Profitroli

The very name of the dessert hides two opposites. On the one hand, there is a profit in the form of a tender, melting dessert, on the other hand, a possible qualification of the cook who starts cooking profiteroles. The dish belongs to the French gastronomic classics. It is strictly forbidden to change the dessert recipe. If you do not follow the recipe, then the output is not balloons, but a tasteless mess. Everything is important in the preparation of profiteroles: you can’t take your eyes off the timer and turn off the mixer until the lumps in the cream have disappeared.

How to master the path to one of the main gastronomic treasures, and what is hidden behind the miniature balls?

Historical information

In French, the word “profitrole” means a small monetary reward or a valuable acquisition. Later, the term was used to refer to miniature, but, by all accounts, very tasty cakes.

The history of the origin of the dessert is shrouded in unreliable secrets. An additional difficulty creates a temporary barrier. True information about the confectioner who brought profiteroles to the gastronomic world has never been found. Another unknown nuance is the age of profiteroles. The thin dough for them was invented in 1540 by an unknown chef. In cookbooks, there is an opinion that the culinary specialist was inspired by light French desserts from the reign of King Henry II of Valois. But the appearance of dough (XVI century) and the first profiteroles (according to cookbooks – XIX century) is fenced off by a massive temporary wall, so the version turned out to be a deliberate failure.

The forerunners of French profiteroles were ordinary puff buns with an abundance of fillers. Puff pastry was stuffed with a mixture of cheeses, fresh berries, herbs and everything that came to hand. Delicate crispy dough was so fond of the French that it still remains the most important component of national cuisine.

The first recipe for profiteroles was recorded in 1827. The cooking method was found in an American cookbook. The author of the book was a famous French chef who was trained in one of the gastronomy schools in the United States.

The mention in an American cookbook is the first official evidence of the existence of profiteroles. The original recipe appeared long before it was mentioned, but it cannot be clearly unified.

The recipe consisted of a few simple manipulations and the simplest ingredients. In a large container, the chef mixed water and a quarter pound of butter, into the same container he added several tablespoons of wheat flour and brought the mixture to the consistency of a thick paste. Then he beat the eggs, added to the paste and again thoroughly mixed the contents. The chef divided the finished dough into small layers, carefully rolled it out, formed balls and sent it to the oven. After cooking, inside, with the help of a pastry bag, came the buttercream. The first known recipe is very similar to the modern method of preparing profiteroles.

As soon as the recipe became public, chefs from different countries began to adapt it to their own tastes and needs. For example, American chef Jenny Juna, in her 1866 cookbook, recommended using lard instead of butter. Juna argued that the use of lard makes the dish much more tender and softer, and if you follow the recipe correctly, then such profiteroles can be served at the royal table.

Since the XNUMXth century, profiteroles have settled on the menu of every second institution in the world. They were served with several toppings – ice cream, cream, whipped cream, and topped with chocolate chips or powdered sugar.

The role of the dish in cooking

Profiteroles are served not only as an independent dessert. The filling of miniature sweets can be as different as possible – from custard to mushrooms and Provence herbs. It is the filling that determines the role of profiteroles in the gastronomic industry. Sweet desserts are added to milk soups or more complex confectionery products are prepared on their basis. Profiteroles with salty filling are added to broths, as a snack for fish, meat, legumes and cereals. Empty profiteroles, consisting exclusively of dough, can be added to the rich broth. They are introduced immediately before serving, so that the dough does not go limp and does not lose its flavor palette.

Croquembouche

Croquembush is a traditional French dessert. It looks like a tall cone, which is based on dozens of profiteroles. Most often, profiteroles are filled with a sweet airy filling in the form of a cream. Miniature balls are alternately laid out in the form of a cone, which is fastened with caramel or a special viscous sweet sauce. Croquembush is traditionally garnished with caramel strands, candied nuts (almonds are most commonly used), fruit, and even candied flowers.

Initially, the French dessert was used at baptism, at Christmas and at wedding ceremonies. The modern gastronomic situation of sweets has changed dramatically. Croquembush is prepared for both royal receptions and an ordinary family dinner. Moreover, croquembush organically entered popular culture. He often appears on TV screens, thanks to his original and memorable appearance.

Recipe for profiteroles with custard cream

• wheat flour – 210 g;
• salt – ¼ teaspoon;
• chicken egg – 4 pcs;
• gelatin – 5 g;
• milk – 400 ml;
• cream (recommended fat content – 35%) – 200 ml;
• vanilla pod – 1 pc.;
• egg yolk – 6 pcs;
• sugar – 400

Preparation

Cooking cream. Prepare gelatin according to package directions. In a saucepan, mix milk, 100 grams of cream and vanilla pod. Vanilla pod must first be cut in half and seeds removed. If you like the taste of seeds, then just add them to the milk mixture along with the pod. Place the contents of the saucepan over medium heat and bring to a boil.

