 35 minutes.

For the cream, mix sugar, egg and flour. Pour milk evenly and mix. Place on medium heat and stir constantly. Bring to a boil and remove from heat. When the cream has cooled, add melted butter.

We fill the profiteroles with cream (as in the video).
Decorate as desired.
Bon appetit!

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Comments and reviews

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December 2, 2015 Melana5 #

December 2, 2015 tanufka12 # (recipe creator)

November 30, 2015 golubga #

November 30, 2015 tanufka12 # (recipe creator)

November 30, 2015 tanufka12 # (recipe creator)

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