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Profiteroles: Crunchy and Creamy Delights

Name: Profiteroles: Crunchy and Creamy Delights
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough:; 1 cup of water; 1/2 cup of butter; 1 cup all-purpose flour; 4 eggs; 1 pinch of salt; Filling:; 1 cup of fresh cream; 1/2 cup sugar; 1 tablespoon vanilla extract; Topping:; 100g semi-sweet chocolate; 2 tablespoons butter

Por

Master Receita Solta

Profiteroles: Crunchy and Creamy Delights

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories840 kcal

Resumo para quem tem pressa

"Classic of French confectionery, profiteroles combine hollow choux pastry with light whipped cream filling and dark chocolate topping. It is worth making at home because the dough rises from the steam of the eggs, resulting in a light and airy texture without chemical leavening."

Profiteroles: Crunchy and Creamy Delights

O Que Você Precisa Saber

- A massa choux precisa cozinhar na panela até secar no fundo e formar uma película fina antes de receber os ovos - Os ovos devem ser adicionados um a um na massa morna para garantir a emulsão e o ponto de bico - O forno a 200°C não pode ser aberto nos primeiros 20 minutos para evitar que as carolinas murchem

Ingredients

Main Course

Dough:
1 cup of water
1/2 cup of butter
1 cup all-purpose flour
4 eggs
1 pinch of salt
Filling:
1 cup of fresh cream
1/2 cup sugar
1 tablespoon vanilla extract
Topping:
100g semi-sweet chocolate
2 tablespoons butter

Instructions

Main Course

In a pot, place the water, butter, and the pinch of salt. Bring to a boil.

Remove from heat and add the wheat flour all at once, stirring well until a homogeneous dough forms.

Return to low heat and cook for 2 minutes, stirring constantly.

Transfer the dough to a bowl and add the eggs, one by one, mixing well.

Preheat the oven to 200°C. Place the dough in a piping bag.

On a greased baking sheet, form small balls of dough, leaving space between them.

Bake for about 25 minutes or until they are golden and puffed.

Meanwhile, prepare the filling by beating the heavy cream with sugar and vanilla extract until soft peaks form.

Melt the chocolate with the butter in a bain-marie and set aside.

After the profiteroles cool, make a small hole in each one and fill with the cream filling.

Finally, cover with the melted chocolate and serve.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Profiteroles: Crunchy and Creamy Delights com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Deixe as carolinas esfriarem sobre uma grade antes de rechear para não derreter o chantilly batido - Bata o creme de leite fresco gelado em velocidade média para não passar do ponto e virar manteiga - Faça o furo na base com o bico fino de confeitar para facilitar o preenchimento uniforme

Variations

- Polvilhe amêndoas laminadas torradas sobre a cobertura de chocolate morna para dar crocância - Adicione raspas finas de laranja ao creme de chantilly durante o batimento para aromatizar - Sirva as carolinas assadas mornas com sorvete de creme e calda de chocolate quente

Substitutions

- O chocolate meio amargo da cobertura pode ser substituído por chocolate ao leite reduzindo a manteiga - O recheio de chantilly com baunilha pode ser trocado por sorvete de creme ou creme de confeiteiro - A manteiga da massa pode ser substituída por margarina culinária sem sal com 80% de lipídios

How to Store

Store the filled profiteroles in the refrigerator in a closed container for up to 2 days. The unfilled shells maintain their crispy texture for up to 3 days in an airtight container at room temperature.

Can You Freeze It?

The baked cream puffs without filling can be frozen for up to 60 days in an airtight bag. To use, take it straight to the oven at 180°C for 5 minutes to regain crispness. The filled profiterole should not be frozen.

What to Serve With

Serve accompanied by espresso or strong brewed coffee to contrast with the sweetness of the whipped cream. Fresh red fruits like strawberries also balance the fat of the chocolate.

Frequently Asked Questions

Por que os profiteroles murcharam depois de sair do forno?

Geralmente isso ocorre quando o forno foi aberto antes da hora ou as carolinas foram retiradas antes de secarem totalmente por dentro. Deixe dourar bem e, se necessário, desligue o forno deixando a porta entreaberta por 5 minutos.

How do I know the exact consistency of the batter before adding the eggs?

The dough must be cooked in the pot over low heat until it completely pulls away from the bottom and sides, forming a homogeneous ball and leaving a slight white film on the bottom of the pot.

Can I use boxed cream for the filling?

No, traditional boxed heavy cream has only 17% to 20% fat and does not reach the whipped cream point. Use fresh heavy cream or pasteurized cream with at least 35% fat, well chilled.

What is the ideal consistency of the dough for piping?

The dough should be shiny, smooth, and fall slowly from the spoon forming a consistent 'V'. If you put too many eggs it becomes liquid and spreads on the baking sheet without inflating.