Bakery products

Custard Profiteroles


Custard Profiteroles Ingredients

For profiteroles

  1. Wheat flour 1-1.5 cups
  2. Butter 100 grams
  3. Chicken egg 3 pieces (selected)
  4. Salt on the tip of a knife
  5. Sugar on the tip of a knife
  6. Water 1 cup

For custard

  1. Sugar 100 grams
  2. Wheat flour 5 tablespoons
  3. Milk 475 milliliters
  4. 2 egg yolks
  5. Vanilla 1 teaspoon
  6. Salt on the tip of a knife

Additionally

  1. Chocolate syrup to taste
  • Main Ingredients Eggs, Milk, Flour
  • Portion15-20
  • World CuisineFrench Cuisine

Inventory:

Stewpan - 2 pieces, whisk, wooden spatula, baking tray, parchment, pastry syringe, kitchen potholders for hot.

Cooking profiteroles with custard:

Step 1: Cook the dough.


Boil water in a stewpan by adding chopped butter to it. In a separate bowl, mix the sifted flour, sugar and salt, and then pour this loose mixture into a saucepan with boiling water. Stir the mass very actively until it becomes homogeneous and turns into a dough. After that remove the stewpan from the fire, mix its contents to finally break all the lumps, and then return it to the stove and continue to dry the dough until it is blended into a homogeneous mass and will not easily move away from the walls.
Wait until the dough has cooled slightly and beat the eggs into it, adding them one at a time and stirring thoroughly after each. As a result, you should get a nice malleable mass that comes off the shoulder blade with a dense tape.

Step 2: We form profiteroles.


Spread parchment on a baking sheet, fill the custard dough into a pastry syringe and squeeze it onto paper, leaving it between profiteroles 3-4 centimeters free space so that they do not stick together during baking.
If you do not have a special syringe, spread the dough with a couple of teaspoons, and so that the mass does not stick, moisten the devices in cold water.

Step 3: Bake profiteroles.


Preheat the oven to 190 degrees and when it reaches the right temperature, put profiteroles inside it. Bake custard rolls for 15-25 minutes. And so that your donuts do not fall and remain airy, do not open the oven, especially the first few minutes.

Step 4: Cook the custard.


While profiteroles are baked, start cooking custard, this is even easier than making custard dough. First, mix all the loose ingredients in the pan, i.e. wheat flour, sugar and salt. Then start adding milk in small portions, stirring thoroughly each time so that no lumps form. When all the milk has been added, put the mixture on a slow fire and, stirring all the time, boil. Simmer evenly 1 minute, and then remove the cream from the fire and drive into it two yolks. Stir until smooth, return to the stove and bring to a boil again without forgetting to stir. As soon as the cream is bubbling, remove it from the heat, add vanilla, cool at room temperature, and then completely remove it to the refrigerator to completely cool it.

Step 5: Start the profiteroles with custard.


Remove the finished profiteroles from the oven and let them cool. Then inject the cream into each using a pastry syringe. Or cut profiteroles into halves and put the filling with a spoon.

Step 6: Serve the profiteroles with custard.


Put ready-made profiteroles with custard on a large dish, pour with chocolate syrup and serve everything with tea as a dessert. That's all, it remains only to enjoy the wonderful taste of homemade cakes and receive compliments to your culinary abilities.
Enjoy your meal!

Recipe Tips:

- The filling for profiteroles can be almost anything, so experiment and try different tastes and fillings for this dessert

- Instead of chocolate syrup, you can use powdered sugar or add nothing more, because, I assure you, profiteroles will be excellent.

- The best prfitroli are obtained if you mix the dough manually, but to save time and effort, you can use a mixer or a blender with a whisk attachment.