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Profiteroles

Profiteroles

BUSES: put water to boil with salt and margarine, when it boils, add all the flour and mix vigorously so as not to make lumps. Let it cool.

In the meantime, we turn on the oven and do it now CREAM:

with a little milk, spread the cream in a bowl and boil the rest of the milk. When it's hot, pour the cream over the milk and stir continuously so that it doesn't form lumps and doesn't stick to the pan.

When it has thickened, add the honey and let it boil for a while and let it cool.

We return to the busses and when they have cooled we put eggs in the shell one by one and mix with a wooden spoon. When they were all incorporated I put on the tray on which I put baking paper piles with a teaspoon in the absence of posh.

I put them in the oven at 200 degrees when they turned golden I took them out.

syrup:

I boiled the water together with the honey, the sugar and the cocoa, I let them boil and when they had the consistency of a syrup I turned off the fire.

WHIPPED CREAM:

with the mixer we beat the whipped cream vigorously (I didn't add sugar or any other sweetener, I preferred to leave the whipped cream so natural).

The lips have cooled and we cut them in half and we find that they are empty so there we will put vanilla cream and mount them on the plate as follows:

4 buns full of vanilla cream, 3 tablespoons of ice cream over them then put whipped cream (I resorted to a bag cut in a corner where I put whipped cream) and finish with the chocolate sauce.

Good appetite!


ingredients:

100g butter
1 teaspoon sugar
a pinch of salt
4 eggs
125 g flour
400 ml of milk
vanilla ice cream
whipped cream
chocolate syrup

Method of preparation:

In a pot, boil the milk, salt powder, butter and sugar. When they boil, take them off the heat and pour the flour, all at once! Incorporate well, well, then leave the composition to cool.

Gently place one egg at a time and mix it, repeating the procedure four times. You need to get a soft crust, which you will shape into balls and which you will bake in a tray.

When they are ready, break a lid and fill the formed pocket with a cup of ice cream. Top with chocolate sauce. Profiteroles is ready!


ingredients:

100g butter
1 teaspoon sugar
a pinch of salt
4 eggs
125 g flour
400 ml of milk
vanilla ice cream
whipped cream
chocolate syrup

Method of preparation:

In a pot, boil the milk, salt powder, butter and sugar. When they boil, take them off the heat and pour the flour, all at once! Incorporate well, well, then leave the composition to cool.

Gently place one egg at a time and mix it, repeating the procedure four times. You need to get a soft crust, which you will shape into balls and which you will bake in a tray.

When they are ready, break a lid and fill the formed pocket with a cup of ice cream. Top with chocolate sauce. Profiteroles is ready!


In a bowl, put 250ml of whipped cream on the fire and leave it until it warms up (it doesn't have to boil). Meanwhile, mix the yolks well with the sugar, vanilla sugar and 50ml of whipped cream, then pour little by little from the heated whipped cream, stirring constantly. When we have incorporated all the whipped cream, we put everything back in the bowl and leave it for 5 minutes. on the fire until it binds like a thicker cream.

ATTENTION: It must not boil.

When it is ready, we set it aside to cool a bit and we start with the strawberries.
In a bowl we put the strawberries together with the milk and we mix with the help of the vertical mixer until all the strawberries are passed well, then we pour little by little of the composition with eggs and whipped cream, mixing further. Let it cool well, then put the composition in a bowl that we put in the freezer until frozen.

In a bowl, heat the water together with the oil, sugar and salt. When the water has started to boil and the sugar is melted, take the bowl off the heat, add the flour all at once and mix well until it is homogeneous and we obtain a consistent composition. Let it cool until it reaches room temperature and add the first egg, then mix very well with a whisk or mixer, then put the second egg, also mixing very well. The resulting composition must be firm, not flowing.

In a tray in which I put baking paper, form the shells with a posh, with a cup of ice cream or with a spoon.
Put the tray in the preheated oven at 180 degrees for 40-45 minutes. or until browned on top.

DO NOT open the oven and do NOT remove them until they are browned on top, you risk them letting go and not remaining hard.
When they are ready, take them out on a grill and let them cool.

Put the milk and sugar in a bowl on the fire, and flour and salt in another bowl. When the sugar is melted and the milk has started to boil, pour all the milk little by little into the flour bowl, stirring constantly, then pour everything back and put it on the fire, stirring constantly. When the composition has taken on consistency, add the egg, and continue mixing until the composition is homogenized, then leave it to cool until it reaches room temperature when we add the butter little by little, mixed the foam beforehand, then the vanilla essence.

