Profiteroles with custard - how to make profiteroles at home, step by step recipe photos
This delicious French dessert nobody will pass and, even more so, do not leave anyone indifferent. Custard profiteroles with custard and praline cook is not so difficult if you use my tips in the description of the recipe and all the moments in steps shown in the photo. Enjoy your French dessert.
For the choux pastry:
- to 250 ml of cold potable water;
- 125 g of butter 72, 5%;
- 250 grams of flour (w / c);
- 4 eggs (D-1).
For the custard:
- 250 ml of milk 3, 6% -4%;
- 70 grams of sugar;
- 1/2 teaspoons almond extract (optional).;
- 4 yolks of eggs from D-0;
- 100 grams butter 82%;
- 1 vanilla pod.
For the chocolate glaze:
- 60 ml of 22% cream;
- 50 g of dark chocolate 62%;
- 50 grams of white chocolate;
- 1 cup walnut praline.
How to cook profiteroles with custard and praline
To properly prepare peanut praline just follow the link in the chocolate icing. When the pralines ready, proceed to the choux pastry.
How to make the dough for profiteroles
In saucepan pour the cold water into it and omit butter. Put it on a medium heat, waiting for when the butter melts and the water begins to boil.
Now, reduce the heat to very low, add the entire amount of flour and quickly knead the dough in one direction with a wooden spoon. The dough should have a uniform and without lumps, as in the photo. If kneading slowly, to achieve uniformity and to avoid the appearance of lumps will be difficult. Relinquish it to cool down completely.
at medium speed, beat eggs, so they simply joined together. Then, mix the eggs with the infused dough and mix on medium speed. We use the blade to the test.
If you need profiteroles small size, is deposited them through a pastry bag.
Large custard profiterole, too, can be deposited using a bag with a large nozzle, which is not always in the economy. If you do not have this, then we will come to the aid of two tablespoons. They help us form a profiterole desired value.
We spread them on a silicone mat and otpekaem them at 180 ° C for about 30-35 minutes.
They should increase two times in volume and get a caramel color. That's because in the photo looks ready profiteroles.
How to cook cream profiteroles
Pour in the egg yolks 35 grams of sugar and beat until the white mass.
Milk warms almost to the boiling state with the second half of the sugar (35 g) and seed vanilla. Then, a thin stream begin to pour the hot milk into the egg yolks, whisking them to the yolks are not brewed with milk.
Then, all set on low heat, stir the resulting mass whisk, bring it to thicken and allowed to cool.
The cooled cream add the almond extract and soft butter. Beat until complete mixing of the ingredients. The last step add chopped hazelnut praline.
How do I fill with profiteroles
With the help of a pastry bag fill with custard cream bun. It is best if you make a small hole at the top and filled with cream.
How to decorate profiteroles
Bude to do two types of glaze.
The cream is heated but not boiling. By adding 30 ml of a dark and white chocolate.
We put in a water bath and wait until they melt.
Give them a little cool, you can not use glaze hot, just a little warm. We put the glaze in cornets, take them in one hand and cover the profiteroles.
If desired, can be coated with any one color of glaze.
A delicious homemade profiteroles with custard and praline ready. Serve on a festive table for dessert.