INGREDIENTS
- Makes 50 models.
- For the choux pastry:
- – Water 500 cc.
- – Butter 200 g.
- – Sal 10 g.
- – Sugar 10 g.
- – Flour 0000 300 g.
- – Eggs 5 (possibly 6) relies on the scale of the eggs.
- Secret:
With this similar dough you can also make “eclairs” or Jacob sticks and elcairs.
- For the dulce de leche pastry cream:
- – Milk 500 L.
- – Sugar 125 g.
- – Corn starch 30 g.
- – Flour 15 g.
- – Eggs 2 models (giant).
- – Dulce de leche pastry chef 200 g.
- For the caramel:
- – Sugar 400 g.
TOWER OF PROFITEROLES with dulce de leche learn to put together a basic of French origin that could not be extra scrumptious!
Pastry in steps :
1&cooking-recipesx20e3; Profiterole dough.
2&cooking-recipesx20e3; Pastry cream.
3&cooking-recipesx20e3; Dulce de leche cream.
4&cooking-recipesx20e3; Caramel and bathed in bombs.
5&cooking-recipesx20e3; Tower meeting.
PROCEDURE:
1. Put together a triple backside or thick saucepan. A wood 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 lower 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 wood spoon till properly built-in, taking care that there aren’t any lumps of unhydrated flour.
4. Prepare dinner once more for one to 2 minutes, mixing till the underside of the pan varieties a skinny membrane of dough, and the remainder comes off your entire aspect. This step is vital as a result of if we don’t dry the dough properly, 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 velocity with lyre to interrupt up the primary steam. As soon as heat, add the eggs separately, mixing consistently. We should type 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 clean 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 once 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. Prepare dinner in a excessive oven for 10 to fifteen minutes. It is vital to not open it till the profiteroles take coloration, in any other case they are going to sink and lose quantity.
11. As soon as browned, 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. Once you open a bomb it needs to 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 by means of the opening we made within the base.
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 properly.
3. As soon as the milk is sizzling, pour it little by little over the yolks, mixing
consistently and cook dinner your entire preparation once more till boiling. Taste with vanilla. Reserve properly lined.
4. As soon as chilly, use to fill
For the caramel:
1. Make a dry caramel. Let it lose its temperature slightly.
2. Dip the highest of every profiterole and place it, sweet aspect down, on a silicone plate.
3. Let it harden and unmold. The floor will probably be left with a skinny layer of flat caramel.
4. As soon as chilly, assemble the peofiteroles cone (Telgopor cone or cardboard lined with aluminum foil).
