Airy profiteroles
Origin of the recipe
Profiteroles are literally melt-in-your-mouth pastries made from choux pastry with a fragrant cream filling. Their recipe was first published in a French cookbook in the United States in 1826 by the French chef Louis Houdet, who had emigrated to England. Any cream, soft caramel, boiled condensed milk, whipped cream, and even ice cream can be used as a filling for profiteroles.
What do you need for cooking?
Ingredients
-
Water
-
Butter
-
Salt
-
Flour
-
Eggs
-
Sour cream
-
Sugar
-
Vanilla sugar
Kitchen utensils
- Bowl
- Baking tray
- Whisk
- Mixer
- Ladle
- shoulder blade
- Sieve
- Pastry bag
- Paper
Step-by-step recipe
Step 1:
Pour water into a ladle and place it on the fire.
Step 2:
Add 150 grams of butter and a pinch of salt to the water.
Step 3:
When the butter is completely melted, sift the flour into a saucepan.
Step 4:
Stir the mixture until the oil and water are completely absorbed into the flour and remove the saucepan from the heat.
Step 5:
Add 6 eggs one at a time to the flour and whisk.
Step 6:
Once mixed, take a pastry bag with a decorative tip and put all the dough into it.
Step 7:
Place the paper on a baking sheet and squeeze out small mounds of dough, creating the desired pattern by turning and moving the bag.
Step 8:
Bake the cookies for 20 minutes at 220 degrees, then another 20 minutes at 180 degrees.
Step 9:
Let's move on to preparing the filling. In a bowl, mix the sour cream and 150 grams of sugar.
Step 10:
Add 3 tablespoons (90 grams) of flour and two eggs to the sour cream and sugar.
Step 11:
Whisk the filling until smooth.
Step 12:
Take a ladle, pour water into it and put it on the fire.
Step 13:
Place the bowl with the filling on top of the ladle in a double boiler.
Step 14:
Stir the filling in a double boiler until it darkens slightly and thickens, then remove the filling from the stove.
Step 15:
Place 150 grams of soft butter and vanilla sugar in the bowl of a stand mixer.
Step 16:
Mix the butter and sugar until you get a soft cream consistency.
Step 17:
Gradually add the filling to the butter in the mixer.
Step 18:
Once all the filling is mixed and thickened, place it in a pastry bag, snipping the corner slightly for squeezing.
Step 19:
Score the baked profiteroles and fill them with the filling.
Cooking tips
Place portions of the profiteroles' dough onto the baking sheet, spacing them well apart from each other, as they will expand considerably during baking. Place no more than 9-10 on the baking sheet.
It is more convenient to use a culinary syringe to fill the cakes, as this will allow you to place the filling deeper into the profiteroles.
