Custard profiteroles - adults and children will love them

Kitchen appliances and utensils:

• cooking surface;
• oven;
• stewpan or small pan;
• wooden spatula;
• deep bowl;
• pastry bag;
• a baking sheet;
• a cup;
• baking paper;
• whisk;
• cling film;
• serving dish.

Ingredients

Step cooking

1. Initially, we are preparing custard dough for profiteroles. Pour 125 ml of milk into a small saucepan or stewpan. We put on a small fire and pour another 125 ml of water. Add half a teaspoon of salt and 100 g butter to the liquid. We wait until everything boils. Mix the butter periodically so that it dissolves more quickly.
   
2. As soon as the milk boils, pour 150 g of flour into the pan, mixing well with a spatula until smooth. The fire needs to be slightly reduced, while they do not stop mixing the choux pastry.
   
3. We prepare the dough until all the moisture has evaporated and it becomes elastic. Also understand that the dough is already ready, perhaps by the white film that forms at the bottom of the pan.
   
4. We remove the dough from the stove and leave it to cool. It is better to shift it from the pan to a deep bowl, so it will soon cool down.
   
5. In a slightly cooled custard dough, add 4-5 eggs alternately. After each egg, the dough is thoroughly stirred until it becomes homogeneous, only then add the following. After adding 5 eggs, the dough becomes liquid and drains from a spoon.
   
6. We transfer the finished custard dough into a pastry bag. To make it more convenient to do, it is recommended to place the bag in a cup and wrap the edges out.
   
7. On a baking sheet, unfold the baking paper and set the dough out. The distance between profiteroles should be at least 3 cm. We bake in the oven, heated to 180 degrees, for a quarter of an hour. After 15 minutes, lower the temperature to 160 degrees and bake the same amount of time.
   
8. We proceed to the preparation of custard for profiteroles. Pour 300 ml of milk into the stew-pan and put on the fire, waiting until it boils. In a separate bowl we place 2 egg yolks, 100 g sugar and 4 g vanilla sugar. All ingredients are thoroughly mixed with a whisk until a homogeneous consistency. To the resulting mixture add 30 g of starch. It is better to use corn, but if this is not, then any other will do. Mix everything again so that there are no lumps left.
   
9. Half of the boiling milk is gradually poured into the cream, stirring regularly. After that, again we put the stewpan with milk on the fire and add the second half of the cream. The cream needs to be mixed regularly so that no lumps form, and starch is brewed. The mass should thicken.
   
10. We turn off the stove, and add 30 g of butter to the hot mass, while continuing to mix. When all the ingredients dissolve and the cream becomes homogeneous, cover the pan on top with cling film and leave to cool.
    
11. We take the finished profiteroles out of the oven and fill with cream using a pastry bag with a thin nozzle. If there is no pastry bag, then you can use a large syringe without a needle, into which we collect the cream and pour it into the eclair.
    
12. Ready profiteroles are served for tea or coffee. On top of them you can sprinkle with a small amount of powdered sugar.
    

Video recipe

After watching the video, you will learn how to cook profiteroles with custard, and what ingredients you need for this. The entire recipe is described in detail, and all cooking processes are described in detail. Recommendations are given on how to properly fill profiteroles with cream, and how to best serve them.

Other baking recipes