Tag: profiteroles

Italian-style profiteroles – Italian Cuisine

Heat the milk with 1 vanilla pod open lengthwise.
Beat the egg yolks with granulated sugar, corn starch and a pinch of salt. Dilute them with almost boiling milk, filtered.
Cook for a few minutes until the pastry cream is obtained. Let it cool.

FOR THE STUFFING
Mounted 300 g of cream with 2 tablespoons of powdered sugar. Mix it with half of the custard and collect the mixture in a pastry bag with a nozzle with a diameter of 3 mm.

FOR COVERAGE
Melt the chocolate with 60 g of water and mix it with the remaining custard. Add 100 g of whipped cream with 1 teaspoon of powdered sugar and mix gently, obtaining a frothy cream.
Fill the cream puffs with the cream, piercing them with the nozzle in the lower part.
Dip them in the chocolate cream with the help of a fork and arrange them in a pine cone on a serving plate. Garnish with whipped cream to taste.

To know: to prepare the cream puffs, mix 170 g of water with 70 g of butter and a pinch of salt, bring to a boil, then add, all at once, 70 g of flour. Stir while cooking until a polenta is formed. Turn off when the dough comes off well from the sides of the saucepan. Remove it from the heat and let it cool. Add 2 eggs, one at a time, then collect the mixture in a pastry bag with a smooth nozzle. Distribute it in 4-5 cm tufts on a baking sheet lined with baking paper; lower any plumes by leveling them with a finger wet with water and bake at 190 ° C for 15 minutes. Open the oven, let out the steam, lower the temperature to 170 ° C and cook for another 10 minutes. Turn off and let the puffs cool before filling them.

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Profiteroles with Amalfi lemon: the Sal De Riso recipe – Italian Cuisine

The recipe of the heart of Sal De Riso, the one that consecrated it (well before the legendary Delizia al Limone). Here's how to make it, step by step, including grated lemons

Sal De Riso is one of the most famous pastry chefs in Italy, who in turn has made the pastry of the Amalfi Coast famous for its traditions and flavors. The most famous recipe is the Lemon delight, but the one with which he started was not a great classic, but the profiteroles, but ai Lemons of Amalfi. And here is his recipe for these sumptuous cream puffs filled with lemon custard and covered with a sauce flavored with Amalfi lemon peels and juice. Advice? Add grated lemon zest.

Components

beignet pasta
Lemon cream
lemon scented custard
whipped cream scented with lemon peels
lemon sauce

Ingredients and procedure

For the puff pastry
250 g of water
250 g butter
6 g salt
250 g flour
500 g whole eggs

Boil the water with the butter and salt. Add the sifted flour and cook for a few minutes over low heat, stirring with a wooden spoon. Let the pasta cool in a large container and add all the eggs in one go. Work the dough with an electric whisk until it becomes smooth and homogeneous. Form cream puffs, almost as big as a walnut, on a sheet of baking paper, or directly on the pan, with the help of a pastry bag with a smooth steel tip of about 1 cm. Bake at 220 ° C for about 25 minutes until you see the puffs and golden brown. Let it cool down.

For the lemon cream
100 g yolk
100 g sugar
100 g lemon juice from the Amalfi Coast
100 g butter
1 Bourbon vanilla bean

Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° C. Allow to cool and add the creamy butter. Mix.

For the infused cream
Leave 1 liter of liquid cream to flavor with the peel of 3 lemons cold for at least 5 hours. Filter.

For the custard
350 g milk
150 g cream
180 g egg yolks
150 g sugar
35 g cornstarch
1 Bourboun vanilla bean
2 g salt
peel of 3 lemons

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and the boiling cream. Cook the cream and let it cool quickly.

For the filling
750 g of lemon scented custard
250 g of lemon cream
500 g of whipped cream

For the glaze
Add half a kilo of whipped cream to the remaining cream and dilute with fresh milk until desired density. Glaze the cream puffs.

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How to make the profiteroles at home: the recipe – Italian Cuisine

A pyramid of cream puffs filled with Chantilly cream and covered with dark chocolate: the profiteroles are a classic dessert perfect for any occasion. Here's how to prepare them

Are you aware of those soft balls covered with dark chocolate and filled with chantilly cream or cream? Are the profiteroles, the luscious cream puffs immersed in a sea of chocolate, to which it is impossible to resist. You know you can prepare at home too? The process is a bit long but not at all complicated. Below is the our recipe, good job!

At first it was the cupcakes

The basis for this wonderful dessert is the choux pastry with which to prepare the cream puffs. It was invented in the mid-1500s by a cook at the court of Catherine de Medici and then exported to France. It is prepared with water, butter, eggs and weak flour, because so much gluten would give elasticity to the dough, while the cream puffs must remain friable. Even cooking requires some attention: you must proceed in three times, with different temperatures so that the pasta becomes swollen and becomes hollow inside. Then, once cooked, the puffs are filled with Chantilly cream (but you can also opt for a custard or cream) and covered with dark chocolate. If you don't like the taste of dark chocolate, you can try the version with milk chocolate.

Chantilly cream

Lighter and more delicate than pastry cream, the Chantilly cream It is ideal for filling sponge cakes and fruit cakes. It is prepared only with three ingredients: fresh cream, vanilla and icing sugar. There is also a version called Chantilly Italian-style cream, which instead includes the combination of whipped cream and pastry cream.

The recipe for profiteroles

For the choux pastry: 140 g 00 flour, 200 ml water, 4 eggs, 120 g butter, 1 pinch of sugar, 1 pinch of salt

For the chantilly cream: 500 ml fresh cream, 60 g icing sugar, 1 vanilla pod

For coverage: 500 ml fresh cream, 400 g dark chocolate

Method: First put in a saucepan water, butter, sugar and salt and bring to a boil. As soon as it starts to boil, remove from the heat and add it all together flour and start mixing everything with a whisk, to avoid lumps. Put the saucepan on the heat and continue stirring with a wooden spoon, until the mixture has blended well, forming a ball. He will be ready when the pasta will come off the pot by itself. At this point transfer everything into a bowl and wait for it to cool completely. Add to the dough the eggs, one at a time, and do not combine a new one until the previous one has blended well. Put the choux pastry in a pastry bag and make many small balls which you will place on a baking sheet lined with parchment paper. Bake in preheated static oven at 220 ° for the first 15 minutes (without ever opening the door), and then lowered at 180 ° for a further 10 minutes and finally turn off the oven, open it an inch with a wooden spoon and leave the cream puffs for another 30 minutes without touching them. After this time, remove the puffs from the oven and let them cool completely. Once cold, turn them upside down and, with the help of the handle of a teaspoon, make a small hole where you will place the pastry bag with the cream for stuff them. Now prepare the cream: put in a bowl the cream, the icing sugar and the seeds of the vanilla pod. Whip everything until the cream is firmly compacted. Put it in a pastry bag and fill the puffs. Cover the stuffed puffs with a film and leave them in the fridge. Take cover now. Put the saucepan in a saucepan fresh cream and let it boil. As soon as the first bubbles appear, turn off and add the chopped chocolate. Mix well with a spoon until the chocolate it will not be completely dissolved. Pour into a bowl and leave to cool in the fridge until it has become slightly thick. At this point, resume the puffs and dip them in the chocolate bowl. Turn them until they are completely covered and then, with the help of a spoon and a fork, arrange them on a serving plate. Do this with all the remaining puffs, and place them one on top of the other, until they form one pyramid. Decorate with a few tufts of Chantilly cream left over and serve.

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