Profiteroles are small cakes that came to us from France. Despite the unusual name, cooking them is not as difficult as it seems at first glance. Properly presented recipe for profiteroles and the inspiration of the hostess will help create this amazing dessert.

Classic Choux pastry for profiteroles

The classic recipe for the test is not complicated, but requires a certain amount of time and effort.

Products:

  • milk - 0.3 l;
  • a pair of eggs;
  • flour - 0.15 kg (we adjust the amount);
  • butter - 0.1 kg;
  • sugar - if there is a desire.

How to cook:

  1. Pour milk into the selected container, put the butter, pour sweet sand and heat, stirring constantly.
  2. When the mixture boils, pour the flour and mix. Keep the composition on fire for a little longer and shift it to the working dishes.
  3. When the resulting mass cools down a bit, add the eggs and mix until smooth.
  4. Before baking cute cakes, cover the pan with parchment. Then squeeze the blanks onto it with a pastry bag or spread it with a spoon. We place the future dessert in the oven preheated to 180 ° C for half an hour.

Depending on the filling of future profiteroles, adjust the sugar content in the dough to your taste.

Custard Profiteroles

Incredible profiteroles with exquisite custard are very popular among children, because they are great connoisseurs of desserts.

Components for the test:

  • flour - 0.25 kg;
  • 4 large
  • butter - 0.1
  • sugar at will.

For cream we use:

  • a glass of milk;
  • half a glass of sugar;
  • a couple of yolks;
  • two tablespoons of flour;
  • vanillin at will.

Cooking Technology:

  1. Dissolve oil and sugar in water. Pour flour a little and knead the dough. When it becomes warm, we interfere the eggs.
  2. On balls covered with parchment, spread the balls and bake them for half an hour at 180 ° C.
  3. Mix the yolks with flour, sugar and vanilla, grind.
  4. Cool the boiled milk and pour the yolks into it with a stream. Cook the composition for about five minutes on low heat.
  5. When the cream has cooled, make an incision in pre-prepared dough pieces and start the profiteroles.

More materials:how to cook custard profiteroles

Step-by-step recipe from Julia Vysotskaya

When your guests find out that they don’t eat dessert from the nearest pastry shop, they will be shocked! Such elegant profiteroles are a real work of culinary art.

Prepare a traditional set of dough products in advance.

And for the cream we will use the following ingredients:

  • a glass of milk;
  • a third of a glass of sugar;
  • 3 yolks;
  • 1 tbsp. l starch;
  • 1 tbsp. l oils;
  • vanillin.

Additionally, for this author’s recipe you will need to make a sauce.

To prepare it, you need to take:

  • Cocoa - 0.1 kg;
  • sugar - 0.1
  • 1 tbsp. l
  • ¼ tiles
  • cream - 0.25 l.

How to cook:

  1. Pour a glass of boiling water into a small container, dissolve oil, sugar in it and heat it. When a dense mass is formed, mix the flour and remove the composition from the heat. When the dough reaches room temperature, mix the eggs.
  2. We transfer the resulting mass to a pastry bag and squeeze profiteroles onto a baking sheet. Bake them for half an hour. Half of the time - at 190ºС, half - at 160ºС.
  3. We rub the chocolate, combine with the remaining ingredients of the sauce, pour half a glass of boiling water and heat until bubbles form.
  4. Combine butter with sugar, vanilla, milk and cream. We heat the resulting composition, pour the dissolved starch and the separated yolks. Beat with a mixer.
  5. We start the profiteroles with cream and pour the sauce.

With curd cream

Profiteroles with curd cream are very tasty. And besides, they are useful, thanks to vitamin D, which is contained in the curd mass.

Cream Products:

  • homemade cottage cheese - 0.2 kg;
  • granulated sugar - 0.1 kg;
  • sour cream - 0.1 l (the amount is adjusted);
  • some vanillin.

Cooking Technology:

  1. Sugar and butter pour a glass of boiling water. Pour flour a little and knead the future basis for profiteroles. When the composition cools down, we drive in the eggs.
  2. Squeeze graceful balls onto a baking sheet and bake them for half an hour at 180ºС.
  3. While preparing the cream, grind the cottage cheese with the rest of the ingredients. If desired, fresh chopped fruits can be added to the composition.
  4. We start profiteroles through a small incision in their end part.

