Custard dough for profiteroles

Step-by-step cooking

1. Step 1:

   

   How to make custard dough for profiteroles? Prepare the necessary ingredients. Take high-quality wheat flour, of the highest grade. Be sure to sift it to saturate it with oxygen, then the baking will turn out to be airy. Remove the eggs from the refrigerator in advance so that they have time to warm up to room temperature.

2. Step 2:

   

   Pour milk and water into a saucepan. Take high-quality, filtered water, not from the tap. Add the butter. Put the saucepan on the stove and cook over low heat, stirring constantly so that the mixture does not burn.

3. Step 3:

   

   As soon as the butter melts and steam appears, add a pinch of salt and sugar. Stir well and continue to cook, stirring. If you cook profiteroles exclusively with sweet filling, you can add more sugar about 1 tablespoon. If you are thinking of filling with unsweetened stuffing, 0.5 teaspoons of sugar is enough.

4. Step 4:

   

   The mixture should not boil, as soon as you see the first bubbles, turn off the fire. Pour in all the flour and stir quickly with a wooden or silicone spatula. The dough should gather into a lump and easily fall behind the walls of the dishes.

6. Step 5:

   

   When the dough has cooled, transfer it to the bowl of a blender. Add one egg and beat the mass at medium speed. Add the second egg, mix again, then the third and fourth egg in turn.

7. Step 6:

   

   The dough should turn out to be so smooth, homogeneous, a little fluid.

8. Step 7:

   

   Put it in a pastry bag. Cover the baking sheet with parchment or a baking mat. Squeeze the circles through the hole of the bag at a distance of about 4 cm from each other . You can use the closed star nozzle and squeeze out the stars or just lay out the blanks with a teaspoon. Bake in a preheated 200 degree oven for 10 minutes, then at 180 degrees for about 20-25 minutes.

9. Step 8:

   

   Keep in mind that everyone's ovens are baked differently, because the baking time may vary. The main thing here is to finish the profiteroles. The top should be well browned, and if you knock on them from above and hear a dull sound, then turn off the oven. Open the door a little and leave the profiteroles to cool for 10-15 minutes, then take them out. Completely cooled profiteroles are stuffed with sweet or unsweetened stuffing. Serve as an appetizer or dessert.