Choux pastry for profiteroles recipe. Choux pastry for eclairs and profiteroles. Cooking a dish step by step with photos

For 750 gr. finished product (I got 22 eclairs and 20 profiteroles

Water - 125 ml

Salt (less than a teaspoon)

Butter - 110 g
Wheat flour - 140 g
Chicken egg - 5 pcs

Water - 125 ml
Milk (fat content 3.5% (or 3.7%)) - 125 ml
Salt (less than a teaspoon)
Sugar (less than a teaspoon)
Butter - 110 g
Wheat flour - 140 g
Chicken egg - 5 pcs

These are the products you will need:
TIP FROM THE CHEF: “choux pastry is made only on the basis of equal amounts of water and milk. If you only use water, the dough will be hard.”

1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without any problems), add butter, bring to a boil.

2. As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen and the baking will be more airy). Beat well until the dough becomes soft.

3. Beat for another 2-3 minutes until the dough pulls away from the walls of the pan. We do all this while the pan is on the stove. Form a big ball.

4. Remove the pan from the heat and transfer the dough into a deep bowl. In the photo I have a separate bowl, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light structure of the dough). And we begin to add eggs one at a time, beating until the egg is completely mixed with the dough. The finished dough should look like this, i.e. the consistency is thick enough that it does not drip from the whisk, but falls slowly. After this, you can fill the pastry syringe and proceed directly to baking.

5. ADVICE FROM THE CHEF: “It’s best to freeze the preparations. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), place them on parchment at a distance of 2-3 cm from each other and put them in the freezer. I usually do this because I usually make the dough and cream in the evening and bake the next day. It’s convenient to do this because you need to fill the eclairs immediately before serving, otherwise they will become soggy. And fiddling around with preparing dough (even a simple one) is not always convenient. Of course, I take the dough out 20 minutes before baking and just leave it in the refrigerator.
Preheat the oven to 180 degrees (for those with gas - 4), lay out our preparations (or if someone is baking right away - with a pastry syringe of the shape you need on a baking sheet covered with parchment. The chef advises sprinkling eclairs or profiteroles for a sweet filling with crushed almonds and sugar. I don’t always make it, but it turns out delicious.

Here are the profiteroles:


Note: I make profiteroles with different fillings. This time, on a whim, there were walnuts, a lot of garlic, Astoria sauce “Onions with sour cream,” paprika, ground red and black pepper, and finely grated cheese. And the second filling was with the same sauce, eggs, processed cheese + leftover cheese, garlic and finely chopped chicken salami.

Choux pastry for eclairs and profiteroles ingredients 6. Place in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue baking for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

7. Here. Actually, that's all. For the filling I use French buttercream. The recipe can be found below. I cut the profiteroles lengthwise and fill them with cream using a culinary syringe. I make the glaze according to AlexEustace’s recipe (the recipe is also below) I liked it (there are no photos of the finished eclairs, however, I still don’t have time to take a photo, they are eaten instantly))

Bon Appetit everyone!

1) The oven should be opened, no wider than a matchbox. If you open it wide, nothing will save you, they will fall. And you can’t slam the oven door, and generally don’t shake the tiles and the surrounding area.
2) For those who don’t know: stir with a mixer or with a spoon in one direction only, do not add the next egg until the dough has “eaten” the previous one. Then you can immediately determine by consistency whether you need to add more eggs. As I already wrote, I once needed 6 eggs and 1 yolk to bring the dough to the desired state.
3) Problem with removing baked goods from paper. “It sticks to death. I tried both coated paper and dry paper, the result was the same” - when the eclairs are frozen, they themselves are easily removed from the cling film on which I usually place them before freezing. But in general, as for any baking: I was once taught a long time ago to sprinkle even parchment paper with flour (or semolina). Of course, semolina is not applicable to eclairs (I often use it for biscuits). But there have never been any problems with flour.
4) There was a comment when the eclairs cracked when baked (without freezing). Honestly, I don’t know if freezing was the key factor, but the last time I made profiteroles (those are the photos I post), my dough also cracked. I didn't have time to freeze. I had to bake right away. Another tip: either freeze well or bake right away. I decided to put it in the freezer for at least 20 minutes to “freeze”. As a result, I had to scrape the profiteroles off the film.
5) The flour must be toasted well. This is exactly the “choux” dough. It should look like a smooth, shiny ball. First, when I add flour, I stir with a mixer, then, when the mass already looks like dough, I start working with a wooden spatula (stirring in one direction).
6) If someone sees that the eclairs are not completely baked inside, then you can simply turn off the oven and leave them to stand there. In principle, I always leave mine in the oven to cool. The temperature decreases gradually.
7) In conventional ovens, as a rule, there is no fan. I have it. The instructions describe it as “convection mode”. So, through trial and error, I realized that neither eclairs, nor biscuits, nor yeast dough can be prepared in this mode. It just won't rise. Maybe my hands grow from the wrong place, but I’ve never been able to bake well using convection.

Consistency of the dough before freezing: the dough should have the structure of mashed potatoes, that is, the dough should not leak out of the syringe, but should hold its shape. In order for the dough to have this consistency, it is not necessary to add 5 eggs, less is possible.

