Agatha profiteroles
Cooking time:
45 minutes
Active time:
30 minutes
Complexity:
Pro
I suggest cooking profiteroles according to the classic recipe, and using cream cheese and real chocolate as a filling. Sugar glaze can be tinted with raspberry berries, and instead of blue cream, take blueberries for decoration. From this number of ingredients, you get three large cakes.
5
Recipe "Profitroli Agatha"
Ingredients for 3 servings
For the test:
salted butter
100 g
wheat flour
200 g
chicken egg CO
4 pcs.
For the filling:
soft cheese "Robiola"
2 packs
cream 30%
1 pc.
milk chocolate
15 g
icing sugar
2 tsp
For decoration:
icing sugar
100 g
milk or water
15 ml
fresh or frozen raspberries
several berries
blueberry
50 g
cocoa beans in chocolate or pecan
3 pcs.
Step 1/9
Put the butter in a saucepan, add 250 ml of water and bring to a boil, all the oil should melt. Instead of salted oil, you can use the usual one, just adding a pinch of salt to the water.
Step 2/9
Pour the flour into the boiling liquid and mix well, without removing from the heat, so that the flour is brewed and stuck together in a uniform lump. Transfer the dough to another container and leave to cool.
Step 3/9
Break the eggs into a bowl and beat lightly with a fork until smooth. Check the temperature of the brewed dough - it should be comfortable for the hands, not burn. Add about a third of the egg mixture to the batter and stir until combined. Add the eggs in batches, stirring each time. The dough of the correct consistency falls off the shoulder blade in a piece if you shake it. If you have added all the eggs, and the dough is still thick, add a little warm milk.
Step 4/9
Line a baking tray with baking paper. Transfer the dough to a cooking syringe or cornet and discard three rings with a diameter of 7-8 cm, three rings with a diameter of 5-6 cm and three balls with a diameter of 3 cm. You can lay out the dough simply with a spoon, making amends with a wet finger. Leave 3-4 cm between profiteroles, when baking, they will increase in size.
Step 5/9
Preheat the oven to 200 ° C, bake the cakes for half an hour. Simultaneously with the profiteroles, put a second baking tray with water, so steam forms in the oven and the cakes will be softer.
Step 6/9
Pierce the finished profiteroles on the side so that steam comes out, cool. If you bake in advance, put the profiteroles in a bag so that they do not dry out.
Step 7/9
For the filling, whisk the cold cream, add icing sugar and cream cheese, whisk everything together. Melt a piece of chocolate and mix with half the cream.
Step 8/9
Fill the profiteroles with chocolate cream, fold them into the turrets, layering with white cream.
Step 9/9
Heat the milk, mix with powdered sugar and a few raspberries - you get pink icing, pour it over the turrets. Decorate with blueberries, put cocoa bean or pecan on the very top. Done!
Ingredients for 3 servings
For the test:
salted butter
100 g
wheat flour
200 g
chicken egg CO
4 pcs.
For the filling:
soft cheese "Robiola"
2 packs
cream 30%
1 pc.
milk chocolate
15 g
icing sugar
2 tsp
For decoration:
icing sugar
100 g
milk or water
15 ml
fresh or frozen raspberries
several berries
blueberry
50 g
cocoa beans in chocolate or pecan
3 pcs.
Nutritional value per 100 g
Calories
322 kcal
Proteins
7 g
Fats
21 g
Carbohydrates
28 g
Saturated fat
12 g
Dietary fiber
1 g
Added sugar
12 g
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