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Profiterol per minute

Profiterol per minute

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prepare cold cream with milk from the refrigerator, according to the instructions (you can use any type of cream you want). I took it with cold preparation to make it faster.

whipped cream well. because I had white ice cream, I thought it wouldn't be good to have almost everything white, so I took the whipped cream and divided it into two bowls. in one I added a lg of red jam (I had red currants) and in the other I put a crushed kiwi fff well. I mixed them a little more to homogenize and I got a bowl of pink cream and one to green ... I thought it would be really green, but I was wrong ... anyway it was improvisation for the moment.

I made the chocolate sauce from a melted chocolate with 50 g of margarine (I don't put butter in chocolate sauce) and a glass of milk. after it cooled, it hardened quite a lot, so I added more milk to make it thin enough to look like a sauce.

I did the assembly like this: in the bowl he put first the green cream, then three cupcakes, then the ice cream evenly distributed over the cupcakes and the pink cream steps. on top of the chocolate sauce.

P.S. I thought it would have been nice to put two sticks from kinder bueno ... but since I didn't have it at hand and I had to serve it ... that's it! stay the next time ....

Profiterole with chocolate sauce

Profiterole is a delicacy whose fame has been on the table all along. Now we offer you the recipe Profiterole with chocolate sauce & # 259. Profiterole is a cake of French origin and its name appears for the first time in the novel & bdquoGargantua & rdquo by Fran & ccedilois Rabelais, which mentioned in his work about & bdquoprofiterolle des indulgences & bdquo.

Photo: Profiterol with chocolate sauce & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
250 g f & # 259in & # 259
250 ml ap & # 259
100 g butter
1 pinch of salt
5 or & # 259
For cream & # 259:
250 ml of milk
1 pinch of vanilla
60 g powder for vanilla pudding or fried flavor & # 537c & # 259
2 g & # 259lbenu & # 537uri
20 g butter
10 c & # 259p & # 537uni
For sauce & # 537i decor:
100 g dark chocolate & # 259
100 ml sm & acircnt & acircn & # 259 for fri & # 537c & # 259
70 ml whole milk
some baskets or other fruits for decoration
Preg & # 259te & # 537ti a & # 537a:
Boil the butter with the water and the salt, and when the mixture boils, add all the flour at once and mix vigorously, until you get a dough. After the composition has cooled down, gradually add the eggs and mix with the mixer. Put the compositions in a pot and grind them in a baking tray, on a baking sheet, at a distance from each other. Bake for 20 minutes in the preheated oven over medium heat.
For cream & # 259, mix in the saucepan the eggs, the sugar, the sugar and the starch. Pour the hot milk, wrap it under a wire and boil it over low heat, together with the split vanilla bean and mix it in two, stirring continuously until it thickens. When the cream has become hot, remove the vanilla bean, add the butter, and when it has cooled, add the diced cubes. Cut out the dough for the donuts and fill them with cream.
For the sauce, tope & # 537ti ciocolata & icircn lapte & # 537i fri & # 537c & # 259 liquid & # 259 & icircnc & # 259lzite f & # 259r & # 259 s & # 259 fiarb & # 259.
A & # 537ezi c & acircte 3 gogo & # 537ele pe farfurie & # 537i le decorezi cu fri & # 537c & # 259 b & # 259tut & # 259 & # 537i cu c & # 259p & # 537uni. Pour the chocolate sauce over the thin threads.

Advice: To keep the cakes completely safe for several days, it is best to boil the pieces of fruit with a little sugar for 1-2 minutes, then s & # 259 le & icircncorporezi & icircn crem & # 259, c & acircnd se mai r & # 259corit. Use fresh fruit just for decoration!

Enter the channel youtube Practical Kitchen to see how it was prepared Profiteroles.

How to make Profiterol

For ice cream: Bring the milk with the vanilla to a boil and then let it cool.
Beat the eggs a little then mix with the sugar until it melts.

In turn, simmer the compositions until they thicken, stirring constantly to prevent them from sticking to the pot.

After they have cooled, add equal parts of whipped cream in them and then put them in the freezer for a few hours.

For the donuts: boil the water with the butter, and when it starts to boil, add the flour and mix very well. Let it simmer for 1-2 minutes, stirring constantly, until all the lumps disappear and a thicker paste is obtained. Let cool.

