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Snack profiteroles with two types of filling. Fillings for snack bar profiteroles, unsweetened Profiteroles with filling recipes

Most of us know that profiteroles are custard cakes, usually round in shape, filled with delicate cream. But in fact, these buns can be served not only for dessert. Empty, you can serve them with soup, and if you fill them with unsweetened salad or pate, you can feed them to guests, setting a buffet table for them. Depending on the purpose, the fillings for profiteroles can be sweet and salty, and with which of them the buns from choux pastry they turn out tastier, no one can say.

Cooking features

Profiteroles are good because you can fill them with the most different products: sweet creams, cottage cheese or cheese, pate, salad. It would seem that it is enough to bake the buns themselves, and you can fill them with anything you want, it would be a fantasy. However, the culinary creativity of housewives in this case is still limited by the properties of the profiteroles themselves. Therefore, before starting experiments, it is worth studying the features of preparing fillings for choux pastry buns.

When thinking about how to fill profiteroles, do not forget that they are made of dough, which means they can get soggy under the influence of vegetable and fruit juices and liquid sauces. For this reason, put the above ingredients into the filling for choux buns should be in moderation.
You should not completely give up vegetables, fruits, oils and similar products. If you put a piece of meat or fish inside a custard bun, the appetizer is unlikely to delight your guests, as it will be too dry. The fillings for profiteroles almost always include some kind of sauce, butter, vegetables or fruits.
In order not to disturb the structure of profiteroles, they are usually filled with filling using tongs or a bag. For this reason, cream or pate, that is, a filler with a creamy consistency, is considered the best for such buns. This filling is easy to use, it does not flow, but literally melts in your mouth.
If you are going to fill profiteroles with salad, all the products included in its composition must be carefully chopped. However, even in this case, the filling may not be tender enough to be placed inside the bun using a piping bag. Under such circumstances, the profiteroles are cut lengthwise, but not all the way, and the filling is placed inside with a small spoon.

Profiteroles almost always look beautiful and appetizing, so there is no shame in serving them festive table, even if you are expecting famous guests. For this reason, knowledge of several different fillings for choux buns it probably won't hurt you.

Custard for profiteroles

chicken egg – 1 pc.;
milk – 0.25 l;
starch – 30 g;
sugar – 80 g;
vanillin - on the tip of a knife.

Cooking method:

Pour sugar and starch into a small saucepan and stir.
Break the egg and grind it with sugar and starch.
Pour in cool milk and stir.
Place the saucepan on the stove with the burner set to the lowest heat setting.
Cook the cream, stirring, until it thickens and begins to make a puffing sound.

Recipe for the occasion::

After removing the cream from the heat, add vanillin and beat lightly with a mixer. After this, you can immediately fill profiteroles with it.

Chocolate cream for profiteroles

milk – 0.25 l;
butter– 0.2 kg;
sugar – 0.25 kg;
flour – 80 g;
cocoa powder – 80 g.

Cooking method:

Sift the flour, mix it with sugar and cocoa powder.
Cut the butter into small pieces, place in a small saucepan, and place on low heat.
When the butter is almost completely melted, add the dry mixture of sugar, flour and cocoa. Without removing from heat, mix everything thoroughly.
Add milk in a thin stream, whisking the contents of the pan.
Cook the cream, stirring until it becomes thick enough.

Profiteroles with a filling cooked according to the given recipe will look more appetizing if they are covered chocolate icing. To do this, break a bar of dark chocolate into pieces, pour in half a glass of cream and cook until it turns into a homogeneous viscous liquid. Cover the cream-filled profiteroles with chocolate glaze and put them in the refrigerator.

Curd filling for profiteroles

butter – 0.2 kg;
cottage cheese – 150 g;
sugar – 150 g;
cocoa powder – 20 g;
vanillin – 1 g.

Cooking method:

Rub the cottage cheese through a sieve.
Place the butter in a warm place for a while to melt.
Place the softened butter in a mixing bowl.
Using a coffee grinder, turn the sugar into powdered sugar.
Add powdered sugar to the butter. Beat them until you obtain a homogeneous white mass.
Add cottage cheese one spoon at a time and beat the mixture to prepare curd cream.
Add cocoa and vanillin to the cream. Whisk it again until it has a uniform coffee color.

All that remains is to fill the profiteroles curd cream. Even if your children are not delighted with cottage cheese, they will eat cakes filled with it with great pleasure.

