Recipesgratis.net today brings an exquisite sweet recipe of French Origin Profiteroles de Cream Pastelera, one of my favorites. In Argentina, they are called cream bombs and in other countries, they are also called cream with cream and are usually found in fine mass pastry stores.Podés prepare the profitroles of custard for any occasion, because they are not only delicious but They are so colorful that they will make you upload you as a chef, do not great? The options for filling Proferoles are infinite: you can find them fillings of chantilly cream, custard, dulce de leche, chocolate mousse, or with salty options such as different types of cheeses. If you want to know how to do propiteroles step by step, I just continued reading and you will find the detailed recipe recipe.net.
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| Ingredients to make profitroles of custard: |
| For the dough: 125 grams of water 125 grams of liquid milk 80 grams of butter 1 teaspoon of sugar 1 pinch of salt 1 cup of wheat flour (140 grams) 2 units of eggs | For the custard: 2 units of yolo 500 milliliters of liquid milk 1 tablespoon of vanilla essence 50 grams of sugar (¼ cup) 4 tablespoons of maicena maicena |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make profitroles of custard:
1. To make our recipe for profitroles of custard, we must start by placing in a pot: the water, along with the butter and sugar and take to moderate heat. Let boil and remove from heat.
2. Add the flour, previously sifted, and salt. Mix constantly with a wooden spoon until you get a dough and smooth and no lumps for stuffed profiteols.
Trick: Try to use the wooden spoon as much as possible, to prevent the dough from sticking at the base.
3. Return to the saucepan with the preparation to the fire for approximately 2 minutes, to get the dough of the sweet profiteols to dry a little and take off from the edges. Do not stop mixing, to prevent the dough from forming lumps or hardening a lot.
4. Add the eggs from one until they are integrated. Mix for approximately 2 minutes. Remove from heat and let temper.
5. accommodate the dough of profiteols to fill in a sleeve with a curly mouthpiece and put small balls, the sweet profitions, on a previously enmantecada baking sheet or tray. Exercising with the sleeve on the basis of them and decreasing it when it reaches the tip.
Trick: If you do not want you to remain peaks to the tip of your Profiteroles, you can moisten your fingertips with a little water and support them in the beak to lower them a little without disarming profitol.
6. Bake the sweet or pump profiteols, previously heated in 180ºC, for approximately 15-20 minutes, until the profitions have been inflated and slightly golden.
Trick: After turning off the oven, you can leave them a few more minutes to get you more dates.
7. Next, we must prepare the cream to fill our profiteols. To do this, we must pour all the ingredients of the custard in a pot or jug and mix until they are integrated and dissolved.
8. Take the fire, stirring constantly until the mixture of the profitions of boils and copper thickness. Once our custard is ready, remove from heat and let them temper. If the desserts with cream are your special interest, on the web you will find many recipes, you just have to enter and know all these rich and sweet options.- Cream sponge cake of blackberries
– Cream filled with cream and raspberries
– Apples stuffed with cream
Trick: Do not stop mixing until the custard is ready, otherwise cornstarch balls will be formed and the mixture will be glued in the background.
9. When our sweet profiteols are golden and cooked, we will let them temper and then cut them in half (not quite), but enough to fill them. And you have already ready these delicious snacks stuffed with cream! .The profitroles of custard are ideal to accompany your tea and share with whoever you want! To decorate them, you can use some Glass sugar or chocolate ganache above.
