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Profiteroles

Profiteroles

A dessert that reminds me of my childhood ... When I went out on Sunday and went to the confectionery, profiterol was at the top of the list ... :)

  • For choices we need:
  • 200 g butter
  • 2 dogs flour
  • 500 ml of water
  • 1 teaspoon salt
  • 6 eggs
  • For vanilla cream:
  • 2 envelopes Cream Ole
  • 500 ml liquid cream
  • 300 ml milk
  • In addition we also need:
  • ice cream, according to preference
  • whipped cream and grated chocolate for decoration

Servings: -

Preparation time: less than 90 minutes

How to prepare Profiterol RECIPE:

Boil water with butter and salt.
After the butter has melted, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl.
Let it cool a bit, then add eggs one at a time, mixing well after each one.
The dough is spread in a tray lined with baking paper.

Bake over high heat for 15 minutes, then another 10 minutes over medium heat.

After they have cooled, cut the lids and fill them with vanilla cream, prepared according to the instructions on the envelope.

In a bowl we put 3 donuts and ice cream. I used Nesquik, lemon and blackberries.

Garnish with whipped cream and grated chocolate. You can also use a chocolate topping, if you have it at hand. :)



Tread of thing:

(1) ready leaf of Chocolate:

Mix the butter with the sugar using a mixer, until you get a homogeneous composition and the sugar is well incorporated.

Add the eggs one by one and incorporate well after each one. Then add the cream and vanilla essence.

Separately mix the solid ingredients: flour, cocoa, baking powder and baking soda.

Put half of the amount of flour over the egg and butter composition, incorporate and then add half of the hot coffee. Once well incorporated, add the other half of the amount of flour, incorporate and finally add the rest of the coffee.

We prepare a cake tray of 18-20cm diameter that we cover with baking paper on the base, but also on the sides.

Put the dough in the pan and put it in the preheated oven at 170C for 35-40 minutes, or until it passes the toothpick test.

After baking, leave it in the pan for 5 minutes and then take it out on a grill to cool completely.


Profiteroles

The first time I made scalded dough I used a random recipe found on a forum, I don't even know which one. I didn't even remember the recipe, I was so impressed. It was an incredibly simple recipe, using oil and water as a base. Maybe its simplicity made me try it, but back then I didn't know as much about confectionery as I do now. What I obtained was a satisfactory result then, but completely wrong if I analyze it in the light of current knowledge. I know now that a dough with oil and water does not compare to one that uses butter and milk as a base. Butter and milk not only improve the taste of the dough, but also help to bake it evenly, giving it a golden and crispy crust, just like an ecler or choux should be. This recipe is adapted from the famous chef Sadaharu Aoki and can be used with both profiterole and choux a la creme or eclairs.

For the dough you need: 75ml milk, 75ml water, 75g butter (82% fat), 5g sugar, 2g salt, 100g flour (choose a bread flour, which has a high protein content), 3 medium eggs.
Combine water, milk, butter, sugar and salt in a bowl. Put the pot on low heat and bring to the boil. However, make sure that the butter is completely melted before boiling the mixture. When the mixture starts to boil, remove from the heat and add the flour, all at once. Mix with a wooden spoon until you get a homogeneous dough. Put the bowl back on the fire and cook for 1 minute, stirring constantly with a wooden spoon, until a thin crust of dough forms on the bottom of the pan. Remove from the heat and let the dough cool for 10-15 minutes, then incorporate the eggs, one at a time, mixing well. Put the dough in a bag with ribbed dui and form small balls on a tray lined with baking paper.


Bake the choux in the preheated oven at 200C for 10 minutes then another 15-20 minutes at 170C. You need to get golden and crunchy choux. Let them cool in the pan.
For the chocolate sauce you need: 250ml water, 55g cocoa, ¼ teaspoon salt, 30g honey, 100g sugar, 60g dark chocolate.
Combine water, cocoa, salt, honey and sugar in a bowl and put on low heat. Boil for a few minutes until the sauce thickens slightly. Remove from the heat and add the chocolate. Stir until completely melted. Allow the sauce to cool completely before using.
To finish the dessert, fill each choux with ice cream (vanilla in my case, but choose what you like). Place the choux in an ice cream bowl and cover with plenty of chocolate sauce.


