Cooking process
In our family, both profiteroles and eclairs are very popular, so periodically I cook these delicious cakes. In fact, cook profiteroles is not difficult at all, most importantly, adhere to some rules, which I will discuss in this recipe. Profiteroles with custard will be a wonderful addition to a cup of tea or coffee.
To prepare profiteroles, prepare the necessary products from the list.
Pour water and milk in a saucepan, add butter. Put the pan on a small fire. Wait until the butter melts, and bring the mixture to a boil. Add salt and sugar.
Sift flour into a separate bowl. When the mixture boils in a saucepan, pour the flour into one receptacle and immediately remove the pan from the fire.
Using a spatula, the mixture is well mixed, the dough should collect in a lump and fall behind the walls of the pan. Leave the dough to cool slightly.
Then put the dough into the bowl of the food processor and add eggs one at a time.
The dough should turn out to be soft, creamy. Eggs may need 3-4 pieces, sometimes 5, depending on the size.
Place the dough in a culinary bag with a nozzle and place it on a baking tray 4-5 cm apart.
Oven to heat up to 200 degrees. Put the billets in it and bake for 10 minutes. Then reduce the temperature to 180 degrees and cook the cakes for another 30 minutes. To cool cakes it is necessary in the switched off, but slightly opened oven, differently from the sharp temperature drop the dough can fall off.
While the dough will be baked, cook the custard. To do this, beat the eggs into the saucepan, add a glass of milk and flour. Stir the mixture thoroughly with a whisk.
Separately bring to boil the remaining milk, add sugar and vanillin in it, stir well. In a thin trickle pour the milk into the flour mixture, stirring constantly, so that the eggs do not curl. Put the sauté pan on the fire, and cook the cream, stirring, for 15 minutes. The cream should thicken and hold on the corolla.
Allow the cream to cool to room temperature and add a soft butter to it in portions, whipping well. Cover the cream with a food film “in contact”, in order that the top does not form a crust.
Cooled profiteroles with a culinary bag filled with cream, and for home tea drinking, you can simply cut them in half and fill it with a spoon. We pour coffee or tea and serve profiteroles with custard to the table.
Bon Appetit!
Profiteroles with custard
Very tasty custard pastries with custard, which can be prepared for both family tea drinking and a festive table.
Ingredients
Milk – 125 ml
Water – 125 ml
Butter – 100 g
Wheat Flour – 150 g
Eggs – 4 pcs.
Salt – pinch
Sugar – 1 tsp.
Custard:
Milk – 650 ml
Eggs – 2 pcs.
Sugar – 250 g
Vanillin – 1 g
Butter – 100 g
Wheat flour – 160 g
Cooking process
In our family, both profiteroles and eclairs are very popular, so periodically I cook these delicious cakes. In fact, cook profiteroles is not difficult at all, most importantly, adhere to some rules, which I will discuss in this recipe. Profiteroles with custard will be a wonderful addition to a cup of tea or coffee.
To prepare profiteroles, prepare the necessary products from the list.
Pour water and milk in a saucepan, add butter. Put the pan on a small fire. Wait until the butter melts, and bring the mixture to a boil. Add salt and sugar.
Sift flour into a separate bowl. When the mixture boils in a saucepan, pour the flour into one receptacle and immediately remove the pan from the fire.
Using a spatula, the mixture is well mixed, the dough should collect in a lump and fall behind the walls of the pan. Leave the dough to cool slightly.
Then put the dough into the bowl of the food processor and add eggs one at a time.
The dough should turn out to be soft, creamy. Eggs may need 3-4 pieces, sometimes 5, depending on the size.
Place the dough in a culinary bag with a nozzle and place it on a baking tray 4-5 cm apart.
Oven to heat up to 200 degrees. Put the billets in it and bake for 10 minutes. Then reduce the temperature to 180 degrees and cook the cakes for another 30 minutes. To cool cakes it is necessary in the switched off, but slightly opened oven, differently from the sharp temperature drop the dough can fall off.
While the dough will be baked, cook the custard. To do this, beat the eggs into the saucepan, add a glass of milk and flour. Stir the mixture thoroughly with a whisk.
Separately bring to boil the remaining milk, add sugar and vanillin in it, stir well. In a thin trickle pour the milk into the flour mixture, stirring constantly, so that the eggs do not curl. Put the sauté pan on the fire, and cook the cream, stirring, for 15 minutes. The cream should thicken and hold on the corolla.
Allow the cream to cool to room temperature and add a soft butter to it in portions, whipping well. Cover the cream with a food film “in contact”, in order that the top does not form a crust.
Cooled profiteroles with a culinary bag filled with cream, and for home tea drinking, you can simply cut them in half and fill it with a spoon. We pour coffee or tea and serve profiteroles with custard to the table.
Bon Appetit!