Profiteroles with salty filling. Profiteroles with savory filling

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Airy, melt-in-your-mouth choux pastry profiteroles are best base for a delicious dessert or savory snack for the holiday table. The taste, aroma and “character” of the finished buns are given by the filling, which can be berry, mushroom, fruit, vegetable, sour milk and even meat. Unsweetened buns are a great alternative to ordinary sandwiches or snack tartlets, while miniature sweet cakes will complement the menu for special occasion. The main thing is to choose high-quality ingredients and follow the proportions indicated in the recipe.

What are profiteroles

Classic profiteroles are mouth-watering french buns no more than 4 cm in diameter. Unlike eclairs, which are also made from choux pastry, they are round in shape and are not only dessert, but also snack bars. Sweet buns are served with tea, coffee, juices. They can be the basis for the preparation of more complex desserts, such as croquembush - a tall cone of profiteroles held together with caramel threads. Spicy or salty buns are offered as an independent snack or served with salads, broths, soups on a small separate plate.

How to stuff profiteroles for a snack

The filling for profiteroles can be sweet or savory. Sweet choux pastry buns with berries, chocolate, cream cheese, jam, tender cottage cheese, pumpkin or custard served for dessert. For the preparation of savory snack buns, use spicy or salty stuffing- shrimp, crab meat, mushrooms, hard and processed cheese, chicken, vegetable salad, greens, pate, fish (for example, herring or slightly salted salmon). Profiteroles are recommended to be filled just before serving, otherwise the juicy filling will have time to soak into the airy dough and make it watery.

Recipes for toppings for profiteroles

There are many proven ways to prepare an original, fragrant and very delicious toppings for pastry buns. The ingredients are finely chopped or ground in a blender bowl until a homogeneous mass, such as puree or airy mousse. It is important that all components are ready for use. Homemade or store-bought profiteroles are carefully cut in half and filled with the prepared stuffing. An alternative option is to fill them with a special confectionery syringe. You just need to choose good recipe and trust your culinary imagination.

Filling for profiteroles unsweetened

• Time: 15 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 138 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Hearty profiteroles with salty fillings are a fundamentally new look at modern snacks and how to make them. spectacular presentation. Any base can be used cottage cheese, for example, "Almette" or "Hochland". If necessary, it is replaced with fatty cottage cheese, which must first be smashed in a blender until a homogeneous mass and mixed with small amounts of sour cream or cream. If desired, spices are added to the thick curd-shrimp cream - rosemary, sea ​​salt, saffron, lime or lemon zest, tarragon, ground black pepper and even granulated sugar.

Ingredients:

• shrimp - 150 g;
• curd cheese - 150 g;
• garlic - 1 tooth;
• greens - 50 g.

Cooking method:

1. Frozen shrimp clean, immerse in boiling water.
2. Boil seafood for no longer than a minute.
3. Throw away in a colander.
4. Cool, grind.
5. Combine boiled shrimp with curd cheese or grated cottage cheese. Mix.
6. Add finely chopped greens.
7. Grate garlic on the smallest grater, mix with shrimp-curd cream.
8. Fill the profiteroles with the mixture.

Fish

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 249 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Juicy profiteroles with fish filling- this original snack to good wine, beer, and other alcoholic beverages any fortress. Such a dish will be a much more refined addition. holiday menu than banal sandwiches, sushi and ordinary canapes. Instead of appetizing smoked salmon, you can use cod, salted salmon bellies, tuna fillet or any red fish. Cream can be replaced with cottage cheese or processed cheese. Ready-made buns with creamy salmon mousse and allspice white pepper can be garnished with a thin slice of lemon and a sprig of fresh parsley.

Ingredients:

• smoked salmon - 150 g;
• fat cream - 200 ml;
• lemon juice - 1 tbsp. l.;
• ground white pepper - to taste.

Cooking method:

1. Cut the smoked salmon fillet into small pieces.
2. Place fish in blender.
3. Add freshly squeezed lemon juice.
4. Blend the mixture to a smooth puree.
5. Beat separately heavy cream with ground white pepper.
6. Gently combine whipped cream with chopped smoked salmon.
7. Mix. The color of the mass must be uniform.
8. Fill the profiteroles with buttercream.

crab filling

• Time: 15 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 149 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Spicy profiteroles stuffed with crab sticks, canned sweet corn and boiled eggs are especially tender and tasty, thanks to the cheese-mayonnaise sauce. It is recommended to give preference to high-quality crab sticks with a minimum starch content (they should crack slightly at the fold, and not break). Processed cheese should be creamy, without additional aromatic and flavoring additives. Optional fresh cucumbers replace with other ingredients, for example, radishes, pickled onions and even slices of sweet pineapple.

