Profiteroles

Put water with salt and oil on the fire, and when it boils add the flour and mix very well until it comes off the pot. Remove from the heat and put the eggs one by one, mixing very well and quickly until well incorporated.

Bake in a pan greased with a little oil, sprinkle with spirit or with a bag with a cut corner.

Give small shapes like meringues or even smaller and bake on a very high heat until browned -15 minutes

When they are ready, take them out and leave them to cool, then cut them in half or only in half.

Cream:

Mix the yolks with 3 tablespoons of sugar, vanilla and flour then put the milk and mix very well, put the pan on the fire and mix well so as not to become lumpy. if you want me to be safer) leave it for another 3 minutes then take it off the heat and mix it with the beaten egg whites, foam and butter.

Fill the spirit with cream and fill the shells (I don't know how to name the shell)

Take a plate and place 3 shells filled with cream, then a cup of ice cream, then put a layer of smaller cream over the ice cream and then garnish with whipped cream, candy and chocolate.

melt the chocolate over low heat with butter and whipped cream -pt chocolate glaze

We ate what we ate but my husband


PROFITEROL WITH CHOCOLATE CREAM AND LIQUOR Recipe + Video

Hello dear lust! Today I prepared PROFITEROL WITH CHOCOLATE CREAM AND LIQUOR. They do not prepare hard, you just need a little technique and good mood. Profiterol came out crispy, and the chocolate cream with liqueur made it more special. I sincerely hope you like this recipe and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For profiterole:

  • 200 ml. - plain water
  • 130 gr. - White flour
  • 80 gr. - butter
  • 2 tablespoons sugar
  • 3 large eggs

For chocolate and liqueur cream:

  • 100 gr. - 50% dark chocolate
  • 20 ml. - chocolate-flavored liqueur cream
  • 300 ml. - milk
  • 100 gr. - sugar
  • 30 gr. & # 8211 flour
  • 3 yolks
  • 1 teaspoon - vanilla essence

For decoration:

Method of preparation:

  1. First of all, prepare the chocolate cream: Pour the milk into a saucepan and put the pan on medium heat.
  2. Meanwhile, place the yolks in a large bowl, pour the sugar over them and beat well until they become shiny and frothy, then add the flour and incorporate it with the other ingredients.
  3. You only need to bring the milk to the boil. Take the milk off the heat and pour 1/3 of the amount over the egg cream. Mix quickly in the composition (so that the eggs do not manage to cook), after the milk with the egg cream has been incorporated, pour this composition back into the pan (over 2/3 of the remaining milk) and mix.
  4. Turn the cream over low heat, continuing to mix with the whisk, during this time the cream will thicken and since it started to boil, keep it on the fire for about 2 minutes, mixing vigorously.
  5. Take the cream off the heat and add the chocolate. Let it sit for about a minute and mix, then pour the vanilla essence, liqueur cream and mix a little more.
  6. Pour the cream into a bowl and cover with cling film to avoid the formation of a film / crust on top. Let the cream cool in the fridge for about 2 hours.
  7. Prepare the profiteroles: put the butter, sugar and water in a saucepan, then turn the heat to low. Stir occasionally until the butter melts.
  8. When the butter has melted, add the flour and mix well with a wooden spoon. After the dough has set, continue stirring with the spoon for another 2-3 minutes.
  9. Take the pan off the heat and pour the dough into a large bowl. Mix it with a mixer or wooden spoon until it cools down a bit. Then gradually add one egg at a time, continuing to stir. Be careful, in case you put the eggs over the dough directly taken out of the pan, you risk getting an omelet.
  10. Transfer the dough to a pastry bag with a toothpick, after which it begins to form profiteroles of about 3-4 cm. on the tray lined with baking sheet. You must leave room between them. Soak your finger in water and gently smooth each profiterole on top.
  11. Place the pan in the preheated oven at 190 degrees C for about 25 minutes or until nicely browned.
  12. Remove the profiteroles from the oven and allow them to cool completely. Then scoop them out with a sharp stick on the bottom of each profiterole.
  13. To have a finer and more glossy cream, mix it a little with the mixer. Then pour the cream into a pastry bag with a long, thin tip.
  14. Fill the profiteroles with cream and decorate them with melted chocolate or powdered sugar.
  15. Store profiteroles in the refrigerator and serve them with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Profiterole with vanilla cream

Then add the flour and mix constantly with a silicone spatula until the crust forms on the bottom of the pan.

