Sweet curd filling for profiteroles

5 INCREDIBLY BEAUTIFUL FRUIT SLICES

5 Beautiful Meat Cuts for the Holiday Table

Cheese appetizer “Tangerines” for the festive table

New Year's Salad 2020 “Santa Claus and Company” with chicken and prunes

Sliced ​​meats on a festive table with tomatoes and mozzarella

Ingredients

general information

Total cooking time

2 h

Active cooking time

1 hour 30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Prepare choux pastry. Pipe profiteroles from the cooled dough using a pastry bag or spoon out using two teaspoons. Having filled the bag with dough, place small balls the size of a small walnut onto a baking sheet, leaving 3-5 cm gaps between the balls, since the dough increases in volume by 2-3 times. You can bake choux pastry products in several ways: 1. In an oven preheated to 190°C

30-35 minutes (open the oven door slightly and secure it so it doesn’t close). 2. In an oven preheated to 200°C

20 minutes until golden brown, then reduce temperature to

160°C and dry

10-15 minutes (oven door must be closed). If choux pastry products are not filled with cream or filling on the day of baking, they should be stored in a bag to keep the baked goods soft. If the profiteroles are well dried, the products are hollow inside and do not fall off.

Prepare curd cream. Punch the cottage cheese with a blender or rub through a sieve and grind together with sugar and vanilla sugar (or vanilla extract). Add sour cream and beat the cream with a mixer (the filling should be soft and light).

Advice

Sour cream can be replaced with heavy cream.

Fill the cooled profiteroles with curd cream using a pastry bag. Or make a cut on the side of each profiterole and fill them with cream using a teaspoon.

When serving, sprinkle profiteroles with powdered sugar or cover with chocolate glaze.

Translated from French, the word “profiteroles” means an insignificant monetary reward or some valuable acquisition. However, several decades ago this concept took on a completely different color. Today this is the name given to miniature but incredibly tasty cakes.

Read also: Applesauce with cottage cheese recipe

How to make curd cream for eclairs

In order to make curd cream for eclairs, you will need:

• 0.3 kg of high-fat cottage cheese (from 9 to 18 percent);
• 0.1 – 0.15 kg of powdered sugar;
• 5 g vanilla;
• 70 g butter.

Manufacturing steps

:

• First, grind the curd mass through a sieve to remove lumps.
• After that, combine it with softened butter and vanilla.
• Next, beat the listed components with a mixer until a soft, homogeneous consistency is obtained, which is recommended to be done at minimum speed.
• After the desired texture appears, add sifted powdered sugar in small portions.
• We work again with the mixer until the required thickness, smoothness and fluffiness of the product is formed.

Tip: Before making the filling, you need to remove the butter from the refrigerator and leave it for several hours (at least 5) at room temperature so that it becomes soft. This action is necessary to obtain a delicate, airy structure of the curd cream.

Next, add condensed milk and mix again using this technique.

• Add sifted powdered sugar and beat at low speed.
• At the end of preparation, add the curd mass to the resulting mixture. If the cottage cheese is too hard, it is recommended to first grind it with a fork or blender until large lumps are eliminated.
• Beat the ingredients until smooth.

. Pipe profiteroles from the cooled dough using a pastry bag or spoon out using two teaspoons. Having filled the bag with dough, place small balls the size of a small walnut onto a baking sheet, leaving 3-5 cm gaps between the balls, since the dough increases in volume by 2-3 times. You can bake choux pastry products in several ways: 1. In an oven preheated to 190°C for ~30-35 minutes (open the oven door slightly and secure it so that it does not close). 2. In an oven preheated to 200°C for ~20 minutes until golden brown, then reduce the temperature to ~160°C and dry for ~10-15 minutes (the oven door must be closed). If choux pastry products are not filled with cream or filling on the day of baking, they should be stored in a bag to keep the baked goods soft. If the profiteroles are well dried, the products are hollow inside and do not fall off.

