Cooking with condensed milk
This cream is very easy to prepare; it requires 2 ingredients - half a can of condensed milk and a stick of butter.
The butter should be soft, and the condensed milk should also be removed from the refrigerator ahead of time. Both components are whipped until a fluffy milk-butter mass is formed, after which profiteroles can be filled with cream and condensed milk.
Classic cream
To prepare delicious profiteroles and homemade eclairs, it is not enough to knead and bake the dough correctly, since the taste of the future dessert largely depends on the cream. There are a lot of filler recipes today, but we suggest you try cream for profiteroles with condensed milk. This recipe was invented in Russia and is far from the classic version, but many housewives love it due to its pleasant taste and the availability of the products included in its composition. It will especially appeal to inveterate sweet tooths and the youngest members of the family.
Ingredients
- Boiled condensed milk - 290 g.
- Butter - 100 g.
- Any fragrance - a pinch
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:
- Melt the chocolate in a water bath.
- Whip the cream until fluffy, then carefully fold in the chocolate paste.
- 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.
Preparation
Grind the egg with sugar, add flour and regular milk. Let it cook over low heat, preferably in a water bath. Be sure to stir constantly, otherwise the mixture will stick to the bottom of the dish. Cook until the milk-flour mixture thickens properly. Remove from the burner and cool slightly.
Pour vanillin into the barely warm mass, add butter at room temperature and half a can of condensed milk. Beat everything well with a mixer and let cool completely.
The custard for eclairs with condensed milk is ready, fill our cakes and invite your family to the table. Bon appetit!
Protein cream for profiteroles
One of the most delicate options for filling profiteroles, which perfectly emphasizes the airy texture of the dough.
To prepare you will need:
- 2 squirrels;
- half a glass of water;
- a glass of sugar;
- a pinch of salt;
- a pinch of citric acid.
Preparation:
- Prepare sugar syrup. To do this, pour water into the pan, add sugar and cook over low heat until the mixture turns golden brown.
- In a clean, dry bowl, beat the chilled whites with salt and citric acid until a fluffy foam forms.
- Remove the syrup from the heat and carefully pour into the protein mixture, stirring constantly. Beat the resulting mixture until it increases in volume.
Transfer the protein cream into a pastry bag and use as intended.
Profiteroles (eclairs) with boiled condensed milk cream
For home tea drinking, profiteroles (eclairs) with boiled condensed milk cream are a hit and a long-awaited guest!
They cook quickly and are eaten even faster, so if possible, prepare 2 servings at once - you won’t regret it!
Ingredients:
- Chicken eggs - 4 pieces (plus one for greasing)
- Butter - 180-200 grams (room temperature)
- Curd cheese - 130 grams
- Flour - 150 grams
- Milk – 200 ml
- Boiled condensed milk - 1 can (380 grams)
- A pinch of salt
- Sugar - 1 tablespoon
Cooking:
1. Choux pastry is one of the simplest types of dough. There is no need for proofing, fermentation or refrigeration. Just once and you're done.
So pour the milk into a saucepan with a thick bottom, add to it one tablespoon of sugar, a pinch of salt and 100 grams of butter.
Place the pan on the fire and wait for the mixture to boil.
2. While we are waiting for the milk-butter mixture, break four chicken eggs into a bowl and lightly beat them with a fork to break up the whites and yolks.
3. When the milk and butter boil, remove the pan from the heat and, stirring the mixture with a whisk, add all the flour (150 grams). Stir and put the pan back on the fire.
4. Now we stir the dough with a wooden spatula (the pan is still on the stove) and wait for the dough to come together into a ball (this will take literally 2 minutes).
5. Remove the pan from the stove and transfer the ball of dough into a bowl so that the dough cools a little (literally 5 minutes).
6. Slowly add the scrambled eggs to the dough - literally a tablespoon at a time, kneading the dough with a spatula each time.
7. If you don’t want to waste time on manually kneading the dough, then use a mixer with a “Hook” or “Spatula” attachment - the “Whisk” attachment will not cope with this dough. We also gradually pour in the eggs and at the same time work with the mixer.
8. By the end of beating, the dough will become viscous, semi-liquid, homogeneous.
9. Transfer the dough into a pastry bag with a “Star” nozzle and place eclairs (10 cm long, 3 cm wide) at a distance of 3 cm from each other.
10. If you don’t have a pastry bag, no problem! You can make profiteroles by simply scooping the dough onto a baking sheet using two tablespoons.
Brush the eclairs and profiteroles with beaten egg (you can skip this step).
Place the eclairs and profiteroles in an oven preheated to 200 degrees for 20-25 minutes - look for a golden crust.
11. While the eclairs and profiteroles are baking, make the cream.
Everything is simple here: beat the remaining 100 (or 80) grams of butter in a deep bowl - the butter should be at room temperature.