Ingredients:

• crab sticks - 250 g;
• cucumber - 1 pc.;
• canned corn - 300 g;
• eggs - 3 pcs.;
• processed cheese - 100 g;
• mayonnaise - 100 g.

Cooking method:

1. Hard boil chicken eggs. Cool down.
2. Chop the squirrels.
3. Mash the yolks with a fork.
4. Add cucumber cut into very small cubes.
5. Pour in the corn and crab sticks, grated on the smallest grater.
6. Separately, mix mayonnaise with grated processed cheese.
7. Season eggs, crab sticks, corn and cucumber with cheese-mayonnaise sauce.
8. Fill custard buns prepared mixture.

Sweet

• Time: 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 222 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

Custard buns with delicate orange cream can be prepared for a family tea party or served with morning coffee, natural juices and carbonated drinks. Such a dessert turns out to be very tender, sweet, but not cloying, has a stunning aroma of citrus and vanilla. orange cream will not be bitter if you correctly remove the zest from the fruit without touching the white flesh. Too liquid cream can be easily made thicker if you add a little cornstarch, flour or semolina. Ready-made buns are served with a sprig of mint, fresh wild berries or a scoop of ice cream.

Ingredients:

• milk - 2 tbsp.;
• orange peel - 50 g;
• flour - 3 tbsp. l.;
• butter - 120 g;
• sugar - 4 tbsp. l.;
• vanillin - to taste.

Cooking method:

1. Mix milk with half a serving of sugar and vanilla.
2. Warm up, add the sifted flour in small portions.
3. Bring to a boil, whisking vigorously with a whisk.
4. Boil 3 minutes.
5. Add soft butter to the hot mass, mix.
6. Pour orange peel mixed with the remaining half portion of granulated sugar.
7. Beat with a whisk.
8. Fill the buns with cooled orange cream.

Filling for custard dough

• Time: 15 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 199 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Refreshing custard buns with cottage cheese and avocado are the perfect appetizer for a dinner party or any other special occasion. The dish comes out especially beautiful and appetizing, thanks to the bright green color of the filling. Thick cream based on the pulp of ripe avocado, fresh basil and light curd mass can be distributed among the halves of profiteroles using a pastry bag or syringe. The resulting "roses" are decorated with chopped walnuts, cumin, green apple wedge, sesame, bacon strip, or potato chips no rich flavors.

Ingredients:

• avocado - 2 pcs.;
• lemon juice - 2 tbsp. l.;
• olive oil - 1 tbsp. l.;
• cottage cheese - 100 g;
• basil - 50 g.

Cooking method:

1. Separate the avocado pulp from the peel with a tablespoon.
2. Mash with a fork.
3. sprinkle lemon juice to keep the color of the avocado vibrant.
4. Add fatty cottage cheese and finely chopped basil.
5. Pour the mixture into the blender bowl.
6. Pour in olive oil.
7. Blend until smooth puree consistency.
8. Stuff the custard buns with the resulting cream.

With cheese cream

• Time: 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 146 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Profiteroles with spicy cheese cream are a luxurious snack for New Year's table, corporate party or wedding reception. french cheese Roquefort has a rich aroma and unique taste, combining notes sheep milk and hazelnuts. It refers to blue cheeses with noble mold, gives the appetizer sophistication. cheese cream comes out very tender, so the choux pastry buns are filled with a pastry bag. Before serving, profiteroles with cheese filling can be decorated small caviar flying fish, which has a unique smoked-salty taste.

Ingredients:

• Roquefort cheese - 250 g;
• milk - 2 tbsp.;
• flour - 0.5 tbsp. l.;
• starch - 1 tsp;
• dill - 100 g.

Cooking method:

1. Mix the sifted wheat flour with potato or corn starch.
2. Pour cold milk in small portions.
3. Add fresh, finely chopped dill.
4. Beat the mixture with a mixer until smooth.
5. Pour in Roquefort cheese, cut into very small cubes.
6. Beat again with a mixer.
7. Place the resulting mixture into a pastry bag.
8. Fill the profiteroles with cream cheese.