Eclairs after 8 minutes in the oven

This is what profiteroles look like after 8 minutes in the oven (closed)

French profiteroles are a treat for tea or a snack, it all depends on the filling you choose: cream, cheese, fish, cottage cheese, chocolate.

Profiteroles are small buns/cakes made from choux pastry. This popular dish of French cuisine is most often prepared with a filling, which can be whipped cream, ice cream, any dessert creams, or various unsweetened options - meat pates, various salads, etc.

Today we offer to prepare delicious profiteroles with custard. This dessert is reminiscent of everyone's favorite eclairs, but differs in its small size and round shape.

They can be filled with a wide variety of fillings, both sweet and savory: there are profiteroles with custard and with cheese-garlic paste, with mushrooms, pate, meat - your eyes will run wild from the abundance of options!

In the choux pastry for profiteroles:

• butter - 100 g;
• salt - a pinch;
• flour - 150 g;
• eggs - 3-4 pcs.;
• drinking water - 250 ml.

In cream for profiteroles:

• milk - 0.5 l;
• butter - 200 g;
• sugar - 170 g;
• vanilla sugar - 10 g (1 sachet);
• eggs - 2 pcs;
• flour - 3 tbsp. spoons.

The recipe for choux pastry for profiteroles should begin by preparing all the necessary ingredients. The preparation steps need to be completed very quickly, so everything you need should be at hand right away.

First of all, put pieces of butter in a thick-bottomed pan, fill it with drinking water and add a pinch of salt.

Place the container over moderate heat. As soon as all the pieces of butter have melted and the liquid begins to boil, remove the pan from the heat.

Immediately pour the entire portion of sifted flour into the hot butter mixture at once, vigorously stirring the dough with a wooden spatula and bringing it to a homogeneous plastic texture. You can’t waste a minute in this process: the flour must dissolve in the hot liquid, not in the warm liquid!

Add the eggs one at a time into the cooled dough. After each broken egg, thoroughly knead the mixture until smooth. It is important to obtain the dough for profiteroles of the correct consistency: if the mixture is too thick, the buns may not rise during baking, and a composition that is too liquid will not hold its shape. Therefore, you need to add eggs gradually (you may need a little more or less of them than indicated in the recipe), we are guided by the state of the dough.

To check readiness, you can scoop out a portion of the dough with a spoon. If it slowly slides down in a thick, heavy ribbon, the eggs are enough!

Using a cooking bag, place the future buns on a baking sheet lined with parchment (on average, 2 teaspoons of dough are used for one cake). Do not forget to maintain a distance between the pieces, because during baking the products will increase in size.

We send the profiteroles to the oven at a temperature of 220-230 degrees. After 20-25 minutes (when the cakes “puff up” and brown), lower the temperature to 160-170 degrees, continuing to bake for another 10 minutes so that the products “dry” thoroughly inside.

While the custard buns are being prepared, you can make the cream. In a deep container, mix the entire portion of flour and half the sugar, add the eggs. Beat the formed mass until smooth and light foam appears.

Bring the milk, the remaining granulated sugar and vanilla sugar to a boil. Pour approximately 1/3 of the hot milk mass into the previously beaten eggs. Stir vigorously, then pour it back into the pan with the remaining milk and return it to the stove.

Stirring constantly, keep the cream for profiteroles on low heat until thickened. Cool until warm, add softened butter and whisk until smooth.

Make a small cut in each finished bun. Using a teaspoon, fill the products with custard.

Place the profiteroles with custard in a heap on a large flat dish. As a decoration, you can sprinkle the cakes with chocolate syrup or coat them with glaze made from chocolate melted in a water bath.

Profiteroles with custard are ready! This delicious French dessert goes perfectly with tea, coffee or other drinks. Bon appetit!

Recipe 2, step by step: profiteroles at home

Today I will give preference to sweets and prepare dessert - profiteroles with custard.

In fact, there is no need to be afraid of choux pastry! It's a pleasure to work with him. You need to approach it correctly.

Stay with me and I will tell you the simplest, fastest and most delicious recipe for custard cakes!

For the choux pastry:

• one glass of water - 250 ml.,
• one glass of flour - 160 gr.,
• drain butter - 100 gr.,
• salt - 1/3 teaspoon,
• sugar - 1 teaspoon,
• eggs - 5 pieces (weight 300 g.)

For the custard:

• milk - 500 ml.,
• vanilla essence - a few drops,
• two eggs or 5 yolks,
• starch - 2 full tbsp. spoons (weight 50 g.)
• sugar - 150 gr.,
• drain butter - 100 gr.

Preparing choux pastry for profiteroles. To do this, place the drain in a saucepan or pan with a thick bottom. butter, salt, sugar and water. Place it on medium heat and bring to a boil.

You need to add flour to this boiling mixture. I don’t recommend adding flour in parts; you may end up with a mass with lumps. Therefore, we act quickly. Pour all the flour into the boiling mixture and quickly begin to mix with a wooden spatula.

Boil the resulting dough over low heat for a minute or a little more. As soon as the dough gathers into such a ball, remove from heat.

Set the brewed dough aside and let it cool. To allow the dough to cool faster, transfer it to another bowl. I will do this too, since I need this saucepan to prepare the custard.

While the dough was cooling, I prepared the custard. But since I’ve already started talking about choux pastry, I think I’ll finish.

