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Dough: put the milk, water and butter on the fire until they boil. Add the flour and mix well until it becomes a thick dough. Leave to cool.
After it has cooled, add the eggs one by one, one by one and mix well. Put the dough in a posh to decorate with a smaller hole, form in the tray lined with baking paper small balls, leave space between them not to stick. Put in the preheated oven and bake at 200 ° C for about 10 minutes. After 10 minutes, bake at 150 ° C and keep in the oven for another 20 minutes. After they are baked, take them out and leave them to cool, then fill them with whipped cream.
White glaze: in a saucepan dissolve the sugar with water and put on the fire, cover with a lid and let it boil until it becomes a thicker syrup. Take it off the heat and it must be cooled faster (put the pan in a bowl with cold water). When the syrup has cooled, mix it with the mixer until it becomes a white cream, then glaze the donuts on top.
Chocolate glaze: melt the dark chocolate together with the bain-marie milk and glaze the rest of the profiteroles.
Profiteroles and truffle cream goodies
A recipe that is used to make two delicious desserts, profiteroles and cakes, two ideal sweets, so you can make together and fill with truffle cream.
- Alicia tomero
- Cuisine: Spanish
- Recipe type: dessert
- Calories: 350
- Portions: 6-8
- Preparation time: 1H
- Cooking time: 25H
- Total time: 26H
- 300 ml of water
- 150 g wheat flour
- 100 g butter
- 4 eggs
- 50g sugar
- sunflower oil for frying
- icing sugar to decorate the fritters
- chocolate syrup to decorate profiteroles
We prepare the truffle cream first. In our glass we place the butterflies, add the cream and beat 50 seconds to 1 minute at speed 3.5. The beating time is indicative, maybe with 50 seconds it is beaten or it needs a little more time. It is important not to overdo it, as the cream can turn into butter.
Pour the cream into a bowl and add the 50 g of sugar and the three tablespoons of cocoa powder. Mix well by hand. Put the truffle cream in the fridge and wash the glass.
We prepare the dough for fritters and profiteroles. Pour 300 ml of water and 100 g of butter into our glass. We will schedule it in time 3 minutes at 110 ° at speed 1. Add 15 g of wheat flour and program again 40 seconds at speed 3.
To make this choux pastry, you need to add the four eggs in a row and beat each egg we add. We lay an egg and schedule in time 40 seconds at speed 3. We throw away the second one and reschedule it 40 seconds at speed 3. Do the same until we put the 4 eggs.
Preheat the oven to 180 °. Prepare a pastry bag with a wide and curled nozzle and put half of the dough inside the sleeve. In a tray that can go in the oven, place a baking paper and add globes in the form of profiteroles with the sleeve. Put it in the oven and let it bake until golden brown.
To make the biscuits we prepare a pan to heat the sunflower oil. With the hot oil, add portions of dough and fry until golden brown on both sides. We place the goodies on a plate and they are separated.
Prepare another bag of pastry with a wide and curly nozzle and add the truffle cream. When the profiteroles and goodies are cold, fill them with cream. The girls will have deflated after we fried them, but when we fill them with cream they will be round. Put them in the fridge until consumed.
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Full article: Thermorecetas »For time» Less than 1 hour »Profiteroles and truffle cream goodies
Profiteroles with Pistachio Sauce, Cream and Chocolate
For pistachio sauce:
Grind the pistachios with the sugar (25 g) very finely. Move into a blender and add the oil gradually while pulsing to form a paste. In a bowl, mix the yolks, sugar and starch well so that they do not have lumps.
In a saucepan, heat the cream without letting it boil. Stirring constantly, gradually add over the eggs. Transfer back to the pan over low heat, stirring continuously for 3-5 minutes. Set aside to cool then incorporate the pistachio paste.
In a saucepan over low heat, heat the butter, sugar, water and salt to a simmer. Remove from the heat and sift the flour. Stir well with a spatula then put back on low heat. Continue to mix until it forms into a dough that comes off the edges.
Let cool for 10 minutes. Preheat the oven to 220 c (gas 7). Transfer the dough to a blender and add an egg. Press until it is incorporated then add another egg. Continue with another egg (3 in total).
Transfer the dough to a bag and cut one end then make round shapes in a tray with a diameter of about 3 cm (depending on how big you want them). Bake for 10 minutes, then turn the heat to 180 c (gas 4) and leave for about 15 minutes (depending on the oven).
Transfer them to a grill and let them cool completely. Beat the whipped cream and set aside. When you have the filling ready and cold, cut them in half. With a teaspoon put pistachio sauce on the bottom half and then whipped cream on top. Cover with the other half when ready.
