Profiteroles with custard
Profiteroles - delicious French pastries of choux pastry is classically with cream filling. Unlike eclairs, which fill only sweet creams, profiteroles put into the interior meat pates, various salads and as a snack fed to hot meals.
As you can see, airy custard pastries like eclairs and is not particularly demanding on the product, the most simple ingredients that you can buy in any store, and most importantly, the end result will please all lovers of French pastries.
We offer classic version preparation profiteroles with custard and cream and milk sweet filling. Provide as detail the whole process with step by step photos.
French profiterole cake with sweet filling
The deep pan pour water, put half teaspoon salt, adding divided into small pieces and butter over low heat, stirring all the time and not boiling, combine the oil in water. We shift from heat and give to cool to room temperature.
In a separate bowl combine the softened butter with the eggs, add the flour and knead not very stiff dough until smooth.
The finished choux pastry dough impose in the bag and squeezing on the surface of the pan through a special nozzle is not large chunks of the cream forming profiteroles.
Try to cast pieces at a distance from each other. And at the end, send Bake in preheated oven for about 15-20 minutes at 180-200 degrees. While the oven is not open!
As soon as the baking markedly browned, remove and give the cake to cool. To cool, try not to press strongly.
Prepare the custard
Wrongly, most people believe that the custard as dough itself, complex and capricious in cooking. In fact, everything is quite simple, the main thing to do everything right and follow the instructions.
In a small bowl, rub the sugar, vanilla and a tablespoon of flour with eggs, until the mixture turns white.
Then pour the milk and whisk all the time stirring warm up on low heat, until the mixture begins to thicken.
Removes cream plate according ingredients are added 50 grams of butter and continue beating until uniform more dense condition.
In this case, the process of cooking the custard over.
Furthermore, the already rather cooled cake crosswise incision, as shown in the picture and fill custard.
Lightly press down and fix the baking surface, aided by a dense custard. Often filled with stuffing more, thereby emphasizing the cream.
Air cakes profiteroles with a custard base and the cream obtained unusually tender and palatable.