Recipe for Profitroles

The word "profiteroli" in French means a prize, a monetary reward. But later they began to call the dish of French cuisine. This delicacy, which was previously only available to the nobility and the king, is a small delicious burger burgers, baked from a custard batter and hollow inside.

The recipe for profiteroles consists of the most common products, which are always at hand. This - flour, water, butter and eggs. The diameter of these pastry buns is 2-4 centimeters. You can start filling with a variety of fillings. Stuffed with whipped cream, boiled condensed milk, cream or jam, profiteroles are similar to small eclairs. As a filling, you can even use ice cream.

To prepare a snack, profiteroles are stuffed with lettuce, pâté, cheese mass. Very tasty profiteroles are obtained with a filling made from caviar and butter. Empty profiteroles are served for dinner to soups or broths instead of bread on a separate plate. And you can put them directly in a bowl of soup, but you only need to do this before serving the table, otherwise profiteroles just soften.

To try this dish, you do not need to go to France - the profiterole recipe has long been spread all over the world. They with different fillings can almost always be bought in any supermarket. Especially good are these small buns with stuffing from boiled condensed milk, whipped with butter, or from whipped cream - they just melt in the mouth.

Because of the packaging, profiteroles in the store are often flattened - this can be a big disadvantage when laying the table. But it is possible, knowing the recipe of profiteroles, to make them at home.

To make the dough for profiteroles, you need the following ingredients:

Flour 150 gr
Water 250 gr
Butter 130 g
Eggs 4 pieces
Salt to taste

The recipe for profiteroles can be slightly changed, for example, instead of butter, take margarine. To prepare the chicken profiteroles, you need to bring the water to a boil and add oil and salt. Then you need to pour in the flour, kneading the dough. When the dough lags behind the edges of the pan, it is ready and will need to be allowed to cool. After that, eggs are added to the profiteroles and mixed very well until it becomes homogeneous. For this purpose you can use a mixer.

Profiteroles are planted on a sheet with a spoon, each time dipping it in water, or a pastry syringe at a distance of 2-3 centimeters from each other and bake in an oven heated to 200 degrees for 10 minutes, and then another 15 minutes at a temperature of 180 degrees. In the process of cooking profiteroles, the oven can not be opened, otherwise cakes will settle. For profiteroles use an oil cream or a custard, but it is best to whip the cream with condensed milk. To make such a cream, you need to take 200 grams of cream and a jar of condensed milk and beat well.

You can start cakes only after full cooling. It is very convenient to stuff cakes with a pastry syringe, but you can also use a teaspoon, making a cut on the side. Stacked profiteroles can be poured from above with melted chocolate or sprinkled with powdered sugar and put in the refrigerator for two hours.

For a festive table you can stuff profiteroles with different fillings, sweet and unsweetened.

For the liver filling, you need to take 300 grams of chicken liver, 100 grams of carrots and the same number of onions. Finely chop the onion in a frying pan in vegetable oil, add the grated carrot, then chicken liver and salt. All fry another 10 minutes, and then scroll in a meat grinder or chop in a blender and add 3-4 tablespoons of sour cream.

Profiteroles can be done in advance, two or three days before the holiday. In this case, to return them a crisp, they need to be held in the oven for five minutes and then stuffed.