Buckwheat profiteroles

Category: Confectionery
Buckwheat profiteroles

Ingredients

Profiteroles
buckwheat 50 grams
water for cereals 120 grams
milk 100g
water 125 gram
lard 30 grams
margarine 95 grams
wheat flour / grade 160 grams
egg C1 4-5 pieces
salt pinch
vanilla taste
Cream
butter 200 grams
powdered sugar 4-5 st. spoons
vanilla taste
dried apricots 100g
Glaze
chocolate glaze (chocolate) 100g
butter 40 grams

Cooking method

  • Profiteroles
  • Buckwheat profiterolesSort the groats, wash very well and add water.
  • Buckwheat profiterolesCook porridge.
  • Buckwheat profiterolesPunch porridge with milk and water with a blender until smooth. It's okay if small pieces remain.
  • Buckwheat profiterolesPut on fire. Add lard, margarine, salt.
  • Buckwheat profiterolesBring to a boil with constant stirring.
  • Buckwheat profiterolesAdd flour, stir quickly. Turn off and continue stirring until smooth. Leave for 10 minutes to cool slightly. Pour in vanilla.
  • Buckwheat profiterolesWash eggs. 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.
  • Buckwheat profiterolesThe dough is ready when it becomes viscous, easily comes off the sides of the pan and holds its shape.
  • Buckwheat profiterolesTransfer the dough to a pastry bag with an asterisk attachment. If there is no bag, then you can use a tight bag.
  • Buckwheat profiterolesPlace the profiteroles on a baking sheet lined with baking paper at a distance from each other. If there is nothing to deposit or you just don't want to, then you can just lay out the dough with a spoon.
  • Buckwheat profiterolesWe bake in an oven preheated to 190 degrees for 30-35 minutes. Do not open the oven for the first 20 minutes.
  • We take it out, let it cool on a wire rack.
  • Cream
  • Buckwheat profiterolesBeat very soft butter with a mixer until white. Add powdered sugar and beat until fluffy.
  • Buckwheat profiterolesMy dried apricots, dry them and cut into small squares. If your dried apricots are very dry, then pre-fill it with boiling water, cover and leave for 10-15 minutes. Drain, dry and chop.
  • Buckwheat profiterolesAdd dried apricots to the cream and stir.
  • Glaze
  • Buckwheat profiterolesPut the dishes with oil in the microwave for 10 seconds at full power.
  • Buckwheat profiterolesAdd chopped chocolate or icing. Let stand for a minute. Mix. The chocolate (icing) will already start to melt a little. We put it back in the microwave for 10 seconds at full power. We mix. If there are still pieces of chocolate (glaze), then the procedure is repeated again. We melt the chocolate (glaze) very delicately so as not to overheat it. Otherwise, it will collapse.
  • Buckwheat profiterolesStir the chocolate (frosting) with butter until the mixture becomes smooth and shiny. Let it cool. If you don't have a microwave, then just make the icing in a water bath.
  • Assembly
  • Buckwheat profiterolesWe cut the cooled profiteroles with a knife.
  • Buckwheat profiterolesFill with cream. We close.
  • Buckwheat profiterolesPour glaze on top.
  • Buckwheat profiteroles
  • Buckwheat profiteroles
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Time for preparing:

2 hours

Note

The idea of ​​profiteroles with buckwheat was spied on in a TV show. The recipe was changed and refined.
Delicious. Buckwheat is not felt. She gave a nutty flavor. Recommend!
You can try these too:
Buckwheat profiterolesPumpkin profiteroles
(ang-kay)
Buckwheat profiterolesPotato profiteroles
(ang-kay)


or such a cake
Buckwheat profiterolesCake "Paris-Brest" carrot
(ang-kay)

eye
Angela, there are no words to comment on, but I can’t be silent either: thanks for breaking stereotypes, we know the cream on semolina for 30 years, and buckwheat profiteroles ... this is a completely different format available to the elite. I definitely won't dare to cook this, but thanks, now I know that they exist!
and your performance is traditionally virtuoso, but you can't get used to it, the hand of a master! Bravo!
Zhannptica
Does this happen at all ??
Tomorrow I will study everything, there will be more time)))
Elena_Kamch
Quote: Zhannptica
Does this happen at all?
Yes, I am also in a silent admiration!
Angela, a very interesting recipe! And even from buckwheat porridge!
The beauty!
Helen
uzhos ... golden pens !!!!
ang-kay
Girls, Thank you. I am very pleased that you enjoyed my experiments. It's delicious, though unexpected.
Tumanchik
It's also useful! Great recipe. After all, the fillings may not be sweet! For example, liver pate! Very tasty, looking forward to it! Small profiteroles "per tooth" stuffed with the most delicate pate! Who will refuse?
ang-kay
Irishkin, of course, you can use not sweet filling) It will be great with pate. I will show you soon another unusual recipe, if possible
Tumanchik
Quote: ang-kay
if possible
I don't even doubt the success!
KLO
ang-kay,! An interesting recipe, and it seems not complicated, with buckwheat, I'll try to make it. Added to bookmarks. Thank you.
ang-kay
KLO, Thank you. Nothing complicated. That's for sure. I would be glad if you like the result)
Loksa
Angela, I liked it very much. I'll take it for myself! And I'll eat it! Thank you Angela for the recipe!
ang-kay
Oksana, I will be glad if you like it. I liked it)

Added a photo of the section.
Antoksik
Thank you very much for the recipe! I was looking for a gluten-free treat, went to visit an allergic child, and voila !!! True, wheat flour was replaced with buckwheat. My children said that it was very tasty even without the filling !!!! Well, there are probably more benefits than with wheat. Thanks again!!!!
ang-kay
Oksana, to health)

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