Profiteroles recipe
This dessert belongs to a group of special recipes for celebrations and special days, especially Christmas.
Ideally, they should be served with a little hot chocolate on top and the profiteroles well chilled. There will be no one who can resist this delicious snack.
It is very easy to make your own profiteroles at home and the result is spectacular. When it comes to filling them, you can use any flavour you like: cream, truffle or cream.
We mount the extraction accessory on our Küken robot.
Add 150ml of water, 100ml of whole milk, 50g of sugar, 100g of butter in pieces and 1/2 teaspoon of salt.
Mix for 8 minutes at 100ºC and speed 3.
Add 160g of flour, stir with the spatula and if anything has stuck to the wall of the glass, push it down.
Mix for 20 seconds on speed 3.
Leave the dough to cool for 15 minutes in the mixing bowl of the food processor.
We replace the extraction accessory with the blade accessory.
In the next step, programmed at 1 minute, we introduce the eggs one by one through the filling orifice, allowing a few seconds to pass between each egg, until a homogeneous mixture is obtained.
Mix for 1 minute on speed 4.
Pour all the contents into a piping bag, using the spatula to pour the mixture into the glass.
We preheat the oven to 200°C.
Place baking paper on a baking tray and use a piping bag with a large nozzle to make balls the size of walnuts, leaving about 5 cm between each ball.
Bake for about 20-25 minutes, with heat up and down, until the profiteroles are golden brown.
Once it has been turned off, open the oven door and wait 15 minutes before removing the tray.
Once they have cooled, we make a small cut in the side and with the help of a piping bag we fill them with whatever we like, cream, truffle or cream.
Our profiteroles are ready!
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Ingredients
Directions
We mount the extraction accessory on our Küken robot.
Add 150ml of water, 100ml of whole milk, 50g of sugar, 100g of butter in pieces and 1/2 teaspoon of salt.
Mix for 8 minutes at 100ºC and speed 3.
Add 160g of flour, stir with the spatula and if anything has stuck to the wall of the glass, push it down.
Mix for 20 seconds on speed 3.
Leave the dough to cool for 15 minutes in the mixing bowl of the food processor.
We replace the extraction accessory with the blade accessory.
In the next step, programmed at 1 minute, we introduce the eggs one by one through the filling orifice, allowing a few seconds to pass between each egg, until a homogeneous mixture is obtained.
Mix for 1 minute on speed 4.
Pour all the contents into a piping bag, using the spatula to pour the mixture into the glass.
We preheat the oven to 200°C.
Place baking paper on a baking tray and use a piping bag with a large nozzle to make balls the size of walnuts, leaving about 5 cm between each ball.
Bake for about 20-25 minutes, with heat up and down, until the profiteroles are golden brown.
Once it has been turned off, open the oven door and wait 15 minutes before removing the tray.
Once they have cooled, we make a small cut in the side and with the help of a piping bag we fill them with whatever we like, cream, truffle or cream.