Profiterole cream: recipes. Profiterole recipe and three original custard recipes Profiterole recipe with custard

Miniature choux pastry cakes are filled with ice cream and poured over creamy 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. Using a pastry bag or spoon, place it on the covered parchment paper baking sheet. 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 icing sugar.

How to make a chocolate fondant:

Ingredients:
50 grams 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.
Whisk the butter separately until lush mass... Pre-soften the oil to room temperature. Add the cooled custard to the butter mixture and beat with a mixer. Add 20 grams of cognac 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 in curd mass you can add a handful of raisins. Fill the choux pastry profiteroles with the resulting curd-butter cream.

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 gentle cream for profiteroles, the recipe for which includes cream and cream cheese, will make your cakes taste 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 cooking by soaking the gelatin: pour it over cold water 10 minutes (until swelling);
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

So easy 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 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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicate, airy, mouth-watering mini-cakes, which are so fond of adults and children, are prepared very quickly and rarely get bored: there are a huge number of options for fillings, changing which, each time you get a completely new taste. Cream for filling hollow buns can be creamy, butter, protein, custard; some housewives like to fill profiteroles with boiled condensed milk, berry jellies, and curd cheese. Whichever option you choose, profiteroles with sweet fillings are a wonderful dessert that can turn an ordinary tea party into a festive one.

What are profiteroles

Small choux pastry cakes with a diameter of about 4 cm - an invention of French cuisine. Profiteroles are filled with sweet or savory (meat, mushroom, curd, fish) fillings. Hollow blanks are made as follows:

• Bring water (½ l) to a boil with butter (150 g), sugar (one and a half tablespoons), salt (1 pinch). Pour flour (300 g) to the boiled composition, cook over low heat, stirring with a whisk, for 5-6 minutes.
• After cooling the dough, inject 7 chicken eggs, after adding each egg, the composition should be mixed with a mixer at medium speed.
• Having filled a pastry bag with a viscous, viscous mass, squeeze the dough through the nozzle in small balls onto a greased refined sunflower oil baking sheet.
• Bake for about 25 minutes. in a preheated oven at a temperature of 200 ° C, without opening the door, otherwise the profiteroles may fall off.

Profiterole cream recipe

Photos from culinary sites cannot convey the tenderness, lightness, extraordinary airiness of the fillings of small French cakes. Profiteroles cream is prepared (depending on the specific recipe) from butter, heavy cream, sugar, vanillin, sour cream, condensed milk, delicate curd cheeses, chicken eggs (yolks or proteins), carefully whisking the components with a mixer. Optionally, add cocoa, alcohol, ground nuts, berries, fruits to the filling. Cool the stuffed cakes before serving.

Custard Chocolate Cream for Profiteroles

• Time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 214 kcal / 100 g.
• Cuisine: European.
• Difficulty: medium.

Chocolate custard for profiteroles turns out to be very tasty, tender, appetizing. Some chefs cook it with cream or butter, the filling according to the recipe presented - with milk - will turn out to be less high-calorie. Cognac can be replaced with liqueur (coffee is perfect). The finished cakes will become tastier if you sprinkle the top with powdered sugar or glaze: pour 100 g of dark chocolate broken into pieces with 100 ml of heavy cream, cook, stirring occasionally, over low heat, without bringing to a boil, until the consistency of the composition becomes viscous and dense.

Ingredients:

• milk - ½ l;
• eggs (yolks) - 5 pcs.;
• sugar - 125 g;
• cocoa powder - 3 tbsp. l .;
• wheat flour - 25 g;
• starch - 25 g;
• vanillin - ½ sachet;
• cognac - 55 ml.

Cooking method:

1. Separating the egg yolks from the whites, beat with a whisk with sugar (for a minute or two). Add sifted flour, cocoa, starch to the composition. Stir the mixture thoroughly with a whisk until smooth, break up all the lumps. Add 50-60 ml of slightly warmed milk over low heat, mix.
2. Pour the remaining milk into a saucepan, heat over low heat, not boiling. As soon as small bubbles begin to appear along the edges of the milk (after 5-6 minutes), start pouring the chocolate-yolk mixture into it in a thin stream, whisking lightly with a whisk.
3. Stirring continuously, bring the chocolate cream to a boil over low heat, turn off the stove after 1.5-2 minutes.
4. Add cognac, vanillin to the hot composition, mix until smooth, let cool at room temperature (about half an hour). Fill the profiteroles with a confectionery syringe with the finished composition. Serve chilled.

