One properly prepared and baked dough for profiteroles is not enough, as one of the main roles in the taste of the finished delicacy is played by a filler. Variants of the cream for profiteroles are much greater than the test options, and therefore everyone can find a recipe to taste.
Cream for profiteroles with condensed milk - recipe
Such cream is not considered a classic filler for profiteroles, but often finds a place in recipes created in the vastness of our homeland. Nevertheless, having a pleasant taste and preparing from simple and accessible ingredients, this recipe definitely deserves to be popularized.
Ingredients:
- boiled condensed milk - 280 g;
- butter - 95 g;
- pinch of vanillin.
Preparation
Before making a cream for profiteroles, make sure that the oil has reached room temperature and is ready to be whipped. Work a soft oil with a hand mixer at maximum speed until it turns white and adds to the volume. To the oil cream, add vanillin (or other flavor to taste) and boiled condensed milk. Repeat whisking until the ingredients are combined.
Sour cream for profiteroles
Ingredients:
- cream cheese - 945 g;
- sour cream - 740 ml;
- powdered sugar - 235 g;
- Vanillin - 1 teaspoon.
Preparation
This simple cream for profiteroles is prepared with a hand-held mixer only. In one container, put cream cheese, sour cream, powdered sugar and vanillin. Whisk all until smooth until the cream is fluffy. After, cool it. Such a cream base can be supplemented with pieces of dried or fresh berries or chocolate chips.
Chocolate cream for profiteroles
The classic filling of profiteroles is a custard, but our custard will not be authentic, as chocolate cake is added to the finished product.
Ingredients:
- cream fatty - 240 ml;
- milk - 240 ml;
- sugar - 85 g;
- egg yolks - 6 pieces;
- starch 45 g;
- chocolate crumb - 185 g.
Preparation
Mix fat cream with milk and dilute 2/3 of the whole sugar in the resulting mixture. Separately whisk the yolks with the remaining sugar. Add the starch and repeat whipping until the lumps disappear. Preheat the milk mixture with sugar and pour it to the beaten eggs with constant stirring. When the mixture is ready, pour it on the fire and cook, also stirring, until thick. Put the crumbled chocolate and wait for it to melt. Refrigerate the cream before use.