Lush and airy profiteroles are baked from custard dough, in the composition of which in addition to flour includes butter, sugar and eggs. The dough is first brewed in a pan on the stove, constantly beating wooden spoon, and then whipped with a mixer. It should be very smooth and uniform to make your balls neat and beautiful. When baking, a cavity forms inside you just have to cut the finished profiteroles in half and fill them any cream, mousse or ice cream to your taste. Perfect raspberry cream will be an option. It is easily prepared from raspberry sauce mixed with whipped cream. Share with friends: 
Time: 1 hour. 45 min Difficulty: easy Amount: 25 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Profiteroles
- 0.5 tbsp. water
- 55 gr. butter
- 1/4 tsp fine salt
- 2 tbsp. l Sahara
- 0.5 tbsp. premium flour
- 2 large eggs
- 1 tbsp. l turbinado sugar to sprinkle (optional)
- Powdered sugar
- To serve: raspberry cream (recipe see below), any mousse or ice cream to choose from
Raspberry cream
- 1 tbsp. raspberries
- 3 tbsp. l sugar + extra to taste
- Freshly squeezed lemon juice to taste
- 0.5 tbsp. chilled cream
- 1 tbsp. l powdered sugar
Recipes with similar ingredients: premium flour, raspberries, eggs, cream
Recipe preparation:
- Preheat the oven to 220 ° C.
- In a saucepan over medium heat, bring to the boil the water mixed with butter, salt and sugar. Remove the pan from the stove, add flour immediately and stir vigorously with a wooden spoon about 1 minute until kneading the dough. Return the pan to the stove and simmer on low heat, stirring constantly, for 2 minutes to evaporate part of the water and cook the flour. The dough will become a little shiny and will stick slightly to the pan.
- Transfer the dough into the bowl of the electric mixer with a nozzle shoulder blade. Stir at medium speed and without stopping the mixer, add 1 egg. Stop the mixer and scrape the dough off the walls bowls. Turn it on again by adding another egg. Stir until the dough will become smooth and glossy and the eggs will not evenly intervened.
- Using a pastry bag with a simple tip, drop it off the dough on a baking sheet with balls with a diameter of 0.5-1 cm. Wet finger smooth the tops so that the balls are even. If desired sprinkle sugar on the turbinado.
- Bake for 10 minutes, then reduce the oven temperature to 190 ° C. (without opening the oven door) and bake until the balls are inflated and do not brown, about 15 minutes. Get out and pierce a toothpick. Bake another 10 minutes to dry the balls inside. Cool on a wire rack.
- Cut the balls in half and pour raspberry cream, ice cream or favorite stuffing. Sprinkle with sugar and serve.
Raspberry cream
Mash berries with sugar in a small saucepan with a wooden spoon. Over medium heat, stirring frequently, bring to a boil. Turn down fire to a minimum and cook, stirring often, until the berries burst and do not let the juice, about 5 minutes. Strain the mixture through a fine sieve in a bowl, discard the seeds. Cool. Taste it and add more sugar and lemon juice if necessary. Whip the cream until light. Sift into the cream icing sugar. Keep whisking until firm, but not hard strong peaks. Gently mix raspberry sauce in whipped cream, mixing until a homogeneous consistency. Store in sealed container in the refrigerator until ready to serve.