It remains to add the eggs into the cooled choux pastry. You can use a mixer, or you can continue working with the same spatula. Add eggs to the dough one at a time.

After adding the second or third egg, the dough is still unclear and seems to separate. But when you add the last egg, it will become smooth.

The consistency of the choux pastry is like this.

Now, you need to place the dough in portions on a baking sheet. This can be done with two teaspoons. Or using a pastry bag, with or without a nozzle.

Look at the photo. I place the dough a short distance apart. Bake the profiteroles in a preheated oven at 200ºC for the first 15 minutes. Then reduce the temperature to 180ºC and continue baking for 15-20 minutes.

Do not open the oven while baking! This is how profiteroles rise.

After the profiteroles have browned and it’s time to remove them from the oven, do the following: carefully open the oven door and pierce each profiterole. The hot air will come out, so the cakes will not be moist inside.

As soon as the profiteroles have cooled down, you can safely fill them with custard!

And now I’ll tell you in more detail about custard for profiteroles.

To make the cream smooth and without lumps, there is one little trick. First, combine sugar with starch and only then add eggs or yolks.

Mix well with a whisk and wait until the milk boils. Pour the egg mixture into the boiled milk, stirring vigorously with a whisk.

Cook the cream until thick and remove from heat.

A little tip or note. If you are making custard with flour, then do not bring the custard to a boil. But if the cream is with starch, then you need to wait for the first rolls in the cream. And it is advisable to cook custard only with yolks, and not with whole eggs! This way it turns out more tender.

Leave the cream to cool at room temperature.

Add soft cream a little at a time into the cooled cream. oil and mix well. Immediately add vanilla essence. If desired, the cream can be whipped. Well, the cream is ready too!

Now we fill a pastry bag with cream and fill the profiteroles with a delicious, delicate custard.
If profiteroles are intended for adults, then you can add a couple of spoons of amaretto to the cream. Ooooh! It's so delicious!

The prepared custard is enough to fill all the profiteroles. And there are 48 of them!

These are the profiteroles with custard I got! A great dessert for a children's party!

Friends, enjoy your tea and see you new recipes!

Recipe 3, simple: homemade custard profiteroles

Homemade custard profiteroles are very cute and tasty, miniature cakes made from choux pastry, younger relatives of custard cakes and eclairs!

Baking profiteroles for the holiday is very profitable, because from one portion of dough you get 45-50 pieces, you can treat a large company! No wonder the name profiteroles comes from the French word profit - benefit, benefit. Previously, the French used the word profiterole for small monetary incentives, small pleasant and valuable little things. And then the name switched to miniature, but very pleasant-tasting cakes - custard profiteroles, the recipe for which I will tell you.

• 100 g butter (that is, half a pack);
• 1 cup of flour;
• ¾ glass of water;
• 4 eggs;
• A pinch of salt.

We prepare the dough for profiteroles according to the basic recipe for choux pastry. Pour water into a cast-iron casserole or non-stick dish with thick walls, add butter cut into pieces, add salt and heat until the butter dissolves and boils.

Pour all the flour into boiling water and butter at once and mix vigorously: the mass immediately thickens. After kneading until smooth, turn off the heat and set the dough aside to cool. When the dough becomes slightly warm, beat in the eggs one at a time: put one in, mix thoroughly with a spoon, add the second, and so on until you use all 4 eggs.

We fill a pastry syringe with the finished dough, putting on a nozzle with a large hole, and place small cakes on a baking sheet covered with oiled parchment. Keep in mind that when baking, the cakes will increase in size, so make them a little smaller than they should be ready (classic profiteroles - up to 4 cm in diameter). And leave a small distance of 2-3 cm between the cakes.

If you don’t have a pastry syringe, you can use a bag with a corner cut off, or simply lay out portions of the dough with a teaspoon dipped in water, and then slightly shape them with wet hands.

Place the baking sheet with the cakes in the preheated oven. We bake custard products at a higher temperature than other types of dough. I can’t give the exact number, but I can say that with 6 divisions on my oven thermometer, the needle is at 3-3.5. Degrees 230-250C, I think so. Bake for 20-30 minutes, depending on your oven.

Look at the cakes: they are ready, when they increase in size, they will look ruddy, golden, with a slightly cracked surface; to the touch - with a hard crust, dry and light, and when tapped, a characteristic sound is heard, since the cakes are empty inside.

We transfer the finished custard profiteroles from the baking sheet to a plate, and when they cool down, you can fill them with various fillings!

Recipe 4: profiteroles with boiled condensed milk (with photo)

Choux pastries are a wonderful delicacy that has many filling options. Today we will prepare profiteroles with boiled condensed milk, easy to prepare and incredibly tasty. This exquisite French dessert will take you on an exciting journey and will surprise even the most real sweet tooth.

For the test:

• Flour - 170 g.
• Water - 155 ml.
• Milk - 155 ml.
• Butter - 120 g.
• Eggs - 4 pcs.
• Sugar - 50 g.
• Salt - 5 g.

For cream:

• Boiled condensed milk ½ b.

The first step is to make the dough. Take a convenient saucepan or a small saucepan with a handle and boil water with milk and butter in it. Add salt and sugar there.

Turn the burner under the saucepan to low heat and add flour to the boiling mixture.

