Cream for profiteroles
Description
Making cream for profiteroles is no trouble at all. It's important to follow the recipe precisely, and then there won't be any problems. I usually start preparing the cream around the time my choux pastry profiteroles or eclairs are already baking in the oven. While they are cooling, I have enough time to make the cream (sometimes I finish quicker, so I keep the cream in the refrigerator). To help the profiteroles stay fresh longer, you can also store them in the refrigerator. Good luck and
Instructions
- 1
Step 1
Place 5 egg yolks in a convenient deep plate.
- 2
Step 2
Add sugar and mix using a whisk.
- 3
Step 3
Then add the flour.
- 4
Step 4
Then starch.
- 5
Step 5
Mix everything well and pour in the warm milk.
- 6
Step 6
Mix everything well and add a small amount of warmed milk.
- 7
Step 7
Then pour everything back into the saucepan with the remaining milk.
- 8
Step 8
Heat everything over low heat, stirring constantly. Bring to a boil and boil for exactly 1 minute. Then remove from heat.
- 9
Step 9
Then pour in 50 ml of liqueur, brandy, or wine. Mix well.
- 10
Step 10
To make the cream richer, pour in some cream to taste.
- 11
Step 11
Beat them and pour in the cream.
- 12
Step 12
Mix well. Our cream for profiteroles is ready!