INGREDIENTS
- Makes 50 items.
- For the choux pastry:
- – Water 500 cc.
- – Butter 200 g.
- – Sal 10 g.
- – Sugar 10 g.
- – Flour 0000 300 g.
- – Eggs 5 (perhaps 6) relies on the scale of the eggs.
- To make the Craquelin:
- – Butter 40 g.
- – Pastry flour 50 g.
- – Brown sugar 50 g.
- For the dulce de leche pastry cream:
- – Milk 500 cc.
- – Sugar 125 g.
- – Corn starch 30 g.
- – Flour 15 g.
- – Eggs 2 items (giant).
- – Dulce de leche pastry chef 200 g.
- For the caramel:
- – Sugar 400 g.
TOWER OF PROFITEROLES Do you dare to arrange them? Right here we depart you the detailed recipe step-by-step
PROCEDURE:
For the profiteroles:
1.Put together a triple backside or thick saucepan. A picket spoon or very inflexible spatula.
2. For the pâte à choux dough, we should first make a paste for which we should place the water, the butter minimize into cubes, the salt and the sugar in a small saucepan. Convey to a boil, stirring in order that the butter is totally dissolved by the point it boils. No liquid ought to evaporate.
3. Take away from the warmth and add all of the flour without delay. Combine with a inflexible spatula or picket spoon till effectively built-in, taking care that there are not any lumps of unhydrated flour.
4. Cook dinner once more for one to 2 minutes, mixing till the underside of the pan kinds a skinny membrane of dough, and the remaining comes away from the complete aspect. This step is necessary as a result of if we don’t dry the dough effectively, the ultimate texture is not going to be the best way we wish.
5. Take away from warmth and switch to a bowl or electrical stand mixer, and blend on low pace with lyre to interrupt up the primary steam. As soon as heat, add the eggs one after the other, mixing always. We should kind a agency dough, in order that when lifting the lyre the dough is creamy however sustained, it ought to NOT run like a ribbon.
6. Place the dough in a pastry bag with a quantity 9 easy nozzle.
7. Soften butter and brush a baking sheet, put it within the fridge for 2 minutes in order that it solidifies and the profiterole doesn’t slide after we are working with it with the sleeve.
8. Make buttons 3 centimeters in diameter, interspersed in order that the cooking is even and once they develop contained in the oven they don’t stick to one another.
9. Preheat the oven to 200°C (medium excessive oven).
10. Cook dinner in a excessive oven for 10 to fifteen minutes. It is crucial to not open it till the profiteroles take shade, in any other case they may sink and lose quantity.
11. As soon as golden, open and shut the oven door to permit the steam generated throughout cooking to flee, and decrease the temperature to 170°C and proceed cooking for 10 to fifteen extra minutes. While you open a bomb it must be hole and dry inside.
12. Let cool on rack. As soon as chilly, pierce the bottom with the tip of a utility knife.
13. For the dulce de leche cream, break the combination with a silicone spatula and add the dulce de leche. Combine once more and place in a pastry bag with a filling nozzle or a small measurement 5 or 6 nozzle.
14. Fill every profiterole via the opening we made within the base.
For the craquelin:
1. We combine the butter (at room temperature) along with the brown sugar till we get hold of a homogeneous mass.
2. Add the flour and blend once more till completely built-in.
3. With the dough obtained, we make a ball and stretch it by putting it between two baking papers.
4. We’ll stretch the dough till it’s roughly 2-3 millimeters thick.
5. We reserve within the fridge.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the eggs and blend effectively.
3. As soon as the milk is scorching, pour it little by little over the yolks, mixing
always and prepare dinner the complete preparation once more till boiling. Taste with vanilla. Reserve effectively coated.
4. As soon as chilly, use to fill
For the caramel:
1. Make a dry caramel. Let it lose its temperature a little bit.
2. Dip the highest of every profiterole and place it, caramel aspect down, on a silicone plate.
3. Let it harden and unmold. The floor might be left with a skinny layer of flat caramel.
4. As soon as chilly, assemble the peofiteroles cone (Telgopor cone or cardboard lined with paper
aluminum).
