Description
I really want the New year to make as many nice and kind to all friends and wonderful chefs that I talk to for more than 5 years. Unfortunately not enough time to make a sweet gift for everyone, and would love to. So I made these profiteroles to make them last for all my favorite chefs, whose names I will give at the end of the recipe.
Ingredients
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Flour
150 g
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Butter
125 g
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Water
220 ml
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Chicken egg
4 piece
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Raspberry
250 g
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Sugar
5 Tbsp
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Salt
0.25 tsp
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Agar-agar
1 Tbsp
Cooking
Oil and water to combine in a saucepan and bring to a boil (the butter should melt).
Pour the flour with salt and stir very rapidly to heat until the mixture thickens and begins otstavat from the walls.
Remove the pan from heat and slightly cool the dough. Then, carefully vymeshivaem, beat in the eggs one by one.
Using a pastry bag or spoon to isolate small portions of the dough at a distance of 2 cm from each other. Bake at 180 C for 40-45 minutes.
When baking the profiteroles, make a raspberry filling. For this frozen raspberries cover with sugar (adjust it to your taste, maybe less leaves) and pour 2 spoons of water and put on low heat. Similarly, you can make the filling of strawberries, also very tasty (my son is not very fond of, but the raspberry is crazy :)).
When raspberry comes to a boil, drain a little juice in a bowl and add 1 tbsp. of agar-agar and allow to swell for 15-20 minutes.
Raspberries to turn a blender into a puree, add the soaked agar-agar and allow to writing a rolling boil for 2-3 minutes. Remove in the cold (on my balcony cooled). After cooling, a crimson mass will be similar to soft jelly.
Profiteroles spread on bars and allow to cool.
To make the side of the incision and stuff the raspberry filling. Serve sprinkled with icing sugar.
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