Pumpkin profiteroles filling

pumpkin pulp – 0.2 kg;
sugar – 120 g;
heavy cream – 100 ml.

Cooking method:

Peel the pumpkin. Cut the pulp into small cubes: the larger their size, the longer the filling will take to prepare.
Pour water over the pumpkin, place on the stove and boil until soft. Drain off excess water and puree the pumpkin using a blender.
Grind the sugar into powder using a coffee grinder.
Whip the cream in a separate container. They should turn into a light air mass.
Add powdered sugar to the cream and pumpkin puree. Whisk everything together to obtain a creamy, homogeneous mass.

The recipe for fluffy pumpkin cream is not one of the widely known ones. Many housewives, if they knew him, would probably prepare the cream often. After all, it can be used not only to fill profiteroles, but also to decorate fruit salads, cakes, and sponge cakes.

Creamy filling with salmon for profiteroles

cream cheese – 0.35 kg;
soft cottage cheese – 120 g;
smoked salmon – 0.25 kg;
lemon zest – 10 g;
green onions– 25 g.

Cooking method:

Cut the smoked salmon fillet into small cubes.
Finely chop the green onions with a knife.
Combine soft cottage cheese with cream cheese in a blender bowl and beat.
Add lemon zest and green onions and whisk again.
Place the resulting mass in a bowl, add pieces of salmon, mix with a spoon or mixer (at low speed).

In order to fill the profiteroles with the filling made according to this recipe, you need to cut off the top part, and after the bun is filled with creamy salmon cream, return it back. Snack profiteroles stuffed with cream cheese and smoked salmon - an excellent appetizer for white wine, including champagne. If you serve these buns with black coffee, your guests won't be disappointed either.

Cheese profiteroles filling

soft cheese – 0.3 kg;
hard cheese – 0.2 kg;
dried Provençal herbs – 20 g.

Cooking method:

Grind the hard cheese on a grater with small holes.
Place both types of cheese in a mixing container, add Provençal herbs and beat everything together with a mixer until smooth. If you don’t have a mixer, you can complete the task without one by carefully stirring the contents of the bowl with a spoon.

If cheese cream If you find it too thick, add a spoonful of mayonnaise and beat again. Cheese is considered a good snack for various alcoholic drinks, so profiteroles filled with it at a buffet table will certainly be in demand.

Filling with crab sticks and shrimp

boiled frozen shrimp (peeled) – 100 g;
crab sticks– 100 g;
soft cheese – 80 g;
mayonnaise – 40 ml;
green onions – 20 g.

Cooking method:

Boil the shrimp for 5 minutes in salted water, cool and peel.
Finely chop the peeled shrimp with a knife.
Chop the chilled crab sticks with a knife. If you are using a frozen product, you must remove it from the freezer in advance. freezer so that he has time to thaw.
Finely chop the green onions.
Combine all ingredients, not forgetting to add cheese and mayonnaise. Mix thoroughly or beat with a mixer.

After cutting the profiteroles, fill them delicate salad seafood, cool and serve. This appetizer, unpretentious at first glance, actually looks very appetizing, and its taste is beyond praise.

Mushroom profiteroles filling

soft cheese – 70 g;
parmesan or similar hard cheese – 40 g;
fresh champignons – 0.3 kg;
smoked bacon – 80 g;
onions – 70 g;
nutmeg - a pinch;
salt - to taste.

Cooking method:

Finely chop the bacon.
Wash the champignons, dry with napkins and cut into small cubes (the smaller the better).
Peel and cut the onion into small cubes.
Grind the Parmesan using a fine-hole grater.
Fry the bacon in a clean frying pan, remove from it with a spoon.
Fry the onions and mushrooms in the rendered fat.
Mix mushrooms with bacon bits.
Add soft and grated hard cheese, sprinkle nutmeg, add salt to taste and mix thoroughly.

The fragrant and tender mushroom filling will make profiteroles filled with it a decoration for any table.

Chicken filling for profiteroles

fillet chicken breast– 0.4 kg;
stem celery – 100 g;
chicken egg – 4 pcs.;
mayonnaise – 40 ml;
unsweetened yogurt – 80 ml;
blue cheese – 120 g;
red onion – 40 g;
lemon juice and zest, salt to taste.

