Miniature choux pastry cakes are filled with ice cream and poured with chocolate cream.
The result is delicious and delicate profiteroles that will decorate the festive table with dignity.

Ingredients:
450 grams of puff pastry
200 grams of vanilla ice cream (you can make your own)
300 ml chocolate fudge
1 tablespoon caster sugar
2 tablespoons milk

Cooking profiteroles:

Prepare 450 grams of choux pastry. Use a pastry bag or spoon to place it on a baking sheet lined with parchment paper. Smooth out irregularities on the top of the circles with the back of a spoon dipped in milk.
Sprinkle each pea of ​​dough with a pinch of granulated sugar. Place in an oven preheated to 200 ° C and bake until golden brown (20-35 minutes).
Remove the dough, put on a wide dish and let cool. Cut each profiterole with a sharp knife and fill with a spoonful of vanilla ice cream. Sprinkle generously with chocolate fondant or dark chocolate melted in a water bath and serve immediately.
Before serving, ready-made profiteroles can be sprinkled with chopped almonds and powdered sugar.

How to make a chocolate fondant:

Ingredients:
50 grams of butter
2 tablespoons cocoa powder
100 grams of sugar (4 tablespoons)
4-5 tablespoons of milk

Cooking Chocolate Fudge:

In a small saucepan or coffee pot, mix 100 grams of granulated sugar with cocoa powder and stir. Pour the slightly warmed milk into a dry mixture of cocoa and sugar, mix thoroughly and put on low heat. Stirring continuously, dissolve the sugar and bring the mixture to a boil. Remove immediately from heat and add 50 grams of butter. Stir again, let cool slightly and you can decorate the prepared dessert or baked goods. In this case, pour the ready-made profiteroles.

Note: instead of ice cream, profiteroles can be filled with any custard.

Several classic custard recipes.

Required Ingredients:
50 grams of flour
500 ml warm milk
200 grams of sugar (8 tablespoons)
4 egg yolks
1 gram vanillin.

Making the custard:
Mix sugar, flour yolks and vanillin and beat thoroughly with a mixer. Pour milk into a small saucepan and bring to a boil. Slowly pour the prepared mixture of yolks, vanillin, flour and sugar into the milk, stirring continuously with a spoon. Put on low heat and cook for 5-10 minutes until the mixture thickens. Cool the finished custard and you can fill the profiteroles.

The butter makes the custard thicker and more shape-retaining. With such a cream, you can not only fill profiteroles, eclairs, buns, but also decorate cakes with them and prepare cakes from the cream.

Required Ingredients:
100 grams of flour
300 grams of sugar
2 cups warm milk
300-400 grams of butter
4 egg yolks
2 grams of vanillin
20 grams of cognac

Making Butter Custard:
Fry the flour in a hot skillet until golden brown, stirring constantly. Remove from heat and cool. Mix sugar, yolks, vanillin, add cooled flour and beat well so that no lumps remain.
Pour milk into a saucepan and bring to a boil. Gradually introduce the resulting mixture of sugar, yolks, vanillin and flour and mix thoroughly. Bring the mixture to a boil and remove from heat. If the cream is not uniform, you can beat it with a mixer.
Beat butter separately until fluffy. Pre-soften the oil to room temperature. Add the cooled custard to the butter mixture and beat with a mixer. Add 20 grams of brandy and mix thoroughly again. Butter custard is ready.

And here is the recipe for curd-butter cream for profiteroles

Ingredients:
250 grams of cream
250 grams of fresh cottage cheese
150 grams of sugar
2 grams of vanillin

Preparation:
Mix all ingredients thoroughly and fill with profiteroles. If the curd contains lumps, it can be passed through a meat grinder or whipped with cream and sugar using a mixer. If desired, a handful of raisins can be added to the curd mass. Fill the choux pastry profiteroles with the resulting curd-butter cream.

Calorie content: Not specified
Cooking time: Not indicated

I offer a recipe with a photo of making profiteroles with protein cream with an ideal dough. You can also do from such a test. They turn out to be empty inside, which is very convenient for filling them with cream. Such profiteroles can be made with different fillings, for example, it can be condensed milk or light curd cream, or whipped cream. Try to make cakes like this and you won't regret it.

Ingredients:

Dough:
- water - 120 ml,
- salt - a pinch,
- butter - 65 g,
- flour - 130 g,
- chicken egg - 4.5 pcs.

Cream:
- egg white - 2 pcs.,
- salt - a pinch,
- citric acid - a pinch,
- sugar - 1 glass,
- water - 0.5 cups.

How to cook from a photo step by step

First, make a dough for profiteroles. Pour water into a small saucepan, add salt and butter. Then we put this mixture on fire and bring to a boil.




Then pour flour into a saucepan and mix intensively to make the dough homogeneous. We do all this on fire. We stir for about a minute so that the dough lags well behind the walls and becomes elastic. Then we remove it from the fire and set it to cool.