Beat the butter until white - take 5 minutes to do this!
12. Add boiled condensed milk one tablespoon at a time to the well-beaten butter, each time thoroughly beating the mixture with a mixer until the butter and condensed milk are combined.
13. When the butter is whipped with all the condensed milk, add 130 grams of curd/cream cheese - and this time mix the ingredients with a spatula (if you beat the cream with a mixer, the curd cheese may peel off from the butter).
14. This is what the finished boiled condensed milk cream looks like.
15. All that remains is to fill the profiteroles and eclairs. If you have a special attachment like this, you can use it.
16. But if you don’t have such a nozzle, or you just don’t want to waste time, then you can cut each eclair and profiterole in half and fill it without a nozzle - just with a spoon or using a pastry bag.
Remember! You can only fill cooled profiteroles and eclairs!
17. This is what an “open” eclair looks like. Here you can see that the cream is airy, delicate and creamy.
18. When you fill all the eclairs and profiteroles, you can cool them before serving, or you can immediately pour tea or coffee for yourself (and your loved ones) and enjoy homemade desserts!
If desired, eclairs and profiteroles can be sprinkled with powdered sugar on top.
Bon appetit!
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:
- Thoroughly beat the cream with vanilla and regular sugar.
- 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.
Profiteroles with egg cream
Category: Snacks
8 ingredients 20 minutes
1. Boil and peel the shrimp. I had some shrimp with caviar, I added that too. Finely chop the shrimp. Sprinkle lightly with lemon juice. Add soy sauce and stir.
2. Boil the eggs hard and remove the yolk. Remove the whites, we won't need them. Crumble the yolks, add mayonnaise and beat with a mixer until creamy. The cream should...
tags: snack
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.
Profiteroles at home
But let's get back to our dessert. First of all, I’ll tell you a few basic rules so that the dough for profiteroles turns out great.
The eggs should be at room temperature, so remove them from the refrigerator in advance. The flour must be sifted through a sieve, but it is better to do this twice.
Next, prepare all the other products and get started.
Ingredients for the dough:
- Flour - 300 gr
- Water – 300 ml
- Eggs - 4 pcs.
- Vegetable oil - 150 ml
- Salt - 0.5 teaspoon
For the choux pastry:
- Eggs - 3 pcs.
- Sugar - 1 cup (200 ml)
- Water – 100 ml
Cream for profiteroles
Airy and soft cream with a rich creamy taste, which can be further enhanced with additional ingredients.
The cream has only two components - cream and powdered sugar. However, many people find this combination boring, so they add alcoholic beverages and vanillin.
To prepare the filling you will need:
- 400 ml cream with at least 30% fat content;
- 150 g sugar or powdered sugar;
- a teaspoon of vanilla sugar;
- 10-15 ml of liqueur or cognac.
Prepare the filling as follows: mix all the above ingredients and beat until the mass doubles in size and becomes dense and thick.
After this, it is transferred to a pastry bag and stuffed into choux pastry products.
What are profiteroles
Small choux pastries with a diameter of about 4 cm are an invention of French cooking. Profiteroles are filled with sweet or savory (meat, mushroom, curd, fish) fillings. Blanks that are hollow inside are made like this:
- Bring water (½ l) with butter (150 g), sugar (one and a half tablespoons), salt (1 pinch) to a boil. Add flour (300 g) to the boiling mixture and cook over low heat, stirring with a whisk, for 5-6 minutes.
- After cooling the dough, add 7 chicken eggs one at a time; after adding each egg, the composition should be mixed with a mixer at medium speed.
- Having filled a pastry bag with a viscous, viscous mass, squeeze the dough through the nozzle into small balls onto a baking sheet greased with refined sunflower oil.
- Bake for about 25 minutes. in a preheated oven at 200°C, without opening the door, otherwise the profiteroles may fall off.
How to cook with Mascarpone
This type of cream is one of the most satisfying, with a pronounced milky-creamy taste. A teaspoon is more suitable for filling profiteroles, as the cream may turn out to be too thick and heavy.
With raspberries
The taste of raspberry is one of the favorites among many sweet tooths. This berry is popular and is considered a trend among experienced confectioners.
Composition of ingredients
To create the cream you need to purchase the following products:
- 0.3 kg raspberries;
- 155 g white chocolate;
- 230 ml cream 33%;
- 10 g powdered gelatin;
- 60 ml water.
Step-by-step cooking process
- Place the berries in a saucepan and bring to a boil over low heat.
- In a separate bowl, soak the gelatin in cold water.
- Place hot raspberries in a ladle and make berry puree using an immersion blender.
- To avoid lumps and excess particles in the cream, the berry mass should be strained through a fine sieve, carefully removing any seeds.
- Then it’s time to grind the white chocolate into crumbs or just buy the finished product in callets.