Cooking method:

Wash the vegetables and peel the onions.
Cut the onion and celery into small pieces.
Boil the chicken fillet until tender, cool and disassemble into fibers.
Mix chicken fillet with vegetables.
Cut the cheese into small cubes and place it in a blender bowl. Pour in yogurt and mayonnaise.
Whisk everything together to make a thick sauce.
Add zest and lemon juice to taste. Lightly salt if necessary. Beat again.
Pour the sauce over the chicken and mix thoroughly.

You should not fill profiteroles with this filling in advance; it is better to do this immediately before serving them.

Profiteroles can be dessert or snack. The fillings for them are chosen depending on the purpose for which the dish is prepared. You can come up with recipes for custard buns yourself, but you need to take into account some of the features of their preparation.

Profiteroles – famous dessert from France, which are small round choux pastry products with various sweet or savory fillings. This delicacy resembles, but differs from them in shape and size.

On average, the calorie content of a dish is about 300 kcal per 100 g and can vary significantly depending on the filling. Let's look at how to prepare profiteroles step by step and with photos with various fillings.

Profiteroles with custard

This classic recipe for profiteroles will help you prepare an incredibly tasty dish with the most delicate sweet filling. This delicacy will certainly become a decoration for any holiday celebration.

You will need:

For the test:

150 g sifted flour;
250 ml boiled water;
100 g butter;
A pinch of salt;
3-4 eggs.

For cream:

3 tablespoons flour;
170 g granulated sugar;
200 g butter;
2 eggs;
500 ml milk;
A packet of vanilla sugar (10 g).

Prepare profiteroles with custard yourself:

Place the butter, cut into pieces, into a saucepan with a thick bottom, pour out the water, add some salt;
Place the pan on medium flame, wait until all the butter pieces melt and the mixture begins to boil. After this, remove the container from the stove;
Immediately pour the specified amount of flour into the hot mixture, carefully stir the dough with a wooden spatula until it has a homogeneous consistency. The whole process must be done quickly, until the liquid becomes warm. It should be exactly hot;
Place the pan on a burner with a low flame and stir the contents for a couple of minutes. Next, remove from the stove and let cool to room temperature;
The choux pastry for profiteroles should not be too liquid and not too thick, therefore, crack the eggs into the cooled mixture one at a time and knead it thoroughly after each addition. You may need more eggs than indicated in the instructions, so we use consistency as a guide. To check the readiness, we scoop the dough into a spoon, and if it “slides off” slowly, then there are enough eggs;
Fill a cooking bag with the mixture and form homemade profiteroles on a baking sheet with parchment (approximately two teaspoons of dough mixture are needed for one bun). We maintain a gap between the pieces so that they do not stick together during baking when they increase in size;
Place the products in an oven preheated to 220 degrees and bake for 20-25 minutes first. After this, when the cakes “puff up” and acquire a golden hue, bake them for another 10 minutes, lowering the temperature to 170 degrees;
Now we make the cream for the profiteroles. In a deep bowl, combine all the flour and half the granulated sugar, beat in the eggs. Beat the mixture until smooth and light foam forms;
Separately, pour milk into a saucepan, add the remaining sugar and add vanilla sugar, bring to a boil. Pour a third of the milk component into a bowl with beaten eggs and stir thoroughly, then pour it back into the saucepan and put it on the stove again;
Bring the cream until thick, stirring regularly. Cool slightly, add the melted butter and stir with a whisk until smooth;
Lightly cut each bun and fill with cream using a spoon or a pastry bag with a thin tip.

Place the finished custard profiteroles on a plate and decorate as you wish. They go perfectly with coffee or tea.

Snack profiteroles

These unsweetened buns with two types of filling will be an excellent snack at buffets and corporate events.

List of products for the first filling:

150 g each hard cheese and crab sticks;
2 boiled eggs;
Sour cream, mayonnaise or thick yogurt;
Garlic clove.

For the second filling:

150 g cream cheese;
150 g shrimp (can be replaced with lightly salted salmon);
Clove of garlic;
4 sprigs of dill.

