Profiteroles is a popular and well-known dish of French cuisine, which is an original pastry made from a custard dough with a variety of fillings. Let's find out with you how to make chicken profiteroles and treat guests with delicious and soft cakes.
Recipe for profiteroles with custard
Ingredients:
For the test:
- butter - 100 g;
- wheat flour - 200 g;
- boiled water - 250 ml;
- chicken egg - 4 pcs.
For cream:
- milk - 250 ml;
- chicken egg - 1 piece;
- wheat flour - 1 tbsp. a spoon;
- granulated sugar - 150 g;
- butter - 50 g;
- Vanillin, lemon peel - to taste.
For glaze:
- dark chocolate - 50 g;
- cream - 20 ml.
Preparation
So, first of all we light the oven and leave it to warm up to about 180 degrees. Next, we turn to cooking the custard. To do this, we take chilled butter, cut it into random pieces and pour in water. Then measure the required amount of flour with a glass and carefully sift it. Water with oil put on a water bath and reheated to a boil of liquid and complete dissolution of the oil. Now, without removing the bowl from a water bath, pour in the flour and mix the smooth dough without the lumps. Then gently remove the dishes from the fire and leave to cool slightly, for about 5 minutes. After that, we break into the dough first one egg, mix it, so that it completely disperse, and then add a second and so on. As a result, you should get very viscous, thick and holding a shape, mass.
After this, take a table spoon and spread her dough with small piles on a greased baking tray. Now we send the workpieces to a hot oven and record about 30 minutes. We do not open the oven door during this time, so that the cakes "do not fall." Next carefully remove the profiteroles, shift them to a flat large dish and leave to cool at room temperature.
And this time, let's take care of preparing the custard with you. For this, we sift the flour, add sugar to it and break the chicken eggs. All mixed well with whisk or mixer. Then pour warm milk and mix the mass until uniform. For convenience, you can first boil the milk, cool to about 40 degrees, and then add it to the egg mixture - this will greatly speed up the preparation of the cream.
Next, put the dishes on the stove and, constantly stirring, boil on minimal fire to "pant." As soon as small bubbles of air start to appear and burst on the surface of the creme, rising from the very bottom, the fire can be switched off. Cool the whipped cream thoroughly with a mixer with a softened butter, add vanilla or other flavor to taste as desired.
Our next task is to fill the profiteroles with cream. If you do not really like the rough version of the cut cakes, then fill the confectionery bag with cream and put it in each cake, making a small hole in the bottom. Finished profiteroles with custard are folded on a plate and served with hot tea or coffee.
If desired, you can pour cakes over chocolate glaze. To do this, pour the cream into the scoop, put them on a weak fire and throw chocolate there. Thoroughly stirring everything, melt the tiles and bring the fondant to a smooth and uniform state. We put the glaze on top of each cake with the help of a culinary brush. Serve profitroli can immediately, and you can wait a bit until the dough is saturated with cream and become much softer and more tender.