Profiteroles with unsweetened filling, fillings for profiteroles recipe

Profiteroles are a universal dish. They are soft and light, almost weightless. If you put savory filling in these buns, they will turn out to be a separate snack. They can also be served with broth instead of bread. Every housewife will not refuse to learn the recipes and secrets of making these small, empty inside buns made from choux pastry. How to make dough for profiteroles correctly?

What are profiteroles?

At buffets, banquets or special receptions, these miniature appetizers made from dough with filling are often on the table. Some believe that profiteroles are similar to eclairs or custard cakes, as they are also called in our country. But profiteroles have a completely different appearance and were invented much earlier. Thus, the eclair has an oblong shape, is covered with glaze on top, and is filled exclusively with sweet cream. Profiteroles are made in the shape of a ring, and the filling can be either sweet or neutral, for example, cheese, caviar or meat pate. This appetizer is perfect for any party or buffet.

Fillings

The taste of choux pastry is neutral, which means it will go well with both sweet and savory fillings.

Our family loves these savory fillings:

boiled egg+cheese+mayonnaise+greens
curd cheese + salmon + greens
chicken liver chopped in a blender, pre-fried with onions and carrots

In all three fillings, add spices to taste!

Our favorite sweet fillings are:

boiled condensed milk + fried nuts
cottage cheese with sugar
custard
protein cream (on Italian meringue)

Recipe

"Profiteroles" in French means "to receive benefit, benefit and profit." Most likely, these buns were named so because simple and affordable ingredients make a truly tasty and profitable dish.

If you prepare the dough for profiteroles according to all the rules, then they come out fluffy on the outside and hollow on the inside. After removing them from the oven, they should immediately be placed on a wire rack and covered with clean paper or a towel. And if you place them hot on a plate or board, the bottom of the profiteroles may get wet.

First the choux pastry is prepared. For profiteroles and eclairs, the composition is identical, so it will be easier for those who are familiar with the former. All its ingredients, which include water, eggs, flour and butter, must be mixed in the correct sequence. First, mix water and oil, add a little salt and put on fire. As soon as the dough thickens, remove it from the heat and add the eggs, stirring quickly. The dough should become thick like sour cream. Next, according to the recipe for the test for profiteroles, you need to put a cone attachment on a pastry bag and place the future profiteroles on a baking sheet.

Cooking step by step:

To prepare homemade profiteroles, you will need the following ingredients: premium wheat flour, milk (of any fat content), water, chicken eggs (I have 4 very large ones), butter (fat content of at least 72%), and also just a little salt and sugar for taste. .

Take a small saucepan (preferably with a thick bottom) or a saucepan, pour milk and water into it. Add butter (preferably soft so that it melts faster, but this is not important), a pinch of salt, half a teaspoon of sugar and put everything on the fire.

Let the liquid warm up and the butter completely melt. Bring everything to a boil, remembering to stir so that the milk does not stick to the bottom.

Now, stirring the mass in a circular motion, pour ALL THE FLOUR into the pan AT ONCE. This is important - this way there will be no lumps in the choux pastry.

Constantly kneading and not removing the pan from the heat (below medium), we should get an absolutely homogeneous and smooth dough. I would say that during the brewing process a thick and dense lump of dough is formed.

Now we need to dry the dough (another 2 minutes on low heat), for which we constantly knead it with a spatula and wait until a thin crust of dried dough forms at the bottom of the dish. At the same time, the lump itself will begin to lag behind the walls and bottom of the pan. This is also important when preparing choux pastry for profiteroles.

That's it: the dough brewing process is complete, it needs to be cooled a little. To do this, it is most convenient to transfer the lump to another container, which it is advisable to cool in advance.

Use a spatula to break up the lump of dough so that it cools faster to a very warm state (not hot!). If you start introducing chicken eggs into hot dough, they may curl and nothing will work.

Now, one by one (!), add raw chicken eggs into the choux pastry. After each, knead the dough very thoroughly with a spoon or spatula to achieve homogeneity. In this recipe I use 4 chicken eggs, larger than average (75 grams each). You may need from 4 to 6 eggs - it all depends on their size. That is why, after adding the third or fourth egg to the dough, be guided by the consistency of the resulting mass. If you realize that the dough is still too thick and difficult to mix, add another egg. But not all at once, but break it into a bowl in advance and add a little at a time. You may need the whole egg, or perhaps a third or half. It is important to stop in time, otherwise the dough will be too liquid.

