Description
... all your favorite custard (recipes here enough). This ratio of the ingredients are checked many times and the highlight of these cream puffs - the cream. This time I simplified it: used the condensed milk www. povarenok. ru/recipes/show/22574 / (cook Aron-Space), butter and roasted nuts; ideally (when more time) - custard with caramel. I would be very happy if this recipe will come in handy (and someone just remind). For the competition "Silver Line to the delight of the children"
Ingredients
-
-
0.75 cup
-
-
1 cup
-
3 piece
-
78 g
-
-
75 g
-
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
In a heavy-bottomed pan put the butter and poured the water. Now boil gradually so that the oil gradually dissolved by the time of the boil. Salt. Now you need add the flour (off the stove) all at once and quickly mix well the dough, better with a wooden spoon. It will thicken and begin to lag behind the pan. Now put the pan with the dough in cold water to cool, stir from time to time.
Eggs razbate separately. Now in the slightly cooled dough, start small portions pour in the egg and mash WELL (!) mix with the dough (to stir the batter in any case it is impossible!). If the eggs are large, you might need less (usually 3 at the time), and if much smaller, on the contrary. You need to watch the consistency - it should get sticky and draining (but not leaking!) with a spoon. The dough can always be corrected. If it is liquid, take the fourth part portions of water, oil and flour, boil and stir in portions until the desired consistency. If a thick batter, then add the egg.
Put tea spoons (or spritual) small lumps. I make a baking paper and grease with a thin (not fat) vegetable oil. Bake in a well preheated oven at 200*C for 20 minutes (gas oven has always taken the degrees below 20 - 180*C). When the puffs become Golden, turn off and open the oven. To pull out immediately is not necessary, or can fall off, allow to sit for 3-5 minutes
For the cream will make the caramel of sugar and almonds. Well watch out to not overcook it. Pour it on a greased plate (flat). Cool and then peremel in a blender to crumbs (not dust). Meanwhile, beat the butter with condensed milk and you can now add the cooled roasting crumb. The cream is ready
When profiteroles are cool, they should be here are empty.
Cut mikulecky and put a spoonful of cream. If the regular custard, you can simply syringe (pastry shops) in the hole. And here the tithe will score and he's so gostinici.
Now we make the frosting. Perfect recipe www.povarenok.ru/rec ipes/show/25212/ chef Alana. Covered mikulecky and...
Help yourself! this turned out delicious :-)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.