Miniature custard cakes from choux pastry filled with ice cream and topped with chocolate cream.
The result is delicious and tender profiteroles that will suitably decorate the festive table.
Ingredients:
450 grams puff pastry
200 grams vanilla ice cream (you can make it yourself)
300 ml chocolate fudge
1 tablespoon powdered sugar
2 tablespoons milk
Preparation of profiteroles:
Prepare 450 grams of choux pastry. Using a pastry bag or spoon, place it on a lined parchment paper baking sheet. Smooth out any uneven spots on the top of the circles with the back of a spoon dipped in milk.
Sprinkle each mound of dough with a pinch of granulated sugar. Place in an oven preheated to 200°C and bake until golden brown (20-35 minutes).
Remove the dough, place on a wide plate and let cool. Using a sharp knife, cut each profiterole and fill with a spoonful of vanilla ice cream. Generously pour chocolate fudge or dark chocolate melted in a water bath and serve immediately.
Before serving, the finished profiteroles can be sprinkled with chopped almonds and powdered sugar.
How to make chocolate fudge:
Ingredients:
50 grams butter
2 tablespoons cocoa powder
100 grams of sugar (4 tablespoons)
4-5 tablespoons milk
Making chocolate fudge:
In a small saucepan or coffee pot, combine 100 grams of granulated sugar with cocoa powder and stir. Pour slightly warmed milk into the dry cocoa and sugar mixture, mix thoroughly and place on low heat. Stirring continuously, dissolve the sugar and bring the mixture to a boil. Immediately remove from heat and add 50 grams of butter. Stir again, let cool slightly and you can decorate the prepared dessert or pastries. In this case, pour over the finished profiteroles.
Note: Instead of ice cream, profiteroles can be filled with any custard.
Several classic custard recipes.
Required ingredients:
50 grams of flour
500 ml warm milk
200 grams of sugar (8 tablespoons)
4 egg yolks
1 gram of vanillin.
Preparing the custard:
Mix sugar, yolks, flour and vanillin and beat thoroughly using a mixer. Pour the milk into a small saucepan and bring to a boil. Slowly pour the prepared mixture of yolks, vanillin, flour and sugar into the milk, constantly stirring with a spoon. Place on low heat and cook for 5-10 minutes until the mixture thickens. Ready custard Cool and you can fill the profiteroles.
Butter makes the custard more fluffy and retains its shape perfectly. With this cream you can not only fill profiteroles, eclairs, buns, but also decorate cakes with it and make cakes from the cream.
Required ingredients:
100 grams of flour
300 grams of sugar
2 cups warm milk
300-400 grams of butter
4 egg yolks
2 grams vanillin
20 grams of cognac
Making butter custard:
Fry the flour on hot frying pan until golden brown, stirring continuously. Remove from heat and cool. Mix sugar, yolks, vanillin, add cooled flour and beat well so that there are no lumps left.
Pour milk into a saucepan and bring to a boil. Gradually add the resulting mixture of sugar, yolks, vanillin and flour and mix thoroughly. Bring the mixture to a boil and remove from heat. If the cream turns out to be uneven, you can beat it with a mixer.
Beat separately butter until a fluffy mass is obtained. Pre-soften the butter to room temperature. Add the cooled custard to the butter mixture and beat with a mixer. Add 20 grams of cognac and mix thoroughly again. The butter custard is ready.
Here is the recipe for curd cream for profiteroles
Ingredients:
250 grams of cream
250 grams fresh cottage cheese
150 grams of sugar
2 grams vanillin
Preparation:
Mix all ingredients thoroughly and fill profiteroles. If the cottage cheese contains lumps, you can mince it or beat it with cream and sugar using a mixer. If desired, in curd mass you can add a handful of raisins. Fill the choux pastry profiteroles with the resulting curd cream.
Profiteroles are a delicious and high-calorie dessert. The dough for the products is prepared according to the same recipe. The highlight of this dessert is the choice of cream for the profiteroles. We offer some great recipes.
Profiteroles. Dough preparation method
Pour a glass of water into a saucepan, put half a stick of butter and a little salt. Bring to a boil, stirring constantly. Add two hundred and fifty grams of flour and stir. The flour should brew and combine with water. The dough will gradually turn into a viscous and dense lump. It takes two to three minutes to heat up. Next, remove from heat, cool slightly and begin adding eggs one at a time, mixing thoroughly. You will need five eggs in total. The dough should be stretchy and viscous.
