Home Products Snack profiteroles with two types of filling. Profiteroles with cream cheese and salmon Snacks in choux buns

Products

Snack profiteroles with two types of filling. Profiteroles with cream cheese and salmon Snacks in choux buns

Choux pastries are surprisingly varied: the popular profiteroles, airy buns with cream filling and skillfully curved bagels with filling. The limitlessness of options brings us back to a special type of dough, with the help of which a light and delicate dessert “comes to life”, takes on shape, taste and delights the sweet tooth.

Custard cake at home - recipe

There is an opinion that custard pies are complex and capricious, and therefore many housewives prefer the store-bought version, refusing to cook themselves. The popular dessert will become simpler and more accessible if you adhere to the recipe when kneading the dough, observe the temperature conditions when baking, and correctly whip the cream for the filling.

Before preparing the choux pastries, prepare the ingredients for the dough.
Do not cover the baking sheet with paper - the cakes will stick. Grease the surface with oil, sprinkle with water and spoon out the mixture.
Bake for 15 minutes at 220 degrees, then reduce to 170.
Cool the finished products and fill them.

Dough for choux pastries is the basis that requires a proven recipe, high-speed mixing and the correct temperature of the products. Eggs, flour, water and butter - beaten and boiled - form a viscous mass, which rises during baking and leaves cavities for the filling. Basic rules will help you get airy baked goods.

When melting butter and water, do not let the liquid boil for long.
Quickly add flour and stir.
Boil the mixture for two minutes - the dough should come away from the dishes.
Add eggs gradually.
The correct consistency is a silky and homogeneous mass.

Ingredients:

milk - 250 ml;
flour - 160 g;
egg - 5 pcs.;
butter - 100 g;
protein - 4 pcs.;
powdered sugar - 5 tbsp. spoons

Preparation

Melt the butter in milk, add flour, boil and beat in the eggs.
Place the mixture on a baking sheet and bake the fluffy custard cakes at 180 degrees for half an hour.
Beat the egg whites and powder in a water bath.
Start baking.

Custard cakes with butter cream

Delicious cream for custard cakes does not require time or financial investment. The classic buttercream recipe fully confirms this and still ranks first among fans of the traditional filling. A nice feature is that the cream is prepared in five minutes and does not require any special skills.

Ingredients:

butter - 350 g;
milk - 420 ml;
powdered sugar - 200 g;
egg - 4 pcs.;
flour - 180 g;
dark chocolate - 120 g.

Preparation

Melt 100 g of butter in 250 ml of milk, boil, add flour, knead.
Add the eggs, stir and place the dough on a baking sheet.
Bake for 40 minutes at 180.
For the filling, beat 250 g of butter with powder and 100 ml of milk.
Fudge for custard cakes - the recipe is very simple: chocolate and 60 ml of milk, warm up in a water bath and cool. The cooled glaze is used to cover the products after filling with cream.

Custard cakes with chocolate cream - recipe

Custard cakes with chocolate cream are an explosion of taste and piquancy. The chocolate base and rich filling are a real treat for chocolate lovers and fans of gourmet desserts. Cooking will take a lot of time, since the filling must cool well, and therefore cooking in two stages is quite acceptable.

Eclairs, profiteroles, choux buns - all this is made from choux pastry. If you use different fillings, you can make a wide variety of desserts and snacks from custard buns.

Whatever you fill these buns with, the end result will be a dish that you can be completely confident in serving it to the table. Everyone will be delighted with the tender, slightly tasty filling.

The main task of the housewife is to properly make and bake buns from choux pastry. But this is not always easy the first time. Since choux pastry is quite capricious, it is necessary to take into account some nuances, which for some reason cookbooks are silent about.

How to make choux pastry

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring water to a boil and completely dissolve the oil in it. And add salt. And then add flour.

Secret 1. You need to pour out the flour all at once and mix very quickly. Then it will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called choux because it is boiled. You need to cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough cooks evenly.

Step 2

Adding eggs. They need to be driven in one at a time, stirring constantly until the dough begins to stretch.

Secret 3. Before adding eggs, remove the dough from the heat and cool slightly. Just stir it for a couple of minutes.

Secret 4. Eggs should not come straight from the refrigerator. When you start preparing the dough, you need to take them out and wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, then usually there are 4 eggs per serving. If small, you may need 6 eggs. I usually make 2 portions of dough at once and add 8-9 eggs.

Secret 6. Do not use a mixer. This will make the dough very liquid.

Secret 7. The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring in the eggs. Even if you think it is still too thick.

Step 3

Grease the baking sheet and spoon out the dough to form buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing your first batch of buns. The oven must be turned on at the same time as you start preparing the dough.

Secret 9. When spooning out the dough, dip a spoon in water. It will stick well.

