Recipe "Profiteroles with orange jelly":
- 1 cup flour
- 100 g butter
- 3 eggs
- a pinch of salt
- 1 large orange
- 2 tablespoons brown sugar
- 1 teaspoon gelatin
- 100 ml 35% fat cream
- icing sugar for decoration
Number of servings
The complexity of cooking
Step by step recipe for cooking
For the dough, sift the flour onto a large sheet of paperor parchment. In a saucepan, boil 1 cup of water, add butter and salt. Reduce heat to low. Take a sheet of paper with flour so as to obtain a groove and continuously stirring whisk, add flour to the skillet. Remove from heat and vigorously kneaded until uniform. Return to heat and cook until the dough starts to lag behind the walls.
Remove the saucepan from the heat and immediately hammer into the dough1 egg, mix well. Then, one by one, add the remaining eggs, each time carefully vymeshivaya dough before adding the next. Beat the dough with a wooden spoon, until a homogeneous mass of brilliant. Baking brush with a small amount of butter and lightly sprinkle with flour.
The resulting dough transfer to a cooking bag. Lay out the dough from the bag on a baking circles the size of a walnut. Put in a preheated 190 ° C oven and bake for 7-10 minutes. Increase the temperature to 220 ° C and without opening the door, bake for 10 minutes.
Remove the pan from the oven with profiteroles. Ready-made profiteroles pierce the one hand, to let off steam. Put on the wire rack and let cool. A small sharp knife or scissors make an incision on top of each profiterole. The incision should be sized so that the inside could be using a teaspoon put the filling.
Soak the gelatine in 3 tablespoons of water. Orange peel, seed and films. Use the pestle mash orange pulp with sugar into a puree. Add the gelatin, stir, let not completely freeze in the cold for 30-40 minutes. Inside each profiterole put a little orange jelly.
Whip cream with powdered sugar in a thick foam. Put them on top of the jelly. A small sieve sprinkle profiteroles with powdered sugar.