How to prepare a brewed dough for profiteroles

For some reason, it is customary to talk about the quality of food in the public catering, as very low. But this is not so! None of the mistress will manage to make such delicious, fluffy, identical cutlets practically without the addition of meat, as in the ordinary school cafeteria. A monumental women, grilling the most delicious pancakes in four pans at the same time? So do not rush to conclusions, they can cook there. I have one of the most delicious memories from school days - brewed cakes. These are the same, long, where the cream is only in the middle, but what a delicious! And it was always terribly interesting how they manage to make such thin walls and how the cream gets inside.

But time passed and everything turned out. It turned out that they called school custard - profiteroles, they do not sculpt their walls, but fill it with a conventional confectionery syringe. The miracle was gone. But there was a recipe for how to prepare a brewed dough, and now we will try to repeat it and treat ourselves to such cakes.

For the test, we need: 100 grams of butter, a glass of water, 4-5 eggs, a glass of flour, half a teaspoon of salt.

And now the brewed dough, cooking technology:

In a saucepan pour the water, put salt and oil. Bring it to the boil together. Reduce the fire to a minimum and gradually pour out the flour, without stopping to stir with a wooden spatula. Cook a couple of minutes to make the brewing dough for profiteroles become a single dense lump. Slightly cool and add eggs one by one, thoroughly kneading. Using a teaspoon, periodically dipped in water, put the resulting dough on a baking sheet covered with parchment or buttered. Profitroles are prepared for half an hour at 190 degrees. At the end of the preparation, the brewing dough for profiteroles should be golden in color. Each cake is cut from the side and filled with cream. You can use a pastry syringe.

Is everything simple? No matter how it is. Errors in the process of their preparation can be as long as desired. Here are a few tips on how to make a properly brewed dough for profiteroles:

1. Cakes are placed in a cold oven.

2. Eggs should be warm, at room temperature.

3. Pour the flour all together and then stir.

4. At the moment of driving eggs, the temperature of the dough should be 60-70 degrees.

5. The number of eggs can vary depending on their size. The correct brewing dough for profiteroles is like a very thick sour cream.

6. The whole process of mixing - only manually with a wooden spatula. The mixer does not fit here.

7. One cake should go no more than a test, which can accommodate one teaspoon.

8. Before you get ready cakes, they should stand in the oven for a few minutes with the door open.

After you have taken out all the preforms from the oven, you can tackle the filling. Any cream, vegetable, meat and fish pastes will suit them . An amazingly versatile product!

Filling 1. Fish.

Mix finely chopped trout (if desired, you can substitute any salted fish without bones) with finely chopped greens and grated cheese (Almette is even better suited), mix everything together and use the resulting mass to stuff the profiteroles.

Filling 2. Hepatic.

Fry consistently: finely chopped onions and carrots, liver in small pieces (any). Combine all together with a blender to the state of pate or pass through a meat grinder. Add the sour cream to the finished mass. Then you know.

Filling 3. Sweet.

100 grams of any nuts (you can take the mixture) chop the blender or pestle. Mix with 10 tablespoons of condensed milk, you can boiled. The filling is ready.

It turns out that a favorite childhood cake can have many unusual tastes. With such a variety everyone will find his own liking. And on health!