I think both adults and children love profiteroles! Cream for custard cakes can be prepared any you like, for example with condensed milk. But I suggest you make profiteroles with sour cream curd cream.
Ingredients: For dough, water, Butter, Flour, Salt, eggs, For cream, Sour cream, Cottage cheese, Powdered sugar
Cooking method:
Pour a glass of water into a saucepan and put on fire. Sift a glass of flour. I melt the butter in the microwave. I add oil to water, salt in the same place. Bring to a boil. Add flour to water with butter, stirring constantly.
Leave for 2 minutes on low heat, mixing the dough well. Cool down.
Break the eggs and mix lightly with a whisk. Gradually add the eggs to the choux pastry, mixing until smooth after each serving. (You can just add eggs one at a time.) The dough will seem to be divided into pieces, but then a homogeneous mass will form. I stirred with a fork, slightly tilting the pan. Place a piece of parchment paper on a baking sheet and brush lightly with oil. I do not have a cooking syringe, and I spread the dough on a baking sheet with a teaspoon.
We place the future profiteroles for 30-35 minutes in the oven, heated to 180-200 degrees. While the profiteroles are baking, make the cream. 📌 Mix cottage cheese, sour cream and icing sugar until a fluffy dense consistency.
We take out the cakes and cool. We collect custard in a syringe (I have a regular medical one). You can make an incision in the cakes and fill them with cream using a spoon. Fill the custards with cream. Profiteroles with sour cream are ready. Happy tea drinking!☕️