Profiterole Cake (Paris Breast, With Video)? This recipe in dozens of people's notebooks and.
Ingredients
- 1 handful of hazelnuts (40 g)
- 1 handful of almonds (40 g)
- 3 tablespoons sugar (50 g)
- 3 tablespoons water (15 g)
- 1 pinch salt
- 1 water glass of water, 3 fingers less water (100 g)
- 1 cup of milk, 3 fingers less than 100 ml
- 1 heaped dessert spoon sugar (10 g)
- 80 g margarine or butter
- half teaspoon salt
- 1 cup flour (125 g)
- 4 egg
- 4 egg yolk
- 3 tablespoons starch (30 g)
- 1 heaped tablespoon flour (20 g)
- 2 cups + 5 tablespoons milk (480 g)
- 1 packet vanilla
- 60 g butter
- The brittle cream we prepared
Preparation
- First, we prepare the brittle. Roast the almonds and hazelnuts in a pan for a while.
- In a separate pan, take the sugar and water and cook without stirring too much until the sugar takes on a caramel color.
- Add the salt and the roasted almonds and hazelnuts into it, mix well.
- Immediately take it into a greased spoon and let it wait to cool.
- Once cooled, cut into small pieces and blend.
- Blend for a long time, it needs to reach a fluid liquid consistency.
- For profiterole dough, boil water, milk, sugar, salt and butter.
- Add the un into it and stir quickly. Roast it like this for approximately e minute more and let it cool by taking it into a separate bowl.
- Crack the eggs one by one into the cooled dough and mix each egg in well whenever you crack it.
- Pipe the dough in a circular shape onto a tray lined with parchment paper, and immediately create another ring right next to it towards the inside.
- Also, pass a layer on top. If you did not understand this part, I have added the photo below, you can take a look.
- In the preheated 180 also preheated in a heated oven 45-50 minutes cook.
- After cooking, do not open the oven door for 20 minutes or it will deflate.
- 20 minutes finally take it out of the oven and let it cool. For its cream, whisk the egg and sugar with a whisk.
- Then add starch and flour, whisk again. Take the milk into a separate pot and bring it to a boiling point.
- Take a little from the hot milk, pour it into the egg mixture, and mix immediately.
- After adding a few more ladles this way and stirring, add the egg mixture you mixed with the milk into the milk and cook by stirring.
- Turn off once it boils a little. Add vanilla inside, mix, and leave to cool.
- Once cooled, add room temperature butter and the prepared brittle whipped cream into it, mix with a mixer, cover with cling film, and cool in the refrigerator half hour.
- Cut your profiterole pastry in half with a bread knife 2.
- And squeeze your cooled cream into it.
- After letting 1 hour rest in the refrigerator, sprinkle powdered sugar on top and serve.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 180 min
- Cooking: 45 min
- Servings: 13
- Published: 22.10.2026
Recipe Images
Recipe Author
Nazlı Güneş
12 recipes
nehirlezzetleri
• 22.10.2026 21:51Kreması ağır durmuyor, tam sevdiğim gibi.