Custard profiteroles – a light and tasty dessert. Profiteroles – small (less than 4 cm in diameter) culinary products of French cuisine from custard dough with various fillings.
Ingredients – 8 Servings
Butter 150 gr
Wheat flour 210 gr
¼ teaspoon salt
Gelatin 5 gr
Milk 400 ml
Cream 35% 200 ml
Vanilla Pod 1 piece
Egg yolk 6 pieces
Sugar 400 gr
How to cook custard profiteroles
1. Soak gelatin in a small amount of water. In a separate saucepan, mix milk, 100 g of cream and vanilla bean, cut in half. Optionally, you can get seeds from vanilla and add them to the milk mixture. Bring to a slow boil..
2. Meanwhile, whisk the egg yolks (after separating them from the proteins), 135 grams of sugar, 70 grams of flour and a pinch of salt. Pour in the milk mixture slowly, kneading properly so that there are no lumps. If desired, this can be done in a blender..
3. Pour the mixture into the saucepan. Heat the sauce over low heat, constantly stirring until the mass thickens and bubbles form on the surface. It takes about a minute. Stir in the gelatin and immediately remove from heat so that the mass does not burn. Pour into a bowl and cover with a film so that it fits snugly into the sauce. Put in the refrigerator for 3 hours. If lumps in the sauce still form, then it should be wiped through a sieve after it cools down.
4. For the test, in a small saucepan, heat 1 cup of water and melt 90 g of butter, chopped into small cubes. Reduce the heat to a minimum, add 140 grams of flour and ¼ teaspoon of salt. Stir and cook the dough until it starts to easily lag behind the stew-pan, about 1 minute. Transfer to a large bowl. Using a mixer, introduce 4 eggs one at a time, mixing well. Cover with foil, let cool for 1 hour.
5. Preheat the oven to 220 C. Cover the pan with parchment paper. Transfer the dough into a pastry bag with a round nozzle. Squeeze small balls onto the prepared pan, leaving about 1 cm between them. Press the top with moist fingertips.
6. Bake until golden brown, about 23 minutes. Remove from the oven, pierce each ball with the tip of a knife, allow to cool.
7. For caramel sauce, heat 265 g of sugar and 1/3 cup of water over low heat until the sugar dissolves. Increase the fire, and no longer interfering, cook caramel of beautiful amber color. From time to time, the edges of the stewpan can be greased with a silicone brush dipped in water. Add 100 g of cream, butter, mix well with a whisk and remove from heat.
8. Transfer the cooled cream to a pastry bag. Fill profiteroles with cream and dip each in caramel sauce.