Air profiteroles with custard are appreciated by gourmets and lovers of refined French pastries.
Type of kitchen:
Cooking method :
In the oven
Dough for Profiteroles:
- 3 large eggs
- 150 gr of flour
- 125 ml of milk
- 100 g of butter or margarine
- half a hour. sugar
- 1/4 tsp salt
Custard for profiteroles:
- 0.5 l of milk
- 175 g sugar
- 150 ml cream 30-35% (you can replace 100 g butter 60-70%)
- 3 egg yolks
- 50 g of butter
- 30 g of flour
- 30 ml of cognac, rum, whiskey or liquor
- 10 grams of vanilla sugar
Recipe for cooking at home
- Prepare the custard for profiteroles. Separate yolks from whites, lightly beaten with whisk or fork. Add flour and carefully grind with a fork or whisk until smooth. Milk pour into a saucepan, add sugar with vanilla sugar and put on the fire.
- Stir, bring the sweetened milk to a boil and immediately remove from heat. With a thin trickle pour a third of boiling milk into the yolk mass, continuously stirring the dough with a whisk. Fast stirring the cream with a whisk, pour the remaining hot milk into it.
- Pour everything into a saucepan and put on fire. Prepare the custard over moderate heat until lightly thickened, continuously stirring with a spoon, whisk or spatula. Remove the saucepan from the plate, add butter (50 g) and stir until smooth.
- Cover and sauté the pan. If desired, you can add alcohol to a slightly warm cream and stir until homogeneous. After complete cooling, remove the custard for the eclairs for several hours in the refrigerator (at least 2).
- Meanwhile, cook the chicken profiteroles. Milk in a saucepan combine with water, butter, sugar and salt, put on fire. Stirring, bring the resulting mixture to a boil over medium heat. Pour all the flour into the boiling liquid immediately and mix the dough quickly (reduce the heat to a minimum) until it begins to lag behind the pan walls.
- Then remove it from the heat and knead the dough another half a minute with a spoon. Then leave the dough to cool for 10-15 minutes, periodically kneading it first with a spoon, and then with your hands. One by one add raw eggs to the dough, carefully kneading each time until uniform (first with your hands and then with a spoon).
- Brewed dough should be about the same consistency as pancakes. Heat the oven to 200C, cover the pan with parchment paper, put the dough in a confectioner’s bag or cellophane bag with a cut corn.
- Put small cakes on a baking tray with a pastry bag or bag (you can just lay out the dough spoon, pre-wetting it in water) and send the pan to the oven for 20 minutes. Then reduce the temperature to 160C and bake the custard eclairs for another 15 minutes until it is ready. Remove the butter from the refrigerator, cut into pieces and leave for 20 minutes at room temperature. Remove the baking sheet from the oven and leave to cool. Beat the butter with a mixer until fluffy. Without ceasing to beat the butter, add to the spoon a chilled custard and mix until uniform after each spoon.
- In this way, whisk the mass with a mixer until the whole cream is finished. Fill the eclairs with custard using a pastry syringe (you can gently cut the cakes in half, put the cream on and join the halves).
- Profiteroles with custard should be in the fridge for about 2-4 hours before serving. Ready cakes can be sprinkled with powdered sugar, coconut shavings or covered with melted chocolate / chocolate glaze. Have a nice tea!