Profiterol
( 17 oy 4,06/5)
You are crazy about profiteroles, every time you go to a patisserie or visit, your first choice is profiteroles, but you have never tried to make it at home. Even if you wanted to try it, you couldn't find a reliable, understandable, practical and easy recipe.
You don't have to wait any longer because I researched, developed and photographed for you. I came up with a recipe number 10 that tells you how to do it step by step with photos.
What is it? Let's talk about it a little bit... The feature that distinguishes profiterole from ordinary chocolate flavors is the CHOUX dough, which is the basis of many recipes in pastry, and these balls prepared from this dough. These balls, which are prepared by filling cream after baking, can be served with various sauces. With this dough, not only profiteroles can be made, but also delicious desserts such as eclairs.
Lots of love to everyone...
Ingredients for Profiterole Recipe
For the dough:
- 230 ml. This
- 40 gr. Butter
- 115 gr. Fame
- 3 pieces of eggs
For the inner cream (pastry cream):
- 3 pieces of eggs
- 4 tablespoons of flour
- 5 tablespoons of granulated sugar
- 2 water glass milk
- 1 tablespoon of vanilla flavoring
For the chocolate sauce:
- 2 tablespoons of wheat starch
- 1 cup powdered sugar
- 2 egg yolk
- 3-4 tablespoons of cocoa
- Half a pack of vanilla
- 2,5 water glass milk
To decorate:
- Filet pistachio or almond
How to Make Profiterole Recipe?
Making the dough:
As in photo 1 Put the water and butter in a steel saucepan, stir before the water boils so that the butter melts well, immediately add the flour.
As in photo 2 Stir constantly with a wooden spoon to avoid lumps. This way your dough will come together. Keep mixing on low heat for 3-4 minutes without interruption, take it off the stove when the dough dries itself out of the pot and comes together.
As in photo 3 put it in a large bowl, spread and collect it continuously with a wooden spoon so that the dough cools without crusting.
As in photo 4 When your dough cools down and becomes smooth, put it in a clean steel pot.
As in photo 5 Add eggs to it and beat it with a mixer, be sure to add the eggs one by one.
As in photo 6 When you get a soft and sticky dough, put your dough in a cream squeezing bag with a socket.
Put the dough in the cream bag on a baking tray lined with greaseproof paper, 2 cm each. Squeeze to form balls at intervals. Since the dough is quite sticky, gently smooth the tops of the balls by slightly wetting your fingertips.
Bake in the oven heated to 190 degrees for 30 minutes (do not open the oven door when the dough is cooked) with the oven turned off, leave the dough to cool.
Making the inner cream (Pastry Cream):
- If you don't have vanilla essence, you can use 2 tablespoons of lemon zest to get the scent of vanilla sugar and eggs. Lemon peel will add a very pleasant aroma to your dessert.
- Transfer all the kerma ingredients to the pot and cook on medium heat, stirring, until it thickens and remove from the stove. Cool, stirring occasionally.
As in photo 7 and 8 Divide these baked balls into two and fill the inner cream with an ice cream spoon, if any, or with a dessert spoon.
Making the Chocolate Sauce:
- Put all the sauce ingredients in the saucepan while they are cold and cook by mixing until it thickens just like pastry cream and remove from the heat.
- Arrange these balls, which you have filled, side by side or on top of each other, as you wish, and drizzle chocolate sauce on them. Serve sprinkled with peanuts.
How to Fill Profiteroles and Supplements?