We begin to quickly mix the dough, bringing it to homogeneity until it begins to stick from the pan.

Place the dough in a large bowl and crack in the eggs.

After this action, the dough must be mixed very quickly and intensively (you can use a mixer) to prevent the eggs from curdling.

We put baking paper on a baking tray (you can simply grease it generously), and use a teaspoon to spread the dough, the main thing is to place future profiteroles at a sufficient distance so that they do not stick together during baking.

At this stage, we need to put the profiteroles in the oven to bake for 20-25 minutes at 180 ̊ C. After the time has expired, open the oven slightly and let the products stand there for another 5 minutes.

Resist the urge to open the oven ahead of time, otherwise the cakes will simply fall off.

When the cakes have cooled slightly, you can fill them with condensed milk. To do this, it is convenient to use a pastry syringe, then traces of filling with filling will be completely invisible. Bon appetit!

Recipe 5: homemade profiteroles with custard

Profiteroles are an excellent dessert option that can be varied with several types of filling if desired. Its most economical variety is considered custard. The preparation of profiteroles with custard is presented in this master class.

• Water - 1 tbsp
• Flour - 1.5 tbsp
• Milk - 1 tbsp
• Sugar - 0.5 tbsp
• Butter – 150 g
• Eggs - 5 pcs

First of all, you need to prepare the cream so that while it cools, you can bake the profiteroles. To make the cream, you need to combine the specified amount of milk, sugar and half a glass of flour in one container.

After thoroughly mixing everything, preventing the appearance of lumps of flour, the dishes are placed on the fire.

The mixture is brewed over low heat until it thickens, after which 50 g of butter is added and left to cool.

After the work has been done, you can proceed to preparing the dough for profiteroles. To do this, bring a glass of water to a boil. Add the remaining butter to the water boiling in a container left over low heat.

When the butter has completely melted in boiling water, pour flour into the bowl, continuously and quickly stirring the ingredients until a dense mass is formed.

Remove the container from the heat and cool the mass. Add eggs to the cooled mixture one at a time.

The resulting dough is kneaded until smooth.

Using a pastry bag or two teaspoons, balls of future profiteroles are placed on a baking sheet.

The baking sheet is placed in the oven. To ensure that the baked profiteroles do not fall off after they are removed from the oven, you should follow this baking rule. Heat the oven to 220 degrees, bake the profiteroles at this temperature for 15 minutes, after the allotted time, reduce the temperature to 150 degrees and continue baking the dessert for another 5-7 minutes. The cooled pastries are filled with cream using a pastry syringe and served with tea or coffee.

Recipe 6: profiteroles with chocolate at home

Profiteroles with chocolate custard are a sweet, airy and delicate dessert for tea. Especially chocolate custard will delight lovers of sweet desserts. Profiteroles are traditionally prepared from choux pastry, which requires a small amount of ingredients, including water, butter, wheat flour and chicken eggs.

• water - 200 ml
• butter - 120 g
• wheat flour - 210 gr
• egg - 3 pcs
• sugar - 2 tbsp.
• milk - 1.5 cups
• chocolate - 80 gr

Pour water into a thick-bottomed saucepan and place over medium heat.

As soon as the water has become warm, add butter to it, preferably cut into pieces. And dissolve the oil in water. The dough will require 100 grams of butter. Instead of butter, you can add margarine or spread.

When the oil dissolves in water, turn the heat down and pour a glass of wheat flour into the pan, be sure to sift it. Stir the dough in the pan until it thickens.

To cool, it is best to transfer the lump of dough into a cold bowl and stir occasionally to release steam.

Break two chicken eggs into the cooled dough and mix the dough until smooth and thick.

Transfer the dough into a pastry bag with a nozzle and place the profiteroles on a baking sheet. The baking sheet must be covered with parchment paper.

Profiteroles are baked in the oven at 200 degrees. Baking time is 30-45 minutes, it all depends on the parameters of your oven. Remove the finished profiteroles from the hot baking sheet and turn off the oven.

To prepare the cream you will need 10 grams of sifted wheat flour, sugar and one chicken egg.

Heat the milk on the stove, but do not boil.

Beat the egg with flour and sugar until smooth. A low foam should form on the surface.

Pour the mixture into the milk and continue heating. Add 20 grams of butter and chocolate. Heat until smooth.

The result should be chocolate custard; it thickens in literally 3 minutes. Be sure to cool the cream.

Then, using the tubular nozzle of a pastry bag, fill the profiteroles with cream and place in the refrigerator.

Profiteroles can be served an hour after cooling. The cream hardens especially well if you leave them in the refrigerator overnight.

Recipe 7: savory snack profiteroles with peas

• wheat flour – 155 g;
• filtered water – 110 ml;
• milk (2.5% fat) – 140 ml;
• butter – 80 g;
• chicken egg (category 1) – 4 pcs.;
• salt – 0.5 tsp;
• granulated sugar – 1 tsp.

For filling:

• cod liver (canned) – 170 g;
• peas (canned) – 120 g;
• mayonnaise (optional);
• salt, pepper - to taste.

The recipe for snack bar profiteroles can be divided into two stages: base and filling. Profiteroles require the following components.

