Ilona
Girls, but how to cook these same profiteroles then?
ABOUT!!! I remove the question :)))) there is an answer on this page, I read the previous one, did not find it and panicked. It is necessary to insert a reference to the preparation into the recipe.
fomca
Ilon, well, my recipe is laid out in the Cake assembly topic, that's why I designed it like that.
I think the link will be enough in the first post.
Ilona
Svetik, so there is no link specifically to profiteroles. In the recipe, there is a reference to chiffon taffeta, but ... but not profiteroles. And in the first post, the Chief gives general information about what it is and how it happens.
Parallel
I love Chadeykin's recipe for eclairs (and profiteroles) - just not the one according to GOST, but the usual one - it seems tastier to me
🔗
Ilona
And here everyone is praised in vegetable oil! I want to try them. Are there any subtleties of cooking?
Parallel
but on vegetable oil I did not succeed ((the hands probably do not grow from there ... they rose perfectly, but there was no cavity inside! that's just how the buns were - but there are no holes inside for the cream ((what did I do wrong?
Ilona
oops ... well, did you read Haskin's instructions? There it depends on the temperature, on the baking time in hot mode and on time to switch to a more moderate one.
Parallel
translated everything as usual. but in I think, maybe there are a lot of eggs / or, on the contrary, she laid a little ... something after all gave such an effect. I have to try again or something ...
Ilona
Well, probably you should ask "experienced"! What will they say. Now I'm sitting and thinking to bake or not bake these profitrodi for me? Although one fig, if I spoil it, it’s better in vegetable oil. It's somehow cheaper.
Parallel
yes there and on butter - a little butter leaves) there is not a kilogram needed. but I also plan to bake it again on vegetable, for the purity of the experiment.
Ilona
I wonder if you can cook profiteroles in a week?
prona
I did it in three days. Stored in a sealed container in the refrigerator.
Only then I keep them in the oven for a couple of minutes longer, so that later they do not accumulate moisture in the refrigerator.
Ilona
Thank you
fomca
IlonaI think you can bake in a week. Vaughn Ira writes that she freezes them, which means you can cook, stuff, put in a container with a lid and put in the refrigerator.
Gulya, yesterday I made profiteroles from this again dough. It turned out from a portion two baking sheets of small balls, as a result of baking, the size of the profiteroles is slightly larger than a walnut. I make the temperature at the beginning as high as possible in my oven, then after 10 minutes I decrease it a little. There is no thermometer. We are waiting for the moisture bubbles to completely evaporate from the surface of the profiteroles. Inside, it turns out not an empty cavity, but a sooooo little film of dough, it can be easily removed with a nozzle with cream and the profiteroles are filled with cream. If I still have time today, I will take a photo in the context. In general, I have already posted the photo in Preparatory.
Ilona
Svetik, hello !!! Are there any difficulties in cooking? And then I read at Chuchelka that you can make a mistake, etc., and she posted pictures (which the radical successfully ate) now I'm afraid of them https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7247.0
fomca
The main thing is to make the correct consistency of the dough and maintain the temperature regime. I have everything by sight. But, make sure that the dough, coming out of the nozzle, does not spread too much and that it is not thick at the same time. Otherwise, there will be a bad rise in the finished product.
fomca
Girls! Ilona and Inna !!!! I'm waiting for you in the subject Well, very preparatory classlike latecomers!
Leka_s
Light, I brought the cut ... I found a reason to bake myself a cake
Souffle cake with profiteroles
fomca
Alyona, smart girl! What an appetizer !!!!! Well, say at least a few words about taste !!!!
Leka_s
Shine, it turns out a delicious cake, I also did it with Tafita, I really do it, you won't eat much current
By the way, I made my friend with Charlotte chocolate, so he was less sweet, very good
But my daughter rejected it, because of the souffle, until it was frozen, so she licked all the bowls, but in the cake she twirled her nose
maybe it was necessary to give less gelatin or, as an option, what cream to replace
Ilona
My little one also doesn't like dense soufflé.
Yanusya08
Quote: Leka_s
But my daughter rejected it, because of the souffle, until it was frozen, so she licked all the bowls, but in the cake she twirled her nose
and my eldest rejected .... doesn't like soufflé. And the people praised it more than once))))
Yanusya08
Quote: Lanochka_3009
Yanusya08, and it is possible in more detail, for dummies so to speak. How is ganache applied on a soufflé? Can I use any other creams for mastic on the souffle?
just today I saw your question ... I can easily apply ganache to bird's milk and soufflé with profiteroles. It's great to go to bed. I will not say about other creams for mastic - I have not tried it ... Sometimes, if the soufflé is not evenly distributed, I can walk through the confectionery "plaster" I never bothered around with biscuits around ....