With sour cream filling

Such cakes are not difficult to cook, and their taste is incredible.

This time, products for the test take the following:

  • milk - 0.25 l;
  • ¾ cup flour;
  • a couple of eggs are larger;
  • half a pack of oil;
  • dumb sugar to taste.

And the composition of the cream this time is completely amateurish:

  • sour cream - 0.3 l;
  • yes granulated sugar - 0.25 kg.

How to cook:

  1. First, pour oil with milk, add sweet sand and heat the composition, while stirring it well.
  2. When bubbles form, pour in the flour, mix the resulting mass and let it cool. At the end, we interfere the eggs and form portioned dessert blanks on parchment. Bake for half an hour at 180ºС.
  3. Beat sour cream with sugar at high speed, start profiteroles and serve dessert.

Profiteroles with chocolate cream

Cream for profiteroles should be tasty and complement the taste of the dough. When preparing chocolate cream, you can be sure that the dish will go “with a bang.”

For the test you will need this set of products:

  • water - 0.25 l;
  • butter - 0.1 kg;
  • 1 tbsp. l granulated sugar;
  • flour - 0.15 kg;
  • 4 large eggs.

And in the cream we will use the following ingredients:

  • sugar - 0.1 kg;
  • 50 g of oil;
  • a third of a glass of milk;
  • cream - 0.25 l;
  • 3 tbsp. l cocoa powder;
  • 1 tbsp. l starch.

How to cook:

  1. Dissolve the butter and granulated sugar in boiling water, pour flour to them. When the resulting composition becomes room temperature, interfere with the eggs. In general, we do everything similarly to the previous recipes.
  2. Squeeze the balls on a baking sheet and bake them for half an hour at medium temperature.
  3. Heat a mixture of butter, granulated sugar, cocoa, cream and milk. When the surface of the composition is covered with bubbles, we introduce the dissolved starch in a trickle and beat the whole mass with a mixer.
  4. We start the cakes.

Cooking with Strawberries

To make profiteroles with strawberries is not difficult, there would be a desire. But if you have it, then there is no doubt about the success of the dish.

Products for filling:

  • 0.15 kg of flour;
  • 0.5 kg ripe strawberries;
  • 3 to 4 eggs;
  • a quarter pack of oil;
  • 0.1 l of orange fresh;
  • 0.4 kg of homemade cottage cheese;
  • 0.15 l of cream;
  • 0.15 kg of sugar;
  • 1 tbsp. l starch.

How to cook:

  1. In a glass of boiling water, dissolve the oil, salt it, stir in the flour, and then the eggs. We bake the blanks from the resulting dough for half an hour at 180 ° C.
  2. Caramelize sugar, add halves of strawberries and starch dissolved in the juice. Whip cream with grated sweet cottage cheese.
  3. We start profiteroles with cream and strawberries. Serve chilled.

Croquembush cake from profiteroles

Such a complicated name ... but what a delicious dessert! When it comes to croquembush, you can be sure that the efforts spent will pay off with interest.

Products for the test:

  • a glass of milk;
  • 0.1 kg of butter;
  • 0.15 kg of flour;
  • 3 to 4 chicken eggs.

In the cream we will alternately introduce the following components:

  • 0.3 l of non-cold milk;
  • 2 tbsp. l of oil;
  • a couple of eggs;
  • 1 tbsp. l flour;
  • tsp Sahara;
  • vanillin.

For caramel, we additionally need a third glass of water and a half glass of sugar.

How to cook:

  1. We dissolve the butter in milk, gradually pour in the flour and at the end of the process we drive in the eggs. From the resulting dough we make small cakes and bake them at an average temperature of 20 minutes.
  2. It’s the turn of the cream. Heat milk, dissolve granulated sugar and vanillin in eggs. We introduce the flour and milk in turn, while whipping the composition so that it is homogeneous. We heat the resulting mass until bubbles begin to form, add oil, whisk and cool.
  3. Heat the granulated sugar with water until caramel is formed. In the preparation of caramel, you should not lose vigilance, because often granulated sugar burns.
  4. We start the cream cakes and dip in caramel to half. We put profiteroles on a pre-prepared conical shape, gluing them together with a viscous sweet composition, and then pour the cake on top of it. We place the finished dessert in coolness for at least a couple of hours.

All the recipes presented guarantee the creation of delicious desserts that will appeal to everyone who tastes them.

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