Remove from the heat and allow the composition to cool slightly. When it has cooled, mix a little with the mixer.

Then add eggs one at a time and continue mixing until you get a uniform cream and not very hard.

Put the dough obtained in a pos with a wider tip. Put baking paper in the oven tray and form small piles leaving enough space between them.

With your finger soaked in water, level the tips where needed.

Bake the pan at 200 degrees for 10 minutes, then at 180 degrees for another 10-12 minutes, until golden.
When they are ready, take them out of the oven and let them cool.

In a bowl, mix the sugar with the starch using a whisk.

Add the yolk and milk and mix again until smooth.

Pour the composition into a saucepan and cook over low heat, stirring constantly with a silicone spatula.

When the cream has set, turn off the heat and add the vanilla essence. Stir until incorporated.

Transfer the cream to a bowl, cover with foil and leave to cool in the fridge (preferably overnight).

After it has cooled and hardened, mix the cream with the mixer again.

Then add the cold butter from the fridge and mix until smooth.

Put the cream in the pos with a thin tip and fill the donuts.

Sprinkle powdered sugar on top using a sieve.

Recipe video PROFITEROL WITH VANILLA CREAM lower:


Profiteroles

Boil the water with the oil and salt and when it boils, add the flour in a block, stirring until incorporated. Let it cool then add the eggs one by one, mixing at high power. Using the spirit pos, pour the donuts and bake them for the first 13 minutes at higher power and the remaining minutes up to 20 minutes at low power. The donuts must be porous on the inside.

The cream is prepared as follows: we mix the eggs with the sugar, flour and 150ml of milk, separately the rest of the milk is boiled then it is mixed with, the composition and it is boiled further until it thickens. Allow to cool and add vanilla and margarine which has been previously greased.

With the obtained cream, fill the donuts with the help of a pos with sprite or dui, lightly breaking the peel with the spirit (it should not be cut with a knife)

The sauce is obtained by boiling all the above ingredients until it thickens a little. It is used cold flavored with rum essence (or not).

Assembly:
Make on the plate with the pos 3 hazelnuts on whipped cream on which 3 stuffed donuts are placed, then lightly on top add 3 small globes of ice cream (which you want). Put another donut over the ice cream and decorate with whipped cream and chocolate sauce
We ate this cake with pleasure in the 80's in a large confectionery in Iasi. Although it was more expensive than the other cakes (12 lei), I remember that I always had a hard time finding a free meal.


Profiteroles

About profiterole only good. Both memories and recommendations :). In principle, it is a very tasty and light cake that contains 4 things, one better than the other. Its preparation does not require much time, only there are 3 ingredients that are made separately, so I recommend it for weekends or holidays. I don't know if it's a cake for beginners, but if I think about it, it's still easy to prepare if you follow the recipe steps and follow the quantities. The hardest thing to do will probably seem to you the eclairs but you trust me and try they are really simple to do and fast. Let's see the recipe with the necessary excuses that I don't have photos from the preparation (because I didn't want to make profiterole but eclairs that were already posted and then I changed my mind).

  • 125g flour
  • 100 ml oil
  • 250 ml water
  • 3 whole eggs
  • 1/2 teaspoon salt
  • 500ml milk
  • 4 egg yolks (freeze the egg whites because they are not used)
  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 3 tablespoons food starch or flour
  • 50g butter

For the chocolate sauce:

1. First prepare the cream, mix the yolks with the starch sugar and add 100ml of milk. Heat the rest of the milk and when it is hot, add the yolk mixture. Stir over low heat until it thickens like a pudding and then remove from the heat, add the vanilla sugar sachet and butter, mix well and allow to cool.

2. Preheat the oven to 200g C.

We put the oil with water and salt on low heat and when they start to boil we take the pot aside, add all the flour and mix quickly until the flour comes off the bowl. If it doesn't come off you can put a little on the fire, it's no problem. Let it cool a bit and when the dough is warm enough to keep your finger in it, gradually add the eggs, mixing well after each one.

Put in a tray lined with baking paper, with a teaspoon or pos the donuts the size of a walnut and bake for 15-20 minutes. Do not open the oven during baking and let it brown well.

There are quite a few donuts, about 2 and a half trays (stove tray).

Let the donuts cool, mix with the cream and prepare the chocolate sauce, mix the sugar with cocoa, pour the water and then put everything on low heat, stirring until the sugar melts and you get a thicker syrup. Remove from the heat and add the butter. stir and allow to cool slightly.