Since the consistency of choux pastry depends on many factors (for example, the quality and moisture content of wheat flour, the size of chicken eggs), you need to understand what to expect as a result. The finished choux pastry (approximately 700 grams) should be completely smooth, shiny and without lumps. It is neither thick nor liquid - it slides off the shoulder blade like a heavy, wide ribbon. Another option is to do the bird's beak test: take a small amount of dough, lightly pinch it between your thumb and forefinger, and then spread your fingers apart. The dough between them should form two triangles, similar to a bird's beak.

If, for example, you make the choux pastry too thick, it will not only be difficult to pipet it out of the cooking bag, but the products themselves will not rise well and will be too dry and tough. If you prepare too much liquid dough, the profiteroles will spread on the baking sheet and will not be able to hold their shape. We transfer the choux pastry into a piping bag; it is not necessary to use an attachment. I simply cut off the tip of the bag to make a hole, about 1-1.5 centimeters in diameter. If you don’t have such a bag, drop the blanks using 2 teaspoons or tablespoons - they will still inflate later.

Filling for profiteroles

If you need to prepare sweet buns for dessert, you can fill them with any cream, such as cottage cheese. You can add pieces of fresh berries or fruits to the filling, and even drop a little cognac into it. You can serve the cakes with ice cream or the same fruit. And if you need a savory appetizer, the filling can be cream cheese, caviar or lightly salted salmon. You can also add ham, mushrooms, crab sticks or olives. For such profiteroles, the dough is made unleavened.

How to make this snack?

Miniature choux pastry buns will perfectly complement any feast. Their main advantage is that any product from the refrigerator can be used as a filling. According to the basic (classic) recipe, even a child can prepare choux pastry for profiteroles. The most difficult part of this instruction is kneading. To get the smoothest possible mass, it is important to match the ratio of ingredients in the recipe. The dough should be medium in consistency (neither dense nor liquid). The ideal option is when it “follows” a spoon and holds its shape when squeezed onto a baking sheet. Usually custard is used as a filling.

Cooking time is a little over an hour. According to the recipe for the dough for profiteroles and eclairs, for preparation you will need:

250 ml water;
125 grams of unsalted butter;
125 grams all-purpose flour;
quarter l.h. salt;
4 eggs category C0.

Products for cream:

150 ml milk;
5 egg yolks;
0.5 liters of cream 30% fat;
a packet of gelatin;
150 grams of medium fat cream;
50 grams of white sugar;
vanilla.

Creamy filling with salmon for profiteroles

Such exquisite products are an original addition to aperitifs, as they harmonize perfectly with alcoholic drinks of any strength. In the preparation of fish filling, you can use different types of inhabitants of the water element.

One of the options acceptable for holiday menus is filling choux pastry buns with the following ingredients:

salmon (smoked) – 150-250 g;
cottage cheese (soft) – 150 g;
hard (creamy) cheese – 350-400 g;
cream (fat) – 100 ml;
lemon zest – 10 g;
green onion – 25 g
ground pepper (white) - to taste.

Cooking algorithm:

Grind the salmon fillet (with a knife or in a blender).
Finely chop the green onions with a sharp knife.
Squeeze juice from lemon.
Create a homogeneous mass of soft cheese and cottage cheese using a mixer and add lemon zest and prepared onions to it.
Whip the cream with white pepper to complete the mixture (if necessary, create a thinner consistency).
Consistently combine the prepared parts into one mixture: onion, lemon juice, curd and cheese mass, cream with pepper.
After carefully mixing all these components, add chopped salmon, mix gently until the filling is uniform in color.
Proceed with filling the previously prepared profiteroles.

We suggest you familiarize yourself with How to prune ficus benjamina so that it grows beautifully

The filling for profiteroles (unsweetened) using salmon can be prepared in the form of a mousse from a smaller number of products, namely:

smoked fish – 160 g;
cream (fat content up to 40%) – 200 ml;
juice of 1 lemon;
white pepper (ground) - to taste.

The process of preparing each component is similar to the previous one (grinding, beating). The combination is carried out in the following sequence: fish, lemon juice, cream and pepper. After the formation of a homogeneous mass, the filling is used for its intended purpose.

How to cook it?

