french cuisine

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Profiteroles with cream-cheese cream and strawberry jam

Posted by imediatime ⋅ June 1, 2011 ⋅ Leave a comment

Dough: VD8JAJK4D9BW

1 cup milk

1/4 pound (1 stick) unsalted butter

1/4 teaspoon of salt

1 cup all-purpose flour

4 large eggs

Cream:

Cream-cheese

Chocolate chips Follow @helenscooking

At the minimum gas preheat 1 cup of milk, gradually add butter, cut into thin slices (don’t let the mixture boil) add salt and wait until the butter will melt and will mix with milk.

To the mixture add gradually 1 cup of flour, don’t pour all the flour at the same time. Carefully beat up all the ingredients, so that the dough would form.

Put the mixture into the food processor and add 4 eggs. Pulse the dough until you will see it becomes puffy.

Preheat the oven to 450 F.

Now put the mixture in a pastry bag with a large plain tip or you can form the puffs with the spoon, carefully form round shaped profiteroles or with pastry bag form 20-25 swirls.

Don’t forget before forming your swirls to oil the baking sheet, so that they wouldn’t stick.

Bake them into the oven for 20 minutes and after they became golden and puffy, turn the gas off and let your pastry stay there for additional 15 minutes.

After that take out your almost ready profiteroles, let them a little bit too cool off and then half cut them, as shown in the picture.

For cream: You can take ready cream-cheese cream or you can mix cream-cheese with sweetened-condensed milk. It’s very simple: you can take 1/2 of the pack of cream-cheese and 1/2 of the condensed milk can.

Mix them carefully, even if the mixture won’t be very consistent it will be more delicious in your profiteroles.

For chocolate:

You can melt 1/3 of the bag of chocolate chips (use minimum heat) or you can use Hersey’s chocolate in bottle if you don’t have chocolate chips.