Candied pumpkin
2020-08-13 / test@t
Mom's Christmas profiteroles
Earlier, at Christmas, my mother baked for us children, little eclairs. And later they began to be called in the French manner "profiteroles". Hence the name - MOTHER'S CHRISTMAS PROFITROL.
Ingredients
- dough: water 125 ml
- milk 125 ml
- sugar 10 g
- butter 100 g
- flour 135 g
- eggs 4 pcs.
- salt 1 pinch (s)
- for custard: starch 50 g
- milk 500 ml
- egg yolks 3 pcs.
- sugar 125 g
- vanilla 2 pods
- for glaze: cream 33% 300 ml
- dark chocolate bar 300 g
- butter 50 g
- walnuts (optional for garnish) 1 pinch (s)
STEP-BY-STEP COOKING RECIPE
Step 1
Line a baking sheet with baking paper. Using a pastry bag, squeeze the dough into balls onto the parchment and bake in the oven at 190 degrees until golden brown for 25-30 minutes.
Step 2
Lightly cut the finished cooled profiteroles (or cut into 2 halves - making a lid from one and a base from the other) - as you like, and fill them with a pastry syringe. After all, someone loves "closed" profiteroles, and someone "half-open" profiteroles. Finally, pour the chocolate icing on top - and voila, MOM'S CHRISTMAS PROFITROL are ready!
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