Classic profiteroles recipe

As we have spent the weekend, here in Valencia in less than 24 hours we have gone from advanced spring to a sad and rainy day, this weather is more than crazy and to cheer up a little the day a pastry cream with caramel.

How is it possible that I had not published this recipe with the times that I have prepared it.since I was very young and prepared the choux dough with a saucepan and a wooden spoon since the thermomix came and the truth that made my work much easier because it is a mass that costs to work it, but nothing that can not be worked, so there is no excuse.

Today we have filled them with pastry cream that we have prepared with the thermomix, but here I leave a link where it explains different ways to prepare it, if after filling you still want to lend them a little more of your time you can prepare a caramel and drop a few drops on top of the lionesas.

This entry was posted on Sunday, February 16, 2014 at 18:36 by Mary and is filed under Desserts, Thermomix Recipes. You can follow any comments on this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own blog.

Cómo hacer eclairs

Mariló (@oliram12) y Jana (@masmeriendas) son La Mesa, un proyecto que cuenta historias sobre la familia, la amistad y el amor a través de la cocina y la convivencia en la mesa, después del postre. Hoy, desempolvan una caja llena de recuerdos en busca de una receta de postre con sabor a nostalgia que nos traslade a nuestra infancia. Cuando las vacaciones, las fiestas de los domingos o cualquier ocasión especial que implicara embadurnarse la cara de chocolate era una muestra de inocencia y espontaneidad.

Hoy es un día perfecto para meter las manos en la masa y preparar Lionesas, uno de nuestros postres favoritos.Rinde aproximadamente 20 profiteroles 60 ml de agua 60 ml de leche entera 60 g de mantequilla 1 cucharadita de azúcar ¼ de cucharadita de sal 65 g de harina tamizada 100-125 g de huevos (2 huevos grandes) 300 ml de nata para montar Una pizca de azúcar Un poco de vainilla

Poner el agua, la leche, la mantequilla, el azúcar y la sal en un cazo y llevar a ebullición. Añadir la harina y remover con una cuchara de madera durante al menos un minuto, hasta que la mezcla se despegue del fondo y las paredes del cazo. Verter la mezcla en un bol y dejarla enfriar un poco. Batir los huevos y añadirlos poco a poco a la mezcla, removiendo continuamente. Precalentar el horno a 220°C (200°C con ventilador) y forrar una bandeja de horno con papel sulfurizado. Verter la mezcla en una manga pastelera con una boquilla grande y lisa (o una bolsa de plástico con la esquina cortada) y «dibujar» círculos de unos 2,5 cm de diámetro en la bandeja. Si parecen irregulares, alise la superficie con los dedos mojados. Hornea durante 15 minutos (o menos si se oscurecen demasiado) y luego baja la temperatura del horno a 180°C (160°C con un horno de ventilador) y hornea durante otros 10-15 minutos. Deberían poder despegarse del papel sin que se rompan. Dejar enfriar sobre una rejilla.Montar la nata con el azúcar y la vainilla.Abrir los profiteroles enfriados por la mitad y rellenarlos con la nata.Espolvorear con azúcar glas.

Profiteroles recipe mary berry

Remove the central ribbing from the spinach leaves. Wash them in cold water. Cut them into large pieces (with your hands). Boil the eggs for 10 minutes. Separate the whites from the yolks. Cut the whites into cubes and the yolks through a sieve.

Place the grated Parmesan cheese on a non-stick frying pan, place on the fire to melt the cheese, once it takes a light golden color, turn and cook on the other side, remove from the pan and shape as desired.

Remove the central ribbing from the spinach leaves. Wash them with cold water. Cut them into large pieces (with your hands). Boil the eggs for 10 minutes. Separate the whites from the yolks. Cut the whites into cubes and the yolks through a sieve.

Place the grated Parmesan cheese on a non-stick frying pan, bring to the fire to melt the cheese, once it takes a light golden color, turn over and cook on the other side, remove from the pan and shape as desired.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Profiteroles recipes

Remove the central rib from the spinach leaves. Wash them in cold water. Cut them into large pieces (with your hands). Boil the eggs for 10 minutes. Separate the whites from the yolks. Cut the whites into cubes and the yolks through a sieve.

Place the grated Parmesan cheese on a non-stick frying pan, place on the fire to melt the cheese, once it takes a light golden color, turn and cook on the other side, remove from the pan and shape as desired.

Remove the central ribbing from the spinach leaves. Wash them with cold water. Cut them into large pieces (with your hands). Boil the eggs for 10 minutes. Separate the whites from the yolks. Cut the whites into cubes and the yolks through a sieve.

Place the grated Parmesan cheese on a non-stick frying pan, take to the fire to melt the cheese, once it takes a light golden color, turn over and cook on the other side, remove from the pan and shape as desired.

Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.