My mother's cream profiteroles, the recipe that shows that the traditional is always a success

Desserts

This recipe for cream profiteroles from my mother is one of the first recipes I learned from her. I suppose it will happen to you like me, that the dishes and flavors that are tasted since childhood are the ones that are most popular in adulthood. That's why I knew that preparing these profiteroles for a family celebration was guaranteed success.

Normally, I prepare the cream with the help of the Thermomix. Besides being delicious, it is very easy and quick to make, but I have to admit that my mother's recipe, although more entertaining, is infinitely better. If you can also have peasant eggs, you will be bordering on perfection.

Ingredients

For 30 units
  • Milk (for the dough) 250 ml
  • Butter (for the dough) 125 g
  • Flour (for the dough) 250 g
  • Eggs (for the dough) 5
  • Salt (for the dough) a pinch
  • Milk (for the cream) 1 l
  • Lemon peel (for the cream) 1
  • Cinnamon stick (for the cream) 2
  • Sugar (for the cream) 200 g
  • Egg yolks (for the cream) 6
  • Cornstarch (for the cream) 10 level tablespoons

How to make cream profiteroles

Difficulty: Easy
  • Total time 2 h
  • Elaboration 2 h

We start by placing the milk with the butter and a pinch of salt in a saucepan over the fire. When it boils, we remove the saucepan from the heat and add the flour at once. We put it back on the fire and stir the mixture, until the dough comes off the walls of the container.

Let the dough cool a bit and add the eggs one by one, beating with the electric rods after each addition. With the help of two spoons, we make balls with the dough and bake them at 180º for about 25 minutes. We remove the tray from the oven and let it cool.

To prepare the cream, the night before, to make it more flavorful, boil the milk with the cinnamon and the lemon peel, leaving it to infuse overnight. Then, strain the milk and melt 200 g of sugar into it, add the 6 egg yolks and the cornstarch.

Place on the fire and add the rest of the milk little by little (without the cinnamon and the lemon peel) and let it all boil, always stirring. We open the profiteroles with kitchen scissors, fill them with the cream and sprinkle them with ground sugar.

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