Profiteroles with cream curd cream is a very delicious dessert that you can’t help but fall in love with. Air custard dough, and inside-the most delicate cream! Profiteroles with cream cheese cream.
For 10 servings
Cooking time two hours
For the test:
Flour 1 Cup
1/2 Cup milk
1/2 Cup water
Butter 3.53 oz
Large eggs 4 PCs.
Salt to taste
For the cream:
Cream 33% 14.11 oz
Curd cheese 8.82 oz
Vanilla sugar 2 teaspoons
Powdered sugar to taste
Instruction. Profiteroles with cream cheese cream.
First prepare the choux pastry for the profiteroles. Prepare the necessary ingredients. Cut the butter into smaller pieces so that it melts faster. Sift the flour through a sieve. In a saucepan with a thick bottom, pour water with milk, add a pinch of salt and butter. Put a saucepan on the fire and bring the mixture to a boil, while the butter should completely melt. In the boiling mixture, pour all the flour at once.
Mix the flour thoroughly until you get a smooth custard dough. On a low heat, stirring constantly, brew the dough for 1-2 minutes. Remove the saucepan from the heat and let the dough cool to a warm state. To make the dough cool down faster, I put it in a bowl, but if desired, the dough can continue to knead in the same saucepan, if its size allows it to do so.
When the dough cools down (check just by touch: the dough may be warm, but not hot), add the eggs to it. Eggs should be introduced one at a time, each time thoroughly mixing the dough until completely homogeneous. Thus, we mix 3 eggs one after the other. Since eggs can vary quite a lot in size and the quality of flour is also different, so as not to add extra liquid to the dough, the fourth egg should be introduced in small portions. To do this, break the egg into a small bowl and shake with a fork.
In small portions, each time mixing well, enter the last egg. As soon as the dough has become the desired consistency, eggs are no longer added. The finished custard dough should be smooth, shiny and run off the spoon, forming a triangle.
Turn on the oven to heat up to 392F degrees.
Put the finished dough in a pastry bag with a wide round nozzle. Cover the baking sheet with paper and set the dough in small portions at a distance from each other. You can choose the size of future profiteroles according to your taste. Most importantly, keep in mind that the dough will increase several times during baking.
Bake profiteroles in a preheated oven for 20 minutes, then reduce the temperature to 338F and dry them for another 15-20 minutes. When baking for the first 20 minutes, it is very important not to open the oven, as the custard dough does not like temperature changes. Ready profiteroles are taken out of the oven and allowed to cool completely. Prepare the ingredients for making the cream. The cream should be well chilled.
Beat cold cream with regular and vanilla sugar until soft peaks. Add cottage cheese. Whisk until a fluffy and dense cream is obtained.
We put the finished cream in a pastry bag with a long narrow nozzle (if there is no such one, use a regular round one with a small diameter) and fill them with completely cooled profiteroles. We send the cakes to the refrigerator for 1-2 hours, so that they are infused. If you like the crunch of custard dough, then fill in the profiteroles immediately before serving.
Profiteroles with cream-cottage cheese cream is ready! Before serving, if desired, they can be sprinkled with powdered sugar. Bon Appetit!
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