Protein cream for profiteroles

• Time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 174 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: medium.

The versatility of a light protein cream lies in the fact that due to its delicate, airy and at the same time dense texture, it is suitable for filling profiteroles, eclairs, baskets, for decorating desserts. The filling will turn out to be successful, and the whites will beat well if they are carefully separated from the yolks (even a drop of yolk can spoil the result), chill before whipping and use perfectly clean dishes for cooking.

Ingredients:

• chicken eggs (proteins) - 4 pcs.;
• sugar - 200 g;
• water - 100 ml;
• salt - ½ tsp.

Cooking method:

1. Separated from the yolks, place the whites in a dry clean dish and cool for 15-20 minutes. in the refrigerator.
2. Pour granulated sugar with water, place in a saucepan over low heat, stirring occasionally, bring to a boil. Stir and cook the boiling syrup until it acquires a caramel color and thickens (about 10-15 minutes).
3. If a little hot syrup is dropped into cold water and it turns into a ball without dissolving, the syrup is ready.
4. Begin whisking at a slow mixer speed. egg whites With salt. After 1-2 minutes, increasing the speed to maximum and continuing to beat, start pouring in the hot syrup. Try to insert it very carefully, avoiding splashing.
5. After 6-8 minutes, when the cream becomes airy and cools down a little, the mixer can be turned off.
6. Chill the stuffed profiteroles before serving.

Filling with condensed milk

• Time: 10 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 393 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: easy.

Condensed milk in combination with delicate mascarpone makes the original cream for filling blanks for profiteroles unusually delicate, moderately sweet, airy, very tasty. Many housewives prefer to use for cream boiled condensed milk, whipping it with butter (½ can for 1 pack of sweet butter), but profiteroles with butter cream turn out to be very high in calories, and you will hardly surprise anyone with such a combination.

Ingredients:

• condensed milk - ½ cans;
• mascarpone - 500 g.

Cooking method:

1. Combine the condensed milk and mascarpone in a deep bowl.
2. Beat the cream with a mixer, starting at low speed, then increasing it to the maximum speed, 5-6 minutes.
3. Cool the cakes stuffed with the ready-made composition for half an hour before serving in the refrigerator.

Curd

• Time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 276 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: easy.

Delicate, airy cream for profiteroles from cream and soft curd cheese (you can use "Philadelphia" or "Almette" without fillers) with a subtle vanilla aftertaste keeps its shape perfectly. With this composition, the cakes are stuffed with a teaspoon or a pastry syringe. It is better to use cream, thick, rustic, or store with a fat content of at least 33-35%.

Ingredients:

• cream - ½ l;
• soft curd cheese - 250 g;
• sugar - 100 g;
• vanillin - 1 pack.

Cooking method:

1. Using a mixer at maximum speed, whisk the pre-chilled cream with vanilla and regular sugar for 5 minutes.
2. After adding soft cheese to the composition, mix it first with a spoon or a silicone spatula, then beat with a mixer until smooth (2-3 minutes).
3. After filling the profiteroles with a delicate cream, set the dessert to cool.

Strawberry

• Time: 30-40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 98 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: medium.

Mousses or jellies (citrus, banana, berry) are excellent fillers used by chefs to fill eclairs. A fragrant, appetizing, original low-calorie strawberry cream for cakes according to this recipe is prepared from fresh ripe berries. In winter, you can use frozen ones, after defrosting them in a colander for 2-3 hours, allowing the juice to drain from the thawed strawberries.

Ingredients:

• strawberries - 0.4 kg;
• water - 40 ml;
• sugar - 3 tbsp. l .;
• gelatin - 2 tsp

Cooking method:

1. Soak the gelatin in cold boiled water, let the mixture stand for 5-6 minutes, until the gelatin swells.
2. Grind the berries in a blender bowl (at maximum speed for 2-3 minutes).
3. Combine the strawberry puree with sugar and gelatin, put in a saucepan over low heat. Stir the composition, not allowing it to boil, until the gelatin is completely dissolved (7 minutes).
4. Chill the filling by placing the saucepan on a container of ice. As soon as the cream thickens (it may take up to half an hour), cakes are filled with it.