Cooking steps:

The proportions of ingredients for the dough and the scheme for its preparation are the same as in the previous recipe. Before filling the products, be sure to let them cool;
For the first filling, grate the cheese and eggs on a fine grater, finely chop the crab sticks (a couple can be set aside for decoration). Add the garlic, passed through a press, and lightly add salt to the mixture. Add any dressing from the list and mix;
For the second filling, add shrimp to water (do not defrost), bring to a boil, boil for a minute, then drain the liquid. Finely chop the seafood (several whole shrimp can be left for decoration), combine with cream cheese, chopped dill and chopped garlic, mix thoroughly. You can supplement the mass with a couple of spoons of sour cream;
Cut off the top of each bun and carefully add the filling. We put the “lid” back or decorate the products. The first option with hard cheese is decorated with chopped crab sticks and herbs. Profiteroles with cream cheese are topped with whole shrimp and dill.

If you do not plan to serve snack profiteroles on the holiday table right away, then put them in a container with a lid or on a plate covered with cling film and put them in the refrigerator. The finished product can be kept refrigerated for a maximum of a couple of days. Products without filling must be stored in a bag at room temperature.

Fillings for profiteroles

There are many options for filling the famous french dessert. Let's start with savory toppings.

Ingredients:

Blue cheese (Roquefort or others) – 60 g;
Milk - a glass;
Flour – 5 g;
Starch – 3 g;
Dill - a bunch;
Salt – a pinch.

Step by step recipe:

Finely chop the washed dill;
Three cheese on a small grater or chop very finely;
Combine starch, flour, dill and milk, beat with a mixer;
Add the cheese and continue beating until smooth;
Additionally, you can add some spices to taste.

With avocado cream

Components:

Cottage cheese – 40 g;
Lemon juice – 20 ml;
Avocado;
Lemon zest – 5 g;
Olive oil – 5 ml;
Fresh basil.

Preparation:

Peel the avocado, remove the pit, cut the flesh into small cubes, then puree in a blender;
Wash the basil and finely chop it;
Add the remaining ingredients to the blender bowl and blend together with the avocado until smooth.

With salmon mousse

Such delicious and exquisite profiteroles with unsweetened filling will become the highlight of any special event.

Components:

Cream 33% - 210 ml;
Smoked salmon – 160 g;
Lemon juice;
Salt;
Ground white pepper.

Cooking steps:

Separately whip the cream, add white pepper and add salt;
Grind the fish in a blender along with lemon juice until pureed, then mix with cream until smooth.

With herring

This filling for profiteroles requires a minimum of ingredients and is quite quick to make.

Components:

One herring fillet;
Eggs – 4 pcs;
Butter – 100 g.

Cooking step by step:

Boil the eggs, cool and chop finely;
Rinse the fish fillet, remove the skin and bones, puree in a blender;
Combine the herring with eggs, add softened butter;
Mix the filling until smooth.

With mushrooms

Profiteroles at home with mushroom filling They turn out not only tasty, but also very filling.

Required ingredients:

2 medium-sized boiled eggs;
400 g fresh champignons;
Fresh cucumber;
Mayonnaise.

Cooking instructions:

Stew the washed and chopped mushrooms until tender;
Three cucumbers and eggs on coarse grater, mix with mushrooms;
Season the mixture with high-fat mayonnaise.

What else can I stuff profiteroles with? You can also use sweet fillings. Products with such filling will be an ideal dessert for tea drinking.

Required:

Dessert spoon of lemon zest;
2 large spoons of sweet soft curd cheese;
Pulp from one ripe mango;
A tablespoon of thick flower honey.

The cooking procedure is simple: grind all the ingredients to a paste and mix well.

With pumpkin

Profiteroles stuffed with pumpkin are not widespread, but this does not make them less tasty compared to other similar products.

You will need:

200 g pumpkin pulp;
100 ml cream;
120 g powdered sugar.

Let's prepare it step by step:

Cut the pumpkin into small cubes, add water, and boil until soft. Drain off excess liquid and puree the pumpkin in a blender;
Separately, lightly whip the cream, add powder to it and add pumpkin feathers. Beat everything together until smooth and creamy.

This cream is a truly Russian invention. To prepare it, you need to beat a stick of butter with half a can of condensed milk.

Second method: mix approximately 200 g of condensed milk with 0.5 kg of mascarpone cheese. But most simple option will fill finished products with store-bought or.

Video: Recipe for profiteroles from Grandma Emma

Profiteroles, shou, and eclairs are based on the same dough, the principle of preparation of which is based on simple physics: evaporating in the oven under the influence of high temperatures, water raises the mixture of eggs, flour and butter, creating voids inside the balls (or sticks - depending on how you place the dough on the baking sheet).

