Profiteroles at home - 10 step-by-step recipes with different fillings 

3

Prepared by: Larisa Tryamkina

03/12/2020 Cooking time: 2 hours 0 minutes

Profiteroles with airy whipped cream inside are very tasty. They remind you of the taste of childhood. Take note of the recipe!

How to make Profiteroles with Whipped Cream

Prepare all the necessary ingredients for making profiteroles with whipped cream.

Pour water, milk into the pan, add salt and sugar. Place the butter in a saucepan and place over medium heat, bringing to a boil and dissolving the salt and sugar.

Reduce the heat to low, add the sifted flour into the pan and quickly stir until smooth. Continue cooking, stirring, for 2 minutes. The dough should come together into a ball. Remove from heat and cool until warm.

Break one egg into the pan with the dough and mix thoroughly until smooth.

Add the second egg and mix again until smooth.

Break the third egg into the pan with the dough and mix thoroughly until smooth.

Add the last egg and mix everything thoroughly until smooth.

The dough should not be liquid and not very tight. It should trail behind the spoon in a big wave when you lift it. Turn on the oven to preheat to 180 degrees.

Transfer the dough to a piping bag fitted with a star tip. Place the profiteroles on a baking sheet lined with a silicone mat.

Place the pan in the hot oven and bake for 40 minutes until golden brown. When baking, do not open your oven under any circumstances. The profiteroles will immediately settle and will not be suitable for filling with cream. Remove the baking sheet and cool the profiteroles completely.

Pour the cold cream into a bowl and beat on medium speed until soft peaks form. Add powdered sugar without ceasing to beat.

Continue beating until creamy and fluffy.

Place the cream in a piping bag fitted with a thin tip and fill the inside of the profiteroles with the whipped cream.

Melt the chocolate in a water bath. Dip the tops of the profiteroles into the chocolate and then immediately sprinkle with coconut. Leave until the chocolate hardens.

Bon appetit!

Description of preparation:

Preparing cream for profiteroles is not difficult.
It is important to do everything exactly according to the recipe and no problems will arise. I usually start preparing the cream by the time my custard profiteroles or eclairs are already in the oven. While they are cooling, I have time to prepare the cream (sometimes it turns out faster, then I keep the cream in the refrigerator). To keep profiteroles better preserved, they can also be kept in the refrigerator. Good luck and bon appetit! Purpose: For children / For dessert / For a holiday table / Buffet / In a hurry Main ingredient: Dairy products / Milk / Dough / Flour Dish: Desserts / Cream Geography of cuisine: French

Curd cream

The sweet filling for profiteroles based on cottage cheese is satisfying and healthy. And its original taste qualities will delight all guests with its sophistication.

Composition of ingredients

To make the filling, you should purchase the following products:

• cottage cheese with fat content 5% - 260 g;
• sour cream – 20 ml;
• granulated sugar – 55 g;
• butter – 55 g;
• condensed milk – 180 g;
• vanillin – 1 pack;
• powdered sugar.

Step-by-step cooking process

1. At the first stage, beat the cottage cheese until smooth using a blender, adding sugar, sour cream and vanillin.
2. Cream butter at room temperature in a separate bowl, adding condensed milk in small parts.
3. Next, you need to combine both masses and mix them well, obtaining a homogeneous consistency.

4. Fill the cooled profiteroles with the finished cream, making cuts in each product.

What can I add?

You can add cocoa powder to the cream to give the filling a chocolate tint.

How to serve a dish

Stuffed profiteroles are usually served on a beautiful dish, sprinkled with plenty of powdered sugar on top.

How to prepare “Cream for profiteroles”

Place 5 yolks in a convenient deep plate.

Add sugar and mix with a whisk.

Then add flour.

Then starch.

Mix everything well and pour in warm milk.

Mix everything well and pour in a small amount of heated milk.

Then pour everything back into the pan with the remaining milk.

Heat everything over low heat, stirring all the time. Bring to a boil and boil everything for exactly 1 minute. Then remove from heat.

Then pour in 50 ml of liqueur, cognac or wine. Mix.

To make the cream richer, pour cream onto the eye.

Beat them and pour cream into them.

Mix. Our cream for profiteroles is ready!

From sour cream

A simple and quick filling option; the ingredients for preparation are almost always available to any housewife.

You will need 400 grams of sour cream and a glass of powdered sugar; the amount of ingredients can be varied according to your own taste. Combine both components in a container and then beat with a hand mixer to obtain an air mass. It is more convenient to fill culinary products from choux pastry using a spoon.

With cognac

The alcoholic drink in the cream gives the dessert a refined and original taste.

Composition of ingredients

To make the cream according to this recipe, you should use the following components:

• 200 ml milk;
• 170 g sugar;
• 5 g vanillin;
• 10 ml cognac;
• 55 g butter;
• 20 g wheat flour;
• 1 chicken egg.

Step-by-step cooking process

1. Place an egg with sugar, vanilla, milk, and flour in a saucepan.
2. The dishes should be placed on the stove over low heat and cooked until the mass is thick.
3. Then it’s time to add butter and cognac to the mixture.
4. The cream should be whipped until smooth.