Sour cream

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 327 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: easy.

Sour cream, which children love very much, is popular with confectioners: it is prepared easily, quickly, it turns out tender, airy, very tasty. If you don't have time to grind sugar, and you could not get ready-made powder, you can beat sour cream with granulated sugar, but there is a chance that the cream will turn out to be not so airy. Sour cream should be used as fresh as possible, fatty (from 30% fat), well cooled. If desired, add berry jam or fruit jam to the filling.

Ingredients:

• sour cream - 380 ml;
• sugar - 1 tbsp.

Cooking method:

1. Powder the sugar with a coffee grinder or mortar and pestle.
2. After mixing the pre-cooled sour cream and icing sugar, beat the composition for 5-6 minutes until it becomes thick.
3. Put the cakes stuffed with a syringe before serving in the refrigerator for half an hour.

Caramel

• Time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 367 kcal / 100 g.
• Purpose: dessert, sweet filling.
• Cuisine: European.
• Difficulty: high.

Some housewives call caramel cream a filling of whipped butter (250 g) and boiled condensed milk (½ can) with the addition of amaretto (2-3 tablespoons) and 50 g of ground nuts: almonds and walnuts. Lush, airy caramel filling according to the presented recipe is prepared on the basis of sugar syrup and tender Italian meringue. It is advisable to take cream as fat as possible (fat content not less than 33%).

Ingredients:

• eggs (protein) - 2 pcs.;
• butter - 120 g;
• sugar - 230 g;
• cream - 120 ml;
• water - 35 ml.

Cooking method:

1. Mix 110 g of sugar with water in a saucepan, heat the mixture over low heat, stirring occasionally. After bringing the syrup to a boil, stop stirring, let it boil on its own, after 3-4 minutes. turn off the stove.
2. Place the whites separated from the yolks in a dry, clean bowl, beat with a mixer at maximum speed for 2-3 minutes. until light peaks appear. While continuing to beat, gently pour in a thin stream of hot sugar syrup, after about 7-10 minutes, when the Italian meringue acquires a dense structure and a shiny surface, the mixer should be turned off.
3. Add 120 g of sugar to the cream, put on medium heat, let the sugar dissolve, stirring constantly, without boiling (1-2 minutes).
4. Mix butter, preheated at room temperature, chopped into small pieces, and cooled cream with sugar, mix with a mixer until smooth. Gently add chilled meringue to the composition, mix thoroughly (with a mixer or silicone spatula).
5. After filling the cakes with cream, refrigerate them for at least half an hour before serving.

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Profiterole cream: recipes

Profiteroles, eclairs, custard rings, gougeres ... What do all these goodies have in common? - Choux pastry, French roots and ... high calorie content. Profiteroles are custard cakes with cream, very tasty and translated from the original language as "reward".

It would be wrong to refuse such a pleasure, so we prepare French cakes using a "healthy" technique - useful pp profiteroles without flour, with a gentle, low-calorie cream.

On a note! Since we do choux pastry without flour, the set of ingredients is not the most familiar and affordable. But in the current conditions, it is not a problem to find one or another ingredient - whether in the dietary departments of stores, specialty stores of healthy and medical food, and online services with delivery.

Ingredients

First, let's prepare the profiteroles. Cream for them can be any, like sweet (then it will be a dessert) or unsweetened ( great snack). Today we are preparing dessert.

For choux pastry you will need:

• water - 260 g;
• eggs - 4 pcs;
• corn starch - 80 g;
• gluten (gluten) - 60 g;
• salt - 1 tsp;
• baking powder (or baking soda) - 1 tsp;
• vanillin - 1 g;
• sweetener - to taste (I have fitparade No. 10 - 3 measuring spoons).

On a note! Gluten, or gluten, is extracted from wheat grains and is needed to bind the dough. In fact, it is a vegetable wheat protein, it contains 70 grams of protein and 18 grams of carbohydrates per 100 grams of product. It improves the structure of the dough, makes it tender, airy, increases the shelf life and freshness of baked goods.

The technology of making profiteroles without flour

We dose all products - before cooking, each ingredient must be ready for use at its own moment.

