Profiteroles - a versatile dish. They are soft and light, almost weightless. If you put unsweetened filling in these buns, then a separate snack will come out of them. They can also be served with broth instead of bread. Each hostess will not refuse to learn the recipes and secrets of making these small, empty buns made from custard dough. How to make the dough for profiteroles?
What are profiteroles?
At buffet receptions, banquets or ceremonies, these miniature dough snacks with filling stuffed in it are often on the table. Some believe that profiteroles are similar to eclairs or custard cakes, as they are also called in our country. But profiteroles have a completely different appearance and were invented much earlier. So, eclair has an elongated shape, coated with icing on top, and filled with exceptionally sweet cream. Profiteroles are made in the form of a ring, and the filling can be either sweet or neutral, for example, cheese, caviar or meat paste. This appetizer is perfect for any parties and receptions.
Recipe
“Profiteroles” in French means “to receive profit, profit and profit”. Most likely, these buns were named so because simple and affordable products make a truly tasty and profitable dish.
If the dough for profiteroles is prepared according to all the rules, then they come out lush on the outside and hollow inside. After removing them from the oven, they must immediately be put on the wire rack and covered with clean paper or a towel. And if you put them hot on a dish or board, then the bottom of profiteroles can get wet.
Choux pastry is prepared first. For profiteroles and eclairs, the composition is identical, so those who are familiar with the former will be easier. All its ingredients, which include water, eggs, flour and butter, must be mixed in the correct sequence. The first to mix water, oil, add a little salt and put on fire. Once the dough has thickened, it must be removed from the heat and add the eggs, while stirring quickly. The dough should be similar in thickness to sour cream. Further, according to the recipe for the profiteroles dough, put the cone nozzle on the pastry bag and put the future profiteroles on the baking sheet.
Stuffing for profiteroles
If you need to prepare sweet buns for dessert, you can fill them with any cream, for example, curd. You can add pieces of fresh berries or fruits to the filling, and even drop some cognac there. You can serve cakes with ice cream or with the same fruits. And if you need a savory snack, then the filling can be cream cheese, caviar or slightly salted salmon. You can also put ham, mushrooms, crab sticks or olives. For such profiteroles, the dough is made fresh.
How to make this snack?
Miniature custard buns perfectly complement any feast. Their main plus is that any product from the refrigerator can act as a filling. According to the basic (classic) recipe, even a child can cook custard dough for profiteroles. The most difficult part in this manual is kneading. To get the smoothest mass possible, it is important to match the ratio of components in the recipe. The dough should turn out average in consistency (not to be dense and not liquid). Ideal when it "goes" behind a spoon and when squeezed onto a baking sheet it holds its shape. Usually, custard is used as a filling.
Cooking time - a little over an hour. According to the recipe of the test for profiteroles and eclairs, for preparation you will need:
- 250 ml of water;
- 125 grams of unsalted butter;
- 125 grams of universal flour;
- a quarter of an hour salts;
- 4 eggs of category C0.
Cream Products:
- 150 ml of milk;
- 5 egg yolks;
- 0.5 liter cream 30% fat;
- a bag of gelatin;
- 150 grams of cream of medium fat content;
- 50 grams of white sugar;
- vanilla.
How to cook it?
How to make custard dough for profiteroles? The recipe is not very complicated, the process does not require much effort from you. Preheat the oven to 230 degrees in advance. Heat water in a ladle, put butter and mix until completely dissolved. Next you need to fill in the flour, salt and, quickly mixing, brew the dough. Then you need to remove the dishes from the stove and cool the dough for 5-10 minutes, break into the egg mass one at a time, while constantly mixing until smooth.
Then put the dough on profiteroles with balls, observing a distance of 5-6 cm. Bake for ten minutes at 230 degrees, then reduce the temperature to 160 degrees and bake for another 25 minutes. After profiteroles take out and cool.
At this time, heat the water to swell the gelatin. Fat cream must be whipped and cooled, grate the yolks with sugar. Mix cream with milk and vanilla, heat to a boil. Pour this mixture over the yolks while stirring. Then return the mixture to the stove and boil. Enter the swollen gelatin into the resulting cream. Fill the “balls” voids with freshly made cream, pour over chocolate and sprinkle with coconut. As decoration, you can use powdered sugar.
Profiteroles of Vysotsky Julia
Like any good housewife, and she has a recipe for choux pastry for eclairs and profiteroles. According to her, such a dessert turns out to be surprisingly gentle. She recommends using 4 eggs to prepare this dessert, with the fourth being broken into a separate bowl and adding gradually. The complete list of products for the test is as follows:
- 0.25 l including sea salt;
- 20 grams of unsalted butter;
- 20 grams of white sugar;
- 4 eggs;
- 150 grams of universal flour.
For cream you will need:
- 250 ml fat cream;
- 250 ml of whole milk;
- 70 grams of white sugar;
- 3 egg yolks;
- 20 grams of unsalted butter;
- 1 liter Art. starch
- half a liter including extract of vanilla or vanillin.
For the sauce:
- 250 ml cream;
- 20 grams of unsalted butter;
- 100 grams of white sugar;
- 50 grams of bitter chocolate;
- 100 grams of cocoa powder.
How to do this with a prescription from Vysotskaya?
The recipe for custard dough for profiteroles looks like this:
- The oven must be preheated to 190 degrees.
- In a saucepan, mix boiling water, butter, salt, sugar, boil this mass.
- Remove the dishes from the heat, carefully add the flour and make the dough.