Secret 10. Do not make very large buns; they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11. First, the buns are placed in a hot oven, about 200° C. And when they rise and golden, the temperature must be reduced to 150° C and finished baking. The danger is that if you turn down the heat too early, the buns will fall. And if the temperature is not reduced, they will not bake well. Baking time depends on the size of the buns. But average eclairs bake for about 15 minutes at high temperature and 15 minutes at low.

Secret 12. To determine if the buns are ready, you need to quickly pull one out. If it doesn’t fall off from the cold air, it means it’s ready and can be removed.

Secret 13. The second batch of buns should be placed on a cold baking sheet. So cool it under running water.

Step 5

The buns need to be taken out, cooled and stuffed.

Secret 14. When placing the buns on a platter, try to ensure that each one has access to air. That is, the second layer must be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover the dish with buns with paper napkins and leave them in ventilated areas. Do not put the buns in the refrigerator.

Secret 16. To stuff the bun, you need to cut the top. To do this you need a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Fillings for choux buns

You can fill the buns with both sweet cream and savory fillings: caviar, salads, pate, even feta cheese with garlic and herbs.

Curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip the cream.

Step 2. Add sugar, cottage cheese, vanilla and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tbsp. vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash it and trim off the connective tissue.

Step 2. Cut the onion into half rings. Fry until golden brown in 2 tbsp. oils Transfer to a bowl.

Step 3. Pour 2 tbsp into the pan. oil, heat and add liver. Fry until crusty on all sides.

Step 4. Season with pepper, cover with a lid and remove from heat. Cool to room temperature.

Step 5. Grind the liver and onions through a meat grinder. Add the oil and liquid from the pan. Mix.

Step 6. Beat the softened butter with a mixer or blender. Add liver to it.

Step 7 Beat everything and gradually add cream. Then add salt.

Oil cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1. Bring the oil to room temperature. Start beating with a mixer.

Step 2. Gradually add condensed milk to the butter, without stopping whisking everything. Be careful that the cream does not separate. At the end add vanilla sugar.

Advice

The smaller your profiteroles, the more impressive they will appear on the holiday table. But they will take a very long time to bake. That's why I make medium buns, they bake well and don't take much effort: two portions of dough have to be baked in three batches, about 40 minutes each.

This is a delicious dessert that each of you definitely needs to prepare right now! And it doesn’t matter whether you’ve ever eaten profiteroles or not, you need to try them. We have created simple and affordable options for you.

Today you can find not only sweet recipes, but also savory ones. There will be classic custard, cottage cheese, and red caviar. Each option can be served for a holiday or family dinner. It's nourishing and tasty, but what else do you need for happiness?

General cooking principles

To prepare profiteroles you will need to prepare choux pastry. It must be brewed in a saucepan, which must be on the stove. You will have to stir very quickly and vigorously, otherwise everything may burn.

Under no circumstances should you add raw eggs to hot dough. The heat will cause them to curl into flakes. You need to beat them into the cooled dough.

Profiteroles with custard

Cooking time

calorie content per 100 grams

The most classic recipe you can come up with! Delicate cakes filled with aromatic cream just beg to be served on your table.

How to cook:

Tip: the cream will become tastier and softer if you keep the profiteroles in the refrigerator for at least thirty minutes.

Profiteroles with condensed milk cream

This recipe is just as simple as the previous one. Only its filling is slightly different. Be sure to make it for tea, it’s so tender!

How long is it - 1 hour.

What is the calorie content - 345 calories.

How to cook:

Pour water into the saucepan, place it on the stove and turn on the heat.
Add cubed butter, salt and all the flour.
Start stirring, bringing everything to a boil.
Actively stirring the components, bring them to a dough state that easily comes away from the walls and bottom.
Remove from heat; you can transfer to another container to cool quickly.
Beat the eggs into the lukewarm dough, one at a time, beating each time with a whisk or mixer until smooth.
Pour the homogeneous dough into a pastry bag.
Cover the baking sheet with a sheet of parchment and place profiteroles on it.
Place in the oven for thirty minutes at 220 Celsius.
During this time, cut the soft butter, which must first be removed, into cubes.
Place in a deep bowl and beat it into a fluffy, light mass.
After this, pour in white condensed milk and beat until light cream.
Take out the profiteroles, cool and then cut them.
Fill them with cream using a spoon or again a pastry bag.

Tip: you can add a little cocoa to condensed milk to get a fragrant chocolate cream.

Cakes with curd cream

Cakes made according to this recipe will be especially tender due to their filling. Children really like this option, so we advise you to take note.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 230 calories.