In a separate container, separate the yolks from the whites. Mix egg yolks, 70 grams of wheat flour, 135 grams of sugar and a pinch of salt. Mix all ingredients thoroughly. Slowly pour the milk into the prepared sweet egg mixture. Thoroughly mix the contents of the container to avoid the formation of lumps. To achieve the desired consistency and save time, you can knead the dough in a blender.

Pour the resulting mixture into a saucepan and put on a slow fire. Gradually warm the contents of the container, stirring constantly. After a minute, the mass will thicken, and bubbles will begin to form on its surface. Quickly mix the gelatin into a thick cream and immediately remove from heat, otherwise the mass will burn. Pour the resulting mixture into a convenient container and cover with a film. It is important that the film adheres tightly to the cream. Put the mass in the refrigerator for at least 3 hours.

If bubbles still form in the mixture, then wait for it to cool and wipe it through a sieve.

Cooking dough. In a small saucepan, heat 1 cup of water and melt 90 grams of butter, previously cut into small cubes. Reduce the heat to low and simmer until the batter thickens and separates easily from the base of the pan. It usually takes no more than 1 minute. Transfer the dough base to a large bowl, beat in 4 chicken eggs with a mixer (introduce gradually one by one) and mix thoroughly. Cover the finished dough with a film and let cool for 60-80 minutes.

Preheat the oven to 220°C, cover a baking sheet with baking paper. Transfer the dough to a piping bag fitted with a round tip and squeeze miniature balls onto the parchment paper. If your kitchen does not have a professional pastry bag, then form it yourself from foil or spread the profiteroles with a spoon. Lightly flatten the top of the cake with wet fingertips. Bake sweet balls until golden, about 20-25 minutes.

Pierce each ball with the tip of a knife and use the same professional/homemade pastry bag to fill it with the cooled cream. Serve profiteroles immediately after cooking. Additionally, dessert can be decorated with fruits, chocolate or caramel.

Is it possible to call profiteroles a healthy food product?

All nutritionists and people who adhere to the basics of a healthy diet will unequivocally answer – no. The composition of the dessert includes a huge amount of sugar, premium flour and butter. But there are some nuances.

There is a huge gap between homemade, restaurant and industrial profiteroles. The main advantage of the dessert, which is prepared in your own kitchen. Here you can vary everything: replace cow’s milk with soy, refined sugar with coconut, and premium flour with coconut or wholemeal wheat. Yes, the taste of the finished product will differ from the original, but a few servings of healthy treats will not cause you to see a doctor. The remaining two cases are more difficult. If an establishment, fearing for its reputation, uses fresh, high-quality and maximally organic products, then it is very difficult to do this on an industrial scale. As part of industrial profiteroles, you can see flavor enhancers, harmful chemical additives and components that definitely should not be in a light dessert.

What are the dangers of low-quality ingredients

The first thing you need to pay attention to is refined sugar. It is an empty calorie that creates a false feeling of hunger, and does not provide satiety. When consumed in moderation as part of a healthy diet, the harmful effects of sugar can be avoided. But if the white powder is a significant part of the diet, then this will lead to:

• metabolic syndrome;
• diseases of the heart and blood vessels;
• pathologies of the liver;
• diabetes;
• the accumulation of visceral fat, which provokes the development of inflammation;
• obesity;
• cancer

Another extremely harmful component of sweetness is white flour or premium wheat flour. During processing, the grain loses up to 90% of its beneficial properties and nutrient composition. At the output, we get flour, which carries only empty calories and is dangerous for the body. This manifests itself in:

• sharp jumps in blood glucose;
• deterioration and rapid aging of the skin;
• increased risk of heart and vascular diseases;
• allergic reactions of the body;
• disruption of the digestive tract;
• apathy, fatigue, frequent headaches.

Butter affects the level of bad cholesterol, artificial sweeteners impair the natural synthesis of glucose and can lead to eating disorders. Industrial sweets can contain flavor enhancers, preservatives, and stabilizers that cause internal/external inflammatory processes.

Is it really necessary to abandon profiteroles forever?

All lovers of French dessert can easily exhale – no, there is no need to give up your favorite profiteroles. If you do not have problems with the digestive tract and weight (problems that the doctor diagnosed and prescribed treatment), then you can afford to enjoy the treat.

What do you need to pay attention to? BJU is one of the most important indicators that is responsible for the health of all body systems. The individual level of BJU must be calculated based on the parameters of weight, age, gender, activity level and goals. Calculators for calculating BZHU can be found on the Internet.

About 80% of high-quality healthy food should be concentrated in the daily calorie content, and you can spend the remaining 15-20% on the so-called harmfulness. It is allowed to eat at least 3-4 balls of profiteroles daily, provided that the rest of the meals will consist of high-quality grains, legumes, fruits, vegetables and meat. In this case, the quality of the body, health and weight will not change, but the psychological state is finally harmonized. No need to boycott sweets and reproach yourself for another dessert. Love yourself, your body, and the food that helps you function daily. Simple calculations and constant monitoring of nutrition will help not only satisfy taste buds, but also maintain health. Treat your diet scientifically and be healthy!