Optionally put the chocolate, butter, milk in a saucepan and melt them over low heat, then glaze the profiteroles on top. Alternatively serve them with sifted powdered sugar.
* You can fill profiteroles without cutting them. Most likely you will find them in trade as well. Put the whipped cream and the filling in separate bags and cut a little in one corner. Make a small hole in the profiteroles and fill with sauce and cream.
** If you do not serve them all immediately you can keep the sauce and cream in the refrigerator and fill them before serving.
*** If you have salted butter for the dough, don't add that extra salt.
How to cook profiteroles with tasty fillings
Above is an excellent recipe for profiteroles, which is suitable for both tasty and sweet. Prepared profiteroles must be completely cooled, as some of the toppings may be leaking. For example, if it is a cream cheese, then under the influence of a high temperature for it, it will begin to thaw.
We have offered you several filling options, from which you can choose one for yourself and prepare it to complete profiteroles.
After you have prepared the filling, the question arises how to put it in profiteroles? There are several options and we will examine each of them in detail :.
Most often in the original version, the profiteroles are simply cut in half, generously filled with stuffing and no longer cover it with the second half, but just cover it, because the fillings are really a lot. This option will be suitable for a hearty snack.
The second case is most likely related to professional confectioners. A hole is made in the lower part of the profiteroles to such an extent that it is possible to insert the tip of the pastry syringe with or without a nozzle. Then the product is carefully filled directly from the bag. This option is good because you will not see where the filling was & # 8220turned & # 8221. This is why professionals use it.
The rarest method is an incision on the baking side. The variant is more similar to the second, because it is also difficult to notice. Here the main thing is to carefully fill the filling, so as not to break the edges of the cut made. It can be filled with a spoon and a bag.
From the three options, you can choose anything for yourself, but here everything, of course, depends on what you have stuffing. If it is melted cheese with chopped fish, then it is also possible from the bag. If the fish is cut big, it is better to use the first option.
To bring profiteroles to the table, you just have to & # 8220speak & # 8221 with your fantasy. We'll start, and your fantasy will continue, I think.
So, profiteroles are best served on a separate bowl. The food can be decorated with greenery or, for example, with roses from the filling (extruded through the & # 8220stea & # 8221 nozzle).
Profiteroli themselves can be decorated with mint leaves or basil leaves, rosemary leaves or other greenery. They can be served as a snack or instead of bread / pita for soup. If the lids of profiteroles are not completely closed, you can decorate the filling directly. For example, it can be caviar, greens or pieces of what is in the composition of the filling. But cut the product is bigger or you do not eat. You can also serve on salad leaves.
Pastry cream, refined cake fillings
The pastry cream is one of the most classic fillings in the confectionery. Sweet and smooth aroma and based on eggsthis cream flavored with vanilla, cinnamon and lemon is the ideal filling for fruit tarts, petit suisses, profiteroles or your roscón de Reyes.
To prepare it, we need to heat the liter of milk minus half a glass with a cinnamon stick, the skin of a lemon and a vanilla bean. On the other hand, mix in a bowl 75 grams of wheat flour and 50 gr. Cornstarch with 200 grams of sugar. Add 6 egg yolks and half a glass of reserved milk. Beat this mixture well with the help of rods.
Strain the hot milk and add the yolk cream and flour. Bring this preparation to a boil over low heat while stirring with a wooden spoon until it acquires a thick texture and creamy. Let it cool.
to avoid creating a film on the top layer of the cream we put a plastic wrap in contact with it.
Image: Tustrucos, Tinypic, Panignacio
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Full article: Recetin »recipes» Desserts for children » Pastry cream, refined cake fillings
Profiterol lidl catalog-offer
Discover our great range of Christmas Desserts including Christmas Cake, Pudding, and a few Delicious Surprises! Available now at your nearest Lidl. To make our work easier we will use frozen profiterole filled with whipped cream. I bought it from Lidl in the frozen section, but it's even possible.
Lidl ist ein Discounter, der seinen Betrieb in Deutschland begonnen hat. LIDL Romania made today the big announcement for customers from all over Romania, this is what it brings to all stores in the country for everyone. Black apple with chocolate and biscuits & # 8211 Recipe Video Kitchen Lidl. Cake Recipes, Dessert Recipes. Kalorientabelle, kostenloses Ernährungstagebuch, Lebensmittel Datenbank. Profiteroles Calories, Vitamins, Health. Mini snails with lion filling. Offers and recommendations: Deluxe profiterole 450 g 11. Lidl starts preparations for the winter holidays with the new range. Lidl has prepared a surprise for its loyal customers, increasing the last hundred. I Lidl er vi vilde med at rejse!
