Cream for profiteroles: recipes

The content of the article

• What is profiteroles
• Cream Profiteroles Recipe
• Custard chocolate cream for profiteroles
• Protein cream for profiteroles
• Stuffed with condensed milk
• Cottage cheese
• Strawberry
• Sour cream
• Caramel

Delicate, airy, mouth-watering mini-cakes that adults and children love so much, prepare very quickly and rarely bother: there are a huge number of fillings, changing which, each time a completely new taste is obtained. Cream for filling hollow buns can be creamy, buttery, protein, custard, some housewives like to fill profiteroles with boiled condensed milk, berry jelly, curd cheese. Whatever option you choose, profiteroles with sweet fillings are a wonderful dessert that can turn an ordinary tea party into a festive.

What is profiteroles

Small cakes made of choux pastry with a diameter of about 4 cm – the invention of French cuisine. Profiteroles begin with sweet or unsweetened (meat, mushroom, cottage cheese, fish) fillings. Blanks hollow inside are made as follows:

• Bring to a boil water (? L) with butter (150 g), sugar (one and a half tablespoons), salt (1 pinch). Flour (300 g) is poured to the boiled composition, cooked over low heat, stirring with a whisk, 5-6 minutes.
• After cooling the dough, 7 chicken eggs are introduced one at a time, after adding each egg, the composition should be mixed with a mixer at medium speed.
• Filling a pastry bag with a viscous, viscous mass, squeeze the dough through the nozzle with small balls onto a baking sheet greased with refined sunflower oil.
• Bake for about 25 minutes. in a preheated oven at 200 ° C without opening the door, otherwise profiteroles may fall.

Cream Profiteroles Recipe

Photos from culinary sites cannot convey the tenderness, lightness, unusual airiness of the fillings of small French pastries. Cream for profiteroles is prepared (depending on the specific recipe) from butter, fat cream, sugar, vanilla, sour cream, condensed milk, tender curd cheeses, chicken eggs (yolks or proteins), thoroughly whipping the components with a mixer. If desired, cocoa, alcohol, ground nuts, berries, fruits are added to the filling. Before serving, the filled cakes are cooled.

Custard chocolate cream for profiteroles

• Time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content: 214 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: medium.

Chocolate custard for profiteroles is very tasty, delicate, mouth-watering. Some chefs cook it with cream or butter, the filling according to the presented recipe – in milk – will turn out to be less high-calorie. Cognac can be replaced with liquor (coffee is perfect). Ready-made cakes will become tastier if sprinkled with icing sugar or covered with glaze: 100 g broken into pieces of dark chocolate pour 100 ml of fat cream, cook, stirring over low heat, not boiling until the composition becomes viscous-dense.

Ingredients:

• milk -? l;
• eggs (yolks) – 5 pcs.;
• sugar – 125 g;
• cocoa powder – 3 tbsp. l .;
• wheat flour – 25 g;
• starch – 25 g;
• vanillin -? sachet;
• cognac – 55 ml.

Cooking method:

1. Beat the egg yolks, separate from the whites, whisk with sugar (a minute or two). Add sifted flour, cocoa, starch to the composition. Thoroughly knead the mixture with a whisk until smooth, break all the lumps. Pour 50-60 ml of milk slightly warmed over low heat, mix.
2. Pour the remaining milk into a saucepan, heat over low heat, not bringing to a boil. As soon as small bubbles begin to appear on the edges of the milk (after 5-6 minutes), start pouring a chocolate-yolk mixture into it with a thin stream, whisking slightly with a whisk.
3. Stirring constantly, on a small fire, bring the chocolate cream to a boil, after 1.5-2 minutes turn off the stove.
4. Add cognac, vanillin to the hot composition, mix until smooth, allow to cool at room temperature (about half an hour). Ready composition to start profiteroles with a confectionery syringe. Serve chilled.

Protein cream for profiteroles

• Time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 174 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: medium.

The universality of a light protein cream is that due to its delicate, airy and at the same time dense texture, it is suitable for filling profiteroles, eclairs, baskets, and for decorating desserts. The filling will turn out successful, and the proteins will beat well if they are carefully separated from the yolks (even a drop of yolk can ruin the result), cool before whipping, and use perfectly clean dishes for cooking.

Ingredients:

• chicken eggs (proteins) – 4 pcs.;
• sugar – 200 g;
• water – 100 ml;
• salt -? tsp.

Cooking method:

1. Proteins, separated from the yolks, placed in a dry clean bowl, cool for 15-20 minutes. in the fridge.
2. Pour granulated sugar with water, put in a saucepan on a slow fire, stirring slowly, bring to a boil. Stir and boil the boiling syrup until it acquires a caramel color and thickens (approximately 10-15 minutes)..
3. If you drop a little hot syrup into cold water and it does not dissolve, it turns into a ball – the syrup is ready.
4. At a slow mixer speed, beat egg whites with salt. After 1-2 minutes, increasing the speed to maximum and continuing to whisk, start pouring hot syrup. Try to enter it very carefully, avoiding splashing.
5. After 6-8 minutes, when the cream becomes airy and slightly cooled, the mixer can be turned off.
6. Chilled stuffed profiteroles before serving.

