Dietary profiteroles with chocolate cream

Properties of profiteroles

Nutritional value and composition | Vitamins | Minerals

How much do profiteroles cost (average price for 1 pack)?

Moscow and Moscow region.

150 rub.

Profiteroles are a world-famous culinary product that belongs to French cuisine. Profiteroles got their original name thanks to the word profit, which is translated as “benefit”, as well as “benefit”. Profiteroles are small-sized (4 cm) buns that are baked from choux pastry. In addition, profiteroles are filled with a variety of both sweet and savory fillings.

The most popular sweet types of culinary products can be considered profiteroles with custard or cottage cheese. Profiteroles can be filled with meat, vegetable or mushroom fillings. Sweet profiteroles are served as an independent dessert. Profiteroles with meat filling and mushrooms are perfect as an addition to broths. Profiteroles can act not only as an independent dessert, side dish or snack.

In France, profiteroles without fillings are added to first courses and broths immediately before meals. In addition, profiteroles are served as a side dish for main courses or with sauces, such as highly salted garlic juice. A culinary product is considered the basis for the production of other dishes. For example, their profiteroles are used to make the famous French dessert croquembouche or croquembouche.

This amazing creation of French confectioners amazes not only with its excellent taste, but also with its appearance. A tall cone, which is built from profiteroles, which are fastened together with caramel and decorated on top with threads of the same caramel. Croquembouche is an unusual dessert, it is prepared for Christmas or in honor of baptisms, as well as weddings or engagements.

The official history of profiteroles began in the middle of the 16th century, when the recipe for the culinary product was first written down. It is believed that profiteroles appeared much earlier. However, according to the main version, profiteroles were invented by an Italian named Popellini, who was one of the chefs who moved to France from Italy with his queen.

The great Catherine de' Medici, an Italian by birth, left her native Florence, taking with her an entire army of cooks who prepared Her Majesty's usual dishes. If you look at the culinary history of France, you will notice that many ingenious recipes were invented during the reign of Catherine de Medici.

The famous profiteroles can be prepared at home. To do this you will need milk, butter, flour, chicken eggs, as well as salt and sugar. The milk is salted and brought to a boil, then the butter is melted in it. When the resulting mass boils again, turn off the heat and pour the flour into the milk, stirring constantly until thickened.

Then add the eggs without ceasing to stir. When the dough becomes sticky on a greased baking sheet, you need to distribute the resulting mass with a spoon so that the size of one bun is comparable to the size of a walnut. Profiteroles are baked until a characteristic golden crust appears.

Technology for making profiteroles without flour

We dose all products - before cooking, each ingredient must be ready for use at its moment.

Mix gluten, corn starch, baking powder, vanillin and sugar.

In a separate bowl, boil water and salt on the stove. In the meantime, prepare a mixer, whisk or spoon - a tool that will need to actively stir the brewing dough.

When the water boils, pour the prepared dry mixture into it and immediately begin stirring until the dough is completely cooked. Lumps will form and the mass will become heterogeneous. I mixed the dough with a mixer, but there were still lumps. But it's not scary. The dough brews quickly - within 20-30 seconds.

When the dough has brewed, you need to grind it with a blender. After using a blender (immersion or stationary - it doesn’t matter), the mass will become more uniform.

The dough will still be warm after the blender; you need to add all the eggs to it one at a time. Pour the egg into the dough and beat it with a blender. Pour in the second egg - blender again. And so on for all 4 eggs.

Recipe for profiteroles with curd cream with photo

Step 1. Cut the softened butter into small cubes.

Step 2. Sift the prepared flour thoroughly, removing all lumps and impurities.

Step 3. Mix water and milk in a saucepan. By the way, it is advisable to arm yourself with dishes with a thick bottom. Place the saucepan over medium heat. Add the prepared butter and a small pinch of salt here. Wait until the spread melts and the mixture becomes homogeneous.

Step 4. After the mixture boils, remove the saucepan from the stove and immediately, without waiting for it to cool, pour the sifted flour into it. Stir the mixture vigorously. Keep in mind that the mass must be processed as carefully as possible so that not a single lump remains in it. It is at this moment that the flour is brewed. By the way, that’s why the dough is called choux.

