Profiteroles with custard: a recipe for tender and air dessert

Small air cakes that just melt in your mouth ... It's nothing more than a profiterole with a custard - dessert is light and caloric at the same time. But how can you deny yourself such a gentle pleasure? If you cook this treat yourself, then you will not get any harm, and if you are afraid not to stop on one bite, then make them small in size. In general, it is worth to cook them, especially if there is an occasion. The profiteroles with custard are small round buns prepared from a custard batter. The cream can be any, but according to the classic recipe it is exactly the same as we will prepare.

It should be noted immediately that cakes, although light-air, but preparing them requires patience and at least some culinary preparation. Still, the recipe for profiteroles with custard is not easy. But do not be scared! If there is a desire, then everything will turn out, be sure! Let's start, of course, with the test. It will require such ingredients:

• Flour sifted - 1 glass;
• Milk - 1 glass;
• Butter - half-packs;
• Eggs - 4 pieces;
• Salt on the tip of the knife.

In the saucepan (preferably with a thick bottom), pour the milk and put the butter, cut into small pieces. We put on a small fire and cook, stirring, until the oil is completely dissolved. Then, stirring vigorously, pour in the sifted flour. See that no lumps are formed. Immediately remove from heat and cool. One enters the eggs, stir. The dough should turn out to be elastic - not too thick and not liquid.

Oven reheat to 220 degrees. We cover the baking tray with baking paper and apply a thin layer of oil. We squeeze out small round lumps with a confectionery syringe (a package). Bake about 10 minutes. You should get airy and ruddy profiteroles. With the custard, it will be more difficult in the sense that, firstly, it should not curdle, and secondly, it should not get too liquid (otherwise the filling will flow).

For the cream we take:

• Egg yolks - 4 pieces;
• Powdered sugar - 40 grams;
• Granulated sugar - 50 grams;
• Sifted flour - 40 grams;
• Milk - 400 ml;
• Vanilla (pod) - 1 piece.

In one bowl, mix the yolks with sugar powder and flour to a uniform consistency. In another (it is better to use a saucepan), heat the milk to a boil, dissolve the sugar in it, throw the vanilla slice along the pod. Then you need to act quickly. In the yolk-flour mixture, stirring constantly, pour in the milk and, without stopping to stir, heat up to thicken. Take care that there are no lumps and the cream is not accidentally burnt. When it thickens, you can cool and stuff them profiteroles. With the custard they will turn out to be incredibly tasty and delicate. The cream itself is not sweetly sweet and not fatty, but very pleasant to the taste.

How to serve profiteroles with custard? The photos presented in this article demonstrate the options for their decoration. For example, you can simply sprinkle them with powdered sugar or cocoa powder, or you can make chocolate icing (it can be both dark and white) and pour over ready-made cakes. Top with nuts, almond petals or coconut shavings. Be sure - homemade profiteroles with custard, cooked by yourself, will conquer the hearts and stomachs of your guests.