According to this recipe, you will get enough profiteroles, but you you can make eclairs to treat a whole crowd of guests. These choux pastry filled with delicious custard cream, everyone will like it and become an appropriate treat for any party or party. And cooking them is a pleasure! At first magic happens before your eyes, and choux pastry turns into voluminous air shells for your cream. Then fill them with filling to capacity. Indeed, a large number creams in eclairs and profiteroles – this is why we love these cakes. For serving, you can cover them with chocolate or sugar icing or assembled into a luxurious croquembush. Share with friends: 
Time: 4 hours. Complexity: easy Quantity: 60 donuts The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Choux pastry
- 3/4 Art. skim milk
- 3/4 Art. water
- 0.5 tbsp. + 2 tbsp. l (30 gr.) Butter
- 2 tsp Sahara
- 0.5 tsp salt
- 1 and 2/3 Art. premium sifted flour
- 5 large eggs, room temperature
Custard
- 1 tbsp. skim milk
- Half a vanilla pod or 1.5 tsp. vanilla paste
- 3 large egg yolks
- 3 tbsp. l Sahara
- 2 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter, cut into pieces
Recipes with similar ingredients: premium flour, milk, eggs, vanilla paste, starch, cream
Recipe preparation:
- Custard: put vanilla seeds in milk pod or vanilla paste and heat, just a little before boil. In a separate bowl, beat the egg yolks, sugar, and starch. Prepare a bowl of butter by placing above it sieve. Gradually whisk the hot milk into the egg mixture with a whisk, and then put everything back in the pan. Constantly stir the cream whisk (from time to time moving to the shoulder blade to get into corners) over medium heat until thickened and glossy, about 2 minutes.
- Pour the mixture immediately through a sieve, if necessary pushing it with a whisk and mix with butter. Put a piece of cling film directly to the surface of the custard cream, cool to room temperature, and then put in refrigerator until ready to use.
- Preheat oven to 200 ° C and cover two baking sheets parchment paper.
- Choux pastry: bring to medium-high heat to full boil milk, water, butter, sugar and salt. Reduce the heat to a minimum and stir in the flour with a wooden spoon, stirring vigorously until the dough keeps up with the walls pots (and won’t stick anymore). Put the dough in a large bowl and using a hand or stationary mixer with a spatula nozzle beat at medium speed for 1 to 2 minutes so that it cooled a bit.
- Break two eggs into a small bowl and beat them to a little to mix. Add the eggs to the dough, still whipping it in the middle speed, and mix. Add the remaining 3 eggs one at a time, mix thoroughly after each addition. Next work with test while it’s still warm.
- Fill Choux pastry bag with a large plain tip. Set profiteroles with a diameter of approximately 4 on a baking sheet see (you may need another baking sheet). Soak your finger in cool water and gently smooth the sharp tips on the dough.
- Bake profiteroles for 10 minutes, then reduce temperature oven to 190 ° C and continue to bake for about 15 minutes more, until they will not become saturated golden brown and very light. Cool completely before filling.
- To fill the cream, stir the cream until it becomes softer and fill it with a simple-tipped pastry bag medium-sized (or, if you have, a tip for eclairs and donuts). First make a small hole with a skewer on the side of each profiterole. Insert into the tip of the pastry bag and squeeze the cream until you feel with your hand that they are full. Refrigerate the cakes until ready to cover them. chocolate or sugar icing. Filled and Glazed cakes should be served on the same day. Profiteroles can be baked advance and store unfilled for 1 day in the refrigerator in airtight container, or freeze. Cheese recipe profiteroles.