How to cook:

Be sure to put the flour through the sieve first.
Pour water into the saucepan, then milk, stir.
Cut the butter into cubes and also place in a saucepan.
Place it on the stove, turn on the heat, add salt and sugar.
Stirring vigorously, bring the mixture to a boil.
Add flour and, without ceasing to stir with a wooden spatula, form a dough ball that easily comes away from the walls and bottom of the container. This will take about five minutes.
Transfer the finished dough into the bowl of a kitchen machine.
When it has cooled down a little, beat in the eggs one at a time and knead with the hook attachment.
After each egg, be sure to knead the dough until smooth.
Pour it into a pastry bag and place small profiteroles on a baking sheet.
Place them in the oven for 30-35 minutes at 190 Celsius and bake until golden brown.
During this time, prepare the cream. To do this, you initially need to pass the cottage cheese through a sieve two or even three times so that it becomes as homogeneous as possible.
You can also beat everything with an immersion blender until it becomes creamy.
Then add powder and vanilla drops, mix thoroughly.
Pour in sour cream and beat everything with a mixer or blender until smooth.
Cool the finished profiteroles, fill with cream, making holes in the bottom of each cake.

Tip: instead of sour cream, you can add classic plain yogurt to the cottage cheese.

Profiteroles cake

Don't worry, this is not the famous croquembouche that everyone is afraid to cook. This is a small mound of profiteroles that we dare to call a cake. Some strawberries and chocolate and you're done!

How long is it - 1 hour and 25 minutes.

What is the calorie content - 227 calories.

How to cook:

Pour water into a saucepan, add salt and diced butter.
Place on the stove, turn on the heat and let it boil, remembering to stir.
As soon as it boils, add all the flour and start kneading the mass with a wooden spatula.
Stir until a dough ball appears in the saucepan, which easily lags behind the walls and bottom of the container.
Transfer it to another container and let it cool.
Beat the eggs into the cooled dough one at a time, stirring each time with a spatula until smooth.
After this, pour the mixture into a culinary syringe and tie it.
Cover the baking sheet with a sheet of parchment and place profiteroles of the same size on it.
Preheat the oven to 180 degrees and place the baking sheet in it for twenty minutes.
During this time, prepare the cream by mixing eggs, flour and sugar.
It is better to place the components in a saucepan, which should be placed on the stove.
Turn on the heat, pour in the milk and stirring vigorously, bring the ingredients until thick.
Cook for five minutes without ceasing to stir.
After this, cool the cream by removing it from the heat and transferring it into a pastry syringe.
Pierce the bottom of each profiterole and fill it with cooled cream.
Wash the strawberries thoroughly, remove the stems from the fruits.
Assemble the profiteroles into a cake, securing them with the remaining cream.
Beautifully distribute the strawberries, which, by the way, can be chopped as desired.
Chop the chocolate finely and melt it in a water bath or microwave.
Pour over the cake in a thin stream and refrigerate for thirty minutes.

Tip: you can use any berries you like.

Unusual appetizer with cheese

We are sure that you have never tried French cheese profiteroles. The filling is prepared on the basis of cream cheese and curry. It's definitely worth a try!

What is the calorie content - 234 calories.

How to cook:

Place sesame seeds in a dry frying pan and fry until golden brown.
Pour into a bowl to cool.
Cut the butter into cubes and place in a saucepan.
Pour water into it, add salt and sugar and mix.
Remove from the heat and let it boil.
At this stage, add all the flour and knead the mass very actively until all the components form a dough ball extending from the walls and bottom of the saucepan.
Transfer the dough to another container and let it cool.
When the dough is already barely warm, beat in the eggs one at a time.
In this case, after each egg you need to knead the mass until smooth. You can do this with a whisk, mixer or spatula.
Pour in sesame oil and add seeds, mix thoroughly.
Transfer the dough into a pastry bag.
Cover the baking sheet with paper and place tiny profiteroles on it.
Bake for ten minutes at 180 degrees, then the same amount at 120 Celsius.
Cool the finished profiteroles and cut off their caps.
Whip cold cream, adding curry and a little salt.
Add cream cheese and beat until smooth.
Fill the profiteroles with buttercream and serve.

Tip: you can add some fresh herbs to the cream to taste.

Snack cakes with red caviar

These profiteroles are suitable for a holiday table as an appetizer. They will be filled with cottage cheese with herbs and red caviar.

How much time - 50 minutes.

What is the calorie content - 259 calories.

How to cook:

Pour water into a saucepan and place it on the stove, turn on the heat.
Let it boil and add the butter, which has been previously cut into cubes.
Pass the flour through a sieve into a separate, dry container.
Salt the oily water in a saucepan and add flour.
Add the flour all at once and start kneading with a spatula.
Stir for about five minutes until the whole mass comes together into a ball.
Transfer the finished dough to another container and beat the eggs into it one at a time.
Knead the dough each time until smooth.
Roll small balls from the resulting mass and place them on a baking sheet with paper.
Place in the oven for fifteen minutes at 180 degrees, and then increase to 200 Celsius for another ten minutes.
Take out the finished profiteroles and cool.
Mix cottage cheese with chopped herbs and caviar.
Cut profiteroles and fill with cream. Serve after fifteen minutes.

Tip: you can not add caviar to the cheese, but decorate the top of the cream with it.

Be sure to add all the flour to the other ingredients at once. If you add it in parts or through a sieve, it will form lumps and you will have to start all over again.

