Ingredients for making profiteroles cake
- 4 eggs (selected)
- Wheat flour 220 grams
- Butter 150 grams
- Pure water 250 milliliters
- Sugar 1 pinch
- Salt 1 pinch
For sour cream
- Sour cream 400 grams
- Sugar 100-150 grams (to taste)
- Condensed milk with sugar (boiled) 1 can
- Grated chocolate to taste
- Main ingredients: Sour cream, Choux pastry, Condensed milk
- Portion 3-4
Deep plate, baking pan, mixer, tablespoon, plastic spatula, stewpan, kitchen oven mitts, a large flat dish, oven, refrigerator, kitchen knife, parchment parchment.
Making a cake from profiteroles:
Step 1: prepare the dough for profiteroles.
Many people think that making choux pastry is difficult, do not worry, everything is much simpler than it seems. If you follow all the instructions, even a beginner will cope.
To begin, pour water into the stewpan, add pieces of butter into it, a pinch of sugar and salt and put on fire. Bring the liquid to a boil, stirring all the time, and then immediately pour all the wheat flour into it. And then start to bother until you break all the lumps, and the dough itself is not dried so much that it starts to easily lag behind the walls of the stewpan. Please note that all these actions take place on the included plate, so that the dough is brewed.
And now you have a not quite homogeneous mass, remove it from the heat and cool slightly. Then, already in the cooled dough, start adding eggs. Add one at a time, stirring the mass thoroughly each time. Use a mixer to simplify the task, although I often meet housewives who claim that the custard dough needs to be stirred only by hand. One way or another, in the end you should get a homogeneous mass that comes off the corolla or scapula tape.
Step 2: bake profiteroles.
Preheat the oven to 200 degrees. Cover the baking tray with parchment or foil, put profiteroles. It’s great if you have a special appliance or a confectionery syringe for this, but ordinary tablespoons come off, so that the mass does not stick, dip them occasionally in cold water.
Send the profiles to bake. Once they are in the oven, lower the temperature to 190 degrees and bake on it for 10-15 minutesthen decrease even before 180 and keep cooking 20-40 minutes, depending on the size of your products. The main thing is not to open the oven door, otherwise profiteroles will fall. I usually start checking for readiness when the pastries are already well browned.
Remove the finished profiteroles from the oven and cool to room temperature, only after that they can be removed from the baking sheet.
Step 3: prepare the cream.
While profiteroles are preparing and cooling, make sour cream. To do this, pour the sour cream into a deep plate, pour sugar into it (if it is powdered sugar, then it’s wonderful at all) and beat until the cream becomes uniform and airy. I usually whisk for 7-10 minutesgradually increasing the speed of the mixer.
Step 4: start the profiteroles.
Open a jar of boiled condensed milk, and make cuts in the cooled profiteroles. Fold a stuffing with a tablespoon or teaspoon inside the air baking dish. Be careful not to damage your profiteroles, but if the filling leaks out or sticks out of the cut, it's okay.
Step 5: prepare a cake from profiteroles.
And so we came to the final stage. Remained a little. Take each profiterole filled with condensed milk and dip it in sour cream, one after the other, and then put it on a flat dish in several layers. When the cake is folded, sprinkle it with a little grated chocolate, which is needed more for color than for taste. Now the dessert needs to be infused and soaked. To do this, send it to the refrigerator at least 2-3 hours, and preferably at night, then the profiteroles are saturated and the cake will become especially tasty.
Step 6: serve the profiteroles cake.
Take the profiteroles cake out of the fridge for 30 minutes before serving, so that he warms a little. Serve it as a dessert, cutting with a knife and laying out in portions. Unsweetened tea or coffee is perfect as a drink.
Enjoy your meal!
- Instead of grated chocolate, you can optionally sprinkle the finished cake with chopped nuts, thin slices of almonds or pour it with syrup, berry jam, or you can leave it without everything, it will not hurt your taste much, but the external one will be a little more boring.
- If you do not like the recipe for making profiteroles indicated in this article, you can cook them according to this recipe or use any other.
- In the summer, when there are plenty of fresh berries around, use them instead of toppings or decorations for profiteroles cake, whole, sliced or grated with sugar.