Profiteroles with Sour Cream Cream
Description
It pairs perfectly with tea and coffee. For filling such pastries you can use not only sour‑cream cream, but also custard or whipped‑cream frosting. Store the finished pastries in the refrigerator. Can be served with tea or coffee.
Instructions
- 1
Step 1
To make profiteroles from choux pastry, prepare the necessary ingredients.
- 2
Step 2
In a non‑stick pot, combine the milk and butter. Place it over heat and bring to a boil. Wait until the butter has completely melted and combined with the hot milk.
- 3
Step 3
Then abruptly add all the flour and stir quickly so that it cooks. The dough will come together into a lump. Keep it on the heat for a short while, stirring actively, so that the excess liquid evaporates. Cool the dough to a warm state.
- 4
Step 4
Gradually add the eggs and fully incorporate them into the batter.
- 5
Step 5
It will take 4–5 eggs, depending on their size. The dough should be sticky, but hold its shape.
- 6
Step 6
Line the baking sheet with parchment paper. Using a pastry bag, pipe a little dough across the entire sheet, leaving gaps. Place the sheet in an oven preheated to 190 degrees for 30 minutes.
- 7
Step 7
Cool the finished profiteroles, and make side openings for filling with cream.
- 8
Step 8
To make the cream, take full‑fat sour cream and powdered sugar. The fat content should be at least 30% so that it can be whipped into a cream. You can use homemade sour cream.
- 9
Step 9
Whisk the sour cream with powdered sugar into a fluffy cream.
- 10
Step 10
Fill the pastries with cream and place them in the refrigerator to set.
- 11
Step 11
Ready. Serve at the table.