3. If you have pos, choose a sharp dui, prick the donuts a little and fill them with cream. If you don't have them, cut them a little with a knife and fill them with cream.

We prepare the cups, the glasses, the plates where the profiterole is to be mounted.

Put 3 donuts with cream, then 2 globes of ice cream (I did not put), on top a donut with cream. We draw 2-3 rows of whipped cream (aveline) and then we put the chocolate sauce.

I made the chocolate sauce simpler but you can make the granache recipe.

Use equal amounts of chocolate and sour cream for whipped cream, say 200ml sour cream and 200g chocolate. Break the chocolate pieces and put it in the whipped cream. Put the mixture on low heat and stir until smooth. Allow to cool slightly and pour over the cake.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Profiteroles

About profiterole only good. Both memories and recommendations :). In principle, it is a very tasty and light cake that contains 4 things, one better than the other. Its preparation does not require much time, only there are 3 ingredients that are made separately, so I recommend it for weekends or holidays. I don't know if it's a cake for beginners, but if I think about it, it's still easy to prepare if you follow the recipe steps and follow the quantities. The hardest thing to do will probably seem to you the eclairs but you trust me and try they are really simple to do and fast. Let's see the recipe with the necessary excuses that I do not have photos during the preparation (because I did not want to make profiterole but eclairs that were already posted and then I changed my mind).

  • 125g flour
  • 100 ml oil
  • 250 ml water
  • 3 whole eggs
  • 1/2 teaspoon salt
  • 500ml milk
  • 4 egg yolks (freeze the egg whites because they are not used)
  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 3 tablespoons food starch or flour
  • 50g butter

For the chocolate sauce:

1. First prepare the cream, mix the yolks with the starch sugar and add 100ml of milk. Heat the rest of the milk and when it is hot, add the yolk mixture. Stir over low heat until it thickens like a pudding and then remove from the heat, add the vanilla sugar sachet and butter, mix well and allow to cool.

2. Preheat the oven to 200g C.

We put the oil with water and salt on low heat and when they start to boil we take the pot aside, add all the flour and mix quickly until the flour comes off the bowl. If it doesn't come off, you can put a little on the fire, no problem. Let it cool a bit and when the dough is warm enough to keep your finger in it, gradually add the eggs, mixing well after each one.

Put in a tray lined with baking paper, teaspoon or pos the donuts the size of a walnut and bake for 15-20 minutes. Do not open the oven during baking and let it brown well.

There are quite a few donuts, about 2 and a half trays (stove tray).

Let the donuts cool, mix with the cream and prepare the chocolate sauce, mix the sugar with cocoa, pour the water and then put everything on low heat, stirring until the sugar melts and you get a thicker syrup. Remove from the heat and add the butter. stir and allow to cool slightly.

3. If you have pos, choose a sharp dui, prick the donuts a little and fill them with cream. If you don't have them, cut them a little with a knife and fill them with cream.

We prepare the cups, the glasses, the plates where the profiterole is to be mounted.

Put 3 donuts with cream, then 2 globes of ice cream (I did not put), on top a donut with cream. We draw 2-3 rows of whipped cream (aveline) and then we put the chocolate sauce.

I made the chocolate sauce simpler but you can make the granache recipe.

Use equal amounts of chocolate and sour cream for whipped cream, say 200ml sour cream and 200g chocolate. Break the chocolate pieces and put it in the whipped cream. Put the mixture on low heat and stir until smooth. Allow to cool slightly and pour over the cake.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Profiteroles

Boil the water with the oil and the salt and when it boils, add the flour in a block, mixing until it is incorporated. Let it cool then add the eggs one by one, mixing at high power. Using the spirit pos, pour the donuts and bake them for the first 13 minutes at higher power and the remaining minutes up to 20 minutes at low power. The donuts must be porous on the inside.

The cream is prepared as follows: we mix the eggs with the sugar, flour and 150ml of milk, separately the rest of the milk is boiled then it is mixed with, the composition and it is boiled further until it thickens. Allow to cool and add vanilla and margarine which has been previously greased.

With the obtained cream, fill the donuts with the help of a pos with sprite or dui, lightly breaking the peel with the spirit (it should not be cut with a knife)

The sauce is obtained by boiling all the above ingredients until it thickens a little. It is used cold flavored with rum essence (or not).