fomca
Girls! And also look, the amount of gelatin can be adjusted, depending on what kind of cream you use and to what peaks it whips. It is difficult for me to whip cream until soft peaks, so I take 20 grams of gelatin for 500 g of cream. It is likely that 10-15% of gelatin can fix the same amount of cream of another manufacturer and quality.
Ilona
Yes Yes!!! Brightwing is right! It depends on what kind of cream and what strength you want to get a souffle.
Leka_s
Svetul, made a friend on the d. such a cake to work
Souffle cake with profiteroles
I dipped the profiteroles in chocolate and stuffed cherries into a layer of chocolate charlotte, and the soufflé was without fruit ... everyone liked it very much
now ask to bake to order
if the prices are not scared, we will sculpt
fomca
Alyona, I'm glad that you are baking a cake for the first time! well done, you are also experimenting, it's great!
And the customer asks me for the second cake in a row with such a composition, he liked the same very much, they say!
please

Quote: fomca


Souffle cake with profiteroles
Inessa222
fomca, please tell me how much about kg does the cake come out and diameter?
Leka_s
Inessa222, I pulled out a cake by 2.6 kg, baked in the form of d = 22 cm.
Premier
I wouldn't have guessed it with profiteroles either! Thanks a lot for the idea, Svetlana!
fomca
Olya, you are welcome! Try it and don't forget to bring us - show!
mouse
thank you very much for the recipe, I just made it without cocoa, ooooooo very tasty cake
Souffle cake with profiteroles
fomca
mouse, yes to your health! Thank you very much for the photo report! Handsomely!
Aunt Besya
Svetlana, I decided to make a cake, taking this assembly as a basis; Vaughn profitrolls are already baking
Souffle cake with profiteroles
The question arose: fill them with cream a bit BEFORE assembly Or will they take enough liquid from the curd? Why did I think ... because I bake now, and I'll pick it up late tomorrow night to decorate it on Friday .. it so happened that there is no other way, at work it is a blockage So I thought that they would dry up in a day, maybe they need time to get married with cream? ?
fomca
Elena, well done !!!!! Profiteroles are all the same, even, handsome !!!!
I would not start the day before assembly. There are not so many of them, and there are a lot of them on one layer. So it's best to start the whole cake right away.
Aunt Besya
Got it !!! Received!!! This is the father-in-law of the day, here I will please grandpa
Aunt Besya
Thank you, the assembly is very interesting and the cake came out very tasty, although the cutter at a party was not very clever to photograph
🔗
🔗
fomca
Elena, and thank you for such a wonderful photo report !!!!! And I used the jelly layer. Great !!!
Sonadora
Svetlana, if you collect a cake in a mold with a diameter of 26 cm, should the number of ingredients be increased?
fomca
Man, yes there are no ingredients. You mean soufflé? No, don't.
ElenaS
fomca, Svetlana good morning. Tell me, can you make a soufflé without curd? only cream on gelatin and collect the same with profiteroles and pineapple? the proportions are the same as you think?
fomca
Elena, yes, you can.For 500 grams of cream, you need 20 grams of gelatin.
ElenaS
The girls urgently need help ... I put together a cake ... but ... creamy soufflé ... I have a question about it ... 5 hours in the fridge, the soufflé is soft ... I thought it would become like bird's milk ... so elastic or something ... but it is soft, frozen, does not fall out between the cakes ... but when I removed the film, there was little left on it ... so it should be, or did I put a little gelatin, ?? I put 20g per 100ml of water, but did the same with danon curd.
ElenaS
fomca, Good night light. tell me pzht .. what does the souffle look like (according to your recipe on the first page?), is it not like bird's milk?
Light and more ... for the first time I collided ... whipped cream to soft peaks, poured in sugar powder, whipped it a little, then added danon curd, the cream did not become dense. I pre-soaked gelatin in water, it swelled, then warmed it up in a micron, did not boil it .... I mixed it well, there were no lumps. began to introduce creamy curd into the mass, flakes of gelatin appeared (((I had to urgently wipe through a sieve. to get rid of this disgrace, now I go and suffer ... will it freeze? (made 20g of gelatin at a ratio of 500ml cream, 50 grams of sugar powder, and tovrozhok danon 340g .., but some of the gelatin that became flakes, I threw it out .. it turns out there is clearly less than 20 grams). and why did the flakes appear? because of the temperature difference between the mass and gelatin? the gelatin was hot ...
I see I'll get a creamy curd cream with profiteroles (((
fomca
Elena, the soufflé is slightly softer than Bird's milk.
Inject gelatin in a thin stream under the mixer beaters at its high speed. For 500 g of cream and 340 g of Danone curd, not enough gelatin is obtained. You completely replaced the curd cheese from the recipe with Danone curd, and the mass turned out to be thinner in consistency.
Gelatin strands and flakes can still form from incorrect proportions of water and powder during soaking.

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