Prepare curd cream. Punch the cottage cheese with a blender or rub through a sieve and grind together with sugar and vanilla sugar (or vanilla extract). Add sour cream and beat the cream with a mixer (the filling should be soft and light).

Fill the cooled profiteroles with curd cream using a pastry bag. Or make a cut on the side of each profiterole and fill them with cream using a teaspoon.

When serving, sprinkle profiteroles with powdered sugar or cover with chocolate glaze.

Enjoy your meal!

A few words about the delicacy

Profiteroles are prepared on the basis of choux pastry, in which cavities are formed during baking. Then they are filled with salty or sweet filling. In their homeland they are prepared with literally anything: mushrooms, cream, cottage cheese, meat, vegetables, protein cream. The profiteroles themselves are unsweetened, so they can be used as a basket or tartlet. The filling for the cakes can be different, the only important thing is that it is thick. Now we will talk about delicious profiteroles with curd cream. They are very easy to prepare, you just need to follow the recipe. But the result will certainly exceed any expectations.

Recipe for curd cream for profiteroles

To prepare you will need:

• 400 ml cream with 30% fat content;
• 100 g sugar;
• 250 g Philadelphia cream cheese or similar variety;
• 20 g vanillin.

It is very important to place the cream in the refrigerator first so that it reaches the required temperature. Once cooled, start beating them with a mixer, gradually adding vanillin and sugar. Process the mass until soft peaks are obtained.

Now add the curd cheese to the mixture and carefully mix the ingredients with a spoon or silicone spatula. Your goal is a uniform, elastic consistency. As a result, you should get a fairly dense cream that holds its shape perfectly.

As you can see, there is nothing complicated at all in its preparation.

Curd filling for profiteroles

Compound:

• butter – 0.2 kg;
• cottage cheese – 150 g;
• sugar – 150 g;
• cocoa powder – 20 g;
• vanillin – 1 g.

Cooking method:

• Rub the cottage cheese through a sieve.
• Place the butter in a warm place for a while to melt.
• Place the softened butter in a mixing bowl.
• Using a coffee grinder, turn the sugar into powdered sugar.
• Add powdered sugar to the butter. Beat them until you obtain a homogeneous white mass.
• Add cottage cheese one spoon at a time and beat the mixture to prepare curd cream.
• Add cocoa and vanillin to the cream. Whisk it again until it has a uniform coffee color.

All that remains is to fill the profiteroles with curd cream. Even if your children are not delighted with cottage cheese, they will eat cakes filled with it with great pleasure.

Recipe for profiteroles with curd cream with photo

Step 1. Cut the softened butter into small cubes.

Step 2. Sift the prepared flour thoroughly, removing all lumps and impurities.

Step 3. Mix water and milk in a saucepan. By the way, it is advisable to arm yourself with dishes with a thick bottom. Place the saucepan over medium heat. Add the prepared butter and a small pinch of salt here. Wait until the spread melts and the mixture becomes homogeneous.

Step 4. After the mixture boils, remove the saucepan from the stove and immediately, without waiting for it to cool, pour the sifted flour into it. Stir the mixture vigorously. Keep in mind that the mass must be processed as carefully as possible so that not a single lump remains in it. It is at this moment that the flour is brewed. By the way, that’s why the dough is called choux.

Read also: Cake with banana in a slow cooker recipes

Step 5. After the mass becomes homogeneous, return the saucepan to the stove, turning on the minimum power. Continue to actively stir the mixture, boiling it for 2-3 minutes. As a result, you should have a homogeneous lump of dough. Remove the mixture from the stove and set aside to cool.

Step 6. The prepared dough must be cooled so that the eggs added to it simply do not curl. In order to speed up the process, you can pour the mixture out of a hot saucepan.

Step 7. Now all that remains is to add the eggs to the mixture, adding them one at a time. After each new portion, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the fourth should be beaten into a separate container. It must be thoroughly beaten until foamy, and then also added to the dough. As a result, you should get a mass with a soft, viscous consistency.

