Profiteroles with praline cream.

My attention is often attracted profiteroles with an unusual finish.
Cover as it turned out, this frosted shortbread dough, before baking cakes laid out on the right and go into the oven.
Get a great cake with a crispy crust and a delicate praline cream.
Help yourself !!! 🙂


Ingredients for 16-20 pieces:

Crispy batter:
30 g flour
30 g Sugar
30g  Butter

Dough profiteroles:
50g Water
50g Milk
a pinch of salt
5 g sugar
60g Flour
50g Butter
110 g ~ 2 large eggs

Cream:
160 g of cream of 20% (1)
20 g of sugar
40g ~ 2 eggs yolks
110 g praline hazelnut or almond
30 grams of milk chocolate
30 g of 20% cream (2)
100 g butter
200 g cream 30-33%

Cooking method: 

Crispy batter:
Softened butter mixed with sugar and flour until the dough is not blind to the ball. Rolling dough thickness of 1 mm. between two sheets of parchment paper or an edible film. 16-20 Cut circles with a diameter of 3-4 cm., And send in the freezer until use. These blanks can be done in advance.

Profiteroles:
Read more about the test here
The oven is heated to 180 * C.

Water, milk, and butter, put into a saucepan with a thick bottom and put on a small fire. Add the salt and sugar. And heated to boiling to dissolve the oil.

We sift the flour all at once and add to the mixture. Do not remove the pan from the heat, prevented a wooden spatula until then, until the mixture becomes to keep up with the walls.

Give the dough for 2 minutes. cool.

Eggs are a little agitated that they have lost their structure.

Gradually add the eggs into the dough, mix well each time. Perhaps not all the eggs will be needed. The dough should be smooth and shiny, do not spread, and fall from the shoulder blade when it trotted.

Baking was covered with parchment paper or a silicone mat. Shift the dough in a piping bag with a round head, and is deposited «balls», with a diameter of 3-4 cm. At a sufficient distance (3-4 cm.) Apart. We get prepared cups from the freezer and spread on top of each circle on the ball. Just send in the oven and bake for 30 minutes. Do not open the oven cakes fall off anyway.

Give to stand for 5 minutes with the oven off, pulled out a knife punctures and do cakes for each pair of outputs. Let cool.

Cream:
Cook the custard: cream (1) is heated to boiling (do not boil!), Rub the yolks with the sugar. Pour the hot cream into the egg yolks, constantly interfering. Iridescent mixture back into the pan and cook, stirring, to 85 * C until thick. Sieved through a sieve into another container.

Chocolate finely chop. Cream (2) was heated to reflux. Pour hot cream chocolate, waiting a minute, and stir until smooth.

Mix the custard and chocolate, add the praline, stir until smooth. Cover with cling film and Let cool completely in the refrigerator.

Softened butter, whisk in a lush light cream, add the weighed cream, whisk. Add the cream with praline whisk.

We shift the cream in a pastry bag. In profiteroles cut off caps. We fill pastry cream, cover with lids on top. Refrigerated before serving.

Enjoy your tea !!! 🙂

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