Profiteroles

Profitroli is a world-famous culinary product that belongs to French cuisine. Profitroli got their original name thanks to the word profit