In the obtained paste we incorporate eggs one by one, together with a powder of sugar and one of salt.

Prepare a tray lined with baking paper greased with a little oil or butter.
Using a spoon, form the donuts in the tray (I put about half a spoon), which is then put in the oven over high heat for 15 minutes. In order for them to grow nicely, try not to open the oven at all.

In the meantime, we can take care of the whipped cream.
After the donuts have cooled, we fill them with whipped cream.
Arrange the ice cream in cups as you like. Maybe with more donuts, or with more ice cream. On top you can put a chocolate sauce or various fruit sauces.

Profiterol with caramel cream, strawberries and peaches & # 8211 melts in the mouth

Although I made this recipe for the first time, I can say that it turned out delicious. Profiterol with cream cheese, strawberries and peaches - a simple recipe, easy to prepare. I recommend you to make a double portion from the beginning, because it will be eaten immediately.

Ingredients (for about 15 pieces):

  • 250 gr flour, 125 ml milk
  • 125 ml water, 100 gr butter
  • 1 teaspoon sugar, 4 eggs
  • A pinch of salt, powdered sugar (decoration)

How is it prepared?

First we sift the flour, then we boil, in a pan, the milk, water, butter, salt and sugar. When it starts to boil, remove from the heat. Add the sifted flour in a saucepan with milk and mix vigorously until a homogeneous mass is obtained.

Put the pot on the fire again, for about 3-4 minutes, so that some of the water evaporates. At the end, the composition will look like a thick puree. Then put in a bowl and mix with the mixer on low speed for about 1 minute (or you can use a wooden spoon).

Then add the 4 eggs, one by one and mix well to combine with the rest of the ingredients. At the end we will get a uniform and shiny cream that looks like a thick pudding.

Put the cream in a bowl and pour it into a tray lined with baking paper (we will make small donuts). Also, if we do not have a pos, we can use a spoon.

Put the tray in the preheated oven at 200 degrees for about 20-30 minutes. It is very important not to open the oven during baking. When the down cream is ready, take it out of the oven and leave it to cool.

Meanwhile, prepare the caramel cream. The powder is dissolved in 250 ml of cold milk. Stir gently then add powdered sugar.

We will cut each profiterole donut in half and fill it with caramel cream and pieces of strawberries and peaches. At the end, decorate with powdered sugar. Good appetite!


A delicious profiterole! An easy recipe for one of the most beloved desserts, which will delight your tastes!


  • 300g Fineti spreadable cream with hazelnuts and cocoa
  • 8 tablespoons Fineti spreadable cream with hazelnuts and milk
  • 16 donuts for choux a la creme
  • Whipped cream

And Tip

Fineti spreadable hazelnut and cocoa cream is heated in a bain marie or in a microwave at low temperature.

Method of preparation

Fill the choux donuts with Fineti spreadable cream with hazelnuts and milk and leave to cool for 30 minutes, until they harden.

Heat the Fineti spreadable cream with hazelnuts and cocoa over low heat and, when softened, place 1 tablespoon at the bottom of 4 individual bowls. Put 4 choux donuts in each bowl, over the spreadable cream.

Pour the rest of the Fineti spreadable cream with hazelnuts and cocoa over the choux donuts.


Chocolate countertop ingredients:

120g fermented cream (at least 20-25% fat)

1/2 teaspoon baking soda

Note : all ingredients must be at room temperature and coffee hot.

Ganache ingredient:

120g dark chocolate (at least 55% cocoa)

Cream ingredients:

1 teaspoon vanilla extract

Profiterol ingredient:

For profiterole use half of the recipe Mini vanilla eclairs which you find here.

Profiterol with vanilla cream and cream & # 8211 a lovely, homemade dessert

Today I recommend you try a simple profiterole recipe with vanilla cream and whipped cream. Believe me, you won't be sorry! You will get a delicious dessert, to the liking of the whole family.

Dough ingredients:

  • 200 ml water, 100 ml oil
  • 150 gr wheat flour, 1 tablespoon sugar
  • 4-5 eggs (depending on how big they are)

Ingredients for vanilla cream:

Method of preparation:

First we prepare the vanilla cream. Put 600 ml of milk in a saucepan on the fire. Beat the yolks with the sugar, starch and the rest of the milk. When the milk in the pan boils, add the mixture of yolks, sugar and starch. I waited for it to boil, stirring occasionally.

