Profiteroles

Name: Profiteroles - Semenica F.
Ingredients: Dough: 3 eggs; 1 cup flour; 1 cup water; 1/4 cup sunflower oil; salt. Pastry cream: 500 mL milk 3% fat; 100 g butter; 4; 5 tbsp sugar; 2 eggs; 2 tbsp starch; 2 vials vanilla essence; a pinch of salt. Liquid glaze: 200 g dark chocolate; 50 g butter; 2; 3 tbsp milk.

Dessert - Profiteroles by Semenica F. - Recipia

Delicious Profiteroles: Dough balls filled with vanilla cream and glazed with chocolate Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 36 At the heart of every kitchen lies a recipe that brings joy and smiles to the faces of loved ones. Today, I invite you to prepare some of the most beloved treats, profiteroles. These fluffy dough balls, filled with a smooth vanilla cream and glazed with chocolate, are perfect for any occasion or simply to indulge yourself! The history of profiteroles is fascinating, as it is a recipe that has evolved over time and gained popularity worldwide. These dough balls are often associated with celebrations and special moments, but they are so simple to make that you can enjoy them every day. Ingredients For the profiterole dough: - 3 eggs - 1 cup water - 1/4 cup sunflower oil - 1 cup flour - A pinch of salt For the pastry cream: - 500 ml milk (3% fat) - 100 g butter - 4-5 tablespoons sugar - 2 eggs - 2 tablespoons cornstarch - 2 vials vanilla essence - A pinch of salt For the chocolate glaze: - 200 g dark chocolate - 50 g butter - 2-3 tablespoons milk Preparing the profiteroles 1. Boil the water and oil In a pot, add one cup of water, 1/4 cup of sunflower oil, and a pinch of salt. Place the pot over medium heat and bring the mixture to a boil. It is essential for the water to boil well to achieve a perfect dough. 2. Add the flour Once the water has started boiling, take the pot off the heat and immediately add one cup of flour. Mix vigorously with a wooden spoon or spatula to avoid lumps. You will notice how the dough pulls away from the sides of the pot. Continue mixing for 1-2 minutes until you obtain a compact dough. 3. Incorporate the eggs Let the dough cool for a few minutes. Then, add the eggs one at a time, mixing vigorously after each addition. It is important to incorporate each egg well before adding the next. The dough should be smooth and shiny. 4. Shape the dough balls Grease your hands with a little oil and form small balls from the dough, about the size of a walnut. Place them on a baking tray lined with parchment paper, leaving space between them as they will puff up during baking. You will get about 36 balls, which will fill a standard-sized tray. 5. Bake the profiterole balls Preheat the oven to 200°C. Place the tray in the oven and bake for 30 minutes. It is very important not to open the oven door in the first 15 minutes, as you risk them deflating. The balls should turn golden and fluffy. Preparing the vanilla cream 1. Prepare the cream mixture In a bowl, beat the eggs with the sugar and a pinch of salt using a whisk or mixer. Add the milk and cornstarch, mixing well to combine the ingredients. 2. Thicken the cream Transfer the mixture to a pot and place it over medium heat or in a double boiler. Stir continuously until the cream thickens. This process may take a few minutes, so be patient! 3. Add the butter and essence When the cream reaches the desired consistency, remove it from the heat and add 100 g of butter and the two vials of vanilla essence. Mix well until the butter completely melts. Let the cream cool. Preparing the chocolate glaze 1. Melt the chocolate In a heat-resistant bowl, add the dark chocolate cut into pieces, 50 g of butter, and 2-3 tablespoons of milk. Melt the mixture in the microwave, stirring every 30 seconds, or in a double boiler until you obtain a smooth and shiny glaze. Assembling the profiteroles 1. Cool the balls After the profiterole balls are baked, let them cool completely on a cooling rack. 2. Fill the balls with cream Cut each profiterole ball in half, being careful not to separate them completely. Using a teaspoon or piping bag, fill each half with the cooled vanilla cream. 3. Glaze the profiteroles After filling all the balls, dip the top of each half into the chocolate glaze. Place them on a platter and let the glaze set. Serving suggestions and variations Profiteroles are delicious served as they are, but you can also serve them alongside a scoop of vanilla ice cream or with a caramel sauce for an extra touch of flavor. Additionally, you can experiment with different flavors by adding cocoa to the dough or using other essences in the vanilla cream, such as almond or rum. Nutritional benefits These profiteroles are a source of energy, thanks to the carbohydrates from the flour and sugar, and contain protein from the eggs used. The butter and milk add healthy fats, while the dark chocolate provides beneficial antioxidants. Of course, consumption should be done in moderation, but I assure you that every bite is worth it! Frequently asked questions 1. Can I use whole wheat flour? Yes, but the texture will be different. White flour helps achieve a fluffy texture. 2. Can I freeze the profiteroles? Yes, you can freeze them before filling them with cream. When you want to consume them, let them thaw at room temperature. 3. How can I avoid them deflating? Make sure not to open the oven in the first 15 minutes of baking and that the dough is well mixed. Now that you have all the detailed steps, all that’s left is to put on your apron and enjoy this culinary experience. Profiteroles are not just a recipe, but a way to create memories and bring joy around the table. Enjoy!

Profiteroles

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