Since childhood, I love profiteroles with cream inside. That's how much you put in front of me, and I'll eat as much. Finally, I decided to make the products myself. I was looking for a recipe for a long time and settled on a very unusual one. Read on!
Now I will share with you how to make profiteroles with rum filling. We serve them in an unusual way, cutting them in half, and squeeze the cream between the pieces. By the way, it will be with cocoa and rum, so the kids won't get a treat. We will make a custard dough, which you will need to work on, but you can definitely do it!
Purpose: For lunch / For children / For an afternoon snack / For a festive table
Main ingredient: Dairy products / Flour / Cream
Dish: Baking / Profiteroles / Sweet
Cuisine geography: European
- Water - 180 Milliliters
- Wheat flour - 90 grams
- Butter - 100 Grams
- Whipping Cream - 240 Milliliters
- White sugar - 50 grams (50 g - in cream + 0.5 tsp - in dough)
- Cocoa - 30 Grams
- Egg - 4 Pieces
- Salt - 1 Pinch
- Dark rum - 2 Tbsp. spoons
How to make "Profiteroles with rum filling"
1. Heat some sugar, salt, soft butter and water in a saucepan until boiling. Remove from heat, add flour. While stirring, cook for 2 minutes over the fire. 2. Then add eggs one at a time, removing from heat and placing back on top. You should get a single soft consistency. 3. Next, place the dough into the baking syringe. Squeeze the mixture onto a baking sheet with parchment paper in a pyramid shape. 4. Bake the products for 35 minutes at 190 degrees in the oven. 5. While the base is cooling, make a cream. Whisk the rum, cream, cocoa and sugar with a mixer. 6. Cut the profiteroles in half. Squeeze the cream onto the bottom.