Curd

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 309 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

Sweet buns with cottage cheese and prunes can be prepared in advance, because curd cream keeps its shape perfectly and does not soften tender custard dough. Part of the cottage cheese can be replaced with lush coconut flakes, which will give the cream airiness, rich taste and pleasant texture. Instead of prunes, you can use dried apricots, raisins, pieces of delicious candied fruits, poppy seeds or cranberries. The dessert will be even more fragrant if vanilla extract is added to it. Before serving, ready-made buns with curd cream can be sprinkled powdered sugar and garnish with mint sprigs.

Ingredients:

• cottage cheese - 150 g;
• vanilla sugar - 1 tsp;
• sour cream - 150 g;
• prunes - 6 pcs.;
• sugar - 2 tbsp. l.

Cooking method:

1. Kill fat cottage cheese in a blender or pass through a meat grinder twice so that the mass becomes homogeneous, without lumps.
2. Scald prunes with boiling water or pour water for half an hour. Cut into small cubes.
3. Mix cottage cheese with fat sour cream.
4. Add chopped prunes.
5. Pour sugar and vanilla sugar. Mix.
6. Transfer the curd cream to a pastry bag, stuff the buns.

Chocolate cream for profiteroles

• Time: 8 hours 20 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 372 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

Airy profiteroles with chocolate cream are beautiful, fragrant and very delicious dessert which is sure to please both adults and children. Classical chocolate cream easy to prepare with just three ingredients, but you can safely experiment with the composition and consistency of the filling. By adding your favorite spices and spices to the cream, you can give the dessert a unique, truly original taste. Cardamom, ground chili pepper, cloves and nutmeg are best combined with chocolate. The spices must be dissolved in the cream before being combined with the dark chocolate pieces.

Ingredients:

• bitter chocolate - 100 g;
• fat cream - 500 ml;
• sugar - 2 tbsp. l.

Cooking method:

1. Cut high-quality dark chocolate with a knife or simply break it into small pieces with your hands.
2. Transfer the pieces to a glass or enameled bowl.
3. Separately mix heavy cream with sugar.
4. Put the resulting mixture on fire in a ladle or a small saucepan.
5. Bring to a boil, quickly remove from heat.
6. Pour hot cream into bowl with chocolate.
7. Beat with a whisk until the chocolate pieces melt and the mixture becomes smooth and glossy.
8. Place in refrigerator for 8 hours.
9. Remove from refrigerator, beat with a mixer until stiff peaks.
10. Fill the buns with chocolate cream.

Pumpkin Stuffing

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

For making thick pumpkin cream it is recommended to use heavy cream and a small ripe pumpkin. Pumpkin will cook much faster if you cut it into small pieces. Soft cream cheese can be used instead of cream. The filling for lush custard buns will be even more tender and homogeneous if you grind granulated sugar with a coffee grinder or initially replace it with powdered sugar. If desired, you can add savory, ground ginger, cinnamon, cardamom, vanillin, nutmeg, mint and other spices to the cream, which go well with pumpkin.

Ingredients:

• pumpkin - 250 g;
• fat cream - 100 ml;
• sugar - 4 tbsp. l.

Cooking method:

1. Wash pumpkin pulp well.
2. Cut into pieces of approximately the same size.
3. Transfer to a saucepan or small saucepan.
4. Pour in water so that it completely covers the pieces of pumpkin.
5. Cook until tender (about 30 minutes).
6. Throw away in a colander.
7. Combine pumpkin with sugar in a blender bowl, beat.
8. Add heavy cream, whipped to stiff peaks.
9. Break again. The mass must be homogeneous.
10. Fill custard buns with cooled pumpkin cream.

From mushrooms

• Time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 163 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Snack profiteroles with mushroom filling can be prepared from champignons, chanterelles, butter, milk mushrooms, oyster mushrooms, honey mushrooms and any other mushrooms. Instead of fried mushrooms you can use pickled ones, which will add piquancy, spiciness and pleasant sourness to the dish. The main thing is to first discard them in a colander to drain all the brine. Otherwise, the filling for custard buns will be too watery. Before serving, ready-made profiteroles with porcini mushrooms, milk mushrooms and cheese can be garnished with chives, olives or black olives, cut into thin rings.

Ingredients:

• white mushrooms - 350 g;
• milk mushrooms - 350 g;
• cheese - 500 g;
• butter - 60 g;
• parsley - 50 g.