You need to deposit the dough in small portions and be sure to remember that the profiteroles will grow. In this regard, you also need to leave enough space.

Profiteroles are not only tasty and satisfying, but also very appetizing and beautiful. That is why profiteroles are often on holiday tables, and even served as an appetizer in restaurants. You only need to try them once to understand that at the next holiday they will appear on your table.

Profiteroles, shu, 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: use a blender to beat the boiled fish fillet 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.

French profiteroles are a treat for tea or a snack, it all depends on the filling you choose: cream, cheese, fish, cottage cheese, chocolate.

Profiteroles are small buns/cakes made from choux pastry. This popular dish of French cuisine is most often prepared with a filling, which can be whipped cream, ice cream, any dessert creams, or various unsweetened options - meat pates, various salads, etc.

Today we offer to prepare delicious profiteroles with custard. This dessert is reminiscent of everyone's favorite eclairs, but differs in its small size and round shape.

They can be filled with a wide variety of fillings, both sweet and savory: there are profiteroles with custard and with cheese-garlic paste, with mushrooms, pate, meat - your eyes will run wild from the abundance of options!

In the choux pastry for profiteroles:

butter - 100 g;
salt - a pinch;
flour - 150 g;
eggs - 3-4 pcs.;
drinking water - 250 ml.

In cream for profiteroles:

milk - 0.5 l;
butter - 200 g;
sugar - 170 g;
vanilla sugar - 10 g (1 sachet);
eggs - 2 pcs;
flour - 3 tbsp. spoons.

The recipe for choux pastry for profiteroles should begin by preparing all the necessary ingredients. The preparation steps need to be completed very quickly, so everything you need should be at hand right away.

First of all, put pieces of butter in a thick-bottomed pan, fill it with drinking water and add a pinch of salt.

Place the container over moderate heat. As soon as all the pieces of butter have melted and the liquid begins to boil, remove the pan from the heat.

Immediately pour the entire portion of sifted flour into the hot butter mixture at once, vigorously stirring the dough with a wooden spatula and bringing it to a homogeneous plastic texture. You can’t waste a minute in this process: the flour must dissolve in the hot liquid, not in the warm liquid!

Add the eggs one at a time into the cooled dough. After each broken egg, thoroughly knead the mixture until smooth. It is important to obtain the dough for profiteroles of the correct consistency: if the mixture is too thick, the buns may not rise during baking, and a composition that is too liquid will not hold its shape. Therefore, you need to add eggs gradually (you may need a little more or less of them than indicated in the recipe), we are guided by the state of the dough.

To check readiness, you can scoop out a portion of the dough with a spoon. If it slowly slides down in a thick, heavy ribbon, the eggs are enough!

Using a cooking bag, place the future buns on a baking sheet lined with parchment (on average, 2 teaspoons of dough are used for one cake). Do not forget to maintain a distance between the pieces, because during baking the products will increase in size.

We send the profiteroles to the oven at a temperature of 220-230 degrees. After 20-25 minutes (when the cakes “puff up” and brown), lower the temperature to 160-170 degrees, continuing to bake for another 10 minutes so that the products “dry” thoroughly inside.

While the custard buns are being prepared, you can make the cream. In a deep container, mix the entire portion of flour and half the sugar, add the eggs. Beat the formed mass until smooth and light foam appears.

Bring the milk, the remaining granulated sugar and vanilla sugar to a boil. Pour approximately 1/3 of the hot milk mass into the previously beaten eggs. Stir vigorously, then pour it back into the pan with the remaining milk and return it to the stove.

Stirring constantly, keep the cream for profiteroles on low heat until thickened. Cool until warm, add softened butter and whisk until smooth.

Make a small cut in each finished bun. Using a teaspoon, fill the products with custard.

Place the profiteroles with custard in a heap on a large flat dish. As a decoration, you can sprinkle the cakes with chocolate syrup or coat them with glaze made from chocolate melted in a water bath.

Profiteroles with custard are ready! This delicious French dessert goes perfectly with tea, coffee or other drinks. Bon appetit!

Recipe 2, step by step: profiteroles at home

Today I will give preference to sweets and prepare dessert - profiteroles with custard.

In fact, there is no need to be afraid of choux pastry! It's a pleasure to work with him. You need to approach it correctly.

Stay with me and I will tell you the simplest, fastest and most delicious recipe for custard cakes!

For the choux pastry:

one glass of water - 250 ml.,
one glass of flour - 160 gr.,
drain butter - 100 gr.,
salt - 1/3 teaspoon,
sugar - 1 teaspoon,
eggs - 5 pieces (weight 300 g.)

For the custard:

milk - 500 ml.,
vanilla essence - a few drops,
two eggs or 5 yolks,
starch - 2 full tbsp. spoons (weight 50 g.)
sugar - 150 gr.,
drain butter - 100 gr.

Preparing choux pastry for profiteroles. To do this, place the drain in a saucepan or pan with a thick bottom. butter, salt, sugar and water. Place it on medium heat and bring to a boil.

