For two days, almost 40 pieces ate one ... hard to stop!

For two days, almost 40 pieces in one face ate everything, practically one ... tin ... hard to stop, I understand that I am fat, but I can't do anything with myself ... they are such, contagion, narcotic)) neither my strength nor my will ...

Crackerel Profiteroles with Delicate Custard

Dough:- approximately 38-40 pcs., In diameter 5 cm.

  1. Flour - 200 gr.,
  2. Water - 180 gr.,
  3. Butter - 100 gr.,
  4. Salt - Pinch
  5. Eggs - 300 gr. (CO - 5 pcs., C1 - 6 pcs. - this is approximately).
  6. Crakelin:
  7. Brown sugar - 95 gr.,
  8. Flour - 95 gr.,
  9. Chilled butter - 75 gr.

Custard cream(for this number of profiteroles I made a double portion of the cream)

  • Milk - 200 ml.,
  • Sugar - 150 gr.,
  • Egg - 1 piece.,
  • Flour - 1.5 tbsp.
  • Vanilla sugar - 1 pc.,
  • Butter - 180 gr.

For Krakelin:

Mix flour with sugar, add diced butter, grind the mixture into crumb and collect in one.

Roll out between two sheets of baking paper, 2 mm thick. Together with the parchment, put the dough in the freezer.

In the finished frozen dough cut circles equal to the diameter of the deposited custard, the remaining dough is removed in the freezer.

For the test:

Break eggs into a bowl, weigh, beat slightly with a fork.

Pour water into a saucepan, put oil, add a pinch of salt. Bring to a boil, pour all the flour at once, and stir vigorously with a spatula. We interfere, without removing from the heat, the flour should be brewed. We interfere on the fire for another 2-3 minutes, a crust should form at the bottom of the saucepan, and the dough will gather into a ball.

We transfer the hot dough to the kitchen machine, the nozzle “spatula” and start to beat, gradually adding 1-2 tbsp. the eggs. The finished dough should drain from the spatula "cone"

Put it on a baking sheet with baking paper, press the tails with a finger with hardly dampened water, put a frozen dough bowl on the top for krackelin and send it to a heated oven to 220 g., "Bottom-up" mode

Bake at 220 g. - 10 minutes, then reduce to 180 grams and bake another 25-30 minutes.

Chilled profiteroles stuffed with cream.

For cream:

In a bowl, beat the eggs with sugar, add to the milk, vanillin and put on a small fire. While stirring continuously, add flour and bring to a boil, cool, add softened butter that was previously taken out of the fridge and beat well with a mixer until smooth.