How to make choux pastry for profiteroles? The recipe is not particularly complicated, the process will not require much effort from you. Preheat the oven to 230 degrees in advance. Heat water in a saucepan, add butter and stir until completely dissolved. Next, you need to add flour, salt and, stirring quickly, brew the dough. Then you need to remove the dishes from the stove and cool the dough for 5-10 minutes, break the eggs into the mass one at a time, while constantly stirring until smooth.

Then place the dough on the profiteroles with balls, keeping a distance of 5-6 cm. Bake for ten minutes at 230 degrees, then reduce the temperature to 160 degrees and bake for another 25 minutes. After profiteroles, remove and cool.

At this time, heat the water to swell the gelatin. The heavy cream should be whipped and cooled, and the yolks should be ground with sugar. Mix cream with milk and vanilla, heat to a boil. Pour this mixture into the yolks, stirring. Then return the mixture to the stove and boil. Add the swollen gelatin into the resulting cream. Fill the voids of the “balls” with freshly prepared cream, pour over chocolate and sprinkle with coconut flakes. You can use powdered sugar as decoration.

Profiteroles with custard

Today I will show you how to make a simple custard for profiteroles

To prepare it, stir sugar (1 glass of 250 g), 4 eggs and 60 g of flour (or corn starch). Stir until smooth, then add 1 glass of warm milk to make it easier to combine all the ingredients.

Place the rest of the milk (3 cups) in a saucepan or saucepan on the fire. Heat until hot, then pour in the custard mixture, stirring vigorously so that no lumps form.

Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.

Profiteroles by Yulia Vysotskaya

Like any good housewife, she has a recipe for choux pastry for eclairs and profiteroles. According to her, such a dessert turns out surprisingly tender. She recommends using 4 eggs to prepare this dessert, while breaking the fourth into a separate bowl and adding gradually. The full list of products for the test is as follows:

0.25 l. h. sea salt;
20 grams of unsalted butter;
20 grams of white sugar;
4 eggs;
150 grams all-purpose flour.

For the cream you will need:

250 ml heavy cream;
250 ml whole milk;
70 grams of white sugar;
3 egg yolks;
20 grams of unsalted butter;
1 l. Art. starch
half a liter including vanilla or vanillin extract.

For the sauce:

250 ml cream;
20 grams of unsalted butter;
100 grams of white sugar;
50 grams of dark chocolate;
100 grams of cocoa powder.

How to do this according to the recipe from Vysotskaya?

The recipe for choux pastry for profiteroles looks like this step by step:

The oven must be preheated to 190 degrees.
In a saucepan, mix boiling water, butter, salt, sugar, and boil this mass.
Remove the pan from the heat, carefully add the flour and make a dough.
Break 3 eggs one at a time, stirring until smooth. The fourth egg needs to be beaten separately and poured into the dough a little at a time.
Line a baking tray with baking paper and press dough circles onto it.
Place the circles in the oven for 15 minutes.
Then reduce to 160 degrees and cook for 15 minutes. In a separate bowl, mix the sauce parts.
Place on the stove and cook until bubbles form, stirring regularly.
For the cream, mix the remaining milk, butter, cream, sugar and vanilla extract.
Place the pan on the burner.
Let the starch swell in water at room temperature.
Remove the cream from the stove, whisking, add starch, yolks and mix.
Return the dishes to the heat and warm them up a little.
Then whisk.

Your profiteroles are ready, you can pour the sauce over them.

Egg-free option

In the traditional recipe for profiteroles and eclairs, you will definitely find eggs. The instructions below allow you to prepare choux pastry without using eggs, which is perfect for vegetarians or, for example, those with allergies. As reviews say, such cakes do not differ at all in quality and airiness, but are less caloric. Ingredients you will need:

half a liter of milk;
90 grams of unsalted butter;
1 kg flour;
a little salt;
3 l. Art. sugar (or less);
3 l. Art. vegetable oil;
10 g yeast.

How to prepare this version of the dough?

This dough for eclairs and profiteroles is easy to prepare. To do this, you need to heat milk (0.5 l), add sugar and salt to it. Add soft butter (half a packet) to the heated mixture. The milk must be stirred constantly. Then you need to bring the resulting mixture to a boil and leave for 10 minutes. Remove the pan from the heat, add flour (1 kg) and yeast (10 g). Knead the dough, wrap it in film and leave for about 1 hour in a warm place. The resulting mass will increase in size by approximately 2 times. Now all that remains is to roll the balls and bake them.

