Profiterole Recipe

Materials

  • 1 glass of water
  • 2 tablespoons of butter
  • 2 teaspoons of granulated sugar
  • 1 cup flour (sifted)
  • 1 teaspoon of salt
  • 2 eggs

For Pastry Cream (Creme Patisserie);

  • 2.5 cups of milk
  • 1 packet of vanillin or 1 teaspoon of vanilla extract
  • 2 eggs
  • 2 tablespoons of flour
  • 1 tablespoon of starch
  • Half a glass of granulated sugar

For the chocolate sauce;

  • 240 g dark chocolate
  • 1 tablespoon of butter
  • half a glass of milk

Preparation Of

For the profiteroles dough, we put the water, sugar and butter in a small saucepan and put them on the stove. When the butter melts, we add the flour and salt at once and mix it well with a spatula. When the dough starts to stick to the bottom of the pan, we take it off the stove and let it cool. When the dough is warm, add the eggs one by one, mix them well into the dough and put them in a squeezing bag. Squeeze the cream into small balls on a tray on which we lay oiled paper. We wet our hands and gently press the dough on the balls. We bake at 200 degrees for 25 minutes. Before laying the parchment paper, you can put a few small pieces of butter on the tray to stick it, for convenience when squeezing the dough. When our dough balls come out of the oven, we leave them to cool and when they cool, we make tiny holes in them with a knife.

For the pastry cream, we reserve half a glass of milk and put the rest on the stove and leave it to warm up. In a mixing bowl, whisk the eggs, sugar, flour, starch and vanilla with the milk we have separated. We slowly add the warmed milk into it and whisk, then take the cream back into the pot and put it on the stove and whisk until it thickens. When it starts to boil, we mix it for 2 more minutes and remove it from the stove. We let it cool down and put it in a piping bag and squeeze it into the dough.

For the chocolate sauce; We boil water in a pot and turn it down. We put the chocolate and butter in a heat-resistant bowl and place it on this water-filled pot. When the chocolate and butter melt, set aside and add the milk. When it cools down, pour it over the profiteroles. Enjoy your meal.

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