Profiteroles with orange cream

Description

Pastry and sweet milk cream with subtle orange notes. A great treat for a family tea party gloomy autumn evenings...

Ingredients

Flour

140 g
Water

120 ml
Milk

120 ml
Butter

100 g
Sugar

1 tsp
Salt

0.5 tsp
Chicken egg

5 piece
Milk

500 ml
Orange zest
Flour

80 g
Sugar

100 g
Butter

120 g
Vanilla

1 pack

Cooking

Mix equal amount of water and milk, add salt, sugar and softened butter. Heated to boiling mixture.

After boiling, add pre-sifted flour, stirring constantly with a wooden spatula. Don't stop stirring, heated the mixture on low heat for a few minutes.

Once the dough has formed a ball easily behind the sides of the pan, put it in a bowl. Included to warm up the oven.

One by one start to add to the dough eggs, mixing continuously. Be sure that the dough does not become too liquid. The last egg I usually whisk in a Cup and add to the batter just part of it.

The prepared dough is uniform in texture, moderately thick, when laid out on a baking tray does not spread.

Spread dough into pan using a pastry syringe or spoon. My syringe failed and broke at the most inopportune moment, afraid that this will not work. As it turned out, a spoon can also be spread pretty profitronic:) Leave between them a small distance, because they rise much in the baking process. The ends of the dough gently crush with your fingers dipped in water, so they don't burn.

Bake in a preheated 200 gr. oven for about 20-25 minutes. The oven during this time it is better not to open the profiteroles not fallen down. If there is any doubt that inside the profiteroles and moist, you can leave them in the oven until cool.

Here they are in finished form. You can prepare the stuffing:)

Orange my good wipe and paper towel dry. Grate it with the peel and mix with half the sugar.

In a saucepan with a thick bottom, mix cold milk, remaining sugar and vanilla. Carefully enter the sifted flour, whisking to avoid lumps. Bring to a boil and stop stirring, boil for 2-3 minutes until thick.

To hot cream add orange zest and softened butter. Mix well, you can even beat with a mixer. Cool.

Filled with cream profiteroles. I do it through the bottoms. You can cut the top off or make a puncture with a syringe. That's all! The top can be covered profiteroles chocolate and sprinkled with powdered sugar. Bon appetite!:)

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