Stuffed with condensed milk

• Time: 10 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 393 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: Easy.

Condensed milk in combination with a gentle mascarpone makes the original cream for filling preparations for profiteroles unusually tender, moderately sweet, airy, very tasty. Many housewives prefer to use boiled condensed milk for cream, whipping it with butter (? Cans for 1 pack of sweet cream butter), but profiteroles with butter cream turn out to be very high-calorie, and you won’t be surprised with such a combination.

Ingredients:

• condensed milk – ? banks;
• mascarpone – 500 g.

Cooking method:

1. Mix condensed milk and mascarpone in a deep bowl.
2. Beat the cream with a mixer, starting at a low speed, then increasing it to a maximum, 5-6 minutes.
3. Refrigerate the cakes filled with the finished composition for half an hour before serving in the refrigerator.

Cottage cheese

• Time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 276 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: Easy.

A gentle, airy cream for profiteroles made of cream and soft curd cheese (you can use Philadelphia or Almette without fillers) with a fine vanilla finish perfectly holds its shape. With this composition, the cakes are stuffed with a teaspoon or a confectionery syringe. Cream is best used thick, rustic, or store with a fat content of at least 33-35%.

Ingredients:

• cream – ? l;
• soft curd cheese – 250 g;
• sugar – 100 g;
• vanillin – 1 pack.

Cooking method:

1. Whisk pre-chilled cream with vanilla and regular sugar for 5 minutes using a mixer at maximum speed.
2. After adding soft cheese to the composition, first mix it with a spoon or a silicone spatula, then beat with a mixer until smooth (2-3 min.).
3. Filling profiteroles with a gentle cream, set the dessert to cool..

Strawberry

• Time: 30-40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 98 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: medium.

Mousses or jellies (citrus, banana, berry) are excellent fillers used by culinary specialists to fill eclairs. Fragrant, mouth-watering, original low-calorie strawberry cream for cakes according to this recipe is prepared from fresh ripe berries. In winter, you can use frozen ones, having previously thawed them in a colander for 2-3 hours, allowing the juice to drain from thawed strawberries.

Ingredients:

• strawberries – 0.4 kg;
• water – 40 ml;
• sugar – 3 tbsp. l .;
• gelatin – 2 tsp.

Cooking method:

1. Soak the gelatin with cold boiled water, let the composition stand for 5-6 minutes, until the gelatin swells.
2. Grind the berries in a blender bowl (at a maximum speed of 2-3 minutes).
3. Combine the strawberry puree with sugar and gelatin, put in a saucepan on a slow fire. Stir the composition, avoiding boiling, until the gelatin is completely dissolved (7 minutes).
4. Cool the filling by placing the stewpan on an ice container. As soon as the cream thickens (it may take up to half an hour), they start the cakes.

Sour cream

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 327 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: Easy.

Sour cream, which children love very much, is popular among confectioners: it is easy, quick to prepare, it turns out tender, airy, very tasty. If there is no time to grind sugar, and it was not possible to acquire the finished powder, you can beat sour cream with sugar, but it is possible that the cream will turn out not so airy. Sour cream should be used as fresh as possible, oily (with a fat content of 30%), well-chilled. If desired, add berry jam or fruit jam to the filling.

Ingredients:

• sour cream – 380 ml;
• sugar – 1 tbsp.

Cooking method:

1. Grind sugar into powder with a coffee grinder or pestle in a mortar.
2. Mixing pre-chilled sour cream and icing sugar, beat the composition for 5-6 minutes, until it becomes thick.
3. Place the cakes filled with a syringe before serving for half an hour before serving..

Caramel

• Time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 367 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: High.

Some housewives call caramel cream a filling of whipped butter (250 g) and boiled condensed milk (? Jars) with the addition of amaretto (2-3 tbsp.) And 50 g of ground nuts: almonds and walnuts. Lush, airy caramel filling according to the recipe presented is prepared on the basis of sugar syrup and delicate Italian meringue. It is advisable to take the cream as fat as possible (fat content of at least 33%).

Ingredients:

• eggs (protein) – 2 pcs.;
• butter – 120 g;
• sugar – 230 g;
• cream – 120 ml;
• water – 35 ml.

Cooking method:

1. After mixing 110 g of sugar with water in a saucepan, heat the composition over low heat, stirring occasionally. Bringing the syrup to a boil, stop stirring, let it boil on its own, after 3-4 minutes. turn off the stove.
2. Proteins, separated from the yolks, put in a dry, clean bowl, beat with a mixer at a maximum speed of 2-3 minutes. before the appearance of light peaks. Continuing to beat, carefully pour hot sugar syrup into a thin stream, after about 7-10 minutes, when the Italian meringue acquires a dense structure and a shiny surface, the mixer should be turned off.
3. Add 120 g of sugar to cream, put on medium heat, allow sugar to dissolve, constantly stirring the mixture, not bringing to a boil (1-2 min.).
4. Mix pre-warmed at room temperature, chopped butter in small pieces and cooled cream with sugar, mix with a mixer until smooth. Carefully introduce chilled meringue into the composition, mix thoroughly (with a mixer or a silicone spatula).
5. Fill the cakes with cream, cool them before serving for at least half an hour.