For two days, almost 40 pieces ate one ... hard to stop!


For two days, almost 40 pieces in one face ate everything, practically one ... tin ... hard to stop, I understand that I am fat, but I can't do anything with myself ... they are such, contagion, narcotic)) neither my strength nor my will ...

Crackerel Profiteroles with Delicate Custard

Dough: - approximately 38-40 pcs., in diameter 5 cm.

  1. Flour - 200 gr.,
  2. Water - 180 gr.,
  3. Butter - 100 gr.,
  4. Salt - Pinch
  5. Eggs - 300 gr. (CO - 5 pcs., C1 - 6 pcs. - this is approximately)
  6. Crakelin:
  7. Brown sugar - 95 gr.,
  8. Flour - 95 gr.,
  9. Chilled butter - 75 gr.

Custard cream (I made a double portion of the cream for this number of profiteroles)

  • Milk - 200 ml.,
  • Sugar - 150 gr.,
  • Egg - 1 pc.,
  • Flour - 1.5 tbsp.
  • Vanilla sugar - 1 pc.,
  • Butter - 180 gr.

For Krakelin:

Mix flour with sugar, add diced butter, grind the mixture into a crumb and collect in one.

Roll out between two sheets of baking paper, 2 mm thick. Along with the parchment, put the dough in the freezer.

In the finished frozen dough cut circles equal to the diameter of the deposited custard cakes, remove the remaining dough in the freezer.

For the test:

Break eggs into a bowl, weigh, beat slightly with a fork.

Pour water into a saucepan, put oil, add a pinch of salt. Bring to a boil, pour all the flour at once, and stir vigorously with a spatula. We interfere, without removing from the heat, the flour should be brewed. We interfere on the fire for another 2-3 minutes, a crust should form at the bottom of the stewpot, and the dough should gather into a ball.

We transfer the hot dough to the kitchen machine, the nozzle “spatula” and start to beat, gradually adding 1-2 tbsp. the eggs. The finished dough should drain from the spatula "cone"

Dump out on a baking sheet with baking paper, press tails with a finger barely moistened with water, put a frozen circle of dough for krakelin on top and send to a heated oven to 220 gr., Bottom-top mode

Bake at 220 gr. - 10 minutes, then reduce to 180 grams and bake another 25-30 minutes.

Chilled profiteroles stuffed with cream.

For cream:

In a bowl, beat the eggs with sugar, add vanillin to the milk and put on a small fire. While stirring continuously, add flour and bring to a boil, cool, add softened butter that was previously taken out of the refrigerator and beat well with a mixer until smooth.