Profiteroles - classic recipe
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We prepare delicious and versatile buns from choux pastry - profiteroles.
Profiteroles are culinary products made from choux pastry. As a rule, they are baked small, but now no one follows this rule: profiteroles can be quite large. How to bake them is up to you. I always make these buns in different diameters. The dough for classic profiteroles is neutral, but sometimes I add a pinch of salt to it, sometimes a pinch of sugar, and sometimes all together.
Ингредиенты
Wheat flour - 125 g
Chicken eggs - 3-6 pcs.
Butter - 70 g
Water - 180 ml
Рецепт
1. Pour water into a ladle. Put in the oil. We put it on fire. Bring the mixture to a boil. The butter should melt completely.
2. Without removing the mixture from the heat, add flour and immediately begin kneading intensively - preparing the choux pastry. Some people do this with a spoon, others with a wooden spoon, but I find it convenient to do this with a silicone spatula. The flour should be completely dispersed in the liquid, there should be no lumps!
3. This is what the choux pastry will look like. A crust will form at the bottom of the ladle (you see it in the photo), it should not be burnt. Remove the ladle from the heat. Let the dough cool so you can add the eggs. If you add eggs to hot dough, they will simply curdle.
4. The dough has cooled enough, add eggs one at a time. Since eggs come in different weights, you may need three, five, or six of them. We begin to mix the eggs into the dough. I do this with a silicone spatula.
5. This is how the egg will “break” the dough - it will become lumps. But as you knead, it will become smooth.
6. Add one egg, knead, then add the next one until you achieve the consistency you need.
7. The dough is ready.
8. Place it in a piping bag.
9. and place the pieces on a baking sheet covered with parchment. Keep in mind that the profiteroles will increase in size during baking, so maintain a distance between the pieces.
10. Bake in an oven preheated to 180 degrees. I can’t tell you the exact baking time, because everything will depend on the size of the pieces. You understand: the smaller they are in diameter, the less time it takes to prepare.
11. As soon as you see that the profiteroles have browned, turn off the oven.
12. Classic profiteroles are ready. Immediately remove them from the pan and cool completely on a wire rack.
13. Serve, for example, with broth, or stuff it with anything. Bon appetit and good luck with your cooking!