Cooking method:

1. Boil porcini mushrooms and milk mushrooms until tender (about 45 minutes).
2. Cut into cubes.
3. Fry in a pan greased with butter. If necessary butter can be replaced with vegetable.
4. Mix fried mushrooms, chopped parsley, cheese.
5. Make small cuts on the buns, stuff the blanks with the mushroom mixture.

From chicken

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 100 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: international.
• Difficulty: medium.

Hearty profiteroles with boiled chicken fillet, natural Greek yogurt and garlic can be served as an appetizer for beer, wine and other alcoholic drinks. Sour Greek yogurt can be mixed with rosemary, paprika, marjoram, turmeric, curry, or any other aromatic spice that brings out the flavor of the chicken. Optionally add boiled chicken liver, celery, some mayonnaise, red or regular onion, sweet canned corn. Ready-made buns can be decorated with small "roses" of mustard, tomato paste or shit.

Ingredients:

• chicken fillet - 250 g;
• Greek yogurt - 300 g;
• garlic - 2 teeth;
• dill - 50 g.

Cooking method:

1. boil chicken fillet until ready (about half an hour).
2. Cool, chop finely.
3. Add Greek yogurt, grated garlic, chopped dill.
4. Mix.
5. Stuff the profiteroles with the mixture.

Appetizing profiteroles with sweet or savory filling are tasty, spectacular, easy-to-prepare buns that are convenient to eat with your hands without the use of cutlery. Small round choux pastry buns can be baked at home or simply purchased at the store. The main thing is to pay attention to the preparation of the filling and properly fill the blanks. Several useful advice and secrets professional chefs will help turn dessert or snack profiteroles with filling into a small cooking masterpiece And favorite dish all family:

• Profiteroles with heavy unsweetened fillings (such as fish or chicken meat) it is better to lay out in one layer so that delicate pastries do not wrinkle.
• Dessert profiteroles with light cream, berry or custard can be laid out in a slide and pour over salted or sweet caramel to secure the design.
• Unsweetened buns are decorated with neat “roses” of pate or mousse, and sweet buns are decorated with butter or buttercream patterns. protein cream included in the filling. To do this, use a pastry syringe.
• If you cut off the top of the buns, it will be much easier to fill them with salmon or other ingredients cut into small pieces.
• Homogeneous pasty filling cream cheese or pâté can be introduced using a pastry bag, making small holes in the bottom of each bun.

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Stuffing for profiteroles - cooking unsweetened or sweet step by step recipes with photo

An alien and rarely used word " profiteroles"- nothing more than the closest relative of the famous and familiar custard cakes which we all love. Oh yes, in their own company - and the name " eclairs", which are already exactly the twin brothers of the so common custard. In fairness, it is worth mentioning and shu- tiny choux pastry cakes, which are usually served empty, but also belong to the same family of "hollow" pastry pastries, which are prepared by brewing flour and adding eggs to it. But these are all different stories about the same, in fact, recipe - about delicious custard cakes.

French confectioners joke that the one who made successful eclairs the first time, passed the initial exam in the difficult art of cooking with excellent marks. And there is some truth in every joke, right?

Although I may have hurried with the definition of profiteroles as a dessert - now they are filled with caviar, and red fish, and unsweetened salads, and various canned food ... How to cook eclairs, what are the subtleties and secrets of this art, you can read. But today I want to talk about fillings for them, but in the traditional interpretation, that is, about sweet options. After all, what could be tastier than a delicate custard cake with cream from ... But the cream requires details, moreover, the details are understandable, accessible and proven. So, sweet filling for profiteroles- which one shall we choose?

Option one.

It might be worth starting with classic recipe- present. French chef Marie-Antoine Karem, who gave the whole world wonderful dessert- eclairs, I made cakes with just such a filling. You don’t have to do anything super complicated, you don’t need any unusual products - the recipe is actually simple to disgrace.

Option two.

Although custards are usually topped with cocoa fondant, real chocoholics will always want even more chocolate. It was for them that they came up with chocolate cream, based on the same classic first option. Now the true connoisseurs of "black delicacy" have a real treasure - eclairs with chocolate cream.

Option three.

