Profiteroles (Custard Cakes)
by Editorial Staff
Profiteroles are small choux pastry cakes. I recommend the tried and tested custard recipe. A delicious delicate cream based on pastry cream, eggs and honey is used as a filling. Be sure to try this recipe!
Servings: 6
Cook: 50 minutes
Ingredients
For the dough:
- Butter – 100 g
- Milk – 125 ml
- Water – 125 ml
- Eggs – 5 pcs.
- Flour – 150 g
- Powdered sugar – 1 teaspoon.
- Salt – 1 pinch
- Vanilla sugar – 2 g
For the cream:
- Confectionery cream – 500 ml
- Eggs – 6 pcs.
- Honey – 1 tbsp
Directions
- Combine water, milk and butter in a saucepan.
- Put the saucepan on the fire and bring to a boil over low heat.
- After boiling, stirring slowly, add 150 g of flour. Knead the dough until smooth, trying to break all the lumps.
- Cool the finished dough to room temperature and, stirring thoroughly, add eggs one at a time (5 eggs in total).
- Add vanilla sugar, powdered sugar and a pinch of salt to the last egg.
- Pour this mixture into the dough.
- Mix thoroughly.
- Making a cream. Heat the pastry cream over medium heat, but do not bring it to a boil.
- Break 6 eggs into a separate bowl.
- Beat the eggs thoroughly, add honey and mix.
- Stirring constantly, add eggs and honey into warm cream. We put the resulting mass on fire and, without stopping stirring, bring to a boil. The cream should brew and thicken. We stir for 5 minutes over medium heat. The custard is ready, let it cool.
- Be sure to moisten the baking sheet with water, cover it with parchment paper on top and use a pastry syringe to beautifully form small custard cakes.
- We bake profiteroles in a preheated oven at 190 degrees for 15 minutes. Then reduce the oven temperature to 160 degrees and bake for another 5 minutes.
- We take profiteroles out of the oven.
- Fill the custard cakes with honey cream.
Bon Appetit everyone!
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