Når vi rejser, lader vi os inspirere af de. Smagfulde, franske oster, profiteroles eller franske makaroner?
Taste lesson: French cuisine, praise of fine flavors
Discover the delicacies of French cuisine that have conquered an entire world.
Cordon Bleu, Foie gras, ratatouille, coq au vin, madeleine, profiterole, croissant, cafe au lait, Dom Perignon & hellip rarely pronounced, with perfect French diction, in a bistro on the banks of the Seine. French cuisine is a cult and must be treated as such. The list of flavors, smells and delicacies can go on, because French cuisine has infinite resources. Salads well sprinkled with olive oil, cheese, snails and mussels, tarts and fragrant wine. To the French cuisine we owe the escalope, soufflés, mayonnaise, savarina, sarlotele, beef salad, bitfec, Chateaubriand muscle and asparagus au gratin.
Mass & ndash a holy ritual in French
France boasts thousands of restaurants (several thousand are only in Paris), where master chefs magically spin ingredients and put on the tables in front of curious tourists or French gourmets delicacies unique in the world. France boasts hearty meals, prepared for a long time and enjoyed leisurely with the family, for an entire afternoon. The ritual of Sunday meal is sacred, and the dishes can be, on their own, a recipe book.
France boasts hundreds of kinds of cheese or cheese: fresh cheese, with white mold-covered skin, with natural blue mold, with washed skin, goat's or cow's milk cheese, pasteurized milk, cold-pressed or hot-pressed . Beaufort, Camembert, Roquefort are sold for gourmets and on the internet, and they have, like any delicacy, tailor-made prices ... & hellip100g can cost a few tens of euros. France can be proud of world-renowned wine varieties that intoxicate the senses and accompany each dish.
A story written in the kitchen
For hundreds of years, the French have been living an endless love story with culinary art, spiced up by the changes of the era and external exotic influences. Since 1675, when the first restaurant was founded in Paris, France has raised its culinary dishes to the rank of art and given the world the famous sauces and pastries, specialties of cakes and culinary sweets.
From the tables of the Middle Ages, which contained only bread and cereals, France went through radical changes in the field of gastronomy. In the middle of the 19th century, French aristocrats enjoyed hearty menus, and later in the 20th century, "chefs" stole little secrets from the kitchens of other countries and diversified their menu for tourists who invaded their country. And now, for the uninitiated tourist, French restaurants are a limitless source of delights.
Delights in every corner of the country
The French have learned not to bore foreigners who come to taste miracles and each region has its own scent. Into the Normandy and Brittany (northwest) the aromas of butter and apples make your senses dizzy. In the southwest you can taste foie gras specialties (goose pate) and mushrooms. In the south-east of France, the coasts of the Mediterranean bring other influences: olive oil is in high esteem, salads and herbs as well. In the east, the Germans left & ldquourme & rdquo in the kitchen: sausages, bacon or beer are on any table. In the northeast, champagne fills the glasses, while in the northwest, delicacies are crustaceans, shellfish, seafood and other seafood. Burgundy and Bordeaux are known for wines, Savoy for cheeses. Each place has its own taste and smell.
With so much food you might think that the French have serious weight problems. Surprisingly, they are among the slimmest and healthiest Europeans. In the south of France, the menu consists of light meals and many fruits and vegetables, and the rest, even if the high-fat sauces give weight to a meal, they are & ldquostinse & rdquo with red wine. Wines are the pride of France, in the country and abroad. There are dozens of varieties of red, white, dry or sweet wine to which are added the famous champagnes. And you don't even have to be a big drinker to appreciate them. You will love them for the landscape and hospitality of those who produce them.
If you are on an evening on the banks of the Seine, in Paris, under the light of lanterns and in the sound of sansoneta, do not avoid the bistro, cafe or restaurant that gets in your way. Let yourself be carried away by the wave of scents and warm steam and pamper your taste buds with a work of art.
Romania is preparing for the third edition of Taste Week, an event with a tradition in France. Between October 21st and 27th, we invite you to discover unique combinations of ingredients, new tastes and old tastes, as well as the best chefs from France and Romania. Details: www.saptamanagustului.ro, Facebook.com/SaptamanaGustului.
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It is usually filled with vanilla ice cream, sometimes accompanied by whipped cream. Initially, the term "profiterole", used by Rabelais, meant a "small profit", a small bonus received by the servants. From the 16th century, profiteroles became baked dumplings under the ashes, which were thrown into the soup a few years later. He would have to wait until Antonin Carême filled a dough with puffs of pastry cream in the 19th century for profiteroles to become the juicy dessert we know today.