Profiterol
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Preparation: 
( 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?
Even though I was making it for the first time, the dough and the inner cream were great, the measurements were just right. I would like to thank you very much for this beautiful recipe. After preparing the chocolate sauce according to your recipe, I added some dark chocolate that I melted with cream, so it was much more delicious :)
My request from you, please, I think it will be more useful if you give the measurements like cups and spoons instead of grams. Therefore, I will not be able to benefit from your recipe. Thanks.
Cup and spoon sizes differ from house to house, so I use gram measures in delicate recipes. In order not to be deprived of such recipes, I recommend that you buy a small kitchen scale. Yours sincerely
It was amazing.. I tried profiteroles for the first time, the result was great, they swelled up, as if they were waiting to meet with empty cream :)) None of the recipes I tried from your site were bad.. Thank you very much, good work :))
Do we have the opportunity to cook and store the dough, should we do the other steps when guests come?
Yes, you can keep it closed in an airtight way with stretch.
hello.. in the recipe of the cream, two measures are used as tablespoon and tablespoon, but I could not understand what is the difference between the two? I understood the tablespoon, but I couldn't understand what a tablespoon is :(
No two are the same problem. Yours sincerely
the first time the measurement took place immediately
you are perfect
thanks…
I wonder how much is 115 g of flour in cup size. I made this recipe and adjusted the flour size by eye.
in a word it was great. my wife passed out.
I recommend everyone try it.
Thanks a lot for your recipe.
How many pieces does this recipe make on average? I will be very grateful if you reply immediately.
Hello Dilara, it depends on the size of the balls you make, but it is almost as big as a walnut-sized tray.
I just tried your recipe, it's really thick. I made the recipe that I got from a video website last night.
i need to do it now
I tried the slm recipe but I used ready made sauce……
I will try the recipe as soon as possible. Thanks
Is it possible for you to give the materials as measurements instead of grams?
I guess I'm most happy with this recipe :) My favorite dessert is a lot, but I'm sure I will make it many times. Thank you, I kiss you :)
no matter what i do i can't do this kitchen stuff :(
I'm always disgraced when guests come :(
I made this ready-made package for my guests, but I didn't mind :P it was very nice, it looks exactly like that. The only difference is that at first I put the dough with 2 spoons on the tray, I think it's easier, plus, I filled it with a cream squeezing bag without cutting it. I think it would be nicer… but the recipe is super, this time I can give it if they want it ;)
I tried it for the first time and it was very good
When the chocolate sauce is poured while the sauce is hot, the following softens a lot, but I think it becomes a little more negative in taste, as if biting a wet sponge… :)
but when the sauce is warm, it doesn't stay hard, softens a little, and it doesn't absorb the chocolate, and it tastes better.
Of course that's my opinion :)
Greetings. I would appreciate it if you could let me know how much it equals to 230 ml cup size.
I have a glass of sugar :)
We tried the walla but it didn't rise at all. We put the measurements exactly, but unfortunately it didn't work..
I always added the photos of the recipes I sent, sister nilay
I tired it this time, nilay sister chocolate sauce :) I sent you a recipe called chocolate slices, you didn't publish it :(
Good luck to you Ülkerci, I wrote to you in an e-mail, didn't it reach you? The photo of the chocolate slices is very small, it has to be at least 500 pixels. You sent in other recipes, they did not receive photos.
Thank you very much. I want to try it right away.
how is this recipe how do i adjust those grams 230 ml water pehhhhh
tulip h. Now technology has advanced. For this, a measuring cup or a kitchen scale will do the job easily. Otherwise, we have a measurements section for recipes, you can have a look there.
I tried it today and got full marks from those at home. I will be getting married soon and I will make this recipe for my wife too. You are my favourite…
I love it wonderful super :))
€ns€vd!ğ!m is sweet prof!t€roL.. I do a lot of iii tar!f!n !ç!n tşklr cnm (:
Your recipe is very clear. I want to try it right away. Thank you …
My nilaycim looks great, I'm planning to make this weekend myself, your recipe is very nice, I love the open profiteroles, well done…
I used to do a lot with my sister when we were single, which I never did when I got married. looks very nice, good luck.
Ms. Şeyma, thank you :)
Well, I'm going to tell you something, but we made the dough for this, but it was very liquid, we put it in the oven, the dough was like paper, it was nice inside and out, but I'm sorry, I didn't look at your site, I wish I had looked at it first.
It is in our house now :)) Thanks, love...
Your profiteroles look great, well done, it is a must-have in our house.