Recipe For Homemade Profiteroles

These delicious mini eclairs, known as profiteroles, gained their popularity during the Renaissance when the recipe from Italy was transferred to France by Caterina de Medici. In 1540, her personal chef created the recipe for eclairs and profiteroles, which later spread throughout Europe and became very popular in France, England, and of course Italy.

Profiteroles

Ingredients:

  • 4-5 eggs
  • 250 ml (8.45 oz.) or 1 cup water
  • 125 ml (4.22 oz.) oil
  • 150 gr (0.33 lb.) flour
  • A little bit salt
  • 3 tea spoons sugar

For the filling:

  • 1 bag vanilla pudding
  • 3 spoons sugar
  • 1 egg yolk
  • ½ l ( 16.90 oz.) milk

Chocolate dressing if desired:

  • 115 gr (0.25 lb.) sugar
  • 2 chocolates
  • 30 ml (1.01 oz.) butter
  • 30 ml (1.01 oz.) rum
  • 60 ml (2.02 oz.) water

Preparation:

  1. Put the water, the oil, the sugar and salt in a pot on medium temperature. When water boil remove the pan from the oven.
  2. Add the flour in the pot and stir it with wooden spoon to get thick dough.
  3. Leave the mixture to cool down for 15-20 minutes, then with continuous mixing add the eggs one by one. Be careful to mix the mixture with one egg, then add another egg.
  4. Put baking paper in the baking pan. Make little balls from the mixture. Put them to bake on 200°C (400°F) for 20 minutes, then lower the temperature on 180°C (356°F) and bake for 15 more minutes. Do not open the oven during the baking. Leave baked profiteroles to cool down.
  5. In the meantime prepare the filling. Put the milk and the sugar in a pot to boil. Pout the pudding powder in a bowl and add the egg. Stir it good, then add them in  the boiled milk. Stir with a spoon until the filling is thick. Remove the pot from the oven and leave the filling to cool down.
  6. Cut the profiteroles on half and fill them with the filling.
  7. If you want cover the profiteroles with chocolate glaze. Put the water and the sugar in the pot to boil. Add the chocolate in the pot and stir everyting until chocolate is melted. Then add the butter and the rum and remove the pot from the heat. Do not boil the glaze. Leave it to cool down, then glaze the profiteroles.

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