- It is recommended to carefully pour the homogeneous raspberry puree, which has not yet cooled down, into a bowl of chocolate.
- These components should be mixed thoroughly, then add squeezed gelatin and beat the components with a blender.
- Next, it’s time to whip the cream until it forms medium stiff peaks.
- Then the previously prepared mass should be added in small parts to the cream, constantly stirring with a silicone spatula, so that the resulting homogeneous consistency is obtained.
- To stabilize the cream, place it in cling film and roll it into a sausage shape, then put it in the refrigerator.
- To fill the profiteroles, it is convenient to cut off one edge of the film and the cooled oblong-shaped cream can be placed in a pastry bag. This way the bag remains unsoiled.
What can I add?
Berries can be used both fresh and frozen. It is also allowed to use not only powdered, but also sheet gelatin. If for swelling of the powder you need to take into account the proportion with water 1:6, then for the second type of product the liquid should be poured in an arbitrary volume. The gelatin in the sheets will absorb the required amount of water on its own.
How to serve a dish
Profiteroles can be decorated with mirror glaze and fresh raspberries before serving. You can use classic glaze to open the products. Tea, coffee, and juice will make an excellent accompaniment to such a dessert.
Curd cream for eclairs
Ingredients:
- 220 g cottage cheese;
- 210 cream with fat content from 33%;
- 40 ml milk;
- 200 g powdered sugar;
- A pinch of vanilla
How to prepare curd cream for eclairs:
- Grind the cottage cheese with powdered sugar, add milk, beat with a mixer or turn with a blender into a homogeneous mass of delicate consistency.
- Separately whip the chilled cream. To make this process go faster, it is better to do this in a cool room.
- When the cream turns into a dense snow-white cloud, pour it into the cottage cheese and carefully stir the mixture with a spoon or wooden spatula.
- The curd cream for eclairs is ready! You can immediately fill baked and completely cooled eclairs with it.
Bon appetit!
Recipe for Profiteroles with boiled condensed milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Profiteroles with boiled condensed milk.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 405 kcal | 1684 kcal | 24% | 5.9% | 416 g |
| Squirrels | 9.8 g | 76 g | 12.9% | 3.2% | 776 g |
| Fats | 22.2 g | 56 g | 39.6% | 9.8% | 252 g |
| Carbohydrates | 41.3 g | 219 g | 18.9% | 4.7% | 530 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 1.7% | 1429 g |
| Water | 23.5 g | 2273 g | 1% | 0.2% | 9672 g |
| Ash | 1.457 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 128.7 mcg | 900 mcg | 14.3% | 3.5% | 699 g |
| Retinol | 0.117 mg | ~ | |||
| beta carotene | 0.067 mg | 5 mg | 1.3% | 0.3% | 7463 g |
| Vitamin B1, thiamine | 0.123 mg | 1.5 mg | 8.2% | 2% | 1220 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 4.1% | 600 g |
| Vitamin B4, choline | 73.62 mg | 500 mg | 14.7% | 3.6% | 679 g |
| Vitamin B5, pantothenic | 0.793 mg | 5 mg | 15.9% | 3.9% | 631 g |
| Vitamin B6, pyridoxine | 0.226 mg | 2 mg | 11.3% | 2.8% | 885 g |
| Vitamin B9, folates | 17.082 mcg | 400 mcg | 4.3% | 1.1% | 2342 g |
| Vitamin B12, cobalamin | 0.343 mcg | 3 mcg | 11.4% | 2.8% | 875 g |
| Vitamin C, ascorbic acid | 1.29 mg | 90 mg | 1.4% | 0.3% | 6977 g |
| Vitamin D, calciferol | 0.537 mcg | 10 mcg | 5.4% | 1.3% | 1862 |
| Vitamin E, alpha tocopherol, TE | 0.893 mg | 15 mg | 6% | 1.5% | 1680 g |
| Vitamin H, biotin | 5.755 mcg | 50 mcg | 11.5% | 2.8% | 869 g |
| Vitamin K, phylloquinone | 1.4 mcg | 120 mcg | 1.2% | 0.3% | 8571 g |
