Do you like eclairs and choux pastries? Then we will teach you how to cook real French profiteroles, and you choose the filling yourself to your taste!
Ever since childhood, it seemed to me that the most delicious dessert is custard cakes, poured with chocolate icing and stuffed with butter cream. It took me a long time to make real eclairs until I came across this recipe. I am sure that with him and you will not have any questions about how to prepare light, airy profiteroles without any problems. Since these cakes are insipid by themselves, you can come up with whatever filling you want. This can be sweet custard, boiled condensed milk, thick sour cream, whipped cream with berries. You can also turn the profiteroles into a snack by filling them with cheese salad, mushroom pâté, or chicken mousse. Air Profiteroles open up a truly limitless field for your imagination.
See also how you can decorate eclairs.
- Caloric content per 100 g - 288 kcal.
- Servings - for 4 people
- Cooking time - 50 minutes
Ingredients:
- Water - 1 tbsp.
- Butter - 0.5 packs
- Flour - 1 tbsp.
- Eggs - 3 pcs.
- Salt - on the tip of a knife
Step-by-step preparation of profiteroles on choux pastry with a photo
To make a beautiful and elastic choux pastry, first boil water and put butter in it, stirring occasionally, let the butter dissolve completely. By the way, profiteroles can be completely cooked in milk, the main thing is that it does not boil.
Without removing the pan from low heat, gradually add flour, without ceasing to stir, brew the dough for several minutes, let it thicken well.
The base for the test is ready. How do you know if the flour has brewed well? A thin film should remain at the bottom of the saucepan - this is a sign that the fire can be turned off.
Drive one egg into the hot base for choux pastry. Mix thoroughly after each of them. The dough for profiteroles should be elastic, not thick and not sparse. Perfect dough drips off the spoon with a ribbon.
Using a pastry bag with a nozzle, place the profiteroles on a baking sheet covered with baking paper. Lightly grease the parchment with butter. The size of each profiterole is no more than 3 cm in diameter. Do not forget to leave enough space between future cakes: during cooking, they will increase in size several times.
Preheat the oven to 220 degrees, put the sheet with the deposited profiteroles on the top shelf and bake for 8-10 minutes at this temperature, then reduce the heat and bake for another 25 minutes at 180 degrees. In no case should you open the oven while the profiteroles are baked there - they will fall off and will not work.
Take the finished profiteroles out of the oven, let them cool slightly and put them on a serving dish. Further, it depends only on you whether you turn them into a dessert or an appetizer by choosing the appropriate filling.
Delicate and airy profiteroles on choux pastry are ready! Bon Appetit!
See also video recipes:
Profiteroles - a simple recipe
