Profiteroles with craquelure
Description
Choux pastries or profiteroles are loved by, if not everyone, then many. This French dessert has firmly earned its honored place on our dinner tables. Be sure to try making them with a crackly topping. This little circle of shortcrust pastry works wonders, melting during baking and spreading over the pastry, giving it a new, extraordinary, crunchy and sweet flavor. And it already looks different. I liked it very much, hope you will like it too. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the crackle. In a bowl, add cocoa powder, sugar and flour.
- 2
Step 2
Add 60 grams of soft butter.
- 3
Step 3
Mix the flour, cocoa, sugar, and butter until the consistency is a smooth dough.
- 4
Step 4
Roll out the krakelyur dough between two sheets of parchment. Place it in the freezer for at least an hour.
- 5
Step 5
And in the meantime, prepare the dough for profiteroles. In a saucepan, add 100 grams of butter and pour in a cup of water. Place it on the stove.
- 6
Step 6
When the butter fully dissolves in the hot water, add a cup of flour. Keep stirring constantly until the dough forms a ball and begins to pull away from the sides of the pot.
- 7
Step 7
Cool the dough slightly and add the eggs one at a time.
- 8
Step 8
Each subsequent egg should be added only after the previous one has been fully incorporated. The result should be a homogeneous, slightly viscous mass.
- 9
Step 9
Using a spoon or a pastry bag, pipe the profiteroles onto a baking sheet.
- 10
Step 10
Take the cracelure dough out of the freezer and cut circles to the diameter of your profiteroles. Place the cracelure on each pastry.
- 11
Step 11
Bake the profiteroles with craquelure in a preheated oven. The first 15 minutes at 200 °C, then reduce it to 175 °C and bake for another 15–20 minutes until the profiteroles are done.
- 12
Step 12
While the profiteroles are in the oven, make the cream. In a bowl, combine egg yolks, sugar, and corn starch. Add 2–3 tablespoons of cold milk and stir.
- 13
Step 13
Pour the milk into a saucepan, bring it to a boil and add the mixture of yolks, sugar, and starch. Constantly stirring, bring the cream to a thickened consistency. Add vanilla sugar.
- 14
Step 14
After that, chill the cream well and, one tablespoon at a time, incorporate soft butter, constantly beating the cream with a mixer.
- 15
Step 15
Cut off the tops of the profiteroles, fill them with cream, and serve with tea.