Profiteroles, lionas or pumps are one of the most consumed desserts, especially when they are filled with a fresh and soft cream, why are they delicious! This time next to recipes, we are going to make strawberry profiteols stuffed with a delicious strawberry cream, and above all, very easy to make. We have decorated the strawberry lions festively, so that in addition to delighting our palate we also do it with the view. Lets go for the recipe.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make strawberry profiteols: |
| FOR THE PROFITEROLES :: 75 milliliters of milk 75 milliliters of water 75 grams of butter (⅓ cup) 1 teaspoon of sugar 1 pinch of salt 100 grams of flour 3 eggs | For strawberry filling :: 300 grams of strawberry jam 125 grams of Philadelphia type cream cheese 300 milliliters of cream to mount (1½ cups) 25 grams of sugar Para decoration :: 50 grams of sugar ( ¼ cup) 125 grams of red fondant 1 tablespoon of sesame black |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make strawberry profiteols:
1. First, we are going to make the mass of the Proferols and for this we will put in a saucepan the milk (which can be skimmed), the water, the sugar, the pinch of salt and the chopped butter. When the preparation boils, remove from heat and add the flour. With a spoon, remove non -stop until you get a slightly hard mixture. Put back to the fire.
2. With a spoon, remove until the mass of the lionas takes off from the walls. Then remove from heat. Add a beaten egg to the dough and mix well, also add the second beaten egg and mix and do the same with the third. We have to have a smooth and bright dough.
3. Preheat the oven to 190º C. Put the choux paste in a pastry manga (you can choose a large smooth or star-shaped smooth nozzle. For this preparation, it is preferable to use the smooth).
4. Put baking paper on top of a tray and make small pontacitos with the mass of strawberry profiteols. Put each pingon separated from each other, because they usually grow when baking. Bake with heat up and down to 190 ºC for 20 minutes or until they are slightly golden. Remove from the oven and let cool on a rack to lose moisture.
5. Once the Proferols made, it is time to prepare the strawberry cream filling: for this, we put in a bowl all the ingredients of the filling (the strawberry jam, the cream cheese, the cream to mount very cold and the sugar ). Beat with the help of electric rods.
6. Fill a pastry bag with strawberry cream with a smooth nozzle. Take a profitol, click the rear of the profitol with the nozzle and fill with the cream. And we already have our stuffed strawberry profitions.
Trick: If you cannot make a small hole with your pastry manga, do it first with a skewer and already fill with the pastry bag.
7. Now, we are going to decorate our profiteols stuffed with strawberry cream. We put 50 ml of sugar together with the 50 ml of water. Bring to boil and cook 5 minutes. Reserve this syrup.
8. Chop the red fondant and put in a saucepan to the fire. The fondant will have to melt and for this, we will add some tablespoon of syrup until the fondant is without lumps and a bit thick.
9. Grab the strawberry propiteroles by hand and submerge the upper part of the profitol in the liquid fondant. Sprinkle with black sesame grains and let cool in a rack.
10. Reserve the strawberry profiteols in the fridge until the moment of its consumption. If you liked the recipe, I invite you to my blog target = _blank relic = NOFOLWCAKES for you where you will find more sweet recipes.
