Profiteroles are the perfect base for dessert or snacks, looking at what to fill them with. What kind of dough is used to prepare profiteroles and how to prepare it, read below.
The secrets of the test for profiteroles
- When the first thing we boiled water and added oil to it, you should not be distracted in any way. After all, if we do not continue the process immediately, some of the liquid will boil away and, as a result, the dough will come out more dense than it requires.
- What kind of dough is needed for profiteroles? That's right, the custard. Therefore, the second important point - while the water is heated, immediately you need to prepare the flour and mix it with salt and sugar. And then the resulting mixture immediately pour into boiling water. If we pour out a glass, then we will not achieve the desired effect, since the mixture will not get enough sleep as quickly as we need. Better for this, a piece of A4 paper should be folded in half and poured onto it already sifted and mixed with salt and sugar flour. And then immediately after the boiling of the liquid, pour it into a saucepan and mix it quickly and quickly.
- The rules for adding eggs - they need to be introduced when the dough lightly cools. How to determine this point "slightly" - just try the dough with your finger. If the temperature is tolerable, then we start introducing eggs. After all, you can not cool the dough too much.
- Ready-made dough of the consistency we need is a homogeneous shiny mass that keeps the shape for some time. That is, if you scoop the dough with a spoon and there is a characteristic trace in the mass that keeps for a while - all, then, the dough for profiteroles at home is ready! You can start baking products from it.
Brewed dough for profiteroles - recipe
Ingredients:
- flour of higher quality wheat - 150 g;
- water 130 ml;
- milk - 130 ml;
- butter - 120 g;
- sugar - 10 g;
- salt - 5 g;
- eggs of chicken - 5 pcs.
Preparation
Mix in a saucepan milk with water, sugar and salt, put the butter and bring to a boil. When the water boils, pour all the flour immediately. It is important that it is pre-screened. Good whisk, to get a soft dough. Then continue whipping until the dough begins to lag behind the pots of the saucepan, forming a large bowl. Then remove the pan from the fire and place its contents in a bowl. Now start adding eggs. You need to do this strictly in 1 piece, whisking until they are completely connected to the test. As a result, a rather dense mass should be obtained, which does not drip from the corolla, but only slowly falls off. We fill it with a confectionery bag and proceed to baking profiteroles.
Profitroles - test recipe
Ingredients:
- flour - 1 glass;
- water - 1 glass;
- eggs large - 3 pcs .;
- oil - 100 g;
- sugar - 1 pinch;
- salt - 1 pinch.
Preparation
In the saucepan, heat the water, put salt, sugar and diced oil. Bring to a boil, pour all the flour at once. Remove from heat, using a wooden spatula, we immediately intensively mix the dough so that the lumps do not turn out. Return the saucepan to a small one