You need to add flour to this boiling mixture. I don’t recommend adding flour in parts; you may end up with a mass with lumps. Therefore, we act quickly. Pour all the flour into the boiling mixture and quickly begin to mix with a wooden spatula.

Boil the resulting dough over low heat for a minute or a little more. As soon as the dough gathers into such a ball, remove from heat.

Set the brewed dough aside and let it cool. To allow the dough to cool faster, transfer it to another bowl. I will do this too, since I need this saucepan to prepare the custard.

While the dough was cooling, I prepared the custard. But since I’ve already started talking about choux pastry, I think I’ll finish.

It remains to add the eggs into the cooled choux pastry. You can use a mixer, or you can continue working with the same spatula. Add eggs to the dough one at a time.

After adding the second or third egg, the dough is still unclear and seems to separate. But when you add the last egg, it will become smooth.

The consistency of the choux pastry is like this.

Now, you need to place the dough in portions on a baking sheet. This can be done with two teaspoons. Or using a pastry bag, with or without a nozzle.

Look at the photo. I place the dough a short distance apart. Bake the profiteroles in a preheated oven at 200ºC for the first 15 minutes. Then reduce the temperature to 180ºC and continue baking for 15-20 minutes.

Do not open the oven while baking! This is how profiteroles rise.

After the profiteroles have browned and it’s time to remove them from the oven, do the following: carefully open the oven door and pierce each profiterole. The hot air will come out, so the cakes will not be moist inside.

As soon as the profiteroles have cooled down, you can safely fill them with custard!

And now I’ll tell you in more detail about custard for profiteroles.

To make the cream smooth and without lumps, there is one little trick. First, combine sugar with starch and only then add eggs or yolks.

Mix well with a whisk and wait until the milk boils. Pour the egg mixture into the boiled milk, stirring vigorously with a whisk.

Cook the cream until thick and remove from heat.

A little tip or note. If you are making custard with flour, then do not bring the custard to a boil. But if the cream is with starch, then you need to wait for the first rolls in the cream. And it is advisable to cook custard only with yolks, and not with whole eggs! This way it turns out more tender.

Leave the cream to cool at room temperature.

Add soft cream a little at a time into the cooled cream. oil and mix well. Immediately add vanilla essence. If desired, the cream can be whipped. Well, the cream is ready too!

Now we fill a pastry bag with cream and fill the profiteroles with a delicious, delicate custard.
If profiteroles are intended for adults, then you can add a couple of spoons of amaretto to the cream. Ooooh! It's so delicious!

The prepared custard is enough to fill all the profiteroles. And there are 48 of them!

These are the profiteroles with custard I got! A great dessert for a children's party!

Friends, enjoy your tea and see you new recipes!

Recipe 3, simple: homemade custard profiteroles

Homemade custard profiteroles are very cute and tasty, miniature cakes made from choux pastry, younger relatives of custard cakes and eclairs!

Baking profiteroles for the holiday is very profitable, because from one portion of dough you get 45-50 pieces, you can treat a large company! No wonder the name profiteroles comes from the French word profit - benefit, benefit. Previously, the French used the word profiterole for small monetary incentives, small pleasant and valuable little things. And then the name switched to miniature, but very pleasant-tasting cakes - custard profiteroles, the recipe for which I will tell you.

100 g butter (that is, half a pack);
1 cup of flour;
¾ glass of water;
4 eggs;
A pinch of salt.

We prepare the dough for profiteroles according to the basic recipe for choux pastry. Pour water into a cast-iron casserole or non-stick dish with thick walls, add butter cut into pieces, add salt and heat until the butter dissolves and boils.

Pour all the flour into boiling water and butter at once and mix vigorously: the mass immediately thickens. After kneading until smooth, turn off the heat and set the dough aside to cool. When the dough becomes slightly warm, beat in the eggs one at a time: put one in, mix thoroughly with a spoon, add the second, and so on until you use all 4 eggs.

We fill a pastry syringe with the finished dough, putting on a nozzle with a large hole, and place small cakes on a baking sheet covered with oiled parchment. Keep in mind that when baking, the cakes will increase in size, so make them a little smaller than they should be ready (classic profiteroles - up to 4 cm in diameter). And leave a small distance of 2-3 cm between the cakes.

If you don’t have a pastry syringe, you can use a bag with a corner cut off, or simply lay out portions of the dough with a teaspoon dipped in water, and then slightly shape them with wet hands.

Place the baking sheet with the cakes in the preheated oven. We bake custard products at a higher temperature than other types of dough. I can’t give the exact number, but I can say that with 6 divisions on my oven thermometer, the needle is at 3-3.5. Degrees 230-250C, I think so. Bake for 20-30 minutes, depending on your oven.

Look at the cakes: they are ready, when they increase in size, they will look ruddy, golden, with a slightly cracked surface; to the touch - with a hard crust, dry and light, and when tapped, a characteristic sound is heard, since the cakes are empty inside.