- Break 3 eggs in turn, mixing until smooth. Beat the fourth egg separately and pour a little into the dough.
- Cover the baking paper with a baking paper and squeeze out circles of dough on it.
- Place the circles in the oven for 15 minutes.
- Then reduce to 160 degrees and cook for 15 minutes. In a separate bowl, mix the parts of the sauce.
- Place on a stove and bring to the formation of bubbles, stirring the mass regularly.
- For cream, mix leftover milk, butter, cream, sugar, and vanilla extract.
- Place the pot on the burner.
- Achieve starch swelling in room temperature water.
- Remove the cream from the stove, whisking, put the starch, yolks and mix.
- Return the dishes to the fire, warm a little.
- After whisk.
Your profiteroles are ready, you can pour them with sauce.
Egg-free option
In the traditional recipe for profiteroles and eclairs, you will definitely find eggs. The following instructions allow you to cook choux pastry without the use of eggs, which is perfect for vegetarians or, for example, those who are allergic. According to reviews, such cakes do not differ in quality and airiness, but less calorie. The ingredients you will need:
- half a liter of milk;
- 90 grams of unsalted butter;
- 1 kg of flour;
- some salt;
- 3 l Art. sugar (or less);
- 3 l Art. vegetable oil;
- 10 g of yeast.
How to cook this kind of test?
This dough for eclairs and profiteroles is easy to prepare. To do this, heat the milk (0.5 l), add sugar and salt to it. Put soft butter (half the package) on the heated mixture. Milk must be constantly stirred. Then you need to bring the mixture to a boil and leave for 10 minutes. Remove the pan from the heat, put flour (1 kg) and yeast (10 g). Knead the dough, wrap it with a film and leave for about 1 hour in a warm place. The resulting mass will increase in size by about 2 times. Now it remains only to roll the balls and bake them.
Cheese profiteroles
Profiteroles are an incredibly interesting appetizer that can be combined in different ways, creating different options. It can be not only a dessert. For example, you can add cheese to the dough (any of the hard varieties, without spices, nuts, etc.) and get very tasty cheese balls to replace bread and just as a great snack. As follows from the reviews, the appetizer is simply excellent. According to this recipe, the dough for profiteroles at home is very simple to prepare. You will need:
- 100 g of milk;
- the same amount of oil and water;
- 4 eggs;
- 130 g of flour;
- cheese of any hard variety - 100 g.
How to do it?
Mix milk with butter and water in a saucepan, put on medium heat and wait for the mixture to boil. It is necessary to continuously stir the mass with a spatula to obtain a uniform texture. After that, remove the stewpan from the stove and sift 130 grams of flour. While the dough is cooling, grate the cheese. Beat eggs one at a time and add grated cheese. Roll up the balls with a small spoon, put them on parchment. You need to bake profiteroles at 190 gr. the first 15 minutes, after which you need to remove the temperature up to 160 g. to dry the product. Then let the resulting snack cool in the oven with the door closed so that the balls do not settle due to a sudden temperature drop.
Profiteroles stuffed with curd cheese and caviar
Regular curd cheese can easily be replaced with a product with additives (for example, herbs, mushrooms, shrimp and others) and thereby create a new taste. You can also experiment with the appearance of caviar. Products necessary for the preparation of a profiteroles test at home using this recipe:
- 200 grams of universal flour;
- 200 grams of unsalted butter;
- 150 grams of cottage cheese;
- 4 eggs;
- dill to taste;
- glass of water;
- 120 g caviar and salt.
How to make profiteroles with caviar and curd filling?
To prepare the dough, you need to mix oil, water, and salt this combination. Melt the mixture on a stove in a saucepan. Add flour (previously sifted) there after boiling the mass. The dough must be constantly stirred. Then it needs to be cooled, and then add the eggs. Knead the dough until smooth.
With a spoon, roll the balls, place on parchment, and remove the baking sheet with the products in the oven. At this time, you can prepare the filling for a future snack. Chop dill finely, mix it with cottage cheese. For finished profiteroles, carefully cut off the top, fill the ball with cottage cheese filling, put a few eggs on top and place a “hat” on top.
You can cook this appetizer in the open form. In this case, simply cut the products in half and fill them with the filling, spread on a large dish in one layer.
Profiteroles with caramel syrup and meringue
To turn profiteroles into a real dessert, you can use Italian meringue with cream caramel syrup as a filling. The preparation of this treat is different in that you need to make meringue syrup for it. To make it transparent, it must not be disturbed during cooking over low heat. Ingredients that you will need:
- 600 ml of milk;
- 3 l including sugar;
- a pinch of salt;
- 450 g of oil;
- 600 g of flour;
- 350 g cream;
- half a liter of water;
- squirrels from 6 eggs.
Cooking profiteroles in Italian style
First you need to make a dough for profiteroles and bake balls. The recipe can be used any of the above. The main thing is that the dough should not be salty, but moderately sweet. After this product is required to cool and fill with Italian-style filling. While profiteroles cool, prepare caramel sauce.
To make meringue syrup, heat sugar with water in a saucepan to a boil and completely dissolve the sugar. Beat 6 proteins with a mixer along with salt until peaks, and then add syrup. Keep whisking until you get a dense texture.
Now you need to make caramel. To do this, melt 350 g of sugar in a saucepan, then add cream and stir until sugar is completely dissolved. Wait for the caramel to cool, add soft butter to it and mix. Now it remains to combine the meringue and caramel sauce, and pour the resulting composition into the finished profiteroles.