Assembly:
Make on the plate with the pos 3 hazelnuts on whipped cream on which 3 stuffed donuts are placed, then lightly on top add 3 small globes of ice cream (which you want). Put another donut over the ice cream and decorate with whipped cream and chocolate sauce
We ate this cake with pleasure in the 80's in a large confectionery in Iasi. Although it was more expensive than the other cakes (12 lei), I remember that I always had a hard time finding a free meal.


Profiteroles

About profiterole only good. Both memories and recommendations :). In principle, it is a very tasty and light cake that contains 4 things, one better than the other. Its preparation does not require much time, only there are 3 ingredients that are made separately, so I recommend it for weekends or holidays. I don't know if it's a cake for beginners, but if I think about it, it's still easy to prepare if you follow the recipe steps and follow the quantities. The hardest thing to do will probably seem to you the eclairs but you trust me and try they are really simple to do and fast. Let's see the recipe with the necessary excuses that I don't have photos from the preparation (because I didn't want to make profiterole but eclairs that were already posted and then I changed my mind).

  • 125g flour
  • 100 ml oil
  • 250 ml water
  • 3 whole eggs
  • 1/2 teaspoon salt
  • 500ml milk
  • 4 egg yolks (freeze the egg whites because they are not used)
  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 3 tablespoons food starch or flour
  • 50g butter

For the chocolate sauce:

1. First prepare the cream, mix the yolks with the starch sugar and add 100ml of milk. Heat the rest of the milk and when it is hot, add the yolk mixture. Stir over low heat until it thickens like a pudding and then remove from the heat, add the vanilla sugar sachet and butter, mix well and allow to cool.

2. Preheat the oven to 200g C.

We put the oil with water and salt on low heat and when they start to boil we take the pot aside, add all the flour and mix quickly until the flour comes off the bowl. If it doesn't come off you can put a little on the fire, it's no problem. Let it cool a bit and when the dough is warm enough to keep your finger in it, gradually add the eggs, mixing well after each one.

Put in a tray lined with baking paper, with a teaspoon or pos the donuts the size of a walnut and bake for 15-20 minutes. Do not open the oven during baking and let it brown well.

There are quite a few donuts, about 2 and a half trays (stove tray).

Let the donuts cool, mix with the cream and prepare the chocolate sauce, mix the sugar with cocoa, pour the water and then put everything on low heat, stirring until the sugar melts and you get a thicker syrup. Remove from the heat and add the butter. stir and allow to cool slightly.

3. If you have pos, choose a sharp dui, prick the donuts a little and fill them with cream. If you don't have them, cut them a little with a knife and fill them with cream.

We prepare the cups, the glasses, the plates where the profiterole is to be mounted.

Put 3 donuts with cream, then 2 globes of ice cream (I did not put), on top a donut with cream. We draw 2-3 rows of whipped cream (aveline) and then we put the chocolate sauce.

I made the chocolate sauce simpler but you can make the granache recipe.

Use equal amounts of chocolate and sour cream for whipped cream, say 200ml sour cream and 200g chocolate. Break the chocolate pieces and put it in the whipped cream. Put the mixture on low heat and stir until smooth. Allow to cool slightly and pour over the cake.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


PROFITEROL WITH STRACCIATELLA ICE CREAM

It's Sunday and I just got rid of a cold, but I have a crazy craving for something sweet and cold, so what could be more appropriate?

Profiterol with stracciatella ice cream.

Ingredient:

  • 250 ml. milk
  • 25 gr. flour
  • 1 or
  • 2 tablespoons sugar
  • half a vanilla pod

The first thing I do is prepare the cakes donuts similar to the ones from the eclairs.

Heat a bowl with milk, butter and a pinch of salt. When it has already boiled in the first boil, I turn over the 75 gr. of flour stirring vigorously to incorporate. After 2-3 minutes, take the pot with the scald from the fire and put it to cool. I need this composition to have reached room temperature when I add the two eggs one at a time. Model the pos profiteroles in a tray lined with baking paper and place them in the oven for 30 minutes. First at 220 ° then at 170-180 ° (after about 15 minutes). The result was two trays with 30 pieces.

For the cream, I mixed an egg with two tablespoons of sugar and 25 grams of flour, then I added the milk that I had previously boiled together with the seeds from half a vanilla pod. I leave them on the fire for about 5 minutes until they thicken enough.

I use a pos with a longer tip when I fill the shells with cream and set them aside until I prepare the chocolate icing with which I will cover them.

In a bowl put 100 gr. of chocolate together with a teaspoon of oil and two tablespoons of liquid cream and put it in a bain-marie for a few minutes until it warms up.