We transfer the finished custard profiteroles from the baking sheet to a plate, and when they cool down, you can fill them with various fillings!

Recipe 4: profiteroles with boiled condensed milk (with photo)

Choux pastries are a wonderful delicacy that has many filling options. Today we will prepare profiteroles with boiled condensed milk, easy to prepare and incredibly tasty. This exquisite French dessert will take you on an exciting journey and will surprise even the most real sweet tooth.

For the test:

Flour - 170 g.
Water - 155 ml.
Milk - 155 ml.
Butter - 120 g.
Eggs - 4 pcs.
Sugar - 50 g.
Salt - 5 g.

For cream:

Boiled condensed milk ½ b.

The first step is to make the dough. Take a convenient saucepan or a small saucepan with a handle and boil water with milk and butter in it. Add salt and sugar there.

Turn the burner under the saucepan to low heat and add flour to the boiling mixture.

We begin to quickly mix the dough, bringing it to homogeneity until it begins to stick from the pan.

Place the dough in a large bowl and crack in the eggs.

After this action, the dough must be mixed very quickly and intensively (you can use a mixer) to prevent the eggs from curdling.

We put baking paper on a baking tray (you can simply grease it generously), and use a teaspoon to spread the dough, the main thing is to place future profiteroles at a sufficient distance so that they do not stick together during baking.

At this stage, we need to put the profiteroles in the oven to bake for 20-25 minutes at 180 ̊ C. After the time has expired, open the oven slightly and let the products stand there for another 5 minutes.

Resist the urge to open the oven ahead of time, otherwise the cakes will simply fall off.

When the cakes have cooled slightly, you can fill them with condensed milk. To do this, it is convenient to use a pastry syringe, then traces of filling with filling will be completely invisible. Bon appetit!

Recipe 5: homemade profiteroles with custard

Profiteroles are an excellent dessert option that can be varied with several types of filling if desired. Its most economical variety is considered custard. The preparation of profiteroles with custard is presented in this master class.

Water - 1 tbsp
Flour - 1.5 tbsp
Milk - 1 tbsp
Sugar - 0.5 tbsp
Butter – 150 g
Eggs - 5 pcs

First of all, you need to prepare the cream so that while it cools, you can bake the profiteroles. To make the cream, you need to combine the specified amount of milk, sugar and half a glass of flour in one container.

After thoroughly mixing everything, preventing the appearance of lumps of flour, the dishes are placed on the fire.

The mixture is brewed over low heat until it thickens, after which 50 g of butter is added and left to cool.

After the work has been done, you can proceed to preparing the dough for profiteroles. To do this, bring a glass of water to a boil. Add the remaining butter to the water boiling in a container left over low heat.

When the butter has completely melted in boiling water, pour flour into the bowl, continuously and quickly stirring the ingredients until a dense mass is formed.

Remove the container from the heat and cool the mass. Add eggs to the cooled mixture one at a time.

The resulting dough is kneaded until smooth.

Using a pastry bag or two teaspoons, balls of future profiteroles are placed on a baking sheet.

The baking sheet is placed in the oven. To ensure that the baked profiteroles do not fall off after they are removed from the oven, you should follow this baking rule. Heat the oven to 220 degrees, bake the profiteroles at this temperature for 15 minutes, after the allotted time, reduce the temperature to 150 degrees and continue baking the dessert for another 5-7 minutes. The cooled pastries are filled with cream using a pastry syringe and served with tea or coffee.

Recipe 6: profiteroles with chocolate at home

Profiteroles with chocolate custard are a sweet, airy and delicate dessert for tea. Especially chocolate custard will delight lovers of sweet desserts. Profiteroles are traditionally prepared from choux pastry, which requires a small amount of ingredients, including water, butter, wheat flour and chicken eggs.

water - 200 ml
butter - 120 g
wheat flour - 210 gr
egg - 3 pcs
sugar - 2 tbsp.
milk - 1.5 cups
chocolate - 80 gr

Pour water into a thick-bottomed saucepan and place over medium heat.

As soon as the water has become warm, add butter to it, preferably cut into pieces. And dissolve the oil in water. The dough will require 100 grams of butter. Instead of butter, you can add margarine or spread.

When the oil dissolves in water, turn the heat down and pour a glass of wheat flour into the pan, be sure to sift it. Stir the dough in the pan until it thickens.

To cool, it is best to transfer the lump of dough into a cold bowl and stir occasionally to release steam.

Break two chicken eggs into the cooled dough and mix the dough until smooth and thick.

Transfer the dough into a pastry bag with a nozzle and place the profiteroles on a baking sheet. The baking sheet must be covered with parchment paper.

Profiteroles are baked in the oven at 200 degrees. Baking time is 30-45 minutes, it all depends on the parameters of your oven. Remove the finished profiteroles from the hot baking sheet and turn off the oven.