Shrimp-curd cream filling recipe

For pumpkin filling you will need the following products:

ripe pumpkin – 250-300 g;
cream (fat) or curd mass of soft consistency – 100 ml;
sugar – 120 g (4 tbsp.);
spices (vanillin, cardamom, savory, cinnamon, ginger, mint, nutmeg) - to taste.

Pumpkin profiteroles filling recipe

The step-by-step preparation of such an airy cream consists of the following steps:

Washing the pumpkin pulp and then chopping it into small pieces.
Place the prepared raw material in a small container and fill it with water to cook over medium heat until fully cooked within 0.5 hours.
Drain the cooked pumpkin pieces using a colander.
Combine them with sugar and gently beat with a whisk or blender.
Add cream or curd mass to the formed warm mass and then beat it with a mixer until smooth and stable “peaks” form.
Fill the profiteroles with completely cooled pumpkin cream.

We invite you to familiarize yourself with Filling for pies: recipes for 36 fillings for pies

In the process of preparing it, you should use the following ingredients:

premium wheat flour – 160 g;
pumpkin – up to 300 g;
eggs -4-5 pcs.;
butter or margarine – 125-130 g;
water (boiled at room temperature) – up to 200 ml;
salt – ½ tsp;
vanilla - to taste.

The preparation of such a test, in contrast to the previously described method, involves the following steps:

Preliminary baking of pumpkin pulp with further creation of puree from it.
Mixing the resulting mass with salt, water and adding butter (margarine) to this mixture, and then boiling over low heat until the last ingredient is completely dissolved.
While this mixture is boiling, add sifted flour with constant thorough stirring to avoid the formation of lumps.
Remove the semi-finished dough from the heat to cool slightly and then successively add the required number of eggs to this warm mass.
Baking the prepared choux pastry, then cooling it, filling it with both sweet and slightly salted fillings.

For this filling you will need the following products:

shrimp (frozen) – up to 200 g;
curd cheese or full-fat cottage cheese – 150 g;
garlic – 1 clove;
greens (dill, parsley, young green onions) – 50 g;
sea salt, sugar - to taste;
spices (saffron, rosemary, tarragon, lemon/lime zest, ground black pepper) – optional.

Shrimp-curd cream filling recipe

Step-by-step preparation is as follows:

Clean the shrimp and immerse them in boiling water for 50-60 seconds.
Drain seafood in a colander to remove excess liquid.
Slice chilled shrimp and combine with cottage cheese or thoroughly grated cottage cheese.
Complement this well-mixed curd-shrimp mixture with finely chopped herbs. Sour cream or cream can be added to create the optimal consistency.
Preparing garlic “porridge” and mixing it with this previously prepared mix.
Fill with the resulting mixture of chilled profiteroles.

This filling of profiteroles can be considered one of the options for preparing holiday snack dishes. Along with its unusual taste, it has a beautiful green color.

The following filling products help to achieve such an appetizing and visual effect during festive feasts:

avocado – 1 pc.;
cottage cheese – 40 g;
lemon (zest – 5 g, juice – 20 ml);
olive oil – 5 ml;
basil.

The preparation, which takes only about ¼ hour, consists of the following processes:

Peel the avocado, then cut the flesh into 2 equal parts and remove the seeds.
Grinding this exotic fruit first with a fork/knife and then with a blender. To preserve its color, this should be preceded by a light sprinkling of lemon juice.
Preparing the basil (rinsing, cutting into miniature pieces).
Combining the above components with citrus zest/juice, cottage cheese, olive oil and bringing the resulting mixture to a homogeneous state. In this form, the finished filling is used for the final preparation of unusual snack profiteroles.

Cheese profiteroles

Profiteroles are an incredibly interesting snack that can be combined in different ways to create different options. It can be more than just dessert. For example, you can add cheese to the dough (any of the hard varieties, without spices, nuts, etc.) and get very tasty cheese balls to replace bread and just as an excellent snack. As follows from the reviews, the appetizer turns out simply excellent. Using this recipe, making dough for profiteroles at home is very simple. You will need:

100 g milk;
the same amount of oil and water;
4 eggs;
130 g flour;
any hard cheese - 100 g.

Profiteroles with cheese

There are many recipes for unsweetened profiteroles - for example, they are made with cheese filling, cottage cheese and herbs, liver, salmon. Let's make profiteroles with cheese.

Choux buns will turn out even more delicious if you add cheese not only to the filling, but also to the dough itself

Ingredients:

butter – 100 g;
flour – 150 g;
eggs – 4 pcs.;
water – 250 ml;
hard cheese – 150 g;
a pinch of salt;
ground nutmeg to taste.

