Summer fruit profiteroles
29. July 2013
I paused for a few days, so I apologize to the constant visitors. But I closed my cottage in the mountains, enjoyed summer, family, friends, shame, pregnancy, but also worked diligently on a cookbook that I will give one day.) And since there is almost no phone call from this place, there is nothing left , than to forget for a while that I have a blog.
I have prepared this recipe some time ago, but I think that right now is the right time to add it here. And if you like to cook, seal with the kids, it's a great opportunity for such a small confectionery workshop, because the imperfections of children's toes are very good for them.
45 minut
-
15
porcí
Postup
1.
Preheat the hot air oven to 200 ° C and prepare a rolled sheet of paper that has been erased or baking.
2.
Place water, butter, and heat until the butter dissolves. Then bring to boil. When the mixture is boiling, put it off and pour the sifted flour. Mix well and return to the stove. While stirring, heat until the dough forms a smooth, glossy sphere easily detached from the walls of the pot. Bake the dough ... Allow to cool for at least 15 minutes.
3.
Mix the dough and gradually add the two eggs. Mix until the mixture is beautifully smooth. Put the dough into a decorative bag without a tip or with a round, 1.5 cm smooth finish. Dough can be handled easily with two teaspoons, but with a bag it is faster.) On the plate, create 15-20 of the same large hills and bake for 15-18 minutes until they are beautifully inflated and golden.
4.
For a while, remove the plate and make a small hole in each bulk to make a hot sigh. Return to the off oven and leave the door open for 3-5 minutes to stabilize. (We do this to keep them fluffy and keep the volume ...) Remove and let it cool completely.
5.
Load the cream into a solid whipped cream and mix carefully with mascarpone (Greek yoghurt). Prepare the fruits, clean them, remove the stopwatch, and if you use strawberries, cut them into smaller pieces. Part of the fruit, about half of it lightly and briefly mix into the creamy cream, leave the remaining part to be adorned.
6.
And now fill it up ... Cut each half of the profiterol in half (can be left uncut), fill it with a spoonful of cream cream with fruit, sprinkle a pinch of chocolate chips and close it. In the cream that remains visible, press a little bit of fruit. The so-filled profiteroles are strongly perfumed with vanilla sugar, since they are sweet with only fruit and a bit of chopsticks.