Profiteroles

The first time I made scalded dough I used a random recipe found on a forum, I don't even know which one. I didn't even remember the recipe, I was so impressed. It was an incredibly simple recipe, using oil and water as a base. Maybe its simplicity made me try it, but back then I didn't know as much about confectionery as I do now. What I obtained was a satisfactory result then, but completely wrong if I analyze it in the light of current knowledge. I know now that a dough with oil and water does not compare to one that uses butter and milk as a base. Butter and milk not only improve the taste of the dough, but also help to bake it evenly, giving it a golden and crispy crust, just like an ecler or choux should be. This recipe is adapted from the famous chef Sadaharu Aoki and can be used with both profiterole and choux a la creme or eclairs.

For the dough you need: 75ml milk, 75ml water, 75g butter (82% fat), 5g sugar, 2g salt, 100g flour (choose a bread flour, which has a high protein content), 3 medium eggs.
Combine water, milk, butter, sugar and salt in a bowl. Put the pot on low heat and bring to the boil. However, make sure that the butter is completely melted before boiling the mixture. When the mixture starts to boil, remove from the heat and add the flour, all at once. Mix with a wooden spoon until you get a homogeneous dough. Put the bowl back on the fire and cook for 1 minute, stirring constantly with a wooden spoon, until a thin crust of dough forms on the bottom of the pan. Remove from the heat and let the dough cool for 10-15 minutes, then incorporate the eggs, one at a time, mixing well. Put the dough in a bag with ribbed dui and form small balls on a tray lined with baking paper.


Bake the choux in the preheated oven at 200C for 10 minutes then another 15-20 minutes at 170C. You need to get golden and crunchy choux. Let them cool in the pan.
For the chocolate sauce you need: 250ml water, 55g cocoa, ¼ teaspoon salt, 30g honey, 100g sugar, 60g dark chocolate.
Combine water, cocoa, salt, honey and sugar in a bowl and put on low heat. Boil for a few minutes until the sauce thickens slightly. Remove from the heat and add the chocolate. Stir until completely melted. Allow the sauce to cool completely before using.
To finish the dessert, fill each choux with ice cream (vanilla in my case, but choose what you like). Place the choux in an ice cream bowl and cover with plenty of chocolate sauce.


Profiterol cake

1. In a small saucepan, put the milk, butter, sugar and a pinch of salt on the fire. After the first boils, add the sifted flour in a block, then take the pan off the heat and mix well with a wooden spoon. When the dough becomes homogeneous and cools down a little, add the eggs one by one, mixing well after each one. Leave the dough to rest for 10 minutes, and the oven should heat up very well.

2. Meanwhile, beat the cream until it hardens and does not come off the phone. Add sugar and vanilla sugar and beat for only 1-2 minutes. The whipped cream is put back in the cold.

3. Take the dough with a teaspoon and put it in piles as small as an olive, in a pan greased with a little butter. Then bake in a very hot oven, over high heat, for 15-20 minutes. Do not open the oven door for the first 15 minutes.

4. The cooked and cooled donuts are cut horizontally and filled with cream. Place in a pyramid shape on a plate and garnish with chocolate syrup.


Recipe

ingredients Countertops Chocolate:

120g fermented cream (at least 20-25% fat)

1/2 teaspoon baking soda

Note : all ingredients must be at room temperature and coffee hot.

ingredients ganache:

120g dark chocolate (at least 55% cocoa)

ingredients cream:

1 teaspoon vanilla extract

ingredients profiterole:

For profiterole use half of the recipe Mini vanilla eclairs eclair with vanilla which you find here.


Profiteroles

The first time I made scalded dough I used a random recipe found on a forum, I don't even know which one. I didn't even remember the recipe, I was so impressed. It was an incredibly simple recipe, using oil and water as a base. Maybe its simplicity made me try it, but back then I didn't know as much about confectionery as I do now. What I obtained was a satisfactory result then, but completely wrong if I analyze it in the light of current knowledge. I know now that a dough with oil and water does not compare to one that uses butter and milk as a base. Butter and milk not only improve the taste of the dough, but also help to bake it evenly, giving it a golden and crispy crust, just like an ecler or choux should be. This recipe is adapted from the famous chef Sadaharu Aoki and can be used with both profiterole and choux a la creme or eclairs.

