Pumpkin profiteroles

Category: Confectionery
Pumpkin profiteroles

Ingredients

pumpkin puree (not raw) 100g
water 150 grams
wheat flour / grade 160 grams
salt 0.5 tsp
butter (margarine) 125 gram
egg 4-5 pieces
vanilla taste
filling cream (I have
chocolate, icing, fondant option

Cooking method

  • Bake the pumpkin in any way possible. Purée.
  • Mix the puree with water and salt.
  • Add butter or margarine.
  • Bring to a boil and completely dissolve the oil.
  • Sift flour into a boiling solution and brew with constant stirring.
  • We make sure that there are no lumps.
  • Remove from heat, let cool until lukewarm.
  • Add vanilla.
  • Drive eggs one by one into the brewed dough.
  • Drive in the next egg only when the previous egg intervenes. I do it with a mixer.
  • Pumpkin profiteroles The dough is done when it becomes viscous.
  • Transfer the dough to a pastry bag with a nozzle, put it on a baking sheet covered with paper, at a good distance from each other. Can be laid out with a spoon.
  • We bake in a preheated oven at 190-200 degrees for 30-35 minutes.
  • We take it out, let it cool.
  • Fill at will with your favorite cream.
  • You can pour over any fondant or chocolate on top.
  • Pumpkin profiteroles
  • Pumpkin profiteroles
  • Have a nice tea!

The dish is designed for

family or company

Time for preparing:

1 hour

Note

Delicious, sunny cakes. The idea to add pumpkin puree to the dough was taken somewhere on the Internet. Recommend!

V-tina
Angela, what a beauty. If you don't show mine that there is pumpkin in the dough, they will definitely eat it. Thank you!
please
: girl-swoon: How beautiful you do everything
Mandraik Ludmila
Angela, but interestingly you can replace pumpkin with zucchini? My pumpkin is just huge and I can't cut it now, I need to distribute it to my friends and acquaintances, I won't master so much myself, I will guess for the arrival of guests, but I have a lot of zucchini of different sizes and I want to try the recipe in the bookmarks, thanks
Song
Oh, what beauties! Solar ones. Angela, well, you are a craftswoman! You wouldn't even guess that this delight is made of pumpkin.
vernisag
What a charm! Great Angela!
Bulka
Angelawhat cool !!!! We also want)))) And we have pumpkins in bulk.
Premier
Oh, Angela, bruliants! Pure yellow brilliants!
francevna
Angela, such wonderful profiteroles turned out, I just want to try it. Looks very sunny
I'm taking it to bookmarks.
Gala
Wonderful profiteroles!
Trishka
How beautiful it is again, and again pumpkin, mlyn conspired fse ... Pumpkin, takwa!
Took away in!
toffee
Trishka, won Mandraik Ludmila, you see a gigantic pumpkin without work dust. Let's ask together, maybe she will weigh us 100 grams from the master's shoulder each.
Svetlenki
Angela, piece of art! It's sooooo beautiful! We must not be lazy and start putting it out of the pastry bag, maybe I will succeed

And not a single crack on the profiterole! I KNOW !!!

Quote: ang-kay
filling cream (I have a "Charlotte")

You will not rush with a reference? or a recipe. I know that there is a lot on the Internet, but I would like your version
Trishka
iris. ka, Irin, and hde, ethno people are rich in pumpkins, we would at least be sent by post, eh?
Mandraik Ludmila
Irina, yes, I'd love to, just how to forward that ... I brag:
Pumpkin profiteroles Pumpkin profiteroles
It was my mother who raised it, I don't really like pumpkins, I only use them in millet porridge and pancakes with onions, it hurts her specific taste. I specialize more and more in zucchini and they grow well and are easily stored under the bed ... they don't take up so much space, but this one ... you can't put a healthy one under the bed, it stands like furniture in the corner ..
ang-kay
My girls are good thank you for such attention to the krecept and so many nice words.I am all of you
Quote: Mandraik Ludmila
interesting zucchini can replace pumpkin?
I think you can. We cook porridge from them instead of pumpkin. They turn yellow the same way.
Quote: Svetlenki
You will not rush with a reference? or a recipe.
Angelina cake (ang-kay)

Pumpkin profiteroles
Just double everything except the egg.
Quote: Trishka
Mlina conspired FSE
Ksyusha, here's a huge pumpkin too. I cut it and now I have it everywhere.
Svetlenki
It just dawned on me - how great these profiteroles will go with savory filling !!! For example, some almette curd cheese with fresh herbs. Angela, what do you think?
ang-kay
Quote: Svetlenki
and how great these profiteroles will go with savory filling !!!
Svetik, any is possible.
Mandraik Ludmila
Girls, I'll do it with a zucchini, as I do, I'll unsubscribe ..., I hope I'll take a picture ..
ang-kay
Ludmila, come on. Will wait. Only ready-made puree.
Tumanchik
MASTERPIECE! A true masterpiece! Angela, I'll sell my favorite pillow for tea bags! It's just aerobatics!
ang-kay
Tumanchik, Do not embarrass me
Mandraik Ludmila
Angela, I realized, first I bake until soft, then puree with a blender.
You and Tumanchik are champions in my bookmarks! Thank you girls!
Tumanchik
Quote: ang-kay
Mist, don't embarrass me
but don't you tempt !!! I suppose I got it all in one face! and with a friend to share? and send in the parcel ?!
ang-kay
Have not eaten yet. I only tried 2 pieces. So get on the nearest vehicle and drive here
Tumanchik
Quote: ang-kay
So get on the nearest vehicle and drive here
no .. give it an opportunity! do not birds fly from you there?
ang-kay
Yes, we now have everything through Belarus: planes, cars, and birds
Tumanchik
Quote: ang-kay
and planes, and cars, and birds
HA! so pass it on!
Rada-dms
I froze in silent admiration for the photo! Well done !!
Mandraik Ludmila
Girls, something went wrong, whether the zucchini is to blame, apparently added a 4-egg in vain, I have very large village eggs, it turned out to be a liquid dough, as a result, the profiteroles almost did not rise. I liked the taste, in spite of the fact that they were not so good, I stuffed it with salty: cottage cheese + chum salmon + dill + sour cream. My husband liked everything. There is only zucchini puree left - I will try again, with fewer eggs.
ang-kay
Ludmila, it's a shame, of course. Maybe not because the dough is thin, maybe something with a temperature regime. You need to measure the actual temperature in the oven.
Mandraik Ludmila
Angela, I don't have an oven, a miracle-stove pan, ordinary custards turn out well
ang-kay
Clear. Write to us about the second attempt, if there is one.
Svetlenki
Quote: Mandraik Ludmila
cottage cheese + chum salmon + dill + sour cream

