Profiteroles with cream caramel

481 3 / 5 - 40 порции

All your favorite custard (recipes here enough). This ratio of the ingredients are checked many times and the highlight of these profiteroles - cream. This time I simplified it: used condensed milk, butter and roasted nuts; ideally (when more time) - custard with caramel. I would be very happy if this recipe will come in handy (and someone just remind). The contest "Silver Line to the delight of children"

Ingredients for Profiteroles with cream caramel

Step by step instruction of cooking Profiteroles with cream caramel

Шаг 1

In a heavy-bottomed pan put the butter and poured the water. Now boil gradually so that the oil gradually dissolved by the time of the boil. Salt.
Now you need add the flour (off the stove) all at once and quickly mix well the dough, better with a wooden spoon. It will thicken and begin to lag behind the pan.
Now put the pan with the dough in cold water to cool, stir from time to time.

Шаг 2

Eggs razbate separately.
Now in the slightly cooled dough, start small portions pour in the egg and mash WELL (!) mix with the dough (stir the batter in any case it is impossible!). If the eggs are large, you might need less (usually 3 at the time), and if much smaller, on the contrary. You need to watch the consistency - it should get sticky and draining (but not leaking!) with a spoon. The dough can always be corrected. If it is liquid, take the fourth part portions of water, oil and flour, boil and stir in portions until the desired consistency.
If a thick batter, then add the egg.

Шаг 3

Put tea spoons (or spritual) small lumps. I make a baking paper and grease with a thin (not fat) vegetable oil.
Bake in a well preheated oven at 200*C for 20 minutes (gas oven has always taken the degrees below 20 - 180*C). When the puffs become Golden, turn off and open the oven. To pull out immediately is not necessary, or can fall off, allow to sit for 3-5 minutes

Шаг 4

For the cream will make the caramel of sugar and almonds. Well watch out to not overcook it. Pour it on a greased plate (flat). Cool and then peremel in a blender to crumbs (not dust).
Meanwhile, beat the butter with condensed milk and you can now add the cooled roasting crumb. The cream is ready

Шаг 5

When profiteroles are cool, they should be here are empty.

Шаг 6

Now we make the frosting. Perfect recipe www.povarenok.ru/rec ipes/show/25212/ chef Alana.
Covered mikulecky and...

Шаг 7

Help yourself! this turned out delicious :-)