Mix a little to homogenize the contents and start the delicate part & # 8230 dressed in chocolate.

When they have the chocolate "clothes" I put them cold in a tray in which I put a piece of baking paper.

I prepare the chocolate sauce in the same way, only I use 3 tablespoons of sour cream and a drop of brandy. I prepare the cups, whipped cream and stracciatella ice cream.


Profiteroles

About profiterole only good. Both memories and recommendations :). In principle, it is a very tasty and light cake that contains 4 things, one better than the other. Its preparation does not require much time, only there are 3 ingredients that are made separately, so I recommend it for weekends or holidays. I don't know if it's a cake for beginners, but if I think about it, it's still easy to prepare if you follow the recipe steps and follow the quantities. The hardest thing to do will probably seem to you the eclairs but you trust me and try they are really simple to do and fast. Let's see the recipe with the necessary excuses that I do not have photos during the preparation (because I did not want to make profiterole but eclairs that were already posted and then I changed my mind).

  • 125g flour
  • 100 ml oil
  • 250 ml water
  • 3 whole eggs
  • 1/2 teaspoon salt
  • 500ml milk
  • 4 egg yolks (freeze the egg whites because they are not used)
  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 3 tablespoons food starch or flour
  • 50g butter

For the chocolate sauce:

1. First prepare the cream, mix the yolks with the starch sugar and add 100ml of milk. Heat the rest of the milk and when it is hot, add the yolk mixture. Stir over low heat until it thickens like a pudding and then remove from the heat, add the vanilla sugar sachet and butter, mix well and allow to cool.

2. Preheat the oven to 200g C.

We put the oil with water and salt on low heat and when they start to boil we take the pot aside, add all the flour and mix quickly until the flour comes off the bowl. If it doesn't come off, you can put a little on the fire, no problem. Let it cool a bit and when the dough is warm enough to keep your finger in it, gradually add the eggs, mixing well after each one.

Put in a tray lined with baking paper, with a teaspoon or pos the donuts the size of a walnut and bake for 15-20 minutes. Do not open the oven during baking and let it brown well.

There are quite a few donuts, about 2 and a half trays (stove tray).

Let the donuts cool, mix with the cream and prepare the chocolate sauce, mix the sugar with cocoa, pour the water and then put everything on low heat, stirring until the sugar melts and you get a thicker syrup. Remove from the heat and add the butter. stir and allow to cool slightly.

3. If you have pos, choose a sharp dui, prick the donuts a little and fill them with cream. If you don't have them, cut them a little with a knife and fill them with cream.

We prepare the cups, the glasses, the plates where the profiterole is to be mounted.

Put 3 donuts with cream, then 2 globes of ice cream (I did not put), on top a donut with cream. We draw 2-3 rows of whipped cream (aveline) and then we put the chocolate sauce.

I made the chocolate sauce simpler but you can make the granache recipe.

Use equal amounts of chocolate and sour cream for whipped cream, say 200ml sour cream and 200g chocolate. Break the chocolate pieces and put it in the whipped cream. Put the mixture on low heat and stir until smooth. Allow to cool slightly and pour over the cake.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Profiteroles

Boil the water with the oil and the salt and when it boils, add the flour in a block, mixing until it is incorporated. Let it cool then add the eggs one by one, mixing at high power. Using the spirit pos, pour the donuts and bake them for the first 13 minutes at higher power and the remaining minutes up to 20 minutes at low power. The donuts must be porous on the inside.

The cream is prepared as follows: we mix the eggs with the sugar, flour and 150ml of milk, separately the rest of the milk is boiled then it is mixed with, the composition and it is boiled further until it thickens. Allow to cool and add vanilla and margarine which has been previously greased.

With the obtained cream, fill the donuts with the help of a pos with sprite or dui, lightly breaking the peel with the spirit (it should not be cut with a knife)

The sauce is obtained by boiling all the above ingredients until it thickens a little. It is used cold flavored with rum essence (or not).

Assembly:
Make on the plate with the pos 3 hazelnuts on whipped cream on which 3 stuffed donuts are placed, then lightly on top add 3 small globes of ice cream (which you want). Put another donut over the ice cream and decorate with whipped cream and chocolate sauce
We ate this cake with pleasure in the 80's in a large confectionery in Iasi. Although it was more expensive than the other cakes (12 lei), I remember that I always had a hard time finding a free meal.