Pour the obtained pudding into a clean bowl, cover it with foil and let it cool.

Meanwhile, prepare the dough. Pour the water and oil into a saucepan. Add the sugar and put the pan on the fire. As soon as the mixture boils, add the flour and mix vigorously. Turn off the heat, stir a little more, then let the dough cool.

Stir a few more times, because the bottom of the pan is still hot and there is a risk that the dough will stick to it. Let the dough cool for 10 minutes. Add eggs, one at a time, and mix with a mixer.

Preheat the oven to 200 degrees. We lined a tray with baking paper. Put the dough in a bowl and form the donuts (profiterole shells). If we do not have a pos, we can use a spoon to form the donuts.

Put the donut tray in the preheated oven at 200 degrees for 25 minutes. If you are afraid that they are not cooked inside, let them bake for another 10-15 minutes, but reduce the temperature to 130 degrees.

Then we turn off the oven and open the door slightly. Leave the tray in the oven for another 5 minutes. Then take the tray out of the oven and cut the donuts in half.

After the pudding has cooled, mix it with the mixer. Add the butter and continue to mix.

Beat the sweet cream with the mixer until you get a strong cream. Fill the donuts cut in half with a layer of vanilla cream and a layer of whipped cream. We then sprinkled them with powdered sugar. Good appetite!

To prepare the choux pastry, combine the water with the milk, butter, sugar and salt in a bowl to be placed on the fire source.

Bring the mixture to the boil, making sure that the butter is melted when the composition boils, now is the time when the bowl is removed from the heat source and the flour is added all at once.

Mix with a wooden spoon until you get a homogeneous dough, place on the fire again for another 1 minute, then let the dough cool for 10-15 minutes.

Stir in the eggs one at a time, stirring after each until incorporated into the composition.

Transfer the dough to a saucepan and form small balls on an oven tray lined with baking paper.

For baking, place the pan in the preheated oven at 20 degrees and keep at this temperature for 10 minutes, then reduce to 170 degrees for another 15-20 minutes or until the choux is slightly golden.

Let them cool in the pan, then cut them in half and fill with ice cream cups.

Normally, profiterole is complemented by cream and chocolate sauce, I gave them up, because the ice cream offered exactly the intense chocolate taste, but I chose to top it with fresh seasonal fruits, blackberries were available at that time.

I must also tell you that the people from Siviero Maria have a category of organic ice cream, a word I use and I will tell you why, because for example the cocoa, is 100% BIO, made from cocoa from the Dominican Republic.

About Siviero Maria

Siviero Maria is an authentic Italian gelato brand, which can also be found in Romania in a wide range of assortments: from the classic variants with chocolate, strawberry or Madagascar vanilla, to special assortments such as Crema di Firenze - with amaretto biscuits , Bacio - hazelnut chocolate or pistachio Gianduja - pistachio with cocoa syrup. And last but not least, classic Italian flavors Affogato al Amarena, Panna Cotta, Panna con Frutti di Bosco and the newer Stracciatella, Affogato all Cioccolato and Tiramisu.


Bring the water together with the salt and oil to the boil when they start to boil, add all the flour at once and mix vigorously with the whisk.

Leave on the fire, stirring, until a thin film forms on the bowl, a process similar to the preparation of polenta. Then allow the composition to cool to room temperature, then begin to incorporate the eggs one at a time, mixing after each

Using a pastry posh with round dui, formed in the tray, on baking paper, balls with a diameter of 4-5 cm, depending on how big you want the cakes to be, in the oven they will double, even triple the size!

Preheat the oven well to 200 degrees and place the tray on the top shelf and bake the dough for 10-15 minutes, until it swells. Then reduce the heat to low, turn on the ventilation or crack the oven door a little, and bake for another 15-20 minutes, until the dough is cooked inside.

In a saucepan, boil the milk after boiling, turn off the heat.

Separately, mix the eggs with the sugar until you get a creamy composition. Add flour and mix until smooth, without lumps. Add 2/3 of the hot milk, stirring until smooth after incorporating, you can add the rest of the milk, then boil the cream over low heat, stirring constantly. Add the vanilla and simmer until the cream thickens.