Eclairs are usually prepared in the form of oblong tubes. Shu - tiny balls, often with a cut off “cap”. Profiteroles are the same balls, but larger in size and more serious.

It is profiteroles that are convenient to fill with unsweetened creams, serving as a gourmet snack to the festive table, during buffets, at picnics and open-air receptions.

“Boxes” of choux pastry can be prepared in advance, cooled, placed in a plastic bag, tied tightly, and taken out just before serving. It is important to pack the choux pastry well to ensure virtually complete sealing: in the air, this type of dough dries out quickly, becomes hard and unpleasant to the taste.

Profiteroles with salmon mousse: ingredients

FOR TEST

4 eggs;
200 g flour;
250 ml water;
100 g butter.

FOR MUSSE

200 g cream cheese or low-fat cottage cheese;
200 g of boiled salmon (trout, pink salmon);
a pinch of white pepper;
salt to taste.

Choux pastry for profiteroles

Step-by-step photo recipe for making dough. (Read both options; there is no such thing as too much experience.)

First, we go to the kitchen in search of two pans that will fit comfortably one inside the other. Pour water into a large one and place it on the stove. We put the smaller one in it so that the water from the lower pan covers the walls of the upper one by at least a quarter.

Place the butter in a smaller saucepan and pour in the stated 250 ml of liquid. When the water in the lower container boils, the oil in the upper one will most likely have already melted. If this has not happened yet, reduce the heat and wait. If this has already happened, still reduce the heat and add the sifted flour. Stir, brewing flour with hot water and butter. My grandmother and mother used a regular wooden spoon, I get lazy and turn on the mixer.

Turn off the heat, remove the smaller pan, and let the mixture cool just a little (a minute or a minute and a half is enough). And we begin to add eggs into the dough - one at a time, each time kneading the dough until completely homogeneous. Again, it’s more convenient for me to do this with a mixer, however, experts say that only manual labor will ensure the most excellent result, so they knead the dough by hand using a spatula. Whichever option you choose, remember that it is important to stir the contents of the pan until perfectly smooth after adding each egg. If you are just starting to work with choux pastry, it may be easier for you to break all the eggs into a separate bowl, mix them with a fork without beating them, and then gradually add this mass to the dough.

Baking choux balls

Line a baking sheet with parchment paper or a silicone mat. Neither one nor the other needs to be lubricated.

The finished dough is sticky and not very pleasant to work with. If you need custards - exact clones of each other, use a pastry syringe, depositing the dough through a special nozzle. My laziness does not allow me such waste (washing a syringe is a terrible thing, a terrible waste of water and an incredible waste of time!), so I take a glass of water and two tablespoons: I wet the first one a little in water, scoop the dough with it, using the second (also slightly moistened) I remove the dough from the spoon onto a baking sheet.

In this way we lay out all the dough - you will get just one baking sheet, strewn with balls approximately the size of a walnut.

Bake the profiteroles in an oven preheated to 200 degrees for 30 minutes. We don't open the lid!

Remove the finished cakes from the oven and leave to cool completely.

Preparing the mousse and assembling the snack cakes

Meanwhile, prepare the mousse: beat the fillet with a blender boiled fish and cream cheese (soft fatty cottage cheese), add salt and pepper. If desired, you can season the mousse with your favorite herbs, which will be combined with red fish, mayonnaise or lemon juice.

Cut the custards in half, fill both parts with cream, glue them together and place them on a plate. Unsweetened profiteroles do not always look attractive - to please the eye, you can lightly grease them with mayonnaise and sprinkle with nuts, dry herbs, and paprika; Inexpensive capelin caviar looks good on the “caps”; You can decorate with butter, whipped with herbs and poured through a pastry syringe.

Ready! And it’s not difficult at all, right?

Fillings for profiteroles

This dough is convenient because you can fill the finished cakes with absolutely any filling - both savory and sweet. Here are just some ideas:

— cheese salad with garlic;
- cottage cheese and greens;
- butter, caviar;
— mousse based on cod liver;
- nut cream;
— chocolate cream;
- custard;
- cream patissiere;
- cream based on butter and condensed milk;
- sweet curd mass;
— fruit puree;
- fruit puree in combination with cottage cheese or cream;
- protein cream;
- whipped cream.