Place it in a pastry envelope and squeeze onto a greased baking sheet. vegetable oil. Bake the pieces at a temperature of about two hundred degrees for half an hour. The main rule: do not open the oven. If you do not take it into account, then the products will most likely fall off. The profiteroles should turn out empty and have a golden crust.
Cool the products and fill with your favorite cream. We offer several cooking options.
Profiteroles "Calorie"
This recipe uses the base for profiteroles, prepare as described above. Let them cool and make a “pocket”.
Now let's start preparing the chocolate custard.
Whisk two eggs. Add to them a large spoon of cocoa powder, coffee and sixty grams of flour. Knead the dough thoroughly so that there are no lumps. Add some milk. The resulting mass should have a consistency similar to thick sour cream. Place nine hundred grams of milk on the fire and bring to a boil. Stirring constantly, add the egg-flour mixture. Add two hundred and forty grams of sugar, reduce heat and cook. Be sure to constantly stir the cream so that the mass thickens. This will take twenty-five minutes. Cool the cream.
Beat a packet of softened butter with a mixer. Next, add the cream in small portions. Beat it well. Add two grated chocolate bars to the finished semi-finished product. Fill the molds with cream using a pastry syringe. Dessert is ready.
Profiteroles with custard. Step by step recipe
This dish will take time and effort.
First, let's look at how to prepare custard for profiteroles.
Mix two-thirds of a glass of sugar with a large spoon of flour. Break two eggs into the dough. Stir well. Pour a glass of milk, stir until smooth. It is recommended to add warm liquid (40 degrees). This will significantly speed up cooking. Place the cream on low heat. Stirring constantly, cook until “puffing” appears. Beat fifty grams of softened butter, add lemon zest, vanillin and your favorite flavoring. Cool the cream.
Now let's start filling the profiteroles. To do this, fill with cream and, making a hole in the bottom, “stuff” the profiteroles.
Profiteroles with protein cream, chocolate and caramel
The dessert turns out very tasty.
First, prepare the cream for the profiteroles. Four chilled egg whites beat with a mixer. First you need to start at low speeds, then gradually increase the speed. Foam should form. Next, gradually add eight large spoons of powdered sugar, continuing to beat. The result should be a thick, fluffy mass. Add a small spoon lemon juice and mix gently.
Cut the profiteroles. Fill them with cream and sprinkle with chopped chocolate. Cover the cakes with a lid. Drizzle with liquid caramel.
To prepare it you need to do the following. Mix one part water with two parts sugar. Place on low heat and stir constantly. The sugar should dissolve. Increase heat to maximum. Boil, stirring constantly. The semi-finished product should turn golden. When its temperature reaches one hundred and ninety-five degrees, you need to start adding water. You will need the same amount as at the beginning. Be sure to constantly whisk the mixture. Once it comes together, the caramel is ready.
Profiteroles with strawberries
This dish is not only tasty, but also healthy.
The cream for profiteroles for this recipe needs to be prepared a little in advance, as it will need to be kept in the refrigerator.
Beat a pack of full-fat cottage cheese with a large spoon of powdered sugar and a jar of yogurt. The cream should be homogeneous. At the very end, add half a stick of butter and beat well. Cool the cream in the refrigerator for a couple of hours. Fill the profiteroles with them. Place strawberry slices on top. Sprinkle the dessert with powdered sugar and can be served.
Let's do the dough first. To knead the dough, you need to put butter in a frying pan and melt it. After this, pour water into the pan, add sugar, salt and wait for the water to boil. Then turn off the gas and gradually add flour. There should not be a single lump left in the dough. While the dough is cooling, break the eggs into a separate bowl and beat. Now let's add the eggs into the dough. We will pour them in a thin stream, stirring the dough with a spoon in a circular motion. The dough should turn out liquid, as in the photo.
It's time to turn on the oven. While it is warming up, let's start forming the profiteroles. Cover the baking sheet on which our cakes will be baked with parchment paper. Place the dough on top. To do this, you can use a special pastry syringe or a regular tablespoon. Place the tray with profiteroles into the oven preheated to 220 degrees. After 20 minutes, reduce the oven temperature by 40 degrees and wait another 10 minutes.
Remove the profiteroles from the oven and leave until cool. At this time, prepare the cream for the filling. Separate the yolks and beat them with sugar. Add starch and flour, mix and add salt. Warm up the milk. As soon as small bubbles begin to appear on the surface of the milk, remove it from the heat and pour it into the saucepan with the eggs. Mix the ingredients and put on fire. Stirring constantly, watch the moment when the cream begins to brew. The filling for profiteroles is ready! Inject the filling into the profiteroles using a pastry syringe. If you don't have one, try using a medical one. Let’s cool the finished profiteroles with custard and we can drink tea!
