Profiteroles are one of the easiest pastries. The word 'profitrole' in French means a small cash reward, and now so is called small air cakes with various fillings. I offer you a recipe for classic profiteroles from choux pastry without milk. Profiteroles are stuffed with chocolate, coffee and cognac custard.
Important! When you bake profitos, do not take the baking tray out of the oven, let them cool on a wire rack to keep the curvy cakes intact.
- Cooking time: 85 minutes
- Servings: 4
Ingredients for classic profiteroles with custard
For choux pastry:
- 185 g of water;
- 45 g butter;
- 190 g of flour;
- 3 eggs.
- 20 grams of corn starch;
- 30 grams of cognac;
- 150 ml of coffee;
- 45 g butter;
- 60 g of condensed milk;
- 30 g of cane sugar;
- 100 g of dark chocolate;
- 2 yolks.
Method of cooking classic profiteroles with custard
Ingredients for the preparation of profiteroles and cream. For the cream we make good strong coffee and take cane sugar, which will give the filling a light caramel flavor.
Cooking Choux Dough
Boil water. Melt the butter. Add salt.
Pour all the flour into hot water at once. Stir vigorously until the dough turns into a large clod that does not stick to the walls of the pan. The fire on the stove should be minimal.
Lightly cool the dough. Add raw eggs. If you mix the dough in a food processor, then add all the eggs at once, if manually, add them one by one.
Beat dough for 3 minutes.
We spread a tablespoon on the oiled parchment profiteroles. Between them leave more empty space. Profiteroles will greatly increase in volume.
Bake for 35 minutes. Temperature 190 degrees Celsius.
Mix eggs, condensed milk and cane sugar. Add cold coffee, in which we pre-dissolve the cornstarch.
We make cream in a water bath. When as it shines and thickens, put 40 grams of chocolate, mix. Strain the prepared mass through a fine sieve.
Whisk cooled cream with butter. Add cognac.
Fill the cooled profiteroles with cream.
Melt the remaining bitter chocolate. We pour them profiteroles, sprinkle chocolate chips on top.