Profiterole recipe. Secrets of French baking
These beautiful buns can be not only a dessert, but also a snack, and a wonderful addition to the broth. Choux pastry is quite capricious and requires skillful hands, but if you follow simple instructions, you can easily cope with it. In this article we will look at the basic recipe of profiteroles and options for toppings.
Profiteroles - a type of finished products from choux pastry. As a dessert, the taste is no different from all the usual eclairs, except that the shape is different - not oblong, but rounded, “for one bite”. Due to their miniature, they are perfect for a buffet, as they do not require cutting.
From the name "choux pastry" it becomes clear what distinguishes the dough for profiteroles from the total mass, however, let us pay attention to this feature.
Before going through the final heat treatment, the dough is brewed and changes its physical properties, providing cooks with light, crunchy buns with voids inside.
The dough is neutral in taste, so it can be used for both desserts and snacks - just fill them with a uniform sandwich mass, pate or sweet fillings. In the camps of Europe they like to serve tiny profiteroles without filling to broths.
Profiteroles: a recipe for dough from Pierre Hermet
Since the birthplace of this dessert - France, then turn to the French pastry chefs for a recipe. For the choux pastry you will need the following products:
- water - 100 ml;
- milk - 100 ml;
- butter - 90 g;
- salt - pinch;
- sugar - pinch;
- flour - 160 g;
- medium-sized chicken eggs - 4 pcs.
Place in a small volume of water with milk, salt, sugar and butter. Warm over low heat. Oil must be completely dissolved. As soon as the mixture boils, add all the flour, stir the mixture vigorously and continuously to avoid lumps. The finished dough should lag behind the walls of the saucepan. Remove from heat, continuing to interfere.
Slightly cool the dough, then add all the eggs one by one. The mass should be silky, glossy and hard to fall from the spoon, almost without spreading. This is a very important stage, since no ingenious recipe of profiteroles will not save from failure, if the dough turns out too liquid.
Warm up the oven to 195aboutFROM.Spread the baking sheet with baking paper and, using a pastry bag or spoon, place future profit-rolls of the size you need on it. Bake for about 30 minutes, focusing on the appearance - the products should be rosy and crispy.
Pull out the blanks, cool on the grid completely. Can be stuffed!
Despite the seeming simplicity of the recipe with custard dough, the beginner will have to tinker. Knowing the following subtleties of cooking, you will certainly succeed.
- To create a glossy surface you will need steam. An ordinary recipe for profiteroles does not always describe this feature, however, the choux pastry is rather heavy and moist — when exposed to temperature from the outside, the products immediately become crusted and begin to grow. Because of this, the formed crust is torn from the internal hot steam, and at the exit, ugly profiteroles with cracks are obtained. To avoid this, it is enough to place a heat-resistant container with water in the oven. Due to this, the air will be saturated with moisture, and the crust will remain flexible, allowing the dough to grow quietly.
- Milk, if desired, can be replaced by water.Thanks to milk, ready-made profiteroles turn out to be more rosy, and in the dough a milky sweetness slips in a delicate hint, but with water it turns out no worse.
- Try to form products of the same size, since otherwise the biggest profiteroles will be still raw, and the smallest ones will hopelessly dry out.
Studying recipes profit profit with filling, you must understand that the content is paramount. Even the most luxurious custard "pacifiers" can easily be spoiled with a mediocre cream.
Custard is considered to be the classic variant of filling for profiteroles. At first glance, its preparation may seem elementary - mix everything and cook until thick, but this is a delusion. Adhering to the adjusted recipe, at the output you will receive not a milky sweet glue and butter, but a silky, delicate mass. We will need:
- milk - 200 ml;
- large egg yolks - 3 pcs .;
- vanilla pod or vanilla - 1 pc. and pinch respectively;
- corn starch - 60 g;
- sugar - 70 g;
- soft butter - 25 g.
Using this recipe, you can make profitable quiche with perfect custard.
Cut the vanilla pod in half, scrape the seeds with a knife. Put the pod, seeds and milk in a saucepan, bring to a boil over low heat. Let it stand for an hour.
Strain the milk and put it back on the minimum heat. Parallel to this, mix in a bowl of sugar with yolks and starch until smooth. As soon as the vanilla milk boils, pour it in a thin stream into the egg mixture, continuously stirring with a whisk. Pour the mass back into the saucepan and warm it for a couple of minutes, stirring continuously.
Remove from heat. If there are still lumps in the mass, then wipe it through a sieve.
Constantly stirring, add cream in parts and cool. The cream is ready. Optionally, you can add 200 g of whipped cream to the cooled cream for greater lightness.
What to do if you get bored with the classic profit-roll recipe with custard and you want something new? Below is a list of light and very tasty fillings:
- replace cow's milk with coconut milk and add a tablespoon of fine coconut chips with chopped dry pineapple for tropical pastries to the cream;
- add 20 g of bitter chocolate, 1/2 teaspoon of orange peel and, if possible, a little orange liqueur to the base cream;
- cook on the basis of any fruit juice with an intense Kurd (cream) taste, to do this, mix 2 yolks with 50 g of sugar, 1/2 lemon zest, 1 lemon juice and 70 g of butter, put in a water bath and cook until thick; when the mass has cooled, stir in 300 g of whipped cream.
See how unusual it is to submit profiteroles: the photo shows krokambush - a French dish for special occasions. This is a tower of profiteroles held together by chocolate or caramel. Krokambush is richly decorated with nuts, fruits, flowers and caramel golden threads.