Filling for snack bar profiteroles with canned cod fish liver, whipped into a pate, and tender peas. A small portion of mayonnaise, salt and pepper will balance the taste.

Mix milk with water in proportion - pour 250 ml of the mixture into a saucepan with a thick bottom.

In the same pan we also add a small piece of butter, salt and granulated sugar and bring to a boil.

When the butter melts, bring to a boil.

You need to catch the moment before the liquid begins to actively boil away in order to add a portion of sifted flour. You can reduce the heat and thoroughly mix the contents of the pan with a wooden spoon or silicone spatula. Work quickly to avoid lumps.

Stir until the dough pulls away from the walls; it’s easy to check - a film will begin to appear on the bottom. As a result, you will be able to knead a beautiful, pliable choux pastry – let’s form it into a ball.

Transfer the dough to a separate bowl and cool while constantly whisking lightly with a silicone spatula or wooden spoon. When you can safely touch the dough with your hand without burning yourself, add one egg at a time and knead with wave-like movements. The consistency of the dough for profiteroles will be the same as that of full-fat sour cream, only denser, sliding off the spatula in a triangle.

Transfer the dough into a cornet with a round hole. Using sharp movements, place portions of dough onto a baking sheet with oiled baking paper (you can use a silicone mat). The diameter of the workpiece should not be more than 2.5 cm - during the baking process the dough actively rises. Smooth the “tops” with a knife dipped in cold water.

Place a baking sheet in the oven, preheated to 180C. Baking time will be from 15 to 20 minutes, place the tray in the lower third of the oven on convection mode. Then cool the finished baked goods with the oven open, then on a wire rack.

The filling for snack bar profiteroles is simple: use a fork to mash cod liver, dried from oil, add washed peas and mix. If you think necessary, add mayonnaise, salt and pepper mixture to taste.

Remove the profiteroles from the baking sheet, make a cut in each, cutting off the top “lid”. Fill with a small portion of prepared liver mince and set aside.

This is what the filling for snack bar profiteroles looks like with a photo of the finished version. Garnish with finely chopped dill sprigs. You can serve it on the table!

Recipe 8: profiteroles with cheese filling (step-by-step photos)

Profiteroles with cheese filling are an original appetizer that will look great both on a festive table and at any other buffet table. The dish is prepared very quickly, especially if you do the baking in advance. By the way, you can offer your friends and family not only salty, but also sweet profiteroles. To do this, instead of herbs and garlic, just add sugar and vanillin on the tip of a knife to the filling. Enjoy a delicious original snack!

For the choux pastry:

• Milk 125 milliliters
• Pure cold water 125 milliliters
• Butter 100 grams
• Wheat flour 150 grams
• Chicken eggs 3–4 pieces
• Salt 1 pinch
• Sugar 1/3 teaspoon

For filling:

• Lightly salted salmon or trout fillet 200–300 grams
• Cream cheese or curd cheese - 300 grams
• Fresh dill to taste
• Medium size garlic 1 clove
• Mix of ground peppers to taste
• Salt to taste

Pour the flour into a sieve and sift it into a small dry bowl. This must be done to ensure that the dough is airy and without lumps.

Pour milk and clean water into a small saucepan, and add butter, salt and sugar. Place the container over medium heat and, stirring occasionally with a wooden spatula, bring the contents to a boil. Watch when the butter melts. To do this, we constantly mix the components with available equipment so that there is a violent whirlpool in the pan.

Then pour out all the flour in one fell swoop. Important: at the same time, mix everything with a spatula so that no lumps form. After a few minutes, we should have a dense mass.

Reduce the heat to low and continue kneading the choux pastry some more. 1–2 minutes until we get a mixture that easily leaves the walls and bottom of the container and takes the shape of a ball. Immediately after this, turn off the burner and transfer the contents of the pan to a medium bowl.

From time to time we knead the dough with a tablespoon or spatula so that it cools faster. Important: if this is not done, the eggs that we will add soon may curl.

Next, using a mixer, beat the mixture at low speed until fluffy. Then use a knife to break the shells of the eggs one by one and pour the yolks and whites into a bowl. At the same time, you need to whisk everything so that the last components are well absorbed into the dough. Attention: watch the consistency of the mixture! Thanks to constant kneading and eggs, it should become homogeneous, shiny and, most importantly, stretchy. That is, the dough should not be very liquid or thick. The golden mean is welcome here. This is when the profiteroles will rise well during cooking and will not settle after baking.

We cover the baking sheet with parchment and begin to form the profiteroles. To do this, pour the dough into a pastry syringe and place it on a flat container. Since the baked goods will rise during the cooking process, place them at a distance of approximately 4–5 centimeters from each other.

Profiteroles can be baked in two ways. First: preheat the oven to 190 °C and then bake the dough for 30–35 minutes until golden brown. Keep the oven door ajar. Second: preheat the oven to 200°C and cook the profiteroles for 20 minutes until golden brown. Then reduce the setting to 160°C and continue baking for another 10–15 minutes. Attention: the oven doors are closed.

At the end, take out the baking sheet using oven mitts and set it aside. Let the profiteroles cool to room temperature.

Using a knife, peel the garlic and rinse lightly under running water. Then, using a garlic press, chop the clove directly on a flat surface and pour it into a free saucer.

We rinse the dill under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and pour them into a clean plate.