Cooking secrets
Master class: preparing eclairs and profiteroles
Eclairs and profiteroles, which came to us from French cuisine, can now be found in every cafe. The choux pastry from which they are made is considered very difficult to prepare, so not all housewives decide to prepare eclairs and profiteroles at home. In fact, preparing these desserts is not so difficult if you know some secrets. Having mastered kneading choux pastry, you will learn how to make cakes with with different fillings, surprising your loved ones, friends and guests. Not by chance French confectioners It is believed that a cook who learned how to make eclairs and profiteroles received initiation into a master of confectionery art.
What is the difference between profiteroles and eclairs
Similarities between the two species confectionery is that they are made from choux pastry, in which voids are formed during baking. In other respects, they differ from each other - for example, they were invented before eclairs. These small round buns can be either a snack or a dessert, depending on whether they are filled with a sweet or savory filling. However, profiteroles are served without filling with soups and broths instead of bread. The word “profiteroles” translated from French means “benefit”, since these buns increase in size several times in the oven. The benefit is obvious - there is little dough, but there is a lot of baked goods. In other words, from a small amount of dough you can get a lot of fluffy, mouth-watering profiteroles.
They have an oblong shape, are always made with a sweet filling, and the top of the cakes is covered with icing or sprinkled with powdered sugar. “Eclair” means “lightning,” probably because the cakes instantly disappear from the table, they are so delicious.
What is choux pastry
If choux pastry prepared according to all the rules, the eclairs turn out tender, fluffy and empty inside. This is the main secret, by understanding which you will learn how to prepare delicious eclairs. The dough contains butter, salt, water, flour and eggs, while instead of water you can use milk to get softer products; sugar is not present in all recipes. The uniqueness of choux pastry lies in the fact that the liquid in it evaporates in the oven, but thanks to the crust, the steam remains inside and puts pressure on the walls of the cakes, causing them to increase in size. The cooking technology is simple - water mixed with salt and butter is brought to a boil, the heat is reduced, and flour is added to the liquid. When the dough is removed from the stove and cooled, eggs are introduced into it one at a time. At the same time, the mass is whipped with a blender, and then the dough is laid out on a baking sheet using an attachment or spoon.
Subtleties of preparing choux pastry
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Profiteroles are small custard buns with a surprise inside. This is a real salvation for the housewife, who, having quickly kneaded the choux pastry, will be able to make blanks for future use (empty profiteroles). In case of unexpected guests, all you have to do is remove the custard buns from the freezer and warm them up, fill some of them with a hearty filling, and the rest with a sweet one. A lifesaver, isn't it? 
Today I will tell you how to make the perfect choux pastry that always turns out right. I’ll show you how to beautifully fill profiteroles, what rich and sweet fillings our family loves. Maybe you will like them too and become your favorite ones! In the meantime, let's prepare the ingredients.
Products for choux pastry:
- Wheat flour - 1 cup (the recipe uses 250 g cups)
- Water - 1 glass
- Salt - 1/3 teaspoon
- Butter - 100 gr.
- Eggs - 4 pcs.
Ingredients for custard:
- Egg - 4 pcs
- Granulated sugar - 1 cup
- Flour (or cornstarch) - 60 g
- Milk – 1 liter
- Butter - 100 g
- Vanilla extract - 1 tsp. or 1 small packet of vanilla sugar (11 g)
How to prepare profiteroles at home:
Pour water (1 glass) into a saucepan with a thick bottom, add oil (100 g.)
Add salt (1/3 teaspoon) to the same container.
Over medium heat, stirring constantly, bring the mixture until smooth.
When the oil and water boil over the fire, reduce the heat to low and add all the flour (it’s better to sift it first). We immediately begin stirring vigorously, trying to break up all the lumps.
The flour will begin to brew, the dough will become thick and shiny before your eyes. Continue stirring the contents of the saucepan even after the mixture comes together.
The brewing time for the dough will be 2-3 minutes. Don't rush to remove from heat! You need to thoroughly fry the flour. That is why the dough is called “custard”. In the photo you can see a characteristic film on the bottom of the saucepan - this indicates that you held the dough at a high temperature enough.
Remove the saucepan from the stove and cool the dough to 60-70 C. This will take no more than five minutes. We begin to beat in the eggs one at a time, vigorously stirring the dough each time until smooth.
