Profiteroles with custard - step-by-step recipes, detailed description. All the subtleties of making profiteroles with custard

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Prepared by: Tixomychka

11/28/2014 Cooking time: 0 min

Profiteroles with custard - delicious and tender! Such profiteroles will please even the most demanding sweet tooth. And preparing them is not difficult at all. Let's start preparing profiteroles.

How to cook Profiteroles with custard

Let's do the dough first. To knead the dough, you need to put butter in a frying pan and melt it. After this, pour water into the pan, add sugar, salt and wait for the water to boil. Then turn off the gas and gradually add flour. There should not be a single lump left in the dough. While the dough is cooling, break the eggs into a separate bowl and beat. Now let's add the eggs into the dough. We will pour them in a thin stream, stirring the dough with a spoon in a circular motion. The dough should turn out liquid, as in the photo.

It's time to turn on the oven. While it is warming up, let's start forming the profiteroles. Cover the baking sheet on which our cakes will be baked with parchment paper. Place the dough on top. To do this, you can use a special pastry syringe or a regular tablespoon. Place the tray with profiteroles into the oven preheated to 220 degrees. After 20 minutes, reduce the oven temperature by 40 degrees and wait another 10 minutes.

Remove the profiteroles from the oven and leave until cool. At this time, prepare the cream for the filling. Separate the yolks and beat them with sugar. Add starch and flour, mix and add salt. Warm up the milk. As soon as small bubbles begin to appear on the surface of the milk, remove it from the heat and pour it into the saucepan with the eggs. Mix the ingredients and put on fire. Stirring constantly, watch the moment when the cream begins to brew. The filling for profiteroles is ready! Inject the filling into the profiteroles using a pastry syringe. If you don't have one, try using a medical one. Let’s cool the finished profiteroles with custard and we can drink tea!

Profiteroles recipes

Basic recipe for profiteroles

The most difficult thing in preparing profiteroles is, in fact, the profiteroles themselves. In order to properly brew the dough and bake the base, you need certain skills and dexterity. In this basic recipe for profiteroles, we have described the whole process in detail - go for it.

Basic recipe for profiteroles

Profiteroles with mackerel and cream cheese

Mackerel and cream cheese mousse is perhaps one of the simplest and most delicious fillings for snack profiteroles. If you already have the base ready, then preparing profiteroles with mackerel and cream cheese takes 15 minutes.

Profiteroles with mackerel and cream cheese

Profiteroles with condensed milk, banana and orange sauce

So that the cream in profiteroles with condensed milk does not seem too cloying and acquires a fresh and bright citrus aroma, prepare orange sauce for them.

Profiteroles with condensed milk, banana and orange sauce

Profiteroles with mascarpone and dark chocolate

For profiteroles with orange cream and chocolate, you can prepare custard buns yourself. We suggest using ready-made ones to save time.

Profiteroles with mascarpone and dark chocolate

Profiteroles with custard pistachio cream. Step-by-step recipe with photos

Ingredients for profiteroles with pistachio custard cream Ingredients for profiteroles

• milk - 125 gr. (normal fat content)
• water - 125 gr.
• butter - 115 gr. (cut into 8 pieces)
• sugar - 1/2 tsp.
• salt - 1/2 tsp.
• flour - 140 gr.
• eggs - 5 pcs. (get it in advance so it is at room temperature)

Cream ingredients

• milk - 300 ml.
• yolk - 4 pcs.
• sugar - 50 gr.
• corn starch - 3 tbsp.
• peeled pistachios - 80 gr.
• butter - 80 gr.
• protein - 1 pc.
• sugar - 63 gr.
• water - 19 gr.

Glaze for coating profiteroles

• powdered sugar - 100 gr.
• lemon juice - 1 tbsp.

RECIPE FOR PREPARING PROFITROLES WITH CUSTOM PISTACHI CREAM
Let's start by preparing the choux pastry for profiteroles.

1. Take a small saucepan or bowl, pour milk and water into it. Pour in sugar and add pieces of butter.

2. Place on the fire and bring to a boil.

3. Prepare a glass of flour in advance. It will need to be poured into the boiling mixture at once. Fast. Stir and immediately reduce heat to medium. Continue to stir the dough constantly with a wooden spatula. It should become homogeneous and pliable, fairly dry.

4. Remove the dough from the stove. Transfer to a food processor fitted with the hook attachment or prepare a stand mixer with a similar attachment.

5. Start beating the dough, adding one egg at a time. It is important to add exactly one at a time and mix well each time. The result should be an elastic, homogeneous mass.

If you don't have a food processor or mixer, you can beat with a wooden spatula, but it will take much longer.

6. Preheat the oven to 190 degrees. Fill a piping bag or syringe with custard.

7. Line a baking tray with parchment paper.

8. Squeeze profiteroles of the size you need from a cooking bag onto a baking sheet.

9. Place the tray with profiteroles in the oven for 7 minutes. After this, open the oven door slightly and bake for another 13 minutes. Please note that during baking the profiteroles should increase 2-2.5 times and acquire a firm golden crust.

You took the profiteroles out of the oven, and they “deflated”. You didn't keep them in the oven. Keep this in mind when baking your next batch.

RECIPE FOR CUSTOM PISTACHI CREAM

Cooking pistachios.

1. Pour boiling water over the peeled pistachios. Leave for 2-3 minutes.

2. Drain the boiling water and immediately fill it with cold water. Drain it.

3. Pour boiling water again for 2-3 minutes.

4. Drain the boiling water and add cold water. Drain. This procedure will help “remove” the skin of the nuts that needs to be peeled. Actually, this is the longest process of the entire recipe.