For the dough you need: 75ml milk, 75ml water, 75g butter (82% fat), 5g sugar, 2g salt, 100g flour (choose a bread flour, which has a high protein content), 3 medium eggs.
Combine water, milk, butter, sugar and salt in a bowl. Put the pot on low heat and bring to the boil. However, make sure that the butter is completely melted before boiling the mixture. When the mixture starts to boil, remove from the heat and add the flour, all at once. Mix with a wooden spoon until you get a homogeneous dough. Put the bowl back on the fire and cook for 1 minute, stirring constantly with a wooden spoon, until a thin crust of dough forms on the bottom of the pan. Remove from the heat and let the dough cool for 10-15 minutes, then incorporate the eggs, one at a time, mixing well. Put the dough in a bag with ribbed dui and form small balls on a tray lined with baking paper.


Bake the choux in the preheated oven at 200C for 10 minutes then another 15-20 minutes at 170C. You need to get golden and crunchy choux. Let them cool in the pan.
For the chocolate sauce you need: 250ml water, 55g cocoa, ¼ teaspoon salt, 30g honey, 100g sugar, 60g dark chocolate.
Combine water, cocoa, salt, honey and sugar in a bowl and put on low heat. Boil for a few minutes until the sauce thickens slightly. Remove from the heat and add the chocolate. Stir until completely melted. Allow the sauce to cool completely before using.
To finish the dessert, fill each choux with ice cream (vanilla in my case, but choose what you like). Place the choux in an ice cream bowl and cover with plenty of chocolate sauce.


Profiteroles

Turn on the oven at 180 ° C. Put the water in a saucepan on the fire, together with the butter and salt and stir until the butter melts and starts to boil, then add the flour. Turn the heat to low and stir vigorously so that no lumps form. When the composition takes on the consistency of a dough and comes off the edges of the pan, set it aside and let it cool completely.

Incorporate the eggs, one by one, into the dough and mix vigorously to homogenize. Place baking paper in a rectangular tray. Put the dough composition in the bag and form, directly in the tray, the donuts of different sizes, taking care to leave space between them. If you have any composition left, keep it for a second tray. Bake the pan for 30-35 minutes, until the shells are browned, being careful not to open the oven at all. When they are ready, turn off the oven, leave them with the door closed for a while, then take them out and keep them cool.

For the cream, combine the sugar with the starch and salt. Pour the milk gradually, stirring with a whisk, then put the bowl on medium heat. Stir until the composition boils. Let it simmer for about a minute, stirring constantly. Take a few tablespoons of the composition, put them over the yolks, mix and put the yolks in the cream in the pan. Bring to a boil, set aside, add butter and vanilla essence to taste. After the cream has cooled, cover with cling film to prevent the formation of a lump and refrigerate for about an hour.

For the icing, combine the broken chocolate pieces with the liquid cream, place the pan on low heat and mix until the ingredients are homogeneous.

Take a bag full of cream, make a small hole in the bottom of the donuts and fill them. Soak each donut in the glaze and leave to cool. Serve them decorated with whipped cream.


Profiteroles

The first time I made scalded dough I used a random recipe found on a forum, I don't even know which one. I didn't even remember the recipe, I was so impressed. It was an incredibly simple recipe, using oil and water as a base. Maybe its simplicity made me try it, but back then I didn't know as much about confectionery as I do now. What I obtained was a satisfactory result then, but completely wrong if I analyze it in the light of current knowledge. I know now that a dough with oil and water does not compare to one that uses butter and milk as a base. Butter and milk not only improve the taste of the dough, but also help to bake it evenly, giving it a golden and crispy crust, just like an ecler or choux should be. This recipe is adapted from the famous chef Sadaharu Aoki and can be used with both profiterole and choux a la creme or eclairs.

For the dough you need: 75ml milk, 75ml water, 75g butter (82% fat), 5g sugar, 2g salt, 100g flour (choose a bread flour, which has a high protein content), 3 medium eggs.
Combine water, milk, butter, sugar and salt in a bowl. Put the pot on low heat and bring to the boil. However, make sure that the butter is completely melted before boiling the mixture. When the mixture starts to boil, remove from the heat and add the flour, all at once. Mix with a wooden spoon until you get a homogeneous dough. Put the bowl back on the fire and cook for 1 minute, stirring constantly with a wooden spoon, until a thin crust of dough forms on the bottom of the pan. Remove from the heat and let the dough cool for 10-15 minutes, then incorporate the eggs, one at a time, mixing well. Put the dough in a bag with ribbed dui and form small balls on a tray lined with baking paper.


