It may be that in pastry shops you no longer see them as they used to, and it is that perhaps they have become slightly out of fashion, but the chantilly profiteroles they are still an addictive cupcake where they exist and sought after by many in the windows of confectioneries.
The origin of its name comes from the French profitwhich means gain, tip or little extra pay that domestic workers used to receive and that it consisted of a small ball of bread dough that was baked on ashes.
this little bread evolved until the 16th centurylargely thanks to the cooks of Catherine de Medicis, who made a hot dough cake that came to be called choux pastry in the 18th century.
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Shortly thereafter, during the nineteenth century, the great French chef Antonin Carême He perfected choux pastries filled with whipped cream and in this way small changes were added to the formula until reaching today the profiteroles that we still discover in the most traditional pastry shops. Do you dare to prepare them with our recipe? You will surely succeed with them.
We will start by preparing the choux pastry, for this preheat the oven to 150 degrees centigrade and prepare a tray with baking paper. In a saucepan mix the milk and water, add the diced butter, salt and sugar. Heat over high heat and stir with a spatula until the butter melts.
Bring to a boil, remove from heat and add all the flour at once, mixing quickly with a spatula until lump-free. Return the saucepan to high heat so that the dough dries for one or two minutes.
Transfer to a bowl and stir for a few minutes with a spatula to cool slightly, then add the egg until the correct texture is obtained. She is serious when the dough falls off the spatula clearly falling off in pieces.
We put the dough in a pastry bag with a nozzle of one centimeter in diameter, it can be smooth or with teeth, at our choice. We form on the plate some choux of about five centimeters in diameter., leaving a gap between them. Sprinkle them with the sliced almonds and bake them at 150º for 35 to 40 minutes. Once out of the oven, let them cool on a rack.
For the chantilly filling, pour the very cold cream into a bowl, and beat with the rods of a mixer at medium speed. When the cream is almost whipped, add the icing sugar and vanilla. We continue beating until the cream sticks to the rods. We keep it in the fridge until we use it. We pass it to a pastry bag with a curly tip about 16 millimeters in diameter.
When the choux have cooled, trim the top third of each with a serrated knife and we fill the base with the whipped cream, making the cream stand out. Sprinkle the “hats” with icing sugar and cover the bombs again pressing down slightly, then serve or keep in the refrigerator until serving time.
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With what to accompany the chantilly profiteroles
The chantilly profiteroles They are ideal snacks for when we have guests for a snack and we do not want to get involved with the preparation of a more complicated cake.
choux pastry is It is recommended to consume it during the day. to better appreciate its texture, since the next day it is softened by the filling, but with these snacks we are sure that you are not going to have that problem, because you probably do not have to keep any of them, because they are simply addictive.
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The news
Cream puffs or ‘choux à la Chantilly’: an addictive classic of French pastry
was originally published in
Direct to the Palate
by Esther Clement.