Custard profiteroles - a small French dessert with a variety of fillings. In the original, this word is translated as "a small monetary reward."

Classic custard profiteroles

Classically profiteroles are the pride of French cuisine and to try them it is not at all necessary to go to the historical homeland of the dish, because they can be made no worse at home. The dough in this recipe is classic, it can be used with any other toppings.

For the cream you will need:

  • liter of milk;
  • three tablespoons of flour;
  • about 150 g of sugar;
  • a pack of butter;
  • two eggs.

Products for the test:

  • glass of water;
  • a spoonful of sugar;
  • salt as desired;
  • a small packet of butter;
  • four eggs;
  • about 150 g of flour.

Cooking process:

  1. We put the indicated amount of oil and water in the pan, and begin to warm the contents so that it becomes homogeneous, and wait for the contents to boil.
  2. Combine the flour with salt, sugar and pour this mixture into the butter. Reduce the heating level and hold for another couple of minutes, stirring constantly until the mass begins to form a ball.
  3. Allow to cool for a couple of minutes and begin to introduce eggs, one at a time, each well kneading until completely connected to the dough.
  4. We fill the culinary syringe with the resulting mass and squeeze it onto a baking sheet in the form of small balls or other figures. We bake at 200 degrees for about 40 minutes, so that a rosy color appears.
  5. While this process is ongoing, you can take on the cream. Mix the eggs with the indicated amount of flour and sugar, bring to uniformity and carefully pour the milk, while continuing to mix.
  6. We send to the stove, wait until it boils, remove, cool and begin to connect with oil, which must be softened in advance so that there are no lumps.
  7. We collect the cream into the syringe and fill it with the baked billets from below.

Step-by-step recipe from Julia Vysotskaya

You can also make profiteroles according to the recipe of the famous Julia Vysotskaya.

Essential products for cream:

  • 50 g of starch;
  • pistachio paste - 100 g;
  • about 400 milliliters of milk;
  • three yolks;
  • 120 g of sugar.

For the test:

  • 4 eggs;
  • 100 g butter;
  • 130 milliliters of milk;
  • a spoonful of sugar;
  • a pinch of salt;
  • approximately 100 g of flour.

Cooking process:

  1. We spread all the ingredients for the dough except the flour and eggs into the pan, wait for it to boil, and then add the indicated amount of flour, mix, slightly cool, combine with pre-beaten eggs and bring to uniformity.
  2. Use a large spoon to take a little dough and put it in small heaps on a baking sheet, bake at 170 degrees for about 20 minutes.
  3. Bring the milk to a boil and combine half with pre-whipped egg yolks with sugar and starch.
  4. What happened to mix with the remaining milk, heat, stirring constantly, add pistachio paste, mix.
  5. Profiteroles should be filled with cream using a pastry syringe or by making a small incision with a knife.

Cooking with sour cream filling

Another recipe for a delicious filler for profiteroles.

Required Products:

  • a large package of oily sour cream;
  • about 600 grams of dough for profiteroles;
  • a glass of powdered sugar.

Procedure:

  1. Fill the syringe with dough or fill it with a spoon, put it in any forms on a baking sheet and bring the billets to readiness at 200 degrees for 20 minutes.
  2. Pre-cool the sour cream, combine with the powder, thoroughly beat, so that the mass becomes thick, but not viscous.
  3. Fill the blanks with cream with a syringe or making an incision and let stand in the cold for about 30 minutes.

Tasty recipe:custard - recipe for milk

Chocolate dessert

The recipe seems to be simple, but it will take some time.

Required Products:

  • 150 grams of dark chocolate;
  • a glass of milk;
  • approximately 600 g of dough for profiteroles;
  • 40 g flour;
  • 250 g of milk chocolate;
  • two tablespoons of sugar;
  • 120 g butter;
  • two yolks.

Procedure:

  1. Mix the yolks with sugar and beat them lightly, add flour, mix until smooth.
  2. Add part of the already heated milk to the resulting mixture, mix well and pour it into the remaining milk, heat and hold until the cream becomes thick.
  3. Wait for complete cooling and mix with softened and slightly whipped oil. Here, pour melted milk chocolate.
  4. From the dough, form small pieces with a spoon and bake them in the oven for 20 minutes at a heating level of 190 degrees.
  5. Fill with cooked cream and pour melted dark chocolate on top.

Caramel Profiteroles

If you want something unusual, then try to use this method.

Required Products:

  • custard dough for profiteroles - 500 g;
  • two tablespoons of flour;
  • 200 g butter;
  • about 200 milliliters of milk and as much boiled condensed milk;
  • a spoonful of sugar.

Cooking process:

  1. Combine milk with sugar and flour, mix well.
  2. Put on the stove, warm and stir until the mass is thick enough. Remove from heat, mix with condensed milk and let stand for a while to allow the mass to cool completely.
  3. We interrupt the oil with a mixer, so that it becomes airy, and mix with the prepared cream, whisk again and bring to the desired consistency.
  4. From the dough we bake profiteroles at 200 degrees for 20 minutes and fill with cream using a pastry syringe.

With custard butter filling

Of course, not everyone likes oil filling, but it’s worth a try at least once.

Required Products:

  • dough - half a kilogram;
  • about 30 grams of starch;
  • two eggs;
  • 500 milliliters of milk;
  • butter - about 150 grams;
  • 150 grams of sugar.

Cooking process:

  1. We form blanks from the dough, bake them for 20 minutes at 200 degrees.
  2. Combine the specified number of eggs and sugar, rub until the mass becomes white.
  3. Then pour in starch, add milk and make a homogeneous consistency.
  4. Heat, hold for a couple of minutes after boiling and spread 50 grams of oil.
  5. Remove the cream for at least 4 hours in the refrigerator, then combine with the remaining oil and beat thoroughly with a mixer.
  6. Using a cut or syringe, fill the profiteroles with cream.

With chocolate custard

A filling option for chocolate lovers.

Required Products:

  • a bag of vanilla sugar;
  • two tablespoons of flour and as much cocoa;
  • four eggs;
  • 700 milliliters of milk;
  • 180 grams of sugar;
  • about 500 grams of dough for profiteroles.

Procedure:

  1. From the dough using a pastry bag, make blanks, send them to the oven for 20 minutes with heating at 200 degrees.
  2. Combine a small amount of milk with flour, mix.
  3. Mix yolks with cocoa and sugar, bring to uniformity.
  4. Heat all remaining milk and pour into the prepared mass. Pour to taste vanilla sugar and diluted flour with milk.
  5. What happened to heat up, wait for the boil, hold for another five minutes, constantly interfering.
  6. Beat the whites well with a mixer, pour into a warm mixture and remove to cool.
  7. Fill profiteroles with already cooled cream.

Secrets and tricks of cooking

  1. It is best to sift the flour, then the dough will be homogeneous.
  2. Do not use cold eggs.
  3. It is believed that you only need to whisk the dough with a whisk, since the mixer makes it more liquid.
  4. Profiteroles need to be baked from warm dough.
  5. Do not remove the workpieces immediately after baking, let them stand a little.

Calorie dishes

Of course, custard is always very high-calorie, but it’s difficult to name the exact number, because it depends on the filling and the products that were used to prepare it.

Calorie classic profiteroles with custard - about 300 calories per 100 grams.

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