| Vitamin RR, NE | 2.6891 mg | 20 mg | 13.4% | 3.3% | 744 g |
| Niacin | 0.493 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 295.06 mg | 2500 mg | 11.8% | 2.9% | 847 g |
| Calcium, Ca | 181.59 mg | 1000 mg | 18.2% | 4.5% | 551 g |
| Silicon, Si | 8.789 mg | 30 mg | 29.3% | 7.2% | 341 g |
| Magnesium, Mg | 38.22 mg | 400 mg | 9.6% | 2.4% | 1047 g |
| Sodium, Na | 91.05 mg | 1300 mg | 7% | 1.7% | 1428 g |
| Sera, S | 92.11 mg | 1000 mg | 9.2% | 2.3% | 1086 g |
| Phosphorus, P | 204.9 mg | 800 mg | 25.6% | 6.3% | 390 g |
| Chlorine, Cl | 154.31 mg | 2300 mg | 6.7% | 1.7% | 1491 g |
| Microelements | |||||
| Aluminium, Al | 174.7 mcg | ~ | |||
| Bor, B | 20.6 mcg | ~ | |||
| Vanadium, V | 19.32 mcg | ~ | |||
| Iron, Fe | 1.014 mg | 18 mg | 5.6% | 1.4% | 1775 g |
| Yod, I | 7.64 mcg | 150 mcg | 5.1% | 1.3% | 1963 |
| Cobalt, Co | 3.975 mcg | 10 mcg | 39.8% | 9.8% | 252 g |
| Lithium, Li | 0.38 mcg | ~ | |||
| Manganese, Mn | 0.3595 mg | 2 mg | 18% | 4.4% | 556 g |
| Copper, Cu | 117.45 mcg | 1000 mcg | 11.7% | 2.9% | 851 g |
| Molybdenum, Mo | 3.6 mcg | 70 mcg | 5.1% | 1.3% | 1944 |
| Nickel, Ni | 26.122 mcg | ~ | |||
| Tin, Sn | 0.85 mcg | ~ | |||
| Rubidium, Rb | 2.5 mcg | ~ | |||
| Selenium, Se | 8.502 mcg | 55 mcg | 15.5% | 3.8% | 647 g |
| Strontium, Sr | 0.47 mcg | ~ | |||
| Titanium, Ti | 3.02 mcg | ~ | |||
| Fluorine, F | 123.92 mcg | 4000 mcg | 3.1% | 0.8% | 3228 g |
| Chromium, Cr | 1.12 mcg | 50 mcg | 2.2% | 0.5% | 4464 g |
| Zinc, Zn | 1.1699 mg | 12 mg | 9.7% | 2.4% | 1026 g |
| Zirconium, Zr | 0.81 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.074 g | ~ | |||
| Mono- and disaccharides (sugars) | 29.1 g | max 100 g | |||
| Lactose | 6.356 g | ~ | |||
| Sucrose | 22.119 g | ~ | |||
| Essential amino acids | 1.441 g | ~ | |||
| Arginine* | 0.569 g | ~ | |||
| Valin | 0.496 g | ~ | |||
| Histidine* | 0.202 g | ~ | |||
| Isoleucine | 0.422 g | ~ | |||
| Leucine | 0.629 g | ~ | |||
| Lysine | 0.49 g | ~ | |||
| Methionine | 0.199 g | ~ | |||
| Methionine + Cysteine | 0.3 g | ~ | |||
| Threonine | 0.341 g | ~ | |||
| Tryptophan | 0.11 g | ~ | |||
| Phenylalanine | 0.381 g | ~ | |||
| Phenylalanine+Tyrosine | 0.716 g | ~ | |||
| Nonessential amino acids | 2.294 g | ~ | |||
| Alanin | 0.282 g | ~ | |||
| Aspartic acid | 0.648 g | ~ | |||
| Glycine | 0.28 g | ~ | |||
| Glutamic acid | 1.54 g | ~ | |||
| Proline | 0.564 g | ~ | |||
| Serin | 0.47 g | ~ | |||
| Tyrosine | 0.335 g | ~ | |||
| Cysteine | 0.102 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 129.81 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 8.9 g | max 18.7 g | |||
| 4:0 Oil | 0.34 g | ~ | |||
| 6:0 Kapronovaya | 0.075 g | ~ | |||
| 8:0 Caprylic | 0.065 g | ~ | |||
| 10:0 Kaprinovaya | 0.172 g | ~ | |||
| 12:0 Lauric | 0.22 g | ~ | |||
| 14:0 Miristinovaya | 0.786 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 3.181 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 1.009 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 6.586 g | min 16.8 g | 39.2% | 9.7% | |
| 14:1 Myristoleic | 0.076 g | ~ | |||
| 16:1 Palmitoleic | 0.354 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 5.509 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.156 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.325 g | ~ | |||
| Polyunsaturated fatty acids | 6.083 g | from 11.2 to 20.6 g | 54.3% | 13.4% | |
| 18:2 Linolevaya | 4.871 g | ~ | |||
| 18:3 Linolenic | 1.01 g | ~ | |||
| 20:4 Arachidonic | 0.058 g | ~ | |||
| Omega-3 fatty acids | 1 g | from 0.9 to 3.7 g | 100% | 24.7% | |
| Omega-6 fatty acids | 5.1 g | from 4.7 to 16.8 g | 100% | 24.7% |
The energy value of Profiteroles with boiled condensed milk is 405 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
