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Рецепт Profiteroles with Milky-Caramel Cream Filling

by Angellove's Cooking

Ингредиенты

For the Profiteroles: 1 cup water ½ cup sunflower oil 1 cup all purpose flour ½ teaspoon salt 4 eggs 1 teaspoon vanilla extract For the cream: 1 liter low-fat milk (3 + 1 cups) ¾ cup granulated sugar 3 tablespoons water

2 egg yolks ¼ cup granulated sugar 5 tablespoons flour 2 tablespoons corn (or wheat) starch 2 tablespoons unsalted butter 2 egg whites Pinch of salt For the icing (optional): ½ cup granulated sugar 2 tablespoons water 1 tablespoon icing sugar

Инструкции

1. Preheat oven to 400 F (200 C).
2. Mix in a bowl the flour and salt.
3. In a medium saucepan combine 1 cup water and ½ cup sunflower oil and bring to a boil.
4. Reduce heat to low and add flour and salt, stirring vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.
5. Remove from heat and start adding eggs, one at a time, beating well to incorporate completely after each addition.
6. With a spoon or a pastry bag spoon or pipe dough onto cookie sheet, leaving enough space between them, as they almost double their size.
7. Bake 15 minutes in the preheated oven to 400 F (about 200 C), then reduce heat to 360 F (about 180 C) and bake 20 minutes more or until eclairs get golden brown.
8. Switch off the oven, open it and leave the éclairs inside the oven for another 10 minutes.
9. Remove and leave to cool completely on a wire rack
10. In the meantime prepare the filling.
11. In a medium bowl whisk 2 egg yolks, ¼ cup granulated sugar, 5 tablespoons flour,
12. 2 tablespoons corn (or wheat) starch.
13. Caramelize ¾ cup sugar with 3 tablespoons water to dark brown.
14. Add 3 cups milk and stir until caramel is completely dissolved.
15. Remove from the heat and strain into a medium saucepan.
16. Get the caramelized milk back to heat and just before bringing to a boil reduce the heat and add the yolks mixture, stirring constantly.
17. Continue stirring until the cream thickens.
18. Remove from heat, add 2 tablespoons unsalted butter and stir until it is dissolved.
19. Leave to cool, stirring from time to time.
20. In a separate bowl, whisk with an electric mixer at high speed 2 egg whites and a pinch of salt for about 2-3 minutes or until soft peaks form.
21. Fold gently to the cool but not cold cream.
22. Personally, I always get the cream back to low heat after adding raw beaten egg whites – and let it simmer for about a minute.
23. Cut the cooled eclairs with a sharp knife and fill with the cream mixture.
24. For the icing – caramelize ½ cup granulated sugar and 2 tablespoons water and sprinkle the caramel over the éclairs.
25. Sprinkle with the icing sugar.
26. Refrigerate until serving.

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