Again, we will be using the basic custard recipe. But only this time we will pamper lovers of nuts. They will be very good as an additional component of pistachios. Them delicate taste emphasize all the beauty classic cream, giving it new, very interesting touches. Add nuts in crushed form to an already cooled cream, along with oil. don't expect the cream to drastically change its color, rather it will be barely light green. But the taste... it's something amazing!

Option four.

Option five.

Another recipe, and a series of "not custard", which I really like - pumpkin. Yes, it is perfect for eclairs and profiteroles. Do not be afraid of such an experiment - the pumpkin will not dominate, but will only add sweetness and a subtle shade of something warm, velvety, soft, cozy .... The filling will not be defiantly orange, the cream will have a pleasant, darker tone. Another plus of pumpkin as an ingredient: it lightens the cream, removing excess calories - isn't that a reason to cook it?

In fact, filling options are a field for your imagination, an opportunity to experiment and try new, interesting tastes. Invent, dream, dare - and you will get the best custard with the most delicious cream in the world!

Good luck in the kitchen!

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 - small buns / cakes made from custard dough. This popular dish french cuisine most often cooked 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 cook delicious profiteroles with custard. This dessert resembles everyone's favorite eclairs, but differs in small size and round shape.

You can fill them with a variety of fillings, both sweet and snacks: there are profiteroles with custard and with cheese and garlic paste, with mushrooms, pate, meat - your eyes run straight from the abundance of options!

In custard dough for profiteroles:

• butter - 100 g;
• salt - a pinch;
• flour - 150 g;
• eggs - 3-4 pieces;
• 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 custard dough for profiteroles should start with preparing all necessary ingredients. You need to follow the cooking steps very quickly, so everything you need should be immediately at hand.

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

We place the container on a moderate fire. 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 the sifted flour into the hot butter mixture at once, vigorously stirring the dough with a wooden spatula and bringing to a homogeneous plastic texture. There is not a minute to lose in this process: the flour must necessarily dissolve in the hot, and not in the warm liquid!

Into the cooled dough, add the eggs one by one. After each broken egg, thoroughly knead the mixture until smooth. It is important to get the dough for the profiteroles of the correct consistency: if the mass is too thick, the buns may not rise during baking, and the composition that is too liquid will not keep its shape. Therefore, eggs must be added gradually (you may need a little more or less of them than indicated in the recipe), we focus on the state of the test.

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

With the help of a culinary package, lay out future buns on a baking sheet covered with parchment (on average, 2 teaspoons of dough are taken per cake). Do not forget to keep a distance between the blanks, because during baking the products will increase in size.

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

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

Milk along with the remains of granulated sugar and vanilla sugar bring to a boil. Approximately 1/3 of the hot milk mass is poured into the previously beaten eggs. Stir vigorously, and then pour back into the pan with the remaining milk, return to the stove.

Stirring constantly, keep the cream for profiteroles on a minimum heat until thickened. Cool to a warm state, add softened butter and mix with a whisk until smooth.

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

We spread the profiteroles with custard in a slide on a large flat dish. As a decoration, you can sprinkle the cakes with chocolate syrup or smear with glaze made from chocolate melted in a water bath.

Profiteroles with custard are ready! delicious french dessert Perfect 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 a dessert - profiteroles with custard.

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

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

For the custard test:

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

For custard:

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

Preparing custard dough for profiteroles. To do this, we send plums to a saucepan or pan with a thick bottom. oil, salt, sugar and water. Put it on medium heat and bring to a boil.

Pour flour into this boiled mixture. I do not advise adding flour in parts, you may end up with a mass with lumps. Therefore, we act quickly. Pour all the flour into the boiled mixture and quickly begin to mix with a wooden spatula.

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

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

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

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

After adding the second or third egg, the dough is still incomprehensible and seems to delaminate. But, when you enter the last egg, it will become smooth.

The consistency of the custard dough is obtained like this.

Now, you need to lay out portions of the dough 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 put the dough at a small distance from each other. We bake profiteroles in a preheated oven, at 200ºС for the first 15 minutes. Then we lower the temperature to 180ºС and continue baking for 15-20 minutes.

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

After the profiteroles are reddened and it is time to take them out of the oven, we do the following: carefully open the oven door and pierce each profiterole. Hot air will come out, thus the cakes will not be wet inside.

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

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

To make the cream smooth and without lumps, there is one little trick. First we 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, while stirring vigorously with a whisk.

Cook until cream thickens and remove from heat.