To prepare the cream you will need 10 grams of sifted wheat flour, sugar and one chicken egg.

Heat the milk on the stove, but do not boil.

Beat the egg with flour and sugar until smooth. A low foam should form on the surface.

Pour the mixture into the milk and continue heating. Add 20 grams of butter and chocolate. Heat until smooth.

The result should be chocolate custard; it thickens in literally 3 minutes. Be sure to cool the cream.

Then, using the tubular nozzle of a pastry bag, fill the profiteroles with cream and place in the refrigerator.

Profiteroles can be served an hour after cooling. The cream hardens especially well if you leave them in the refrigerator overnight.

Recipe 7: savory snack profiteroles with peas

wheat flour – 155 g;
filtered water – 110 ml;
milk (2.5% fat) – 140 ml;
butter – 80 g;
chicken egg (category 1) – 4 pcs.;
salt – 0.5 tsp;
granulated sugar – 1 tsp.

For filling:

cod liver (canned) – 170 g;
peas (canned) – 120 g;
mayonnaise (optional);
salt, pepper - to taste.

The recipe for snack bar profiteroles can be divided into two stages: base and filling. Profiteroles require the following components.

Filling for snack bar profiteroles with canned cod fish liver, whipped into a pate, and tender peas. A small portion of mayonnaise, salt and pepper will balance the taste.

Mix milk with water in proportion - pour 250 ml of the mixture into a saucepan with a thick bottom.

In the same pan we also add a small piece of butter, salt and granulated sugar and bring to a boil.

When the butter melts, bring to a boil.

You need to catch the moment before the liquid begins to actively boil away in order to add a portion of sifted flour. You can reduce the heat and thoroughly mix the contents of the pan with a wooden spoon or silicone spatula. Work quickly to avoid lumps.

Stir until the dough pulls away from the walls; it’s easy to check - a film will begin to appear on the bottom. As a result, you will be able to knead a beautiful, pliable choux pastry – let’s form it into a ball.

Transfer the dough to a separate bowl and cool while constantly whisking lightly with a silicone spatula or wooden spoon. When you can safely touch the dough with your hand without burning yourself, add one egg at a time and knead with wave-like movements. The consistency of the dough for profiteroles will be the same as that of full-fat sour cream, only denser, sliding off the spatula in a triangle.

Transfer the dough into a cornet with a round hole. Using sharp movements, place portions of dough onto a baking sheet with oiled baking paper (you can use a silicone mat). The diameter of the workpiece should not be more than 2.5 cm - during the baking process the dough actively rises. Smooth the “tops” with a knife dipped in cold water.

Place a baking sheet in the oven, preheated to 180C. Baking time will be from 15 to 20 minutes, place the tray in the lower third of the oven on convection mode. Then cool the finished baked goods with the oven open, then on a wire rack.

The filling for snack bar profiteroles is simple: use a fork to mash cod liver, dried from oil, add washed peas and mix. If you think necessary, add mayonnaise, salt and pepper mixture to taste.

Remove the profiteroles from the baking sheet, make a cut in each, cutting off the top “lid”. Fill with a small portion of prepared liver mince and set aside.

This is what the filling for snack bar profiteroles looks like with a photo of the finished version. Garnish with finely chopped dill sprigs. You can serve it on the table!

Recipe 8: profiteroles with cheese filling (step-by-step photos)

Profiteroles with cheese filling are an original appetizer that will look great both on a festive table and at any other buffet table. The dish is prepared very quickly, especially if you do the baking in advance. By the way, you can offer your friends and family not only salty, but also sweet profiteroles. To do this, instead of herbs and garlic, just add sugar and vanillin on the tip of a knife to the filling. Enjoy a delicious original snack!

For the choux pastry:

Milk 125 milliliters
Pure cold water 125 milliliters
Butter 100 grams
Wheat flour 150 grams
Chicken eggs 3–4 pieces
Salt 1 pinch
Sugar 1/3 teaspoon

For filling:

Lightly salted salmon or trout fillet 200–300 grams
Cream cheese or curd cheese - 300 grams
Fresh dill to taste
Medium size garlic 1 clove
Mix of ground peppers to taste
Salt to taste

Pour the flour into a sieve and sift it into a small dry bowl. This must be done to ensure that the dough is airy and without lumps.

Pour milk and clean water into a small saucepan, and add butter, salt and sugar. Place the container over medium heat and, stirring occasionally with a wooden spatula, bring the contents to a boil. Watch when the butter melts. To do this, we constantly mix the components with available equipment so that there is a violent whirlpool in the pan.

Then pour out all the flour in one fell swoop. Important: at the same time, mix everything with a spatula so that no lumps form. After a few minutes, we should have a dense mass.

Reduce the heat to low and continue kneading the choux pastry some more. 1–2 minutes until we get a mixture that easily leaves the walls and bottom of the container and takes the shape of a ball. Immediately after this, turn off the burner and transfer the contents of the pan to a medium bowl.

