Profiteroles with Creamy Curd Cream
by Editorial Staff
Profiteroles with butter curd cream are a very tasty dessert that you cannot help falling in love with. Airy choux pastry, and inside – the most delicate cream!
Servings: 10
Cook: 2 hours
Ingredients
For dough (glass – 250 ml):
- Flour – 150 g (1 cup)
- Milk – 125 ml (0.5 cups)
- Water – 125 ml (0.5 cups)
- Butter – 100 g
- Large eggs – 4 pcs.
- Salt – 1 pinch
For the cream:
- Cream 33% – 400 g
- Curd cheese – 250 g
- Sugar – 100 g or to taste
- Vanilla sugar – 2 teaspoons or to taste
For filing (optional):
- Powdered sugar – to taste
Directions
- Cut the butter into smaller pieces so that it melts faster.
Sift the flour through a sieve. - Pour water and milk into a stewpan with a thick bottom, add a pinch of salt and butter. We put the saucepan on the fire and bring the mixture to a boil, while the butter should melt completely.
- Pour all the flour into the boiled mixture at once.
- Mix the flour thoroughly until you get a smooth choux pastry.
- Over low heat, stirring constantly, brew the dough for 1-2 minutes.
- Remove the saucepan from the heat and let the dough cool to a warm state. To make the dough cool faster, I transfer it to a bowl, but if you wish, you can continue to knead the dough in the same saucepan, if its size allows it.
- When the dough cools down to a temperature of about 50 degrees (we just check by touch: the dough can be warm, but not hot), add eggs to it.
The eggs should be introduced one at a time, each time thoroughly mixing the dough until completely homogeneous. Thus, we mix 3 eggs one after another. - Since eggs can vary quite a lot in size and the quality of flour is also different, so as not to add excess liquid to the dough, the fourth egg should be introduced in small portions. To do this, break the egg into a small bowl and shake it with a fork.
- In small portions, stirring well each time, we introduce the last egg.
- As soon as the dough has become the desired consistency, we no longer add eggs. The finished choux pastry should be smooth, shiny and drip from the spoon to form a triangle.
We turn on the oven to heat up to 180-200 degrees. - Put the finished dough in a pastry bag with a wide round nozzle. Cover the baking sheet with paper and place the dough in small portions at a distance from each other. You can select the size of future profiteroles to your liking. Most importantly, keep in mind that the dough will increase several times during baking.
- We bake profiteroles in a preheated oven for 20 minutes, then reduce the temperature to 150-170 ° С and dry them for another 15-20 minutes. When baking for the first 20 minutes, it is very important not to open the oven, as choux pastry does not like temperature changes.
We take out the finished profiteroles from the oven and let them cool completely.
- We prepare the ingredients for making the cream.
The cream should be well chilled. - Whisk the cold cream with plain and vanilla sugar until soft peaks.
- Add curd cheese.
- Beat until a fluffy and dense cream is obtained.
- Put the finished cream in a pastry bag with a long narrow nozzle (if there is no one, use a regular round small dia) and fill it with completely cooled profiteroles. We send the cakes to the refrigerator for 1-2 hours so that they are infused.
If you like the crunch of choux pastry, then you should fill the profiteroles just before serving. - Profiteroles with creamy curd cream are ready!
You can sprinkle them with icing sugar before serving.
Bon Appetit!
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