Profiteroles
by Editorial Staff
The basic recipe for choux pastry for profiteroles. Stuffing profiteroles with various fillings, from sweet creams to salads and pâtés, you can decorate your festive table in a varied and creative way.
Ingredients
- Flour – 150 g
- Water – 1 glass
- Butter – 100 g
- Salt – a pinch
- Eggs – 3-4 pcs.
Directions
- We send butter to the pan, add a pinch of salt, pour water. We put on a slow fire.
- Stir to melt the butter. Cook until boiling.
- When the mixture boils, add all the flour, stirring occasionally.
- Stirring constantly, we brew the dough for 2-3 minutes, the dough should turn out without lumps.
Cool the choux pastry a little. - We introduce the eggs one at a time (you can even shake the eggs slightly separately and add to the dough in parts), stirring the dough each time until smooth. The dough should not be thick, but also not runny so that it slowly drips off the spoon.
- We place the choux pastry in a pastry bag and place it on a baking sheet covered with parchment, or on a silicone mat, small round blanks for profiteroles, at a short distance from each other. (If you do not have a pastry bag, then spread the dough in small portions using a teaspoon and a tablespoon.)
- We send profiteroles to a hot oven and bake for 20-25 minutes (temperature – 220 degrees). Then we reduce the temperature to 160 degrees and bake for another 10 minutes.
- The profiteroles are ready.
- Cool them down and make a small incision on the side. We fill the profiteroles with the filling using a pastry bag. I stuffed the custard cakes with sweet cream (see the recipe from the link in the products).
Bon Appetit everyone!
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