For profiteroles (about 40 pieces):

200 ml water
150 g flour
100 g butter
3-4 eggs
a pinch of salt

First filling:

150 g cheese
150 g crab sticks
1-2 boiled eggs
1 clove of garlic
mayonnaise (sour cream, thick yogurt)

Second filling:

150 g cream or curd cheese
150 g shrimp
3-4 sprigs of dill
1 clove of garlic

Profiteroles are small-sized products made from choux pastry, sometimes also called eclairs. I offer you a recipe classic recipe choux pastry; when the dough is baked, a large cavity is formed in it, which can be stuffed with any filling. The first filling I offer is quite inexpensive, the second is more expensive. Both of them are very tasty, although I still liked the first one better. Garlic can be added to the fillings as desired, but it tastes much better with it. If you don’t like garlic at all, you can add at least a third of a clove for a subtle aroma. If you will be making with only one filling, double the quantity. In general, such profiteroles can be filled with any fillings - liver or chicken salad, fried mushrooms with onions, or sweet fillings - fruit salad, custard, etc.
From this amount of dough I got 40 profiteroles.

Preparation:

Prepare the dough.
Pour water into a thick-bottomed saucepan, add a large pinch of salt and cubes of butter.
Bring to a boil (the butter should completely dissolve).

Reduce heat to low, pour all the flour into the boiling liquid at once and start mixing well with a spoon. At first it will seem that the mass is not homogeneous, continue stirring. The mass will become completely homogeneous and will easily lag behind the walls, then cook for about another minute, the dough should be well brewed.

Remove from heat and cool until warm (about 10 minutes).
Then mix the first three eggs into the dough, kneading well after each.
Shake the fourth egg in a glass and add gradually. The dough should become plastic and pliable, but not too liquefied. You may need a little more or less eggs. I needed 3 and a half eggs (category C0).
You don’t need to add a lot of eggs, although the dough will be easy to push out and will rise well in the oven, but there is a high probability that it will fall after baking. If you add too few eggs, the dough will be difficult to press out of the bag and may not rise well.

Transfer the dough into a bag, place small pieces on a baking sheet lined with baking paper. Ponytails can be smoothed with a wet finger. Profiteroles will increase by about 2-3 times during baking, so it is better not to make them large.
If you don't have a pastry bag, you can squeeze the dough out of a tight bag with a corner cut off, or simply spread it out using two teaspoons.

Place in an oven preheated to 200 degrees, bake for about 20-25 minutes, then reduce the temperature to 170, keep in the oven for another 5-10 minutes.
Cool the finished profiteroles completely.

Prepare the first filling.
Grate the boiled eggs and cheese on a fine grater, chop the crab sticks very finely (if desired, set aside 1-2 sticks for decoration). Add garlic, squeezed through a garlic press, and add a little salt.
Season with mayonnaise, sour cream or thick yogurt to taste.

Prepare the second filling.
Without defrosting, place the shrimp in boiling water, bring to a boil, cook for 1 minute, then drain the water.
Cut the shrimp into small pieces (optional, set aside a third of whole ones for decoration), add creamy or cottage cheese, finely chopped dill, chopped garlic, mix. If the mass is thick, you can add 1-2 tablespoons of sour cream.

Profiteroles

Unusual products - profiteroles. You tried? View signature recipe from detailed photos and video: dough, cream and savory fillings for profiteroles.

1 kg

35 min

400 kcal

5/5 (1)

Profiteroles are a relatively new dish, practically unknown anywhere outside of France. When I first saw these cakes, I thought of eclairs, but the comparison is not entirely accurate. The main difference is that the filling for profiteroles can be either sweet or any other, and classic cream, intended in cooking for filling sweet profiteroles, is still prepared according to the old French recipe.

In general, it was while in France and with my culinary friends that I wrote down for myself the most famous versions of profiteroles recipes: with custard, with curd cream and with cheese.

Having successfully tried all these recipes, today I wrote for you detailed guide and I’ll start with the most important thing: choux pastry for profiteroles, and only then we’ll look in more detail at the fillers.

Did you know? Profiteroles translated from French mean “profitable”, since even at home you can prepare a whole mountain of such baked goods from a small amount of dough, so carefully follow all the requirements of the recipe and pay attention to the proposed photos in order to avoid mistakes in the process of kneading the dough.