We mix gluten, cornstarch, baking powder, vanillin and sakhzam.

In a separate bowl, boil water and salt on the stove. In the meantime, we are preparing a mixer, a whisk or a spoon - a tool that will need to actively stir the brewing dough.

When the water has boiled, pour the prepared dry mixture into it and immediately start stirring until the dough is completely brewed. Clumps will form and the mass will become uneven. I mixed the dough with a mixer, but the lumps still remained. But that's okay. The dough is brewed quickly - within 20-30 seconds.

When the dough is brewed, you need to grind it with a blender. After a blender (submersible or stationary - it doesn't matter) the mass will become more uniform.

The dough after the blender will be still warm, you need to add all the eggs one by one to it. Pour the egg into the dough - punch it with a blender. Pour in the second egg - blender again. And so all 4 eggs.

The dough turns out to be viscous, soft, homogeneous. There will not be a trace of the lumps. Put it on a non-stick mat / mold / baking sheet using a pastry bag (or bag). We form cakes in the form of round cakes. The dough will flow a little, but it will rise and lock during baking.

We bake profiteroles for 30 minutes at 180 ° C. Do not open the oven during baking! There is a risk of dough falling off.

The finished cakes will rise quite a lot, brown and get a dense, stable crust. I left them to cool in the oven for 30 minutes before I took them out.

Result: the profiteroles are fluffy, hollow on the inside, as needed, a little crispy on the outside, but not hard. They smell like vanilla and France.

I got a large portion - for a family of 4 adults. About 25 cakes. And I also made 1 custard "ring" - for my beloved.

Nutritional value and calorie content of useful profiteroles without cream (I got 280 g of this miracle):

1 cake weighs no more than 10 grams, that is, the calorie content of one empty profiterole is 29.2 kcal.

Cooking the filling

Be that as it may, custard cakes without filling are not very popular. It is the filler - "ice" in this culinary masterpiece.

Firstly, an exciting and pleasant aroma of the filling flows through a small hole in the profiterole, secondly, it is always a mystery - "What's inside?"

Many healthy and healthy foods can be used as a filling. I will offer their options later, but for now we are preparing 2 delicious cream for profiteroles on the skeleton of soft cottage cheese.

Ingredients for the cream

I made 2 flavors of cottage cheese filling: strawberry and toffee.

• fat-free soft cottage cheese - 250 gr;
• sweetener (fitparade No. 10) - 3 scoops;
• sea ​​salt - 1 small pinch;
• strawberry syrup "black sea light" / strawberry puree - 2 tablespoons;
• syrup zero by mr. djemius, toffee flavor / fat-free cocoa - 2 tbsp.

The preparation is elementary: we mix the cottage cheese with sahzam and salt, divide into 2 parts. Add 1 type of syrup to each bowl: strawberries and toffee. We mix.

To fill the profiteroles with cream, you can use a pastry syringe. But I didn't have it, so I got by with a medical syringe. At the base we pierce the cake, put the cream into the syringe and "release" it from the syringe through the hole made into the profiterole. Thanks to the large internal voids of the cake, the cream enters well and does not leak out.

Filling options for profiteroles

Since flavors such as the syrups mentioned above are not very common on grocery store shelves, you can replace the filling with the following options:

• natural fruit purees(homemade or purchased for children, for example);
• jam, preserves, confiture;
• fused healthy cheese, options for its preparation are here;
• cheese with herbs (for this profiterole, you may have to cut it in half);
• yoghurt and garlic sauce;
• cottage cheese with herbs;
• mashed green peas;
• mashed broccoli with herbs and garlic.

I advise you to keep the filled useful profiteroles in the refrigerator for 1.5 - 2 hours. So the cream will be absorbed into the cake, it will become softer, more tender, airy and more plump.

Nutritional value and calorie content of beneficial profiteroles without flour with dietary cream:

Weight of 1 profiterole with cream - about 18-20 gr. In this case, its calorie content will be 35.8 kcal.

The profiteroles are ready, the tea is warmed and poured into cups. And I wish you Bon appetit! Eat with joy and health.

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 cottage cheese(for example, Almetta 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 mixed into 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 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. Ready 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, enter into it various additives: grated nuts and chocolate, pieces of fruits and berries - in general, whatever you like!