The dessert looks not only elegant, but also very appetizing. It was probably created in France in the 16th century – at the court of Katarzyna Medycejska. Profiterols are small, fragile and above all delicious brewed donutsto the brim filled with confectionery (or whipped cream) and chocolate. The secret of the perfect profiterolec is a well -prepared cake and the right baking temperature. The mass can not be too thin or too thick – it should fall slightly from the spoon. Too low, the baking temperature will, in turn, cause that the dough will not grow and will not be moist inside. Remember not to look inside the oven during baking, because the profiterols will fall. Stuff them when they cool down completely.
Ingredients:
Cake:
- 240 ml of water,
- 140 g of wheat flour,
- 120 g of butter,
- 4 eggs in size L or XL,
- a spoon of sugar,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of vanilla extract.
Cream:
- 480 ml of milk,
- 80 g cukru,
- 40 g of butter,
- 30 g of potato flour,
- 4 egg yolks in size L or XL,
- a spoon of vanilla extract,
- a pinch of salt,
Icing:
- 180 g half -haired chocolate,
- 100 ml of cream 36%,
- 50 g of butter,
- 2 tablespoons of rum,
- A pinch of salt.
Method of performance:
Prepare the cake. Put water, sugar, vanilla, butter and salt in a pot. Heat the whole on medium heat, stirring from time to time to reach a boiling point. Add flour and mix vigorously so that it absorbs all the liquid. Fry the dough for 1-2 minutes, stirring constantly and turning it in a pot, until it starts to stand out from the surface.
Transfer the dough into a bowl and let it cool slightly. Mix the dough with a mixer, adding one egg. Put the baking tray with baking paper and lightly spray it with water. Move the cake to the confectionery sleeve and apply cakes with a diameter of about 4 cm. Lightly flatten them with your finger.
Put the cookies in the oven set at 190 degrees Celsius and bake for 30-40 minutesto a nice browning on top. 5 minutes before the end of baking, gently prick the top of the donuts with a sharp knife. Take them out of the oven and let them cool completely.
Prepare the cream. Pour the milk with vanilla extract into the pot and heat until the boiling point is reached. Beat sugar, yolks, starch and salt in a bowl. Remove the milk from heat and slowly pour into the egg mixture, stirring vigorously, so that the eggs hardened. Pour the whole again into the pot. Heat the mass, stirring vigorously, until the mixture begins to thicken. Reduce heat and mix until the bubbles appear. If necessary, strain the pudding through a strainer to get rid of lumps. Pour the cream into a bowl and cover it with cling film. Cool completely.
Prepare the topping. Place all ingredients excluding butter and rum in a heat -resistant bowl. Heat on medium heat or in a water bath to dissolve the chocolate. When the whole is warm, add softened butter and rum. Beat it to completely connect.
Fold profiterols. Cut the donuts in half and fill them with cream. On top, apply a spoonful of chocolate coating. Leave to cool completely. Serve the profiterols immediately after preparation or after cooling.
Source: NowowoPuje.pl
