Name: Profiteroles with craquelin
Prep time: 1 h
Cook time: 1 h
Yield: 30
Ingredients: Flour - 185 gram; Flour - 185 gram; Chicken egg - 300 gram; Chicken egg - 300 gram; Water - 180 gram; Water - 180 gram; Butter - 100 gram; Butter - 100 gram; Salt - 1 pinch; Salt - 1 pinch; Brown sugar - 95 gram; Brown sugar - 95 gram; Flour - 95 gram; Flour - 95 gram; Butter - 75 gram; Butter - 75 gram; Creamy - 300 Ml; Creamy - 300 Ml; Condensed milk - 0,75 B.; Condensed milk - 0,75 B.

Ingredients for - Profiteroles with craquelin

1. Dough #1 custard Flour 185 gram

2. Dough #1 custard Flour 185 gram

3. Dough #1 custard Chicken egg 300 gram

4. Dough #1 custard Chicken egg 300 gram

5. Dough #1 custard Water 180 gram

6. Dough #1 custard Water 180 gram

7. Dough #1 custard Butter 100 gram

8. Dough #1 custard Butter 100 gram

9. Dough #1 custard Salt 1 pinch

10. Dough #1 custard Salt 1 pinch

11. Dough #2 Krakelin Brown sugar 95 gram

12. Dough #2 Krakelin Brown sugar 95 gram

13. Dough #2 Krakelin Flour 95 gram

14. Dough #2 Krakelin Flour 95 gram

15. Dough #2 Krakelin Butter 75 gram

16. Dough #2 Krakelin Butter 75 gram

17. Cream Creamy 300 Ml

18. Cream Creamy 300 Ml

19. Cream Condensed milk 0,75 B.

20. Cream Condensed milk 0,75 B.

How to cook deliciously - Profiteroles with craquelin

1 . Stage

Dough #2: Mix the flour with the sugar and butter, knead and knead the dough until it becomes elastic and forms a lump.

2 . Stage

Roll out the dough between two baking sheets until 2-3 mm thick. Cut out circles equal to the diameter of the cakes, about 5 cm. Place in the freezer with the sheets.

1. Stage. Profiteroles with craquelin: Roll out the dough between two baking sheets until 2-3 mm thick. Cut out circles equal to the diameter of the cakes, about 5 cm. Place in the freezer with the sheets.

3 . Stage

Custard Dough. Beat the eggs in a bowl, weigh them, stir with a fork. Put a saucepan with water on a fire, put oil and a pinch of salt in it, bring to a boil. Gradually pour in the flour, stirring all the time. Stir vigorously for three or four minutes to bring the flour to a boil and make the dough clump.

1. Stage. Profiteroles with craquelin: Custard Dough. Beat the eggs in a bowl, weigh them, stir with a fork. Put a saucepan with water on a fire, put oil and a pinch of salt in it, bring to a boil. Gradually pour in the flour, stirring all the time. Stir vigorously for three or four minutes to bring the flour to a boil and make the dough clump.

4 . Stage

Remove the hot dough from the fire. Turn on the oven to 200 ° C In the hot dough with a spatula begin to stir the eggs, constantly stirring and beating the dough.

1. Stage. Profiteroles with craquelin: Remove the hot dough from the fire. Turn on the oven to 200 ° C In the hot dough with a spatula begin to stir the eggs, constantly stirring and beating the dough.

5 . Stage

Place the prepared dough in circles on a baking tray, on baking paper, in circles about 5 cm in diameter and spaced apart, as the buns will greatly increase in size as they bake. Take the circles of first dough out of the freezer and place on top of each bun.

1. Stage. Profiteroles with craquelin: Place the prepared dough in circles on a baking tray, on baking paper, in circles about 5 cm in diameter and spaced apart, as the buns will greatly increase in size as they bake. Take the circles of first dough out of the freezer and place on top of each bun.

6 . Stage

Bake at 200°C for the first 10 minutes, then turn the heat down to 160°C and bake for another 10-12 minutes. Remove and leave to cool.

1. Stage. Profiteroles with craquelin: Bake at 200°C for the first 10 minutes, then turn the heat down to 160°C and bake for another 10-12 minutes. Remove and leave to cool.

7 . Stage

Whip the cream, add boiled condensed milk and mix well.

8 . Stage

Fill the buns with a pastry syringe or by cutting. Decorate with powdered sugar. In the author's recipe, the cream is custard, buttery. But you can use your favorite.