Cooking method:

Let's prepare the choux pastry according to the traditional recipe. Bring water with butter and salt to a boil, add flour while stirring constantly. Boil the mixture over low heat until it becomes homogeneous and curls into a ball.
Add eggs to the cooled dough; after each egg, mix the dough until it becomes homogeneous.
Grate cheese (about 50 g) and add to the dough with nutmeg.
We bake profiteroles in the oven. First, bake for 10 minutes at 200°C, then reduce the temperature to 180°C and bake for another 25-30 minutes.
Remove the profiteroles from the oven and leave to cool.
We make a cut in them and stuff them with grated cheese.
Before serving, reheat the choux buns in the oven for a few minutes until the filling melts.

View this post on Instagram
17 Oct 2020 at 10:22 PDT

How to do it?

Combine the milk, butter and water in a saucepan, place over medium heat and let the mixture boil. It is necessary to continuously stir the mass with a spatula to obtain a uniform texture. After this, remove the saucepan from the stove and sift 130 grams of flour. While the dough is cooling, grate the cheese. Beat the eggs into the dough one at a time and add grated cheese. Using a small spoon, roll into balls and place on parchment paper. Profiteroles should be baked at 190 degrees. the first 15 minutes, after which you need to reduce the temperature to 160 degrees to dry the products. Then let the resulting snack cool in the oven with the door closed so that the balls do not settle due to the sudden temperature change.

Secrets and tricks of making profiteroles

Profiteroles, which are intended to be filled with unsweetened filling, have some peculiarities of preparation technology. Using the trial and error method, culinary experts have developed a certain set of rules for performing basic processes.

Process	Peculiarities
Test preparation.	Carefully sift the flour 2 times, adding salt at the last stage. Adding flour not in parts, but all at once, followed by vigorous stirring. Beat the dough while warm with a whisk. The use of a mixer/blender raises objections among many pastry chefs because they produce too thin a consistency. Mandatory “brewing” of the dough for 2 minutes (hence its name – “custard”). Follow the recipe to achieve the required consistency (during baking, the liquid dough “settles”, and the thick dough is unable to “rise”). Fulfilling these requirements allows you to get rid of unwanted “lumps” and achieve the required density and density.
Using eggs.	Eggs are added to the cooled mixture. They must be removed from the refrigerator 2-3 hours before use (to reach room temperature). Eggs gradually added to this preparation should only be at room temperature, since excessively cooled eggs will make the dough heavier. It is possible to adjust their quantity based on its consistency (limitation - if the texture is liquid, increase - if it is too dense). This also applies to focusing on the size of eggs (increasing the number of small ones, decreasing the number of large ones).
Choice of oil.	For profiteroles that will be filled with unsweetened products, it is more advisable to use refined sunflower oil rather than butter. It ensures guaranteed success and preservation of the desired taste. If you want to use butter, melt it not separately, but in small slices along with water (as it boils).
Baking the dough.	The quality of baked goods depends on strict adherence to the recipe (with the exception of eggs) and continuous cooking without distraction by other problems. Profiteroles are baked from warm dough, since its cooled state is a gross violation of technology. The sizes of the products should be small (approximately the volume of 1 tsp). The distance between the “balls” placed on the baking sheet (about 7 cm) should take into account the increase in size under the influence of heat. The baking sheet should be greased in advance with a moderate layer of oil (if there is not enough of it, the products stick to the bottom, and if there is too much, they spread across it). The filling for profiteroles (unsweetened and sweet) will be located in the cavity inside the product. The quality of the interior will be indicated by the splendor and tenderness of the outer surface.
Selecting a temperature regime (creating differences).	The oven begins to warm up simultaneously with the start of the dough preparation process. Before placing the first batch of profiteroles, it must be heated to 210°C. Baking is carried out at this temperature until they “rise” (approximately 20-30 minutes). After this, reduce it slightly to 190°C (until a uniform golden brown crust appears on the surface of the cakes and bubbles disappear in its cracks). Baking control is carried out visually only without opening the oven during the entire process. Failure to do so may result in the profitrole being flattened. The creation of such differences eliminates poor rise of products at low temperatures, and in conditions of prolonged high temperature – excessive hardening.

