The most difficult and crucial stage in the preparation of profiteroles is the preparation of the right test for baking their bases. But, following simple and accessible recommendations from our recipes, it will be much easier to achieve the set goal. Since the correct proportions of components and observance of the established technological process will necessarily give an ideal final result and will allow you to get the perfect blanks for filling your favorite treat.
How to make a custard batter for profiteroles and eclairs - a recipe on the water
Ingredients:
- high-grade wheat flour - 170 g;
- fresh large chicken eggs - 3 pcs .;
- purified water - 210 ml;
- butter - 95 g;
- table salt - 1 pinch.
Preparation
Beginning the preparation of the profiteroles from the brewed dough, dissolve the salt in the boiled water heated to the boiling point and dissolve the butter. Continuing the heating, we sift into the container wheat flour of the highest quality and continuously mix the mass at the same time. The fire should be at this stage the most minimal. After the mass begins to peel off the walls of the vessel, remove it from the plate and leave to cool. In a slightly cooled custard, we add alternately chicken eggs, each time mixing well and achieving the greatest possible uniformity. Now the dough for profiteroles is ready, you can proceed to plant it on a baking tray and bake the billets.
Brewed dough for profiteroles - recipe for water and milk
Ingredients:
- high-grade wheat flour - 135 g;
- fresh chicken eggs - 5 pcs .;
- butter - 115 g;
- water filtered - 120 ml;
- fatty milk - 130 ml;
- granulated sugar - 5 g;
- table salt - 1 pinch.
Preparation
The addition of milk, as in this recipe, will make the basis for profiteroles more gentle and soft. Preparing to prepare, mix in a saucepan of purified water and milk, pour a pinch of salt and a partial teaspoon of granulated sugar and lay pieces of butter. Determine the container on the fire and warm the contents up to
Now remove the resulting mass from the plate and start one by hitting the eggs to it, while continuously whipping the dough and trying to get the texture as homogeneous as possible. After that, we can fill them with a confectionery syringe or bag, place it on a baking tray with parchment for the profiteroles and send them to bake in the oven.