Profiterole with Supangle

Hello Dear Friends,

This time, I prepared one of my favorite profiteroles recipes using supangle instead of chocolate sauce. I think instead of chocolate sauce, the supangle is 2 times delicious and thick :)

While preparing the profiteroles balls, I gave gram measurements especially. I am sure that those who have failed in their previous attempts will definitely be able to meet these measurements.

You can prepare these profiterole balls in excess and store them in the freezer for 3-4 months in a freezer bag.

Those who still do not want to weigh the dead gram measures for recipes

Love…

Ingredients for Supangle Profiterole Recipe

For the Profiterole Dough:

• 75 ml water
• 75 ml milk
• 85 gr. Fame
• 2 pieces of eggs
• 30 ml cream
• 70 gr. Butter
• ¼ teaspoon of salt
• 1 teaspoons of sugar

For the Pastry Cream:

• 350 ml milk
• 150 ml cream
• 110 gr granulated sugar
• 1 stick of vanilla or 1 packet of vanilla
• 1 pieces of eggs
• 4 egg yolks
• 40 gr. Corn starch

How to Make Supangle Profiterole Recipe?

1. Heat the milk, cream, vanilla pod and half of the sugar in a heavy-handled saucepan over low heat.
2. Beat the eggs and yolks well with the remaining sugar. When the eggs and sugar become folded where they flow, which is called the consistency of kurela, add the cornstarch to the eggs 2 to 3 times.
3. Add the beaten egg mixture to the slightly boiling liquid mixture while stirring continuously and quickly. Remove from heat when it thickens.
4. Pour into a large bowl to cool quickly and then put in the fridge. Your cream patisserie mix can stay in the fridge for a few days. (If it gets harder than the squeezing consistency, it will be enough to whisk it with a robot to bring it back to the squeezing consistency.)
5. For the profiteroles, bring the water, milk, cream and butter to a boil on the stove.
6. Add all the powdered ingredients and mix thoroughly with a whisk and turn off the stove.
7. Take it into the mixer bowl and whisk (metal bowl will accelerate its cooling)
8. Add the eggs one by one to the warm mixture and continue beating at low speed.
9. Transfer the dough you prepared to the piping bag. It will be a soft and semi-fluid dough. Squeeze in the size of a coin, leaving a 3-4 cm gap between them on a greased paper-lined tray.
10. To smooth them, wet your finger with water and straighten the protrusion on the meringue you squeezed.
11. Bake in a preheated oven at 170 degrees for 30 minutes. Never open the oven door for the first 20 minutes while it is cooking.
12. Take the cooked profiteroles balls out of the oven and let them cool.
13. Fill all the profiteroles with cream by making a tiny hole in the bottom of the piping bag with the tip of the profiteroles that you are sure to have cooled.
14. Divide the profiteroles into as many cups as you want. Let it cool by pouring supangle on it and serve with sliced ​​strawberries.