Custard cakes with condensed cream (profiteroles)

9 servings

90 minutes

Profiteroles are an exquisite French delicacy that has captivated the world with their lightness and delicate flavor. These airy cream puffs, originally created in France, have become a symbol of refined pastry tradition. Their thin crispy shell hides a soft, creamy filling that adds sweetness and a silky texture to the dessert. The taste of profiteroles resembles a delicate cloud with a hint of vanilla, and the combination of airy dough and rich cream makes them the perfect dessert for special occasions. Profiteroles can be served as a standalone treat, adorned with chocolate or caramel sauce, or included in complex desserts like profiterole cakes. These little pastries are a true art of flavor that combines simplicity in preparation with elegance in presentation.

Energy value per serving

• Calories: 384.4
• Proteins: 5.9g
• Fats: 31.6g
• Carbohydrates: 19.2g

Ingredients

• Chicken egg: 4 pc
• Salt: 0.3 tsp
• Butter: 300 g
• Wheat flour: 1 glass
• Condensed milk: 0.5 jar

Cooking steps

1. Put butter, water, and salt in a small saucepan and bring to a boil. Remove the saucepan from the heat and quickly add a cup of flour, stirring the dough with a wooden spoon until it forms a ball that pulls away from the sides of the pan. Do not hesitate for a second and add the flour instantly while the water temperature is still high.

   Required ingredients:

   • Butter: 300 g
   • Salt: 0.3 teaspoon
   • Wheat flour: 1 glass

2. When the dough cools slightly, add the eggs one by one, thoroughly mixing the dough with a mixer or whisk each time.

   Required ingredients:

   • Chicken egg: 4 pieces

3. Grease the baking tray and place the choux pastry on it, forming balls with two teaspoons (for profiteroles). Space them out on the tray. The choux pastries should rise two or three times.

4. Bake at 200 degrees for 10 minutes, reduce the temperature to 180 degrees and bake for another 15-20 minutes.

5. To make a simple cream, beat 200 g of softened butter with a mixer or whisk until white. Gradually add condensed milk to the butter, continuing to beat the cream until it becomes smooth and light.

   Required ingredients:

   • Butter: 300 g
   • Condensed milk: 0.5 jar

6. Fill the pastries with cream using a pastry syringe. If you don't have one, cut off part of the top with a lid and put two teaspoons of cream inside.