From time to time we knead the dough with a tablespoon or spatula so that it cools faster. Important: if this is not done, the eggs that we will add soon may curl.

Next, using a mixer, beat the mixture at low speed until fluffy. Then use a knife to break the shells of the eggs one by one and pour the yolks and whites into a bowl. At the same time, you need to whisk everything so that the last components are well absorbed into the dough. Attention: watch the consistency of the mixture! Thanks to constant kneading and eggs, it should become homogeneous, shiny and, most importantly, stretchy. That is, the dough should not be very liquid or thick. The golden mean is welcome here. This is when the profiteroles will rise well during cooking and will not settle after baking.

Cover the baking sheet with parchment and begin forming the profiteroles. To do this, pour the dough into a pastry syringe and place it on a flat container. Since the baked goods will rise during the cooking process, place them at a distance of approximately 4–5 centimeters from each other.

Profiteroles can be baked in two ways. First: preheat the oven to 190 °C and then bake the dough for 30–35 minutes until golden brown. Keep the oven door ajar. Second: preheat the oven to 200°C and cook the profiteroles for 20 minutes until golden brown. Then reduce the setting to 160°C and continue baking for another 10–15 minutes. Attention: the oven doors are closed.

At the end, take out the baking sheet using oven mitts and set it aside. Let the profiteroles cool to room temperature.

Using a knife, peel the garlic and rinse lightly under running water. Then, using a garlic press, chop the clove directly on a flat surface and pour it into a free saucer.

We rinse the dill under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and pour them into a clean plate.

Place lightly salted salmon fillet on a cutting board and chop into thin pieces with a knife. Then we move the fish plates to a free plate and leave them aside for a while.

Place the cream cheese in a clean small bowl and, using a blender, beat at high speed until fluffy. Immediately after this we move on to preparing the filling for the profiteroles.

Add chopped dill, garlic to the bowl with cheese, as well as salt and a mixture of ground peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Place the cooled profiteroles one by one on a cutting board and cut off the top with a knife so that we get a lid. Attention: if desired, remove the wet crumb from the baked goods.

Now, using a pastry syringe or a teaspoon, put the cheese filling inside the profiteroles. We decorate the dish with a piece of salmon on top and cover it with a “lid”. Now we put the profiteroles on a tray or flat plate and we can serve them at the dinner table.

Profiteroles with cheese filling turn out very tasty and aromatic. They are ideal to serve at the holiday table, as well as at buffets as an appetizer. Help yourself!

Recipe 9: hearty profiteroles with egg pate

This two-in-one appetizer and delicious pastries - profiteroles, and aromatic egg pate, make a very satisfying sandwich. The pate itself can be used as a filling for tartlets, or it’s even easier to spread it on bread.

Eggs 10 pcs
Onions 2-3 pcs
Sunflower oil 100 ml
Wheat flour 1 cup
Chicken fat 100 g

Hard-boil five or six chicken eggs (do not overcook them!) and grate on a coarse grater.

Fry the onions in chicken fat until golden brown. It is not recommended to overcook onions!

Mix the grated egg with onion, season with salt and spices to taste, and mash the mixture with a fork to obtain a pate.

A glass of water, 100 ml sunflower oil, 1 tsp. salt - boil and add 1 cup of flour, mix thoroughly - you will get a choux pastry. Cool and beat in 4 to 6 raw eggs one at a time. Mix the eggs thoroughly with the dough (one at a time!) - make sure that the dough is not very liquid and not very hard.

Place the profiteroles on a baking sheet covered with foil - 1 tbsp for 1 profiterole. test. Leave gaps between the profiteroles - they will rise.

Bake in the oven at 180 degrees Celsius until crispy.

Cut the cooled profiteroles in half with a sharp knife and fill with pate. Place slices of fresh cucumber or tomato on top of the pate and cover with a lid.

Recipe 10: profiteroles with fish at home

Ordinary profiteroles, but with a very tasty fish filling - trout or salmon.

For the choux pastry:

Butter - 100 g
Water - 1 glass (250 ml)
Eggs - 4-5 pcs.
Flour - 1 cup (160-170 g)
Salt - ½ tsp.

For filling:

Trout or salmon (lightly salted) - 300 g
Dill greens - 50 g
Creamy curd cheese (Almette) - 150 g

Boil 250 ml of water, add oil, salt, bring to a boil.

Add flour to boiling water, mix well and cook for 2 minutes. Cool the mixture a little.

Add one egg, mix well, add the second, mix. Add all the eggs in this manner.

If the eggs are small, you may need 5 of them.

Line a baking tray with baking paper (or grease with oil).

Using a spoon or using a pastry syringe, put the dough in the form of balls, about 4 cm in diameter. If you don’t have a syringe, you can put the dough in a bag, cut off a corner, and squeeze it out. Place the oven in a preheated oven at 180 degrees and bake the profiteroles until golden brown, about 35-40 minutes. Do not open the oven door during baking.