A little advice or note. If you are preparing custard with flour, then do not bring the cream 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 desirable to cook custard only with yolks, and not with whole eggs! So it turns out more tender.

Let the cream cool down at room temperature.

In the cooled cream, we introduce a little soft plum. oil and mix well. Here we add vanilla essence. If desired, the cream can be whipped. Well, the cream is ready too!

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

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

These are the profiteroles with custard I got! Great dessert for kids!

Friends, have a nice tea party and see you for new recipes!

Recipe 3, simple: homemade custard profiteroles

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

It is very profitable to bake profiteroles for the holiday, because 45-50 pieces are obtained from one portion of the dough, you can treat big company! No wonder the name of profiteroles comes from the French word profit - benefit, benefit. Previously, the French called the word profiterole small cash incentives, small pleasant and valuable little things. And then the name switched to miniature, but very tasty cakes - custard profiteroles, the recipe of which I will tell you.

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

We prepare the dough for profiteroles according to basic recipe brew test. Pour water into a cast-iron cauldron or non-stick dishes with thick walls, put the butter cut into pieces, salt and heat until the butter dissolves and boils.

Pour all the flour into boiling water with oil at once and mix vigorously: the mass immediately thickens. After kneading until smooth, turn off the flame and set the dough aside to cool. When the dough becomes a little warm, we drive in one egg at a time: put one - mix thoroughly with a spoon - put the second, and so on, until you use all 4 eggs.

We fill the confectionery 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 cakes will increase in size during baking, so make them a little smaller than they should be ready (classic profiteroles are 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 cut corner, or simply spread portions of the dough with a teaspoon dipped in water, and then slightly shape them with wet hands.

We put the baking sheet with the cakes in the preheated oven. We bake custards at a temperature higher than other types of dough. I can’t name the exact figure, but I can say that with 6 divisions on the thermometer of my oven, the arrow stands 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 become ruddy, golden in appearance, 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 pastry cakes 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 be able to surprise even the most real sweet tooth.

For test:

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

For cream:

• Condensed milk boiled 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.

We transfer the burner under the saucepan to a small fire and add flour to the boiling mass.

We begin to quickly mix the dough, bringing to uniformity until it begins to peel off from the pan.

Transfer the dough to a large bowl and beat 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 sheet (you can just generously grease it with fat), and use a teaspoon to put the dough, the main thing is to lay out 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 elapsed, open the oven slightly and let the products stand there for another 5 minutes.

Resist the urge to open the oven too early or the cakes will just fall off.

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

Recipe 5: Homemade Custard Profiteroles

Profiteroles are a great dessert option that can be varied with several types of filling if desired. Custard is considered the most economical variety of it. 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 in the process of cooling it, bake profiteroles. To make the cream, you need to combine the indicated amount of milk, sugar and half a glass of flour in one container.

Having thoroughly mixed everything, preventing the appearance of lumps of flour, the dishes are put on fire.

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

After the work done, you can proceed to the preparation of the dough for profiteroles. To do this, bring a glass of water to a boil. The remaining butter is introduced into the water boiling in the container left on low heat.

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

The container is removed from the fire, the mass is cooled. Eggs are introduced into the cooled mixture one at a time.

The resulting dough is kneaded until smooth.

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

The tray is placed in the oven. So that the baked profiteroles do not fall off after they are taken out of the oven, this baking rule should be observed. Heat the oven to 220 degrees, bake the profiteroles at this temperature for 15 minutes, after the allotted time, lower 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 sweet, airy and delicate dessert for tea. Especially chocolate custard will delight lovers of sweet desserts. Profiteroles are traditionally made from choux pastry, which requires a small amount of ingredients, such as water, butter, wheat flour and chicken eggs.

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

Pour the water into a heavy 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. For the test, you need 100 grams of butter. Instead of butter, you can add margarine or spread.

When the oil dissolves in water, then reduce the fire and pour a glass into the pan wheat flour, necessarily sifted. Knead the dough in a saucepan until it thickens.

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

In the cooled dough, break two chicken eggs and mix until the dough is smooth.

Transfer the dough to a pastry bag fitted with a nozzle and pipe the profiteroles onto a baking sheet. The baking sheet must be lined with parchment paper.

Profiteroles are baked in the oven at a temperature of 200 degrees. It takes 30-45 minutes to bake, 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 resulting mixture into the milk and continue heating. Add 20 grams of butter and chocolate. Heat until smooth.

