Profitroles

Profiteroles with whipped cream Profiteroles - this is a kind of baking from a custard batter. They differ from eclairs or brewed cakes the size, which is usually from 2 to 5 cm. Profiterole is truly a universal dish: it fits first, as an addition to broth, for a snack filled with liver pate, salted salmon, red caviar, curd cheese. And, of course, as a dessert with different creams. The recipe is quite simple. If you have not cooked this dish yet, follow the recommendations and you will succeed.

Profiteroles with whipped cream Profiteroles - this is a kind of baking from a custard batter. They differ from eclairs or brewed cakes the size, which is usually from 2 to 5 cm. Profiterole is truly a universal dish: it fits first, as an addition to broth, for a snack filled with liver pate, salted salmon, red caviar, curd cheese. And, of course, as a dessert with different creams. The recipe is quite simple. If you have not cooked this dish yet, follow the recommendations and you will succeed.

Ingredients:

• Butter 100 g
• Water 250 ml
• Wheat Flour 130 g
• Eggs of chicken 4 pcs.
• Cream 250 ml
• Salt 1 g
• Sugar 100 g

Instructions

• Step 1 To prepare profiteroles you will need: eggs, butter, water, flour, salt for dough. And cream with fat content of 30-35% and sugar for cream. You can take a dry cream and prepare the cream according to the instructions on the package.
• Step 2 In a pan with non-stick coating pour a glass of water. We put it on the stove.
• Step 3 As soon as the water starts to boil, put butter and a pinch of salt. You can put oil in cold water, and then heat everything together. No difference.
• Step 4 Butter is soluble in water.
• Step 5 When the oil has dissolved, pour the sifted flour and begin to stir the dough intensively, without removing the pan from the stove, over a small fire.
• Step 6 As a result, after a few minutes, a homogeneous, dough-free dough is obtained.
• Step 7 Let the dough cool down a bit and then drive the eggs one by one.
• Step 8 During the addition of eggs, the dough becomes more pliable. We obtain a smooth, viscous and homogeneous mass. Dough for profiteroles is ready.
• Step 9 With the help of a culinary bag, we cut the profiteroles onto the baking sheet. Small will be for broth, and larger for cakes. We put in the oven, preheated to 190 ° C and bake the first 15 minutes at this temperature. Then reduce it to 170-175 ° C and bake another 15-20 minutes. We take profiteroles from the oven 15 minutes after turning off.
• Step 10 These are the results of the profiteroles for broth.
• Step 11 And such for cakes.
• Step 12 Whip the cream with sugar or buy dry and cook according to the instructions.
• Step 13 We start with cream.