Classic profiteroles with custard

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.

Classic profiteroles with 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.

For cream:

  • 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.
Classic profiteroles with custard

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

Classic profiteroles with custard

Boil water. Melt the butter. Add salt.

Classic profiteroles with custard

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.

Classic profiteroles with custard

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.

Classic profiteroles with custard

Beat dough for 3 minutes.

Classic profiteroles with custard

We spread a tablespoon on the oiled parchment profiteroles. Between them leave more empty space. Profiteroles will greatly increase in volume.

Classic profiteroles with custard

Bake for 35 minutes. Temperature 190 degrees Celsius.

Cooking cream

Classic profiteroles with custard

Mix eggs, condensed milk and cane sugar. Add cold coffee, in which we pre-dissolve the cornstarch.

Classic profiteroles with custard

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.

Classic profiteroles with custard

Whisk cooled cream with butter. Add cognac.

Classic profiteroles with custard

Fill the cooled profiteroles with cream.

Classic profiteroles with custard

Melt the remaining bitter chocolate. We pour them profiteroles, sprinkle chocolate chips on top.

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