As a result, you should get a chocolate custard, it thickens in just 3 minutes. Be sure to chill the cream.

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

Profiteroles can be served one hour after cooling. The cream hardens especially well if left overnight in the refrigerator.

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 diner profiteroles can be divided into two stages: the base and the filling. Profiteroles require the following components.

Stuffing for snack bars profiteroles with canned liver cod fish, beaten to a paste, and tender peas. A small portion of mayonnaise, salt, pepper will balance the taste.

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

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

When the butter melts, bring to a boil.

It is necessary to catch the moment before the active boiling of the liquid begins in order to lay a portion of the sifted flour. You can reduce the heat and carefully mix the contents of the pan with a wooden spoon or silicone spatula. Work quickly to avoid lumps.

Stir until the dough lags behind the walls, it is easy to check - a film will begin to appear at the bottom. As a result, it will be possible to knead a beautiful pliable custard dough - we will form a ball out of it.

We shift the dough into a separate bowl, cool with constant light whipping with a silicone spatula or a wooden spoon. When it will be possible to calmly touch the dough with your hand, without burning yourself, we introduce an egg, knead with wave-like movements. The consistency of the dough for profiteroles will turn out to be the same as fat sour cream, only more dense, sliding off the spatula in a triangle.

We shift the dough into a cornet with a round hole. We deposit portions of the dough with sharp movements on a baking sheet with oiled baking paper (you can use silicone mat). The diameter of the workpiece should not be more than 2.5 cm - during the baking process, the dough actively rises. We will smooth the "crowns" dipped in cold water knife.

We send it to the oven, preheated to 180C, a baking sheet. The baking time will be from 15 to 20 minutes, place the tray in the lower third of the oven on the convection mode. After we cool ready-made pastries with the oven open, then on the wire rack.

The filling for profiteroles at snack bars is simple: with a fork, knead the cod liver dried from oil, add washed peas - mix. If you see fit, put mayonnaise, salt and pepper mixture to taste.

Remove the profiteroles from the baking sheet, make an incision in each, cutting off the top “lid”. We start with a small portion of prepared liver minced meat and set aside.

This is how the filling for snack profiteroles looks like a recipe with a photo in the finished version. Decoration of finely chopped dill sprigs. Can be served!

Recipe 8: Profiteroles with Cheese Filling (Step by Step Photos)

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

For the custard test:

• 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:

• Fillet of salmon or trout slightly salted 200-300 grams
• Cream cheese or cottage cheese - 300 grams
• Dill greens fresh to taste
• Medium garlic 1 clove
• Mixture ground peppers taste
• Salt to taste

Pour the flour into a sieve and sift it into a small dry bowl. This must be done in order for the dough to turn out airy and without lumps.

Pour milk and clean water into a small saucepan, and add butter, salt and sugar. We put the container on medium heat and, stirring from time to time with a wooden spatula, bring the contents to a boil. We watch when the butter melts. To do this, we constantly mix the components with improvised equipment so that a violent whirlpool is present in the pan.

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

Reduce the heat to a minimum and continue to knead the choux pastry 1-2 minutes until we get a mixture that easily lags behind the walls and bottom of the container and takes on 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, then the eggs that we will add soon may curdle.

Next, using a mixer, beat the mass at low speed until fluffy. Then, with a knife, we break the egg shells in turn and pour the yolks with proteins into a bowl. In parallel with this, it is necessary to beat everything with a whisk 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, stretching. That is, the dough should not be very liquid or thick. The golden mean is welcome here. It is then that the profiteroles will rise well during cooking and will not settle after baking.

We cover the baking sheet with parchment and proceed to the formation of profiteroles. To do this, pour the dough into a pastry syringe and deposit it on a flat container. Since the pastry will rise during cooking, place it from each other at a distance of about 4-5 centimeters.

Profiteroles can be baked in two ways. First: preheat the oven to a temperature of 190 ° C and then bake the dough for 30–35 minutes until golden brown. door oven while keeping it open. Second: preheat the oven to a temperature of 200 ° C and cook the profiteroles for 20 minutes until golden brown. Then reduce the mode to 160 ° C and continue to bake for another 10-15 minutes. Attention: oven doors are closed.

At the end, we take out the baking sheet with the help of kitchen gloves and set aside. Let the profiteroles cool to room temperature.