Dough for profiteroles

Kitchen appliances

Prepare utensils and equipment for successfully baking snack profiteroles with savory and sweet fillings:

wide baking tray with a diagonal of 28 cm;
several bowls with a capacity of 400 to 900 ml;
teaspoons;

tablespoons;
kitchen scales or other measuring utensils;
medium sieve;
large grater;

parchment paper;
pastry bag;
paper and linen towels;
wooden spatula;
metal whisk.

Having a blender or mixer is also required.

You will need

Important! The exact number of eggs will depend on the characteristics of your flour, so beat in 4 eggs first, and then add more if necessary after stirring. Below we will dwell in more detail on the consistency of the dough.

Preparation

Remove the butter from the refrigerator and cut into pieces.
Leave all other ingredients, except eggs, in the cold.
Did you know? The eggs should be warm before starting the process, so wrap them in a towel and place them in the sun if you are in a hurry.

Dough

Pour the flour with water and milk, mix thoroughly.
Pour into a saucepan and place on the stove.
Warm over low heat for about two minutes.
Then add butter and mix again.
Bring to a boil, vigorously stirring the mixture with a spatula.
As soon as the mixture boils, remove the saucepan from the heat.
Quickly cool the mixture by immersing the bottom of the pan in ice water.
Beat in one egg and set the blender to beat at low speed.
Add the remaining eggs and beat again for about 15 seconds.

Important! Watch the consistency of the dough so that it is not liquid, but remains very soft. First of all, be guided by your pastry bag - if the dough can be easily squeezed out of it (but not poured out!), everything is fine, the process is successful.

Assembly and baking

Made! Now you know how to bake profiteroles, all you have to do is think about the filling. As you know, custard is considered the most appropriate for profiteroles; we will now move on to it. In the meantime, let's check the video.

Video recipe for profiteroles

How to make the best profiteroles - be sure to watch the recipe offered in the video below.

Custard for profiteroles

Cooking time: 20 minutes.
Number of persons: for 700 - 1000 g of ready-made profiteroles.
Calorie content per 100 g: 450 – 500 kcal.

You will need

120 g granulated sugar;
500 ml milk;
2 chicken eggs;
120 g butter;

70 g wheat flour;
5 g salt;
20 g ground walnuts;
5 g vanillin.

Did you know? A little secret: if you replace whole eggs with whites, beat them and do not brew the cream, you will get a different type of filling. Protein cream for profiteroles it is prepared according to the same recipe from the same ingredients - I noticed this while looking through that same French cookbook, where all possible creams for such products were described with detailed photos.

Cooking sequence

Mix milk with granulated sugar and set to warm up.
Once the mixture is lukewarm, remove from heat.
Add flour, mix with a whisk and beat the mixture with a blender.
Without stopping beating, add eggs and vanilla.
Beat a little more and put back on the heat.
Cook until thickened, always stirring with a spatula.
Then let the cream cool a little and add butter to it.
Beat again at high speed, sprinkle with nuts.

That's all, you can fill your products with aromatic and very tasty cream - it will turn out just a bomb!

My mother adds a drop to the finished cream lemon juice This is truly a wonderful seasoning.

Video recipe for custard for profiteroles

Step-by-step preparation custard for profiteroles can be seen in the video below.

Next up for us are profiteroles with curd cream, I stole the recipe for the filling itself from a friend who is a fanatic about cottage cheese and everything connected with it, so it was her photo of ready-made curd profiteroles on social networks that prompted me to do this.

Curd cream for profiteroles

Cooking time: 15 – 20 minutes.
Number of persons: for 800 - 1000 g of ready-made profiteroles.
Calorie content per 100 g: 350 – 450 kcal.

You will need

400 ml cream;
100 g sugar;

250 g curd cheese;
10 g vanilla sugar.

Important! You can also make profiteroles with regular cottage cheese, but a friend recommends using good Philadelphia-type cottage cheese. In addition, if you remove the curd product completely and add condensed milk, you will get excellent profiteroles with condensed milk.

Cooking sequence

Pour sugar into the creamy mixture in small portions.
At the same time, beat at the fastest speed of the blender.
At the very end, add vanilla sugar and turn off the blender.
Spread the curd cheese into the cream in several stages, stirring.
Let the finished cream stand in the refrigerator for about half an hour.

Made! So simple, but inexpressibly delicious cream It will be an excellent addition not only to profiteroles, but also to eclairs or other small pastries.

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