Place lightly salted salmon fillet on a cutting board and chop into thin pieces with a knife. Then we move the fish plates to a free plate and leave them aside for a while.

Place the cream cheese in a clean small bowl and, using a blender, beat at high speed until fluffy. Immediately after this we move on to preparing the filling for the profiteroles.

Add chopped dill, garlic to the bowl with cheese, as well as salt and a mixture of ground peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Place the cooled profiteroles one by one on a cutting board and cut off the top with a knife so that we get a lid. Attention: if desired, remove the wet crumb from the baked goods.

Now, using a pastry syringe or a teaspoon, put the cheese filling inside the profiteroles. We decorate the dish with a piece of salmon on top and cover it with a “lid”. Now we put the profiteroles on a tray or flat plate and we can serve them at the dinner table.

Profiteroles with cheese filling turn out very tasty and aromatic. They are ideal to serve at the holiday table, as well as at buffets as an appetizer. Help yourself!

Recipe 9: hearty profiteroles with egg pate

This two-in-one appetizer and delicious pastries - profiteroles, and aromatic egg pate, make a very satisfying sandwich. The pate itself can be used as a filling for tartlets, or it’s even easier to spread it on bread.

• Eggs 10 pcs
• Onions 2-3 pcs
• Sunflower oil 100 ml
• Wheat flour 1 cup
• Chicken fat 100 g

Hard-boil five or six chicken eggs (do not overcook them!) and grate on a coarse grater.

Fry the onions in chicken fat until golden brown. It is not recommended to overcook onions!

Mix the grated egg with onion, season with salt and spices to taste, and mash the mixture with a fork to obtain a pate.

A glass of water, 100 ml sunflower oil, 1 tsp. salt - boil and add 1 cup of flour, mix thoroughly - you will get a choux pastry. Cool and beat in 4 to 6 raw eggs one at a time. Mix the eggs thoroughly with the dough (one at a time!) - make sure that the dough is not very liquid and not very hard.

Place the profiteroles on a baking sheet covered with foil - 1 tbsp for 1 profiterole. test. Leave gaps between the profiteroles - they will rise.

Bake in the oven at 180 degrees Celsius until crispy.

Cut the cooled profiteroles in half with a sharp knife and fill with pate. Place slices of fresh cucumber or tomato on top of the pate and cover with a lid.

Recipe 10: profiteroles with fish at home

Ordinary profiteroles, but with a very tasty fish filling - trout or salmon.

For the choux pastry:

• Butter - 100 g
• Water - 1 glass (250 ml)
• Eggs - 4-5 pcs.
• Flour - 1 cup (160-170 g)
• Salt - ½ tsp.

For filling:

• Trout or salmon (lightly salted) - 300 g
• Dill greens - 50 g
• Creamy curd cheese (Almette) - 150 g

Boil 250 ml of water, add oil, salt, bring to a boil.

Add flour to boiling water, mix well and cook for 2 minutes. Cool the mixture a little.

Add one egg, mix well, add the second, mix. Add all the eggs in this manner.

If the eggs are small, you may need 5 of them.

Line a baking tray with baking paper (or grease with oil).

Using a spoon or using a pastry syringe, put the dough in the form of balls, about 4 cm in diameter. If you don’t have a syringe, you can put the dough in a bag, cut off a corner, and squeeze it out. Place the oven in a preheated oven at 180 degrees and bake the profiteroles until golden brown, about 35-40 minutes. Do not open the oven door during baking.

Finely chop the fish. Finely chop the greens. Mix fish and herbs. Add almette and stir.

Cut the baked profiteroles into two parts. Place the prepared filling inside. Place the halves together. Decorate the snack profiteroles to taste.

We traditionally associate choux pastry with strenuous attempts to cook it on the stove, which often end in failure. The recipe for choux pastry for profiteroles, which I will share with you today, was created especially for beginners. Don't look for saucepans or sauté pans, you won't need them. We will make choux pastry... without cooking. That is, of course, we will brew everything, only with the most ordinary boiling water. When you get started, you will probably feel like a magician performing a trick for the first time. And tricks, as you know, are 99 percent preparation and 1 percent sleight of hand. So remember. First, take only the amount of food that is listed on the ingredients list. Not more! Why? Because with such a volume, the dough will not have time to cool down in time. Secondly, place all the ingredients on the table first so that you take everything in the order written in the recipe. Thirdly, follow the rule: mix everything very quickly with a spoon, and slowly and deliberately with your hands. And, of course, carefully read the instructions before you start preparing the dough for profiteroles. Do not change the recipe, and then your profiteroles will turn out the same as in a pastry shop. The time for creativity will come a little later, when you already feel confident in the role of a pastry chef.

Grocery list:

• 1 glass of water (250 ml);
• 1 cup wheat flour (160 g);
• 5 medium sized eggs;
• 0.5 packs of margarine (120 g);
• 0.5 tsp salt.

Choux pastry recipe for profiteroles for beginners

1. I grate frozen margarine.

2. I add almost boiling water to it or boil water and melt the margarine in it - it turns out to be a liquid mixture, on the surface of which a greasy film floats.