You may feel like you'll never get the eggs in (as the dough will break up and slide around in the egg mixture), but after a while you'll see the dough come together smoothly.
The result should be a thick dough that does not flow. If you have very large eggs, you may need 3 whole eggs and a yolk (not four as I indicated in the ingredients). Do not beat in all the eggs at once so that the choux pastry for profiteroles does not turn out too liquid.
I show the correct consistency of the choux pastry in the photo: thick, elastic, viscous, does not flow from the spatula, but lies in a lump. Keep in mind that the next egg should not be added until the dough has “swallowed” the previous one.
Place it in a pastry bag (or a thick plastic milk bag). I use a small diameter nozzle for profiteroles. You can use either a shaped nozzle or a regular one without a pattern. You can cut off the edge of the bag and squeeze out the mixture without nozzles.
To form profiteroles, you should not use a regular thin plastic bag, as it will tear (the dough is viscous and thick and requires effort when pressing).
Squeeze out small profiteroles onto a baking sheet covered with parchment paper. The distance between the cakes should be 3-4 cm (so that the profiteroles do not stick together in the oven).
There is no need to lubricate the paper with anything before starting the piping process, but if the parchment you are using is not very good quality(does not have a silicone top layer), it is better to grease the paper with vegetable oil.
Press down the sharp tips of the syringe with a wet finger. This way the custard will look neater.
Another option for dropping custard cakes is using a teaspoon.
The profiteroles are ready to go into the oven.
The oven should be preheated to a temperature of 200 C. Bake the profiteroles for 10 minutes at 200 C, then (when they are browned and crusty) reduce to 180 C and bake for another 25 minutes (to thoroughly bake the walls between the cavities inside).
When baking choux pastry products, be sure to ensure a temperature difference. If you bake at a lower temperature all the time, the cakes will not rise well. If you keep it high all the time, they will harden very much and will crumble when you try to cut them.
Ready-made profiteroles have an appetizing light brown crust, are easily separated from the baking sheet, have large cavities inside, and a dull sound is heard when you tap the product.
Cool the custard cakes at room temperature.
If you once learn how to make the perfect choux pastry, you will provide yourself with a “magic wand”. One swipe - and snack profiteroles are ready (for example, stuffed with salmon and curd cheese), the second wave - and the delicious ones with condensed milk are ready. Choux pastry opens up space for imagination; you can prepare many appetizers and desserts if you find an approach to the recipe.
Both rich and sweet, profiteroles are tender and appetizing. Crispy crust on top and soft airy dough inside - what could be tastier?
Fillings
The taste of choux pastry is neutral, which means it will go well with both sweet and savory fillings.
Our family loves these savory fillings:
- boiled egg+cheese+mayonnaise+greens
- curd cheese + salmon + greens
- chopped in a blender chicken liver, pre-fried with onions and carrots
In all three fillings, add spices to taste!
Our favorite sweet fillings are:
- boiled condensed milk + fried nuts
- cottage cheese with sugar
- custard
- protein cream (on Italian meringue)
Profiteroles with custard
Today I will show you how to make a simple custard for profiteroles
To prepare it, stir sugar (1 glass of 250 g), 4 eggs and 60 g of flour (or corn starch). Stir until smooth, then add 1 glass of warm milk to make it easier to combine all the ingredients.
Place the rest of the milk (3 cups) in a saucepan or saucepan on the fire. Heat until hot, then pour in the custard mixture, stirring vigorously so that no lumps form.
Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.
Add to cream vanilla sugar or vanilla extract (1 tsp) Stir.
It is better to add vanilla sugar at the very beginning, when preparing the custard part of the cream, and vanilla extract - at the end of cooking.
Add softened butter (50 g) to the slightly cooled cream and beat until smooth.
Cover the cream with cling film in a contact manner and leave to cool to room temperature. The film must be in complete contact with the cream, otherwise a thick, weathered layer will form on it. 
Fill the profiteroles with the cooled cream, spooning it into halves. Instead of cutting the profiteroles into two halves, you can fill them using a pastry syringe.
You can decorate sweet profiteroles with powdered sugar and crushed nuts, and unsweetened ones with herbs and caviar.
Please share in the comments what fillings you use for profiteroles, maybe you have some of your own secrets for baking choux pastry, it would be interesting to know about them.
On our video channel on You Tube, I posted a video recipe for making profiteroles, if it is easier for you to perceive information from the video, you are welcome!
I am glad to receive all responses to the recipe, do not hesitate to ask questions, share photos of finished cakes and snacks based on profiteroles.
Bon appetit!
If you post photos of profiteroles on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!