Profiteroles stuffed with foie and caramel. Christmas recipe Thermomix TM5
Profiteroles stuffed with foie and caramel. Christmas recipe Thermomix TM5
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One morning at breakfast womargir told us that they had made some profiteroles stuffed with foie gras and caramel and I loved the idea
So we tried and we loved them
I will repeat them for Christmas Eve and I will make more fillings to have more variety than at home we are few and many
In the Christmas magazine of Thermomix comes another version, profiteroles to the dill with smoked trout stuffing, if someone wants to copy itProfiteroles stuffed with foie with candy from womangirl
I made the recipe for the book Easy and Healthy Cooking - Thermomix 5
Choux mass ingredients:
- 150 g. of water.
- 80 g. of butter cut into pieces.
- 1 pinch of salt (I a sugar one)
- 2 teaspoons of sugar - 10 g. (I a teaspoon of salt)
- 120 g. Of flour.
- 3 eggs (53 - 63 g each)Elaboration:
1. Put the water, butter, salt and sugar in the glass and heat 5 min. / 100º / Speed. one
2. Add the flour and mix 20 sec. / veil 4. Remove the glass from the machine and let it cool separately for 10 minutes.
3. Preheat the oven to 200º (mine goes free, so I set it to 180º). Line a baking tray with baking paper and reserve (me three)
4. Put the cup back in the machine and mix Vel. 5, add the eggs one by one through the opening with the machine running. After adding the last egg, mix 30 sec. / Vel. 5.
5. Put the dough in a pastry bag and put small portions the size of a walnut (I smaller) on the prepared baking tray, leaving 5 cm. of space between them.
6. Bake for 20-25 minutes at 200ºC (I 25 minutes at 180ºC) or until golden brown.
7. Turn off the oven and leave the door slightly open, leaving it for 10 minutes so that the dough does not dry (I did not do it because I had two trays waiting and they were perfect)
8. Remove the tray from the oven and allow the choux to cool completely.My notes:
- In step 5 after filling the sleeve with the dough, I let it sit in the fridge for half an hour.
- With the smooth mouthpiece it took me a little longer to make the piles, so I ended up helping myself with a knife to cut them and with the trick of the book I smoothed them (Smooth the surface of the choux with the tip of the dampened finger before baking them)
- I got three trays of 20, I used some for the appetizer and the rest I kept in a tin box, I have been eating them during the week, I should have frozen them.
- They also have to look good with a reduction of Pedro Ximenez, but it is better to add it at the moment of serving so that the profiterol does not get soaked.Mounting:
It simply consists of stuffing them with foie or pâté, I left the pâté at room temperature so that it would be easier to dose it with the sleeve and with the filling nozzle, I was filling them ...
At first I was a bit of something short or spend with the filling, but when we tried them, we agreed that better filled ...
If you do not cheer with the sleeve, simply make a cut and spread the amount you like.Once stuffed, in a non-stick pan I put a couple of tablespoons of sugar and left on fire without moving until the caramel was made (be careful not to do too much because bitter).
With a spoon I distributed the candies on the profiteroles.There is a step by step of Daro very good with the recipe for thermomix 31 that I have always done but as many more come out, I wanted to try this one that reduced the amounts a bit:
http://www.mundorecetas.com/recetas-de-cocina/recetas-posts44468-0.html&postdays=0&postorder=asc&highlight=
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