:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/qowTa4a5G-5bYkENqbxd/a0cd818db3736120e45b6366bf2a2f.jpeg "Easy and tasty profiteroles recipe")
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VIDEORECIPE Easy and tasty profiteroles recipe
This easy recipe teaches how to make the best homemade profiteroles, a tasty and fluffy snack. Don't miss it!
Ingredients
Ingredients
- 110 ml water
- 110 ml milk
- 110 g butter
- salt
- sugar
- 120 g self-rising flour
- 4 egg
Custard cream
- 70 g sugar
- 30 g maize starch
- 4 yolk
- 1 spoon vanilla essence
- 15 g butter
Assembling
- 300 g semi sweet coating chocolate
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Directions
Place the water, milk, butter, salt and sugar in a saucepan. Bring to a boil. Lower the heat.
Add the flour and stir until it is integrated. Continue cooking for a few minutes until it binds. Remove from heat. Place in a bowl.
Beat well and then add the eggs one by one until the preparation is consistent.
Place the dough in a piping bag with a round tip. Make buttons about 4 cm in diameter on a plate with a silicone sheet separating them from each other. Bake in a preheated oven at 190 °C for 25 minutes.
Place the sugar, starch, egg yolks and a dash of milk in a bowl and mix well with a wire whisk.
Place the rest of the milk in a saucepan and bring it to a boil. Pour it over the egg yolk mixture and whisk vigorously.
Return to the fire and cook until it thickens making sure it boils. Remove from the fire and place it in a bowl.
Add the vanilla essence and the butter integrating it well with a wire whisk. Place it in a container with cling film. Let it cool at room temperature and then put it in the refrigerator for at least 1 hour.
Whip the pastry cream to restore its creaminess. Place it in a piping bag with a round spout.
Fill the cooled profiteroles.
Coat them with the previously melted chocolate. Form a tower. To enjoy.
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RomiEasy and tasty profiteroles recipe
This easy recipe teaches how to make the best homemade profiteroles, a tasty and fluffy snack. Don't miss it!
Place the water, milk, butter, salt and sugar in a saucepan. Bring to a boil. Lower the heat.
Add the flour and stir until it is integrated. Continue cooking for a few minutes until it binds. Remove from heat. Place in a bowl.
Beat well and then add the eggs one by one until the preparation is consistent.
Place the dough in a piping bag with a round tip. Make buttons about 4 cm in diameter on a plate with a silicone sheet separating them from each other. Bake in a preheated oven at 190 °C for 25 minutes.
Place the sugar, starch, egg yolks and a dash of milk in a bowl and mix well with a wire whisk.
Place the rest of the milk in a saucepan and bring it to a boil. Pour it over the egg yolk mixture and whisk vigorously.
Return to the fire and cook until it thickens making sure it boils. Remove from the fire and place it in a bowl.
Add the vanilla essence and the butter integrating it well with a wire whisk. Place it in a container with cling film. Let it cool at room temperature and then put it in the refrigerator for at least 1 hour.
Whip the pastry cream to restore its creaminess. Place it in a piping bag with a round spout.
Fill the cooled profiteroles.
Coat them with the previously melted chocolate. Form a tower. To enjoy.
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