Step 5. After the mass becomes homogeneous, return the saucepan to the stove, turning on the minimum power. Continue to actively stir the mixture, boiling it for 2-3 minutes. As a result, you should have a homogeneous lump of dough. Remove the mixture from the stove and set aside to cool.

Step 6. The prepared dough must be cooled so that the eggs added to it simply do not curl. In order to speed up the process, you can pour the mixture out of a hot saucepan.

Step 7. Now all that remains is to add the eggs to the mixture, adding them one at a time. After each new portion, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the fourth should be beaten into a separate container. It must be thoroughly beaten until foamy, and then also added to the dough. As a result, you should get a mass with a soft, viscous consistency.

On topic: Recipes for cupcake toppings on different bases

Profiteroles

Most of the residents of the metropolis do not know that there is such an indicator as the total calorie content of foods, and this is unfortunate, because this is a very important value, because your health depends on it. For this reason, in this article we will try to analyze this fashionable term in detail.

Kilocalories are usually used to measure the energy content of food products. Having data on the nutritional value of several ingredients, we have the opportunity to accurately calculate the calorie content of the dinner menu that you plan to please, for example, your friends.

However, having information only about the number of calories “hidden” in food products, that is, knowing one hundred percent the calorie content of products, will not be enough; in addition to the calorie content of products, it is imperative to take into account their biochemical composition, namely: the volume of triglycerides, polypeptides and carbohydrates , as well as the presence of liquid and other useful elements. In addition, it is necessary to take into account how many kilocalories you spend during the day. The number of calories you can burn during the day usually depends on daily activity, physical activity and the biological age of the person.

A girl’s body, approximately, can lose a couple of thousand calories daily. If you want to increase energy consumption in the body, you need to regularly perform a variety of physical exercises and adhere to an active lifestyle - rollerblading, cycling, doing pull-ups, swimming, fitness, dancing.

Regular carbohydrates, which we eat with puff pastries, sweets, honey, cookies, disintegrate almost immediately, without even reaching the stomach. Those that do not have time to be absorbed will accumulate in your body in the form of fat deposits.

Everyone knows that polypeptides and triglycerides are used during thermoregulation and cell growth. To provide the body with the necessary chemicals, you should consume at least four hundred grams of carbohydrates, eighty grams of polypeptide and ninety grams of fat daily. The body receives all these necessary substances from foods, which means it is better to accurately study their composition.

The important information is that different nutrients speed up your body's metabolism at different rates and, accordingly, cause a person to feel full differently. For example, the body spends saccharides, elements with easily extracted energy, mainly for current physical needs. The potential for the accumulation of carbohydrates in the form of glucose, or for the conversion of carbohydrates into triglycerides, is very limited. Therefore, carbohydrates, even in very small quantities in food, give people a feeling of fullness, causing people to stop eating.

Proteins behave similarly. The body does not form their reserves. Any proteins eaten are sent either to replace protein molecules in tissues, or a small part is used for energy needs. We are unable to eat a lot of polypeptides - we have nowhere to place them. Hence, protein foods are also very filling.

Preparing the filling

Be that as it may, custard pies without filling are not very popular. It is the filler that is the “ice” in this culinary masterpiece.

Firstly, the exciting and pleasant aroma of the filling flows through the small hole in the profiterole, secondly - it’s always a mystery - “What’s inside?”, thirdly (the most important) - the filling creates an accent to the dish, provides a bright taste and smell to the pie.

You can use many healthy and healthy products as filling. I will offer their options later, but for now we are preparing 2 delicious creams for profiteroles on a base of soft cottage cheese.

Cream ingredients

I made 2 flavors of cottage cheese filling: strawberry and toffee.

• low-fat soft cottage cheese – 250 g;
• sweetener (fitparad No. 10) – 3 measuring spoons;
• sea ​​salt – 1 small pinch;
• strawberry syrup “Black Sea light” / strawberry puree – 2 tbsp;
• syrup zero by mr. djemius, toffee flavor/low-fat cocoa - 2 tbsp.