Ludmila, took note of your filling.

I dare to ask, but you probably squeezed the zucchini before sending it to the dough? It is more watery than a pumpkin.
ang-kay
Quote: Svetlenki
and the zucchini must have been squeezed out before being sent to the dough? It is more watery than a pumpkin.
Sveta, here is a boiled puree, not a raw vegetable. Liquid does not matter, because everything here is by weight, not by pieces. The zucchini here is autumn, that is, the same pumpkin, if I understand correctly.
Svetlenki
Quote: ang-kay
here is boiled puree

Angela, yes, I understand, but sometimes even vegetable caviar based on zucchini will stand and water leaves on the sides of the container. I either drain it carefully or mix it. It's liquid.

But everyone has different vegetables, definitely, I just can't argue with a professional - she just expressed my assumption
ang-kay
Well I do not know. Here is a homogeneous mass, brewed with flour.
Bulka
Angela, I'm with the report)))) I barely managed to document it))))
Pumpkin profiteroles
Mandraik Ludmila
Girls, I didn't squeeze the zucchini much, but the excess liquid that I poured out of the glass itself. At first there was a good consistency of the dough, but the last egg softened the dough so much that, although it did not spread, it did not keep its shape high. Still, they are different village eggs .. big, maybe more C0
Rada-dms
Bulka, Alena, a true masterpiece turned out! We must still make this beauty!
ang-kay
Alyona, Super Duper! Cool boys. Beautifuleeee! I realized that I liked it. Thanks for sharing.
ang-kay
Quote: Mandraik Ludmila
I didn't squeeze the zucchini much, but the excess liquid that I poured out of the glass
Did you put it out?
Mandraik Ludmila
And the filling, cottage cheese 180g, salted chum salmon 150g, sour cream 100g, dill I have frozen 2-3 tbsp. l. I punched everything with a blender. I added sour cream so that it would be a little thinner, otherwise the cottage cheese was dry.
I will make the second portion, I will unsubscribe .. I want to make it with whipped cream, I have to get to the farm store to buy good milk, as I buy it, I will do it - I will unsubscribe.
Mandraik Ludmila
Angela, I put it in a big brick stove for the night in a cast-iron pot, it baked well there, porridge is cooked there overnight, vegetables are cooked in a heated firebox. She cut off a third of a small zucchini and poured a little water into the cast iron at the bottom, put the unpeeled zucchini, cut it up, covered it with a lid - left it on the stove overnight. In the morning, I scooped it out of the peel with a spoon, squeezed it out with a spoon, not zealous, excess water, measured out 100g and put it into action
ang-kay
I think that is not the point. Yet by weight. Even if it is watery, then it is no longer with liquid. The recipe is for 250 grams of water.
nila
I haven't done profiteroles for a long time. All hands did not reach them, no hunting was fiddling around. But Angelkiny Pumpkin all did not give me rest. Today I decided to try it.
Also pumpkin puree, harvested in the fall, had to be disposed of, I was slowly cleaning up the chest.
Angelchik, I'm certainly far from your beauty. But we liked them very much. In the evening, my husband had to take a plate away, and then he threw it into his mouth like seeds.
I started profiteroles with this cream
Custard protein cream (like the good old days) (Dance)


Pumpkin profiterolesPumpkin profiteroles
The glaze was just not successful. The house ran out of sour cream and milk sour, and ate a chocolate bar. I had to conjure with milk powder.
ang-kay
Nelya, brought such beauty! Do not Cry the blues! Very good profiteroles came out. I'm glad that everything worked out and I liked the cakes. Thanks for the beauty.
nila
My husband this morning, throwing another profitroll in his mouth, says - THAT IS WHAT TO ALWAYS DO THIS!
And I really thought, well, why not do my fear of choux pastry since my youth. Then I kind of learned how to do it, but the fear still remained visible.
And your profiteroles, Angela, are also useful. The pumpkin is absolutely not felt in the taste, and the color is beautiful. If you fill it with a light cream, so also dietary ones: yahoo: relatively
ang-kay
Nelya, agree.
Tumanchik
Angela your idea prompted me to bake pumpkin profiteroles on corn flour (100%). The proportions did not change. The dough took 5 eggs С-1 (although they are no different from С-2).
It turned out incredibly tasty and beautiful. Sour cream custard from Natapit. Chocolate icing Tortyzhkina. Dream and bliss
I recommend to everyone!
Thank you dear for the deliciousness!

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