5. Peel the pistachios.

6. Grind the nuts into a paste using a meat grinder or food processor.

Now let's start preparing the custard itself.

1. In a small saucepan or bowl, bring milk to a boil and remove from heat.

2. In a separate bowl, whisk the yolks, sugar and cornstarch.

3. Without turning off the mixer and continuing to beat, pour in the milk in a thin stream.

4. Put the mixture on fire and constantly

cook stirring until thickened. This may take 15-20 minutes. The fire is small.

5. Remove the thickened mixture from the heat and add the chopped pistachios. Stir until smooth.

6. Add the butter cut into pieces, stir until it dissolves.

7. Pour cold water into a larger saucepan and place a saucepan with cream on top. Stir until the cream has cooled. If you skip this step, a film will appear.

8. In a separate saucepan, pour sugar with water and bring to a boil. If you have a food thermometer, the temperature should reach 121 degrees.

9. Beat the egg whites in a separate bowl until light foam forms.

10. Pour hot sugar syrup in a thin stream and whisk constantly. The mass should be dense, smooth, airy.

11. Mix the whipped egg white with sugar syrup and pistachio custard.

The cream is ready. You can stuff profiteroles. To do this, cut them in half with a knife and fill them with a syringe, pastry bag or spoon. Let's connect. Cover the top with glaze.

RECIPE FOR PREPARING GLAZE FOR PROFITROLES

Mix powdered sugar and lemon juice. Stir until smooth. The thickness of the glaze is regulated by the amount of lemon juice; the more, the thinner.

Enjoy your tea!

Protein cream for profiteroles

One of the most delicate options for filling profiteroles, which perfectly emphasizes the airy texture of the dough.

• 2 squirrels;
• half a glass of water;
• a glass of sugar;
• a pinch of salt;
• a pinch of citric acid.

Preparation:

1. Prepare sugar syrup. To do this, pour water into the pan, add sugar and cook over low heat until the mixture turns golden brown.
2. In a clean, dry bowl, beat the chilled whites with salt and citric acid until a fluffy foam forms.
3. Remove the syrup from the heat and carefully pour into the protein mixture, stirring constantly. Beat the resulting mixture until it increases in volume.

Transfer the protein cream into a pastry bag and use as intended.

How to cook profiteroles

The dough for profiteroles is brewed in a small saucepan. First, without bringing to a boil, you need to melt the butter. Then pour in milk, water, add a pinch of salt, and bring to a boil.

Remove from heat, add flour, stir quickly and simmer for a minute over very low heat until the dough dries out a little.

Transfer the prepared mixture into a deep container and let cool slightly for 15 minutes. Then start beating with a mixer or food processor at medium speed, gradually adding one egg at a time. Under no circumstances add all the eggs at once - then your profiteroles will not turn out as airy and will fall off after baking.

The finished dough should be homogeneous, not too dense and not liquid.

Line a baking sheet with parchment paper. Using a syringe or pastry bag, pipe small balls with a diameter of 3 cm, leaving a distance between them, because During baking, the profiteroles will increase significantly. (If you don’t have attachments, it doesn’t matter - spread the dough with a tablespoon, wetting it in water each time. The profiteroles will turn out, although not as smooth, but just as tasty.)

Place in a preheated oven at 180 degrees for about 30-40 minutes. Bake until golden brown.

Making custard

Delicate and low-fat custard is best prepared with natural vanilla. But if you don't have a vanilla bean, then use vanilla sugar. The pod needs to be cut in half lengthwise with a sharp knife. Boil milk in a saucepan, add vanilla seeds and the pod itself. Cover with a lid and let sit for 15 minutes so that the milk has time to become saturated with the aroma of vanilla.

Then remove the pod.

In a separate bowl, grind the yolks with granulated sugar.

Add flour, mix well so that there are no lumps left. Custard flour is used as a thickener.

Pour milk into the yolk mixture without stopping, whisking in a thin stream. Place the mixture over medium heat.

Stirring constantly, cook the cream until thickened. Add butter to the finished cream, cool and beat a little with a blender. Due to this, the creamy mass will become even softer.

Remember: you cannot stuff hot profiteroles with custard. Therefore, after baking, wait until they cool down. And, using a pastry syringe, make a puncture and fill the void in the custard ball with cream.

Place the finished profiteroles with cream in the refrigerator for 2 hours. Then serve with tea. Enjoy your tea!

Ingredients for making profiteroles with custard

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Cream for profiteroles: recipes

Small products made from choux pastry, profiteroles, are eaten with a variety of fillings, both sweet and savory. A classic filling option is profiterole cream, which can be prepared in all sorts of ways. It can have a soft or rich creamy taste.

Below are various recipes for fillings for profiteroles, starting with classic custard and ending with curd.

This recipe is most often used to fill profiteroles; it is a classic of French cuisine. When preparing it, you should not rush: you need to mix the ingredients thoroughly, and also make sure that the milk does not burn.

To prepare the custard you will need:

• 2 large yolks;
• 250 ml milk, preferably full-fat;
• 25 g of a mixture of flour and starch, taken in a 1:1 ratio;
• 60 g sugar;
• 25 ml of liqueur or cognac;
• vanilla extract.

Cooking method:

1. Place the milk over low heat to heat.
2. Whisk the sugar and yolks, add flour and starch, then add a little warm milk. As new components are introduced, mix the mixture thoroughly, avoiding the formation of lumps.
3. Pour the egg-sugar mixture into the warming milk in a thin stream and stir.
4. The resulting mass is boiled for no more than a minute, after which it is immediately removed from the heat.
5. Then add alcohol and vanillin.

After the cream has cooled completely, you can stuff profiteroles with it.