I offer a recipe for profiteroles with custard. They can also be served as an appetizer stuffed with caviar, salted fish, pates.
Ingredients: water, milk, salts, sugars, butter, flour, egg, For cream "diplomat": milk, starch, sugar, vanilla sugar, butter, cream 33%
Cooking method:
To prepare the cream: pour 350 ml of milk into a saucepan with a thick bottom and put on fire.
In a separate container, mix 150 ml of milk, sugar, 8 g vanilla sugar, starch and mix everything well until smooth.
We remove the boiled milk from the stove and pour the prepared mixture into it in a thin stream, constantly stirring with a whisk.
We return the ladle to the stove and, stirring constantly, bring the mixture to a boil and boil for about 30 seconds.
Remove pan from heat, add butter, mix well. We cover the custard base with a film and send it to cool in the refrigerator.
Beat cold cream with a mixer until stiff and combine with a cold custard base, gently mixing with a spatula. It turns out a delicious and very delicate cream.
Transfer the cream to a piping bag fitted with a small hole nozzle. In each profiterole, we make a hole with a wooden skewer from the bottom or side, and fill it with cream from a pastry bag.
To prepare the dough, we send water, milk, salt, sugar, butter into a saucepan with a thick bottom and put on fire. Bring the mass to a boil and pour in all the sifted flour at once. Intensively stir the dough with a wooden spatula (brew) then breaking it, then collecting it into a lump. When a coating appears on the bottom of the pan and the dough becomes smooth and uniform, remove the pan from the heat.
We shift the dough into the bowl of the mixer, let it cool slightly and introduce the eggs one at a time, mixing each time until smooth. The finished dough should lazily slide off the shoulder blade in the form of a triangle.
Transfer the dough to a piping bag fitted with a 1.5cm round nozzle. We plant small profiteroles on a silicone mat or parchment at a distance from each other.
We bake in a preheated oven to 200 degrees for 20 - 25 minutes.