Then add eggs one at a time. They hammered in one egg and mixed well, and so on. This is necessary in order to obtain the desired consistency. It took me 4.5 eggs, you may need more or less depending on their size.






The dough will not turn out to be liquid, but not very thick either. The main thing is that it is completely homogeneous, and without lumps.




Then carefully pour the dough into a pastry bag, and make a small hole in the corner to squeeze out the profiteroles.




Be sure to put parchment on a baking sheet, and then squeeze the profiteroles, at a short distance from each other.






We bake them in a heated oven at 190 degrees for 15 minutes, and then at 170 degrees for another 15 minutes.




Remove the air profiteroles from the parchment and let them cool down.




Now we make a protein cream. We take a small saucepan, pour water into it and add sugar.




We put on fire and cook, stirring occasionally, until caramelized.






At this time, we begin to beat the cold whites with salt and citric acid. Beat until very thick foam.
Then pour in the hot syrup and beat further so that the proteins are very thick and do not spread.




Spoon the cream into a pastry bag with a long and thin nozzle. Make a small hole in each profiterole and fill it inside with cream.




If desired, the profiteroles can be poured with melted chocolate or icing on top.




Airy profiteroles with protein cream are ready! Enjoy your tea! Try to cook also

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 cook eclairs and profiteroles at home. In fact, making 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 pastry chefs believe that a chef who has learned how to make eclairs and profiteroles was initiated 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, in which voids form during baking. Otherwise, they differ from each other - for example, they were invented before eclairs. These small round buns can be both appetizer and dessert, depending on whether they are filled with sweet or savory filling. However, profiteroles are served without filling for soups and broths instead of bread. The word "profiteroles" in translation from French means "benefit", since these buns in the oven increase in size several times. The benefit is obvious - there is little dough, but a lot of baked goods. In other words, from a small amount of dough, a lot of lush, appetizing profiteroles are obtained.

They have an oblong shape, are always made with a sweet filling, and on top of the cakes are covered with glaze or sprinkled with powdered sugar. "Eclair" in translation "lightning", probably because the cakes instantly disappear from the table, they are so delicious.

What is choux pastry

If the choux pastry is cooked according to all the rules, the eclairs are tender, fluffy and empty inside. This is the main secret, after understanding which you will learn how to cook delicious eclairs. The dough contains butter, salt, water, flour and eggs, while milk can be used instead of water to get softer products, but sugar is not present in all recipes. The uniqueness of the 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 presses on the walls of the cakes, forcing them to increase in size. The cooking technology is simple - water mixed with salt and butter is brought to a boil, the fire is reduced, and flour is mixed into the liquid. When the dough is removed from the stove and cools down, eggs are introduced into it one by one. At the same time, the mass is whipped with a blender, and then the dough is laid out on a baking sheet using a nozzle or spoon.

The subtleties of cooking choux pastry

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Profiteroles are small representatives of French pastries that have conquered our culinary spaces as well. These cakes, hollow from the inside, can be considered universal, since they can be stuffed not only with sweet creams, jam and ice cream, but also with a variety of salads, cheese masses, caviar, mushrooms, and meat.

But we will stop at the most delicious version of the filling for profiteroles - cream. It can be custard, cottage cheese, protein, chocolate, sour cream, from condensed milk or from mascarpone - there are a lot of culinary variations on this topic. But we offer you several recipes for the most successful of them.

Delicate creamy cream

Such a delicate cream for profiteroles, the recipe of which includes cream and cream cheese, will make the taste of your cakes even more airy and sophisticated.

Required Ingredients:

- cream (fatty, more than 30%) - 200 g
- gelatin - 8 g
- cream cheese (like Philadelphia) - 250 g
- sugar - 50 g

Cooking method:

1. let's start the preparation by soaking the gelatin: fill it with cold water for 10 minutes (until it swells);
2. then stir in the cream (50 g) and heat the mass until the gelatin dissolves. At the same time, watch out - the mass should not boil;
3. Whip the remaining 150 g of cream with sugar until an airy state, add dissolved gelatin and cheese into this "cloud", gently knead and put in the cold;
4. fill the profiteroles with ready-made chilled cream.

Custard

There are many ways to make custard mousse for profiteroles, but our recipe claims to be one of the best.

Required Ingredients:

- eggs (we only need yolks) - 2 pcs
- sugar - ½ tbsp
- milk - 1 tbsp
- vanilla sugar - 1 tbsp. l.
- flour - 1 tbsp. l.
- vanillin - on the tip of a knife
- salt - a pinch

Cooking method:

1. bring milk to a boil and set it aside to cool;
2. thoroughly grind all dry ingredients with yolks and add the resulting mass to slightly cooled milk;
3. again put the saucepan with the contents on low heat and cook, stirring occasionally, for 5-6 minutes until thickened;
4. removing from the heat, cover the saucepan with a lid and put our still hot cream to cool, and then cool.

Muslin chocolate cream

An equally appetizing filling for profiteroles is a delicious chocolate cream, thanks to which these small cakes, similar to eclairs, become especially valuable for all lovers of chocolate sweets.

