Profiteroles are the small balls from custard paste filled with any stuffing: paste, cream, whipped cream or boiled condensed milk. They can be given as snack or a dessert. Despite the seeming complexity, delicacy it is simple to prepare in house conditions.
Step-by-step doughing
Profiteroles - the popular dish which came from French cuisine. Small balls from custard paste in the course of pastries turn into hollow spheres with the cover crackling, melting in the mouth. Such products are good for buffet receptions and banquets, but they can quite be prepared also for a house tea drinking. For this purpose it isn't necessary to be the cook with high qualification - any hostess will cope with process.
The key to success – exact observance of a compounding. The first attempt can be unsuccessful, but over time everything will turn out. The recipe universal – the turned-out tiny balls can be added with both a dessert, and unsweetened stuffing. It is better to bake preparations in advance, and to fill products just before giving. It will help to keep profiteroles from a razmokaniye, the contrast between juicy contents and an air crunchy cover will be more obvious.
Ingredients:
- 200 g of wheat flour of the premium;
- 5-7 eggs;
- 180 ml of water;
- 100 g of a desi (fat content not less than 72%);
- salt pinch.
In a pan with a thick bottom to lay out oil, to pour in water. Put capacity on a plate and warm up until oil thaws. Fire has to be moderate. When mix begins to boil, to pour previously sifted flour and salt, vigorously mixing a spoon or a scapula. In 5-7 minutes the dense deadish dough will turn out.
Remove a pan from a plate and to cool a little weight. To serially add some egg, shaking up dough the manual mixer. Professionals use a usual scapula, but the mixer will simplify and will accelerate work. It is the most important part of process demanding accuracy and attentiveness. Ready custard paste has to be bright yellow, smooth and brilliant.
Pastries and stuffing
That products got a beautiful form, better to otsazhivat them the confectionery syringe or a bag. If he is absent, it is possible to use a dessertspoon. Before taking the next portion of the test, it is dipped into cold water.
Lay a baking tray baking paper or oil. During pastries, dough strongly increases in volume therefore preparations place at distance from each other. Place a baking tray in the oven heated to 200 degrees, bake 20 minutes, watching that products didn't burn. In 20 minutes an oven to switch off and allow profiteroles to dry up in heat of 10 more minutes. Then to remove them from a baking sheet on a wooden board and to cool.
It is possible to fill snack profiteroles with the salad, paste, mushroom julienne, cheese mixed with mayonnaise. The dense stuffing is stacked a spoon, previously having made an incision each product in the lower part.
Scalded, oil or cottage cheese cream, whipped cream, boiled condensed milk will be suitable for dessert eclairs. That the stuffing didn't follow, it is possible to place it in profiteroles by means of the confectionery syringe, having made a small puncture sideways. From above products strew with icing sugar, cover with icing or the kindled chocolate: dark, white, dairy.