Small custard products, profiteroles, are eaten with a variety of fillings, both sweet and savory. The classic filling option is a cream for profiteroles, which can be prepared in various ways. It may have a soft or rich creamy taste.

Below are various recipes for filling for profiteroles, starting with classic custard and ending with curd.

Classic custard for profiteroles

This recipe is used to fill profiteroles most often, it is a classic of French cuisine. When preparing it, you should not rush: you need to thoroughly mix the ingredients, and also make sure that the milk does not burn.

Read also:custard profiteroles

To make custard you will need:

  • 2 large yolks;
  • 250 ml of milk, preferably fatty;
  • 25 g of a mixture of flour and starch, taken in a ratio of 1: 1;
  • 60 g of sugar;
  • 25 ml of liquor or cognac;
  • vanilla extract.

Cooking method:

  1. Put the milk to heat on a slow fire.
  2. Beat whisk sugar with yolks, add flour and starch, then add a little warm milk. As new components are introduced, mix the mixture thoroughly, avoiding lumps.
  3. Pour the egg-sugar mixture in a thin stream into the milk, mix.
  4. The resulting mass is boiled for no more than a minute, after which it is immediately removed from the heat.
  5. Then add alcohol and vanilla.

After the cream has completely cooled, they can start profiteroles.

Cooking with condensed milk

Such a cream is very easy to prepare, it needs 2 ingredients - half a can of condensed milk and a pack of butter.

The oil should be soft, condensed milk should also be taken out of the refrigerator ahead of time. Both components are whipped until a lush milk-butter mass is formed, after which profiteroles can be started with cream with condensed milk.

With chocolate

The cream will appeal to not only adults, but also children. If desired, previously roasted and finely chopped walnuts or hazelnuts can be added to it.

To prepare, you will need:

  • 100 g of dark chocolate;
  • 140 g Nutella type chocolate paste;
  • 160 ml of heavy cream.

How to make a cream:

  1. Melt the chocolate in a water bath.
  2. Beat the cream until a lush mass is formed, then carefully introduce the chocolate paste.
  3. Gently mix melted chocolate to the resulting mixture.

The resulting stuffing for profiteroles should be removed for 1 hour in the refrigerator, then it will become tastier, and it will be easier to start profiteroles with it.

Protein cream for profiteroles

One of the most tender options for filling profiteroles, which perfectly emphasizes the airy texture of the dough.

For cooking you will need:

  • 2 squirrels;
  • half a glass of water;
  • a glass of sugar;
  • a pinch of salt;
  • a pinch of citric acid.

Cooking:

  1. Make sugar syrup. To do this, pour water into a saucepan, pour sugar and cook over low heat until the mixture becomes golden brown.
  2. In a clean, dry dish, beat the chilled proteins with salt and citric acid until a lush foam is formed.
  3. Remove the syrup from the heat and gently pour into the protein mass, stirring constantly. Beat the resulting mixture until it increases in volume.

Transfer protein cream to a pastry bag and use as directed.

Curd Filling

Curd cream for profiteroles has a delicate texture and a rich creamy taste

To prepare it you will need:

  • 125 g of cottage cheese;
  • 250 ml cream with a fat content of at least 30%;
  • 50 g of sugar;
  • a teaspoon of vanilla sugar.

Cooking:

  1. Beat cream thoroughly with vanilla and regular sugar.
  2. When the mass becomes lush, gently introduce soft curd cheese, mix until smooth.

When the cream is ready, they can immediately start profiteroles. This can be done with a confectionery syringe or a teaspoon.

From sour cream

A simple and quick filling option, the ingredients for cooking are almost always available from any hostess.

You will need 400 grams of sour cream and a glass of powdered sugar, the amount of ingredients can be varied to your own taste. Combine both components in a container, and then beat with a hand mixer to obtain air mass. It is more convenient to fill culinary products with custard dough using a spoon.

Cream for profiteroles

Airy and soft cream with a rich creamy taste, which can be further tinted with additional ingredients.

The cream has only two components - cream and powdered sugar. However, for many, this combination seems boring, so add alcoholic drinks and vanillin.

To prepare the filling you will need:

  • 400 ml cream of at least 30% fat;
  • 150 g of sugar or powdered sugar;
  • a teaspoon of vanilla sugar;
  • 10-15 ml of liquor or cognac.

Prepare the filling as follows: all of the above ingredients are mixed and whipped until the mass increases in size by 2 times and becomes dense and thick.

After that, it is transferred to a pastry bag and stuffed with custard dough.

How to cook from Mascarpone

This type of cream is one of the most satisfying, with a pronounced milk and creamy taste. A teaspoon is more suitable for filling profiteroles, since the cream can turn out to be too thick and heavy.

For cooking you will need:

  • 250 g of Mascarpone cheese;
  • 250 ml cream with a fat content of 30%;
  • 100 g of powdered sugar or condensed milk.

It is easy to prepare the cream if a powerful hand mixer is nearby. Cream and powdered sugar are whipped until an air mass is obtained, after which Mascarpone is introduced. The mass is thoroughly whipped again, after which it can start profiteroles.

Despite the fact that custard is a classic filling for profiteroles, you can show imagination and use completely different fillings.

This will help to give the dish a novelty, and everyone will be able to choose the option that he likes.

It is important to remember that all ingredients must be freshest, especially for dairy products and eggs.

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