Profiteroles (base for cakes)
6 servings
35 minutes
Profiteroles are small airy pastries made from choux pastry, serving as the base for many desserts. Their history traces back to European cuisine, where they form the foundation for éclairs and other sweet treats. The light, delicate dough made with milk, butter, and eggs creates a crispy shell that hides a soft, airy center after baking. Profiteroles can be filled with creams or sweet fillings or served as a standalone dish. Their versatility makes them popular in festive menus and restaurant desserts. They pair especially well with vanilla or chocolate cream and fresh berries. The tenderness and lightness of each bite turn tasting into true enjoyment.
1
Add salt to the milk, bring to a boil, add pieces of butter, and bring to a boil again. Once the milk boils, add all the flour and stir well with a spoon to avoid lumps, then reduce the heat and stir the mixture until it thickens and becomes shiny. Remove the dough from the heat and immediately beat in one egg at a time, continuously stirring until the mixture becomes elastic. The finished dough should spread slightly.
- Milk: 1 glass
- Salt: pinch
- Butter: 65 g
- Wheat flour: 100 g
- Chicken egg: 3 pieces
2
Use a teaspoon to place the profiteroles, the size of a quail egg, on a greased and lightly floured surface. Bake at 200 degrees until golden brown. Cut the tops off the finished profiteroles or slice them in half.
- Butter: 65 g
- Wheat flour: 100 g