Required Ingredients:

- custard - 0.5 kg
- butter (softened) - 150 g
- chocolate (50-55%) - 300 g

Cooking method:

1. "fluff" the finished custard with a whisk and beat it with butter until lightly fluffy;
2. gradually add melted (in a water bath or in a microwave) chocolate into the resulting cream mixture, continuing to beat at a moderate pace;
3. profiteroles can be stuffed with either warm chocolate cream or chilled.

Curd cream

Such a light curd filling for profiteroles will make their taste very subtle, with a light citrus note.

Required Ingredients:

- cottage cheese - 200 g
- lemon juice - ½ tbsp
- cream (fat) - ½ tbsp
- icing sugar - 5-6 tbsp. l.

Cooking method:

1. carefully rub our cottage cheese through a sieve;
2. combine it with powder and cream, sprinkle with lemon juice and mix well. At this stage, the amount of powdered sugar can be adjusted to your liking. The result of mixing should be a cream thick enough to keep its shape.

The recipe for tiny, hollow on the inside, choux pastry buns, called profiteroles, was invented by restless French chefs. The versatility of this invention is that anything can be used as a filling for profiteroles: cream, jelly, mousse, soft cheese and even meat, mushrooms or salads.

But we are talking about desserts, which means that we will only consider sweet filling options. The cream, which is intended for profiteroles, can be anything: custard, protein, butter, butter, coffee - the options are endless. If you wish, you can even stuff the profiteroles with ordinary boiled condensed milk. Mini cakes are usually served with hot drinks: coffee, tea or cocoa.

Custard profiteroles are a classic of French cuisine. Airy dough goes well with delicate melting cream. So, we need:

• 5 egg yolks;
• 0.5 liters of milk;
• 25 g of flour and starch;
• 125 g sugar;
• 50 ml of brandy or liquor;
• vanillin (to taste);
• if desired (to increase the tenderness of the cream), you can add a little cream (33%).

There shouldn't be any difficulties with custard, you just need to carefully study the recipe and try not to deviate from it:

1. Put milk on a small fire for heating. In the meantime, whisk the yolks and sugar with a whisk. First add flour and then starch to the mixture. Of course, the recipe recommends stirring the mass well every time. A little warm milk is introduced last.
2. Pour the prepared mixture (of course, stirring) to the remaining milk and heat over minimal heat, stirring continuously, until it boils. The cream should be boiled for no more than 1 minute. After that, immediately remove from heat.
3. At the end of the process, it remains to add alcohol and vanillin to the brewed mass, mix and leave to cool. In principle, the cream is already ready and so. But you can increase its tenderness. To do this, you need to take a small amount of cream, beat it well and add it to the cooled creamy mass.
4. It remains to fill the small buns with custard. Another touch: before serving mouth-watering mini-cakes to the table, the recipe recommends sprinkling them with powdered sugar or dipping them in melted chocolate.

Filling with condensed milk

Condensed milk cream is, perhaps, a Russian invention. After all, condensed milk is, one might say, a national product. The recipe for such a filling is unimaginably simple: take half a can of condensed milk and beat it with a pack of butter. Small cakes are filled with this mixture.

Another option: mix 500 grams of mascarpone cheese with condensed milk, which will be enough to take only 100 - 150 grams. However, here you need to be guided by taste.

However, you can do even easier: fill the mini-buns with boiled condensed milk purchased at the store.

Curd filling

As already mentioned, profiteroles can be filled with various fillings. For example, a delicate curd-butter cream is very good for this purpose. To create it you will need:

• soft curd cheese (for example, Almette or Philadelphia) - 250 grams;
• 35% cream - 0.5 liters;
• 100 g sugar;
• a bag of vanilla sugar.

The recipe for making such a filler is not at all complicated: first, chilled cream is whipped well together with sugar (plain and vanilla), then curd cheese is added to the resulting mass. Everything is thoroughly mixed until smooth. The resulting cream is used to fill the cake blanks that had cooled by that time. You can introduce the filling with the help of a special pastry syringe or with a regular spoon - as it is more convenient.

Strawberry filling

Various jellies or mousses are often used as a filling for profiteroles: orange, banana, lemon, and so on. We suggest trying a very interesting recipe - strawberry cream. For him you need:

• 400 g strawberries (frozen berries are allowed);
• 2 tsp gelatin;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. water.

At the beginning, if the strawberries are frozen, they must be defrosted by placing them in a colander: this will drain the excess juice. Then soak gelatin in cold water. Meanwhile, beat the berries in a blender. Add sugar and swollen gelatin to the crushed berry puree, and boil the mixture over low heat until the gelatin dissolves. It is important to avoid boiling!

After that, the container with berry jelly is placed in a bowl of ice and cooled until it thickens. The finished profiteroles are filled with the resulting mass.

In conclusion, it remains to add that you can endlessly experiment with a cream intended for profiteroles. For example, add various additives to it: grated nuts and chocolate, pieces of fruits and berries - in general, whatever you like!