Bake the choux in the preheated oven at 200C for 10 minutes then another 15-20 minutes at 170C. You need to get golden and crunchy choux. Let them cool in the pan.
For the chocolate sauce you need: 250ml water, 55g cocoa, ¼ teaspoon salt, 30g honey, 100g sugar, 60g dark chocolate.
Combine water, cocoa, salt, honey and sugar in a bowl and put on low heat. Boil for a few minutes until the sauce thickens slightly. Remove from the heat and add the chocolate. Stir until completely melted. Allow the sauce to cool completely before using.
To finish the dessert, fill each choux with ice cream (vanilla in my case, but choose what you like). Place the choux in an ice cream bowl and cover with plenty of chocolate sauce.


Recipe

ingredients Countertops Chocolate:

120g fermented cream (at least 20-25% fat)

1/2 teaspoon baking soda

Note : all ingredients must be at room temperature and coffee hot.

ingredients ganache:

120g dark chocolate (at least 55% cocoa)

ingredients cream:

1 teaspoon vanilla extract

ingredients profiterole:

For profiterole use half of the recipe Mini vanilla eclairs eclair with vanilla which you find here.


PROFITEROL WITH CHOCOLATE CREAM AND LIQUOR Recipe + Video

Hello dear guests! Today I prepared PROFITEROL WITH CHOCOLATE CREAM AND LIQUOR. They do not prepare hard, you just need a little technique and good mood. Profiterol came out crispy, and the chocolate cream with liqueur made it more special. I sincerely hope you like this recipe and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For profiterole:

  • 200 ml. - plain water
  • 130 gr. - White flour
  • 80 gr. - butter
  • 2 tablespoons - sugar
  • 3 large eggs

For chocolate and liqueur cream:

  • 100 gr. - 50% dark chocolate
  • 20 ml. - chocolate-flavored liqueur cream
  • 300 ml. - milk
  • 100 gr. - sugar
  • 30 gr. & # 8211 flour
  • 3 yolks
  • 1 teaspoon - vanilla essence

For decoration:

Method of preparation:

  1. First of all, prepare the chocolate cream: Pour the milk into a saucepan and put the pan on medium heat.
  2. Meanwhile, put the yolks in a large bowl, pour the sugar over them and beat well until they become shiny and frothy, then add the flour and incorporate it with the other ingredients.
  3. You only need to bring the milk to the boil. Take the milk off the heat and pour 1/3 of the amount over the egg cream. Mix quickly in the composition (so that the eggs do not manage to cook), after the milk with the egg cream has been incorporated, pour this composition back into the pan (over 2/3 of the remaining milk) and mix.
  4. Turn the cream over low heat, continuing to mix with the whisk, during this time the cream will thicken and since it started to boil, keep it on the fire for about 2 minutes, mixing vigorously.
  5. Take the cream off the heat and add the chocolate. Let it sit for about a minute and mix, then pour the vanilla essence, liqueur cream and mix a little more.
  6. Pour the cream into a bowl and cover with cling film to avoid the formation of a film / crust on top. Let the cream cool in the fridge for about 2 hours.
  7. Prepare the profiteroles: put the butter, sugar and water in a saucepan, then turn the heat to low. Stir occasionally until the butter melts.
  8. When the butter has melted, add the flour and mix well with a wooden spoon. After the dough has set, continue stirring with the spoon for another 2-3 minutes.
  9. Take the pan off the heat and pour the dough into a large bowl. Mix it with a mixer or wooden spoon until it cools down a bit. Then gradually add one egg at a time, continuing to stir. Be careful, in case you put the eggs over the dough directly taken out of the pan, you risk getting an omelet.
  10. Transfer the dough to a pastry bag with a toothpick, after which it begins to form profiteroles of about 3-4 cm. on the tray lined with baking sheet. You must leave room between them. Soak your finger in water and gently smooth each profiterole on top.
  11. Place the pan in the preheated oven at 190 degrees C for about 25 minutes or until nicely browned.
  12. Remove the profiteroles from the oven and allow them to cool completely. Then scoop them out with a sharp stick on the bottom of each profiterole.
  13. To have a finer and more glossy cream, mix it a little with the mixer. Then pour the cream into a pastry bag with a long, thin tip.
  14. Fill the profiteroles with cream and decorate them with melted chocolate or powdered sugar.
  15. Store profiteroles in the refrigerator and serve them with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood