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Consommé with Profiteroles

Try this recipe and treat the people you love! Consommé with profiteroles is a delicious, far-from-ordinary French dish: a rich, intensely flavorful beef broth clarified until crystal-clear, served with delicate, crisp choux-pastry profiteroles that practically melt in your mouth.

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Consome with profiteroles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 5 g
Fats 36 % 4 g
Carbohydrates 18 % 2 g
61 kcal
GI: 50 / 0 / 50
  • To start, gather all the ingredients for the consommé. Rinse the meat well under running water and pat it dry with a paper towel. Peel the vegetables and roots (shallots, carrot, and celery root), rinse them, and cut them in half. Lay the vegetables cut-side down in a dry skillet (cast iron or nonstick) and char them over high heat until browned. Put the beef and the browned vegetables in a large pot, cover with clean water, and set it on the stove. Bring to a boil over medium heat, skim the foam off the top, add salt, lower the heat to a minimum, and simmer the beef broth for 2–3 hours (depending on the cut of meat). While the broth simmers, make the profiteroles. Heat the oven to 350–400°F (180–200°C). Sift the flour into a bowl and set aside. In a small saucepan, combine the water, the butter, and a little salt. Bring it to a boil and, stirring constantly with a spoon or wooden spatula, add the sifted flour — this cooks the choux dough; stir until there are no lumps. Let the dough cool a little, then beat it with a mixer fitted with a dough hook, adding the eggs and egg yolks one at a time. Line a baking sheet with parchment and, using a spoon dipped in cold water, drop strips or balls of choux dough onto it. Bake the profiteroles in the preheated oven for about 15 minutes — don't open the oven, or they'll deflate. Now back to the consommé. Strain the finished beef broth through a sieve and return it to the pot. In a bowl, beat the egg whites, add the ground beef, and mix. Stir this mixture into the broth and bring it all to a boil, then carefully lift off the layer of egg white and meat from the surface. Tie all the seasonings (bay leaf, thyme, parsley, celery) together with kitchen string or put them in a cheesecloth bag, lower the bundle into the broth, and simmer about 5 minutes. Strain the broth again through a fine sieve or cheesecloth. Ladle the hot beef consommé into bowls and serve with the profiteroles. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Egg whites - 44  kcal/100g
  • Celery root - 32  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Ground beef - 254  kcal/100g

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