3. Add salt to oily and very hot liquid.

4. Add flour and make the dough. It’s good if you can keep the container on a hot surface.

5. The consistency of the dough turned out to be in the form of soft plasticine - a successful batch, perfectly amenable to modeling. As soon as you feel that the dough does not burn your hands, but is still hot enough, you can start adding eggs.

6. I break the first egg.

7. I start mixing the dough with the eggs with a spoon very, very quickly. As soon as the first cold egg combines with the hot dough, it will begin to cool.

8. I mix the second egg with my hands. Why with your hands? Because this way you can better mix the choux pastry with the eggs, kneading it well between your fingers. Now the main thing for us is slowness. The calmer and more thoroughly you knead the dough between your fingers, the fluffier the finished product will be. When a homogeneous mass is obtained, add the third egg. And knead the dough again until smooth. And then we do the same with the fourth and fifth eggs.

10. The finished dough is terribly unruly and if my hands cannot be washed quickly, then everything turned out just fine! To get neat profiteroles, I put the dough in a thick plastic bag, cut off one end and place circles or cubes directly on a baking sheet. Before baking, turn the oven on to maximum temperature. And before placing the baking sheet with profiteroles, I reduce the temperature to 180 °C. Baking time – 20 minutes.

Eclairs and profiteroles are small confectionery products made from choux pastry that originated in French cuisine. This is the only thing that unites them. There are many more differences between eclairs and profiteroles than similarities. The Culinary Eden website has found out everything about these delicious things and will be happy to share recipes for eclairs and profiteroles with readers.

Profiteroles appeared earlier, so let's start with them. The French word profitrole means benefit, value, successful acquisition. Perhaps because you can bake a whole mountain of beautiful round cakes from a small amount of ingredients, or maybe because it’s always nice to receive such a cute, tasty treat as a gift. Profiteroles can be completely different. With meat, mushroom, cheese or salad filling, they are served with broth or as a pre-dinner snack. In Burgundy they are called gougères (Gougeres). Profiteroles with sweet cream, ice cream or cream act as a delicious dessert. Prefabricated desserts are made from sweet profiteroles, holding the balls together with caramel, chocolate sauce and cream. This is how they prepare a wedding cake in France - croquembouche. Profiteroles can be empty and served with soups, like pampushki with borscht.

The dough for profiteroles can be either sweet or neutral, and in combination with a sweet filling, neutral or slightly salty dough creates a surprisingly balanced taste.

Profiteroles and other products made from choux pastry initially cause surprise: why are they empty inside? In fact, preparing profiteroles and eclairs is no more difficult than making pies. The secret of their emptiness is that the dense crust traps steam inside, and it presses on the walls, increasing the volume of the cakes. The main thing is to prepare the dough correctly.

Choux pastry for eclairs and profiteroles

Ingredients:
1 cup flour,
100 g butter,
1 glass of water (milk),
4 eggs,
¼ tsp. salt.

Preparation:
Boil water with salt and oil, add flour, stir thoroughly and continue heating for 5-7 minutes. You should get a homogeneous smooth mass. Remove the dough from the heat and, when it has cooled slightly, add eggs one at a time while beating the dough with a mixer. You should have a moderately liquid dough dripping from the spatula. Dough that is too liquid will quickly settle during baking, while dry dough will not rise and will become covered with cracks.

Lightly grease the baking tray and place the balls using a pastry bag. dough, considering that they will increase 3 times. You can form balls with two teaspoons, but then they will not be as smooth and even. And if you use the toothed nozzle of a pastry bag, the profiteroles will turn out very beautiful and without cracks. You can also bake profiteroles in paper muffin baskets - they will not stick together and the baking sheet will remain clean.

Bake profiteroles for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Ready-made profiteroles have a dark yellow color and large volume. Remove them from the oven, cool, and serve with soup.

Empty profiteroles can be stored in the refrigerator for several days. Before the holiday, you can prepare several baking sheets, and before serving, fill them with something tasty. The easiest option is whipped cream. Cut off the top of the chilled profiteroles, fill with whipped cream from a pastry bag, cover with the cut-off lid, and sprinkle with powdered sugar. Sweet profiteroles can be coated with glaze on top.

You can fill profiteroles with ice cream, but in this case you will have to cut them in half and use a spoon, which is not very convenient with small shapes. Therefore, if you plan to fill it with ice cream, salad or pieces of fruit, prepare larger profiteroles.

If profiteroles are intended for a snack table, the choice of filling is unlimited. Experiment with your favorite products; you can use proven recipes for salads and pates. Here are some ideas for savory fillings for snack profiteroles:

Red fish profiteroles filling

Finely chop the salted or smoked fish, grate the hard cheese on a medium grater, finely chop the greens,
add a little softened butter.

Cheese and nut filling for profiteroles

Grate the hard cheese on a medium grater, grind the roasted walnuts finely, crush a few cloves of garlic, add sour cream to the required thickness.

Filling for profiteroles with avocado

Mash the avocado with a fork, add finely chopped chili pepper and tomato. Season with lemon juice and olive oil.

Filling for profiteroles with shrimp

Grind boiled shrimp, soft cream cheese, peeled cucumber in a blender, add lemon juice and cream.

Filling for profiteroles with ham

Cut the ham into small cubes, rub the fatty cottage cheese through a sieve, add a little mustard.