Preparation is simple: mix cottage cheese with sakhzam and salt, divide into 2 parts. Add 1 type of syrup to each bowl: strawberries and toffee. Mix.

To fill the profiteroles with cream, you can use a pastry syringe. But I didn’t have one, so I used a medical syringe. We pierce the cake at the base, fill the syringe with cream and “release” it from the syringe through the hole made into the profiterole. Thanks to the large internal voids of the cake, the cream fits inside well and does not leak out.

Filling options for profiteroles

Since flavorings such as the syrups listed above are not very common on grocery store shelves, you can replace the filling with the following options:

• natural fruit purees (homemade or store-bought for children, for example);
• jam, preserves, confiture;
• processed healthy cheese, options for its preparation are here;
• cheese with herbs (for this, the profiterole will probably have to be cut in half);
• yogurt-garlic sauce;
• cottage cheese with herbs;
• green pea puree;
• puree of boiled broccoli with herbs and garlic.

I advise you to keep the filled healthy pp profiteroles in the refrigerator for 1.5 – 2 hours. This way the cream will be absorbed into the cake, it will become softer, more tender, airy and more plump.

Nutritional value and calorie content of healthy profiteroles without flour with dietary cream:

The weight of 1 profiterole with cream is about 18-20 g. Its calorie content in this case will be 35.8 kcal.

The profiteroles are ready, the tea is warmed and poured into cups. And I wish you Bon appetit! Eat with joy and benefit.

Recipe for curd cream for profiteroles

To prepare you will need:

• 400 ml cream with 30% fat content;
• 100 g sugar;
• 250 g Philadelphia cream cheese or similar variety;
• 20 g vanillin.

It is very important to place the cream in the refrigerator first so that it reaches the required temperature. Once cooled, start beating them with a mixer, gradually adding vanillin and sugar. Process the mass until soft peaks are obtained.

Now add the curd cheese to the mixture and carefully mix the ingredients with a spoon or silicone spatula. Your goal is a uniform, elastic consistency. As a result, you should get a fairly dense cream that holds its shape perfectly.

As you can see, there is nothing complicated at all in its preparation.

Profiteroles with three filling options

I stuffed the profiteroles with all 3 fillings at the same time.

If you want to use only one filling option, then it must be increased by 2-3 times. The dough for profiteroles is prepared in the same way as eclairs, they differ only in shape.

Profiteroles can be baked in advance, 2-3 days before the celebration, put in a bag, and filled before serving. From the specified amount of ingredients, 30-35 pieces are obtained.

1. Boil 250 ml of water, add oil, salt, bring to a boil. Add flour to boiling water, mix well and cook for 2 minutes. Cool the mixture a little. Add one egg, mix well, add the second, mix.

2. Add all the eggs in this manner. If the eggs are small, you may need 5 of them. Line a baking tray with baking paper (or grease with oil).

3. Using a spoon or using a pastry syringe, put the dough in the form of balls with a diameter of about 4 cm. If you don’t have a syringe, you can put the dough in a bag, cut off a corner, and squeeze it out.

4.Place in an oven preheated to 180 degrees, bake until golden brown, about 35-40 minutes. Do not open the oven door during baking.

Prepare filling No. 1.

Finely chop the onion. Grate the carrots on a medium grater. Fry the onion in vegetable oil. Add carrots and fry. Add liver, salt. Fry over medium heat, covered, for 10 minutes, stirring occasionally. To check whether the liver is ready or not, break a piece. If a clear liquid is released, the liver is ready. Place the liver with onions and carrots in a blender and mix. If you don’t have a blender, you can put everything through a meat grinder. Add sour cream. Mix again.

Preparing filling No. 2.

Finely chop the trout. Finely chop the greens. Mix trout, greens, caviar. Add Almette and stir.

Preparing filling No. 3.

Grind the nuts in a blender or with a knife. Mix condensed milk and nuts. Cut the baked profiteroles into two parts. Place the filling. Connect the halves.

Decorate to taste. I decorated profiteroles with trout with caviar and herbs, with liver - with herbs, with condensed milk - sprinkled with powdered sugar.

Ready! Bon appetit!