We invite you to familiarize yourself with a quick appetizer of fresh champignons

Profiteroles stuffed with curd cheese and caviar

Regular curd cheese can be easily replaced with a product with additives (for example, herbs, mushrooms, shrimp and others) and thereby create a new taste. You can also experiment with the type of caviar. Products needed to prepare this recipe for profiteroles dough at home:

200 grams of all-purpose flour;
200 grams of unsalted butter;
150 grams of curd cheese;
4 eggs;
dill to taste;
glass of water;
120 g caviar and salt.

How to make profiteroles with caviar and curd filling?

To prepare the dough you need to mix oil, water, and salt this combination. Melt the mixture on the stove in a saucepan. Add flour (pre-sifted) after the mixture boils. The dough must be stirred constantly. Then you need to cool it and then add the eggs. Knead the dough until smooth.

Using a spoon, roll into balls, place on parchment, and place the baking sheet with the products in the oven. At this time, you can prepare the filling for the future snack. Finely chop the dill and mix it with curd cheese. Carefully cut off the top of the finished profiteroles, fill the ball with curd filling, put some eggs on top and place a “cap” on top.

You can prepare this appetizer in open form. In this case, simply cut the products in half lengthwise and fill them with filling, placing them on a large dish in one layer.

How to cook profiteroles with savory filling

Above is an excellent recipe for profiteroles, which is suitable for both savory and sweet fillings. The finished profiteroles must be cooled completely, as some of the fillings may leak. For example, if it is cream cheese, then under the influence of a high temperature for it, it will begin to melt.

We have offered you several options for fillings, from which you can choose any for yourself and prepare it for filling profiteroles.

Having prepared the filling, the question arises of how to place it inside the profiteroles? There are several options here and we will consider each of them in detail:.

Option 1

Most often, in the homemade version, profiteroles are simply cut in half, generously filled with filling and no longer covered with the other half, but only covered, since there really is a lot of filling. This option is suitable for a hearty snack.

Option 2

The second case most likely applies to professional confectioners. A hole is made in the bottom of the profiteroles of such a size that you can insert the tip of a pastry syringe with or without a nozzle. And then the product is carefully filled directly from the bag. This option is good because the place where the filling was “poured” will not be visible. That's why professionals use it.

Option 3

The rarest method is to cut from the baking side. The option is more similar to the second one, since it is also inconspicuous. The main thing here is to carefully fill it with the filling so as not to tear the edges of the cut made. Can be filled either with a spoon or a bag.

Among the three options, you can choose any one for yourself, but everything, of course, depends on what filling you have. If it's cream cheese with finely chopped fish, then it can come from a bag. If the fish is cut coarsely, then it is better to use the first option.

To serve profiteroles to the table, you just need to “communicate” with your imagination. We will start, and your imagination will continue, believe me.

So, profiteroles are best served on a separate dish. The dish can be decorated with greens or, for example, roses from the filling (squeeze through the star nozzle).

You can decorate the profiteroles themselves with mint or basil leaves, sprigs of rosemary or other herbs. They can be served as an appetizer or instead of bread/lavash for soup. If the profiterole lids are not completely closed, you can decorate the filling directly. For example, it could be caviar, herbs or pieces of what is in the filling. But you should cut the product larger or not chop it at all. Can also be served on lettuce leaves.

Profiteroles with caramel syrup and meringue

To turn profiteroles into a real dessert, you can use Italian meringue as a filling along with caramel cream syrup. The difference in preparing this delicacy is that you need to make meringue syrup. To make it transparent, it should not be stirred while cooking over low heat. Ingredients you will need:

600 ml milk;
3 l. tsp sugar;
a pinch of salt;
450 g butter;
600 g flour;
350 g cream;
half a liter of water;
whites from 6 eggs.

Preparing profiteroles in Italian style

First you need to make the dough for profiteroles and bake the balls. You can use any of the recipes presented above. The main thing is that the dough is not salty, but moderately sweet. After this, the product needs to be cooled and filled with Italian-style filling. While the profiteroles are cooling, prepare the caramel sauce.

To make meringue syrup, heat sugar and water in a saucepan until it boils and the sugar is completely dissolved. Beat 6 egg whites with a mixer along with salt until stiff, and then add syrup. Continue whisking until you get a thick texture.

Now you need to make caramel. To do this, melt 350 g of sugar in a saucepan, then add the cream and stir until the sugar is completely dissolved. Wait for the caramel to cool, add soft butter to it and stir. Now all that remains is to combine the meringue and caramel sauce, and pour the resulting composition into the finished profiteroles.