When the blacks are cold and cream as well, we make a hole in the blacks and fill them with cream with a posh or we can cut them in half and fill with a spoon.

We put a bowl of water on the fire, and when the water boils we put in it another heat-resistant bowl in which we put chocolate and margarine, we leave it on the fire for about 1-2 minutes. until the ingredients start to melt (not at all), then turn off the heat, stirring frequently until all the chocolate and margarine have melted.

We put each blackberry, only the top, in chocolate and keep them cold until we serve them.

Beat the whipped cream with the mixer and keep it cold until we serve the profiterole or we can mix it before serving the profiterole.

Serve the donuts with cream with ice cream and whipped cream.

The recipe for profiterole with strawberry ice cream was proposed by mikidaniro on the culinary forum.


Profiteroles

Turn on the oven at 180 ° C. Put the water in a saucepan on the fire, together with the butter and salt and stir until the butter melts and starts to boil, then add the flour. Turn the heat to low and stir vigorously so that no lumps form. When the composition takes on the consistency of a dough and comes off the edges of the pan, set it aside and let it cool completely.

Incorporate the eggs, one by one, into the dough and mix vigorously to homogenize. Place baking paper in a rectangular tray. Put the dough composition in the bag and form, directly in the tray, the donuts of different sizes, taking care to leave space between them. If you have any composition left, keep it for a second tray. Bake the pan for 30-35 minutes, until the shells are browned, taking care not to open the oven at all. When they are ready, turn off the oven, leave them with the door closed for a while, then take them out and keep them cool.

For the cream, combine the sugar with the starch and salt. Pour the milk gradually, stirring with a whisk, then put the bowl on medium heat. Stir until the composition boils. Let it simmer for about a minute, stirring constantly. Take a few tablespoons of the composition, put them over the yolks, mix and put the yolks in the cream in the pan. Bring to a boil, set aside, add butter and vanilla essence to taste. After the cream has cooled, cover with cling film to prevent the formation of a lump and refrigerate for about an hour.

For the icing, combine the broken chocolate pieces with the liquid cream, place the pan on low heat and mix until the ingredients are homogeneous.

Take a bag full of cream, make a small hole in the bottom of the donuts and fill them. Soak each donut in the glaze and leave to cool. Serve them decorated with whipped cream.


Profiterol with ice cream and chocolate and espresso icing

50g butter, cut into cubes
60g flour
2 large beaten eggs
ice cream.

For the chocolate sauce:

200g dark chocolate
2 teaspoons espresso.

Method of preparation:

Preheat the oven to 200 degrees. Melt the butter in 150 ml of water in a pan until it starts to boil, then remove from the heat. Add the flour and beat with an electric mixer until you get a soft crust. Add the eggs, beating each time. You will get a glossy mixture. Place tablespoons of the mixture at a distance of 5 cm in a baking tray greased with butter or oil.

Bake for 15 minutes. or until the profiterole shells are golden. Remove from the oven and cut the base of each donut with a fork. Reduce the temperature to 160 degrees and bake for another 5 minutes. Take it out of the oven!

After they have cooled completely, fill each profiterole with ice cream, then move them to the refrigerator until you are ready to use them.

For the sauce, melt the dark chocolate with 175 ml of water and coffee and add over the profiterole.


Profiterol with ice cream and chocolate and espresso icing

50g butter, cut into cubes
60g flour
2 large beaten eggs
ice cream.

For the chocolate sauce:

200g dark chocolate
2 teaspoons espresso.

Method of preparation:

Preheat the oven to 200 degrees. Melt the butter in 150 ml of water in a pan until it starts to boil, then remove from the heat. Add the flour and beat with an electric mixer until you get a soft crust. Add the eggs, beating each time. You will get a glossy mixture. Place tablespoons of the mixture at a distance of 5 cm in a baking tray greased with butter or oil.

Bake for 15 minutes. or until the profiterole shells are golden. Remove from the oven and cut the base of each donut with a fork. Reduce the temperature to 160 degrees and bake for another 5 minutes. Remove from the oven!

After they have cooled completely, fill each profiterole with ice cream, then move them to the refrigerator until you are ready to use them.

For the sauce, melt the dark chocolate with 175 ml of water and coffee and add over the profiterole.