What can I add?

To make a mass according to this recipe, you can replace cognac with rum or another similar alcoholic drink.

How to serve a dish

It is recommended to pour chilled cream-filled profiteroles with glaze and serve with a cup of aromatic tea or natural coffee in the morning, lunch or evening.

Secrets of making creams:

• When creating butter cream, you should use a product with a fat content of at least 82.5%. This filling will not separate or leak.
• You can make cream using sour cream. Its fat content should be at least 25%.
• It is recommended to use butter for preparing the mass in a softened state, so it can be beaten well in a blender, without the formation of grains. It is worth using powdered sugar instead of sand.
• If cream based on butter and condensed milk separates due to the difference in product temperatures, the mass can be slightly heated and re-beat.
• When making cream using egg whites, you should first beat them with a blender at low speed, then after the foam appears, the power should be increased.
• When preparing the cream, be sure to use the cream cold. This filling is thick and holds its shape well.
• Before using cottage cheese to create cream, it is recommended to rub it through a fine sieve to avoid large lumps and obtain a homogeneous mass in the end.
• If you have to use cheese in a recipe, you need to buy it under that name “Cheese”. You should not use curd cheese product or cream cheese, as they contain palm oil, which affects the quality of the product.
• Before filling profiteroles with cream, experienced confectioners recommend placing the finished mixture in the refrigerator for at least 2-3 hours.

In France, pastry chefs often prepare delicious pies called croquembouche for wedding celebrations. It has the shape of a tower, which consists of profiteroles filled with pre-sweet types of fillings. The products must be secured together using chocolate sauce, cream or caramel.

Curd filling

Curd cream for profiteroles has a delicate texture and rich creamy taste

To prepare it you will need:

• 125 g curd cheese;
• 250 ml cream with a fat content of at least 30%;
• 50 g sugar;
• a teaspoon of vanilla sugar.

Preparation:

1. Thoroughly beat the cream with vanilla and regular sugar.
2. When the mass becomes fluffy, carefully add soft curd cheese and stir until smooth.

When the cream is ready, you can immediately stuff profiteroles with it. This can be done either with a pastry syringe or with a teaspoon.

With added chocolate

The cream will appeal not only to adults, but also to children. If desired, you can additionally add pre-roasted and finely chopped walnuts or hazelnuts.

To prepare you will need:

• 100 g dark chocolate;
• 140 g Nutella-type chocolate spread;
• 160 ml heavy cream.

How to make cream:

1. Melt the chocolate in a water bath.
2. Whip the cream until fluffy, then carefully fold in the chocolate paste.
3. Carefully stir in the melted chocolate into the mixture.

The resulting filling for profiteroles should be put in the refrigerator for 1 hour, then it will become tastier and it will be easier to stuff profiteroles with it.

The most delicious profiteroles with condensed milk and cocoa

Ingredients:

Choux pastry:

• Flour - 1 cup
• Water - 1 glass
• Butter - 100 gr.
• Granulated sugar - 1 tbsp. spoon
• Salt - 0.5 teaspoon
• Egg - 5 pcs.

Cream:

• Condensed milk - 1/2 can
• Butter - 200 gr.
• Chocolate glaze:
• Cocoa - 2 teaspoons
• Powdered sugar - 50 gr.
• Milk - 3 tbsp. spoons

Cooking method:

1. Mix water, sugar, salt and put on fire, as soon as the water boils, add butter so that it quickly melts, stir constantly.

2. Then reduce the temperature, add flour and stir intensively without stopping until the dough begins to move away from the walls of the container.

3. Beat the eggs in one bowl and begin to gradually add them to the almost cooled mass. The main thing here is to look at the consistency; it should not be very thick or very liquid.

4. Using two large and small spoons, place the dough on a greased baking sheet. Place in the oven preheated to 200 degrees for 25 minutes.

5. To get the cream, you need to beat the butter with condensed milk. We also beat cocoa, milk and powdered sugar.

6. Now fill our finished cakes with condensed cream and pour cocoa glaze on top.

This is how you can prepare a treat in a matter of minutes. Bon appetit.

What is choux pastry

If the choux pastry is prepared according to all the rules, the eclairs turn out tender, fluffy and empty inside. This is the main secret, by understanding which you will learn how to make delicious eclairs. The dough contains butter, salt, water, flour and eggs, while instead of water you can use milk to get softer products; sugar is not present in all recipes. The uniqueness of choux pastry lies in the fact that the liquid in it evaporates in the oven, but thanks to the crust, the steam remains inside and puts pressure on the walls of the cakes, causing them to increase in size. The cooking technology is simple - water mixed with salt and butter is brought to a boil, the heat is reduced, and flour is added to the liquid. When the dough is removed from the stove and cooled, eggs are introduced into it one at a time. At the same time, the mass is whipped with a blender, and then the dough is laid out on a baking sheet using an attachment or spoon.