Profiteroles in caramel.

Profiteroles in caramel.

Profiteroles in caramel.

Profiteroles - a compelling combination of light custard pastry with sweet whipped cream and caramel sauce.

Scones with cream:
The classic profiteroles - a custard cakes with whipped cream, which pour hot chocolate sauce. The proposed recipe chocolate sauce replaced by a thick caramel, combined with golden rosy color rolls. From the same candy, you will cook the sugar decorations brittle fibers.

We will need these ingredients:

For the choux pastry:
75 g flour
a pinch of salt
50 g butter
150 ml of cold water
2 eggs (lightly beaten)

For filling:
300 ml of whipping cream for whipping
2 h. L. fine-grained sugar

For the caramel sauce:
150 ml of water
250 g of finely crystalline sugar
250 ml of whipping cream

For decoration of caramel:
250 g of finely crystalline sugar
150 ml of water

a large baking sheet with non-stick coating (lubricate and moisten with cold water)
greaseproof paper

Profiteroles in caramel.

Cooking method:

How to cook the custard buns:

1 Fold in half a sheet of greaseproof paper, with the push of your finger along the fold lines to left band. Open the paper and asks her flour with salt. Boil water and butter. Keeping the mixture over low heat, in one approach Stir in all the flour, mix thoroughly rubbing a spatula until a smooth dough. Let cool for 10 minutes.

2 pieces pour eggs and rub a lot of spoon until a smooth dough.

3 Put on a baking sheet 16 test circles. Bake 20 minutes, until the muffins will not be crispy and golden. If the oven is heavily fries, in the middle of cooking, reduce the temperature to 190 ° C.

4 To make the sauce. Dissolve the sugar in water and boil until a brown caramel. Remove from heat. Separately, heat the cream and carefully mixed in hot caramel. Boil for 5 minutes.

How to dump and decorate cakes:

5 sharp knife, make a slit in the side of the buns. Put on the wire rack and let cool completely.

6 For the cream. Whip the cream with the sugar in a stable foam. Spoon, fill the muffin cream cakes and place on plates.

7 Let the caramel sauce to cool slightly and pour it stuffed pastries.

8 For sugar ornaments. Dissolve sugar in water and boil until the syrup caramel dark brown color. Remove from heat and immediately dip the pan in a bowl of ice water to the caramel is no longer hot. Cool to a syrupy state and pour in four fantasy figures on a sheet of greaseproof paper. Allow to cool and solidify. We recommend to prepare decorations beforehand.

Profiteroles in caramel.

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