Pumpkin profiteroles filling

Compound:

• pumpkin pulp – 0.2 kg;
• sugar – 120 g;
• heavy cream – 100 ml.

Cooking method:

• Peel the pumpkin. Cut the pulp into small cubes: the larger their size, the longer the filling will take to prepare.
• Pour water over the pumpkin, place on the stove and boil until soft. Drain off excess water and puree the pumpkin using a blender.
• Grind the sugar into powder using a coffee grinder.
• Whip the cream in a separate container. They should turn into a light air mass.
• Add powdered sugar and pumpkin puree to the cream. Whisk everything together to obtain a creamy, homogeneous mass.

Baking

Step 8. Grease a baking sheet with vegetable oil or cover it with any device convenient for you: parchment, special pastry paper or a silicone mat.

Step 9. Transfer the prepared dough into a pastry syringe or bag. Place small pieces with a diameter of 3-4 cm on a baking sheet. To do this, use a shaped or round attachment. Make sure to leave about 3cm of space between the dough balls on each side. Keep in mind that the pieces will increase significantly in size during baking. If you don’t have a pastry bag in your arsenal, don’t worry, an ordinary teaspoon will help you out. Just don’t forget to dip it in cold water after each portion of dough to prevent the mixture from sticking.

Step 10. Place the formed pieces into an oven heated to 200 degrees. After 20 minutes, you will notice that the cakes have risen greatly and are covered with a delicious golden crust. At this stage, the temperature must be reduced to 180 degrees. Leave the profiteroles inside for another 15 minutes. It is very important not to open the oven, otherwise the cakes may sink. After the allotted time, remove the baking sheet from the oven and cut one of the pieces. If you find raw dough inside, return the profiteroles to the oven for another 5 minutes.

How to cook “Profiteroles with curd cream”

Place oil and water in a saucepan. Bring to a boil over medium heat.

Add flour and beat. The dough should come together into a ball and easily separate from the sides of the pan.

Remove the dough from the pan and cool slightly. Beat the dough with a food processor on medium speed for a minute. This will allow the dough to cool faster. Add eggs one at a time. You will notice that the texture of the dough changes after each egg is added. It should become smooth and shiny. Increase blender speed to high and blend for another minute.

Place the dough into a piping bag fitted with a large tip. Place the profiteroles on a baking sheet lined with parchment paper.

Bake profiteroles for 15 minutes at 220 degrees. Do not open the oven door during this time. Reduce heat to 160 degrees and bake for another 15 minutes. Turn off the oven and open the oven door slightly so that the profiteroles cool evenly, without sudden temperature changes.

Let's start with the filling. In an immersion blender, beat cottage cheese, cream and sugar. Use a pastry syringe to fill the profiteroles with curd cream.

If desired, you can decorate the profiteroles with melted chocolate. Enjoy your tea!

Final stage

Now all that remains is to fill the baked profiteroles with curd cheese cream. To do this, you will need a pastry bag and a thin nozzle for it. Keep in mind that you should only work with cooled cakes. If you don't have a pastry bag, just cut off the bottoms of the pieces, fill them with filling and close them again. Place the formed profiteroles with curd cream in the refrigerator for soaking for a couple of hours.

Read also: Vanilla glazed curd cheese

Finished products can be additionally sprinkled with powdered sugar or covered with chocolate fudge. But here everything depends on your wishes and imagination. At this point the profiteroles with curd cream are ready.

Nutritional value

These cakes always turn out very tender and tasty. Absolutely everyone loves them: both adults and children. True, for those who adhere to a strict diet, such a delicacy may seem too fatty. After all, the calorie content of profiteroles with curd cream is 270 kcal per 100 grams. Although occasionally everyone can afford such pleasure. Especially if you prepare delicious profiteroles with curd cream with your own hands.

I hasten to share with you a recipe for making profiteroles with curd cream. In general, profiteroles are a French pastry, and they themselves are unsweetened, which is very convenient. Since they can be filled with any filling (sweet or salty).