For profiteroles (about 40 pieces):

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

First step:

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

Filling the second:

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

Profiteroles are small choux pastry products, sometimes they are also called eclairs. I offer you a recipe for a classic recipe for custard dough, when baking dough, a large cavity forms in it, which can be stuffed with any filling. The first filling that I offer is quite budgetary, the second is more expensive. Both of them are very tasty, although I still liked the first one more. Garlic can be added to the fillings if desired, but it is much tastier with it. If you don’t like garlic at all, you can add at least a third of a clove for a subtle flavor. If you are cooking with only one filling, double the amount. In general, you can fill such profiteroles 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.

Cooking:

Cooking dough.
Pour water into a saucepan with a thick bottom, add a large pinch of salt and cubes of butter.
Bring to a boil (oil should be completely dissolved).

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

Remove from heat and cool until warm (about 10 minutes).
Then stir in the first three eggs, mixing well after each.
Shake the fourth egg in a glass, and add gradually. The dough should become plastic, pliable, but not too thin. You may need a little more or less eggs. It took me 3 and a half eggs (category C0).
You don’t need to add a lot of eggs, although the dough will be easy to deposit and rise well in the oven, but it is more likely that after baking it will fall off. If you add too few eggs, the dough will be difficult to squeeze out of the bag, and it may not rise well.

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

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

Prepare the first filling.
Grate 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, salt a little.
Season with mayonnaise, sour cream or thick yogurt to taste.

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

Today I want to invite you to make profiteroles with savory filling, as a snack. They are perfect for both festive table as well as everyday. They are prepared quite simply, especially since you can bake the blanks themselves in advance, and start them immediately before serving. But you need to store them in a tied bag, and you can also freeze the dough and bake them as needed, but I don’t like to do that, so I immediately bake the entire portion, in which I get about 45 pieces, and immediately fill them with all kinds of fillings, both sweet and salty.

I have already described a detailed recipe for how to make custard dough for profiteroles, so I will not repeat myself anymore, but I advise you to read it. For those who have not seen the previous recipe, I advise you to definitely look in order to avoid common mistakes in cooking.

In the first version, I have profiteroles with cheese and garlic, which are very tasty. You can also add a boiled egg to them, and dill, if desired, is replaced by parsley.

The second option is cheese profiteroles with salad, which includes hard cheese, boiled eggs and carrots, herring and mayonnaise. As a result, the filling really resembles a salad. If you do not like carrots, you can remove it, and the herring is also replaced by red fish.

Below I will tell you in detail how to cook custard profiteroles with cheese fillings, at home, so that it is both fast and tasty. I advise you to try them too.

Ingredients:

• Profiteroles - 20 pcs.

Filling 1:

• Processed cheese - 100 g
• Garlic - 2 cloves
• Dill - to taste
• Mayonnaise - 1 tbsp

Filling 2:

• Herring - 70 g
• Boiled egg - 2 pcs.
• Hard cheese - 60 g
• Boiled carrots - 0.5 pcs.
• Mayonnaise - 1.5 tbsp

How to cook snack profiteroles

The first recipe for savory toppings for snack profiteroles is the easiest. For her, I rub melted cheese on a coarse grater. Cheese is better to take the usual, without any additives.

I peel the garlic and push it through a press. If the dill is fresh, I wash it and cut it, and if it is frozen, like mine, then it no longer needs to be chopped. Dill can be replaced with parsley.

Next, I add mayonnaise to these ingredients. Its fat content is absolutely not important, then be guided by what you like.

Now I mix everything and it's ready.

I cut the blanks a little on one side and stuff them with a teaspoon. These cheese profiteroles turned out, and now I will show the second variation for the snack.

Boil carrots and eggs until tender. While they are cooling, I rub hard cheese on a fine grater, and cut the fish into small pieces. It can be herring, mackerel or red fish. I also rub carrots and eggs on a fine grater.

Then I add mayonnaise or sour cream to the prepared products and mix. As in the first case, I cut a little each blank and fill it with a delicious mixture. As you can see, profiteroles with filling at home are made very quickly, which is a big plus. I also like the fact that you can bake blanks a day or two before filling, which is quite convenient. I think thanks step by step photo, the recipe has become even clearer and even those who have never cooked anything will cope with it.

These are the profiteroles with unsweetened filling. In my opinion, this is a great replacement for tartlets. On the eve of the holidays, many begin to look for what to cook for the New Year, and now you already have ideas for snacks. Bon Appetit!