Miniature custard pastries are filled with ice cream and poured with creamy chocolate cream.
The result is delicious and delicate profiteroles that will adequately decorate the festive table.
Ingredients:
450 grams of puff pastry
200 grams of vanilla ice cream (you can make your own)
300 ml chocolate fudge
1 tablespoon caster sugar
2 tablespoons milk
Content
Preparation of profiteroles:
Prepare 450 grams of choux pastry. Using a pastry bag or spoon, put it on a baking sheet lined with parchment paper. Smooth out the irregularities at the top of the circles with the back of a spoon soaked in milk.
Sprinkle each mound of dough with a pinch of granulated sugar. Put in an oven preheated to 200 ° C and bake until golden brown (20-35 minutes).
Remove the dough, put on a wide dish and let cool. Use a sharp knife to cut each profiterole and fill with a dollop of vanilla ice cream. Generously pour chocolate fudge or dark chocolate melted in a water bath and serve immediately.
Before serving, the finished profiteroles can be sprinkled with chopped almonds and powdered sugar.
Как приготовить шоколадную помадку:
Ingredients:
50 grams of butter
2 tablespoons cocoa powder
100 grams of sugar (4 tablespoons)
4-5 tablespoons milk
Making chocolate fudge:
In a small saucepan or cezve for making coffee, mix 100 grams of granulated sugar with cocoa powder and mix. Pour slightly warmed milk into a dry mixture of cocoa and sugar, mix thoroughly and put on low heat. Stirring continuously, dissolve the sugar and bring the mixture to a boil. Immediately remove from heat and add 50 grams of butter. Stir again, let cool slightly and you can decorate the prepared dessert or pastry. In this case, water the ready-made profiteroles.
Note: Instead of ice cream, profiteroles can be filled with any custard.
Несколько классических рецептов заварного крема.
Required ingredients:
50 grams of flour
500 ml warm milk
200 grams of sugar (8 tablespoons)
4 egg yolks
1 gram of vanillin.
Preparation of custard:
Mix sugar, yolks, flour and vanilla and beat thoroughly with a mixer. Pour the milk into a small saucepan and bring to a boil. Slowly pour the prepared mixture of yolks, vanilla, flour and sugar into the milk, stirring with a spoon without ceasing to stir. Put on low heat and cook for 5-10 minutes until the mixture thickens. Cool the finished custard and you can fill the profiteroles.
Заварной крем с маслом
Butter makes the custard fluffier and perfectly retains its shape. Such a cream can not only be used to fill profiteroles, eclairs, buns, but also to decorate cakes and make pastries from cream.
Required ingredients:
100 grams of flour
300 grams of sugar
2 cups warm milk
300-400 grams of butter
4 egg yolks
2 grams of vanilla
20 grams of cognac
Preparation of butter custard:
Fry the flour in a hot frying pan until golden brown, stirring continuously. Remove from heat and cool. Mix sugar, yolks, vanilla, add cooled flour and beat well so that there are no lumps.
Pour the milk into a saucepan and bring to a boil. Gradually add the resulting mixture of sugar, yolks, vanilla and flour and mix thoroughly. Bring the mixture to a boil and remove from heat. If the cream is not homogeneous, it can be whipped with a mixer.
Beat the butter separately until fluffy. Soften the butter to room temperature beforehand. Add the cooled custard to the butter mixture and beat with a mixer. Add 20 grams of cognac and mix thoroughly again. The butter custard is ready.
А вот рецепт творожно-сливочного крема для профитролей
Ingredients:
250 grams of cream
250 grams of fresh cottage cheese
150 grams of sugar
2 grams of vanilla
Preparation:
Mix all the ingredients thoroughly and fill the profiteroles. If the cottage cheese contains lumps, it can be passed through a meat grinder or whipped with cream and sugar with a mixer. If desired, you can add a handful of raisins to the curd mass. Fill the choux dough profiteroles with the resulting cottage cheese butter cream.