From sweet choux pastry you can make profiteroles in the form of rings. They don't need filling - profiterole rings are wonderful on their own.

Ingredients:
1 cup flour (250 ml),
230 ml water,
0.5 tbsp. flour,
120 g butter or margarine,
4 eggs,
¼ tsp. salt,
1 tbsp. powdered sugar.

Preparation:
Boil water with salt, sugar and butter, add flour, stir thoroughly and continue heating for 5-7 minutes. Remove the dough from the heat, cool slightly and beat the dough with a mixer, adding eggs one at a time. Lightly grease a baking tray and, using a pastry bag with a smooth tube, place round or oval rings, leaving enough space between them. Bake the rings for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Sprinkle finished products with powdered sugar while hot.

- these are the exquisite descendants of profiteroles. In Russia, eclairs are better known as custard cakes. The authorship of this dessert is attributed to the famous French chef of the early 19th century, Antonin Karem. The name eclair comes from the French word éclair (lightning). Perhaps it was because of the elongated shape of these cakes, or maybe because they were eaten at lightning speed. Unlike profiteroles, eclairs are always prepared with a sweet filling.

To prepare eclairs, place the choux pastry from a pastry bag fitted with a toothed or smooth tip onto lightly greased baking sheets. The length of the cakes is about 12 cm, and the distance between them should be at least 5 cm. Bake the eclairs in the same way as profiteroles: 12-15 minutes at a temperature of 220ºC, then 20 minutes at a temperature of 190ºC. We will not repeat the dough recipe for eclairs - it is absolutely the same as for profiteroles. Let's tell you better about the filling and decoration. Typically, eclairs (custard cakes) are prepared with butter, custard or Charlotte cream, and the surface is glazed with white or chocolate icing.

To fill the eclair with filling, use a pastry bag with a narrow tube. If you cannot fill the cake evenly on one side, you can make punctures on both sides.

Butter cream

Ingredients:
100 g heavy cream (35%),
10 g powdered sugar,
a pinch of vanillin,
(gelatin optional).

Preparation:
Beat the chilled cream with a mixer until it forms a fluffy, stable mass. Beat slowly for 2-3 minutes at first, then increase the speed. Gradually add powdered sugar and vanilla. Beating duration is at least 15 minutes. The resulting cream is unstable and cannot be prepared in advance. To stabilize the cream, you can add soaked gelatin to the cream before whipping in a ratio of 1:10.

Custard

Ingredients:
300 g sugar,
100 g of water,
150 g egg whites,
10 g vanilla powder.

Preparation:
Bring the water and sugar to a boil and boil the syrup to medium thickness. Beat the whites until stiff and increase in volume by 5-6 times. Gradually pour hot syrup into the whites, whisking continuously. Add vanilla powder and beat for another 10-15 minutes to set the cream. Properly prepared custard is snow-white, fluffy, glossy, slightly viscous. Lumps in the cream indicate rapid pouring of syrup or insufficient stirring.

Cream "Charlotte"

Ingredients:
200 g butter,
150 g sugar,
100 ml milk,
1 egg,
vanillin, cognac - to taste.

Preparation:
Boil milk with sugar. Beat the egg thoroughly, pour milk into it in a thin stream (if you pour milk in immediately, the eggs will curdle). Place the resulting mass in a water bath and cook until thickened. Cool for about 10 minutes. At this time, beat the softened butter with a mixer, add vanillin, cognac and gradually pour in the egg-milk mixture. Beat the cream for another 10 minutes. The result should be a homogeneous, fluffy mass of pale yellow color that retains its shape well.

If you add a tablespoon of cocoa powder at the end of whipping the cream, you get a chocolate “Charlotte”; a teaspoon of fresh strong coffee or coffee syrup will give coffee “Charlotte”; 50 g of chopped roasted nuts will give a nutty “Charlotte”; and 100 g of fruit jam will turn the cream into a fruity Charlotte.

Ingredients:
2 squirrels,
100 g powdered sugar,
a few drops of lemon juice.

Preparation:
Pour the whites into a perfectly clean bowl without traces of yolk, beat them with a mixer on low speed. Gradually add powdered sugar. When the desired consistency is reached, add lemon juice. Decorate the cakes with icing by pipetting it from a pastry bag.

Chocolate icing for eclairs

Ingredients:
100 g powdered sugar,
2 tsp cocoa powder,
4 tsp water or milk.

Preparation:
Pour boiling water or milk over cocoa. Add powdered sugar and stir immediately. The glaze prepared according to this recipe hardens very quickly and becomes covered with a sugar crust, so apply it to the cakes immediately. To slow down the hardening and get a glossy shine to the glaze, you can add a little vegetable or melted butter.

Eclairs and profiteroles are not at all difficult if you have patience, the freshest products and the necessary equipment. Feel free to experiment and you will succeed. The ability to cook eclairs and profiteroles will immediately raise you to several levels of culinary skill. The admiration of others is guaranteed!

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 different fillings, surprising your loved ones, friends and guests. It is no coincidence that French confectioners believe that a cook who has learned to make eclairs and profiteroles has received initiation into a master of confectionery art.

What is the difference between profiteroles and eclairs

The similarity between the two types of confectionery is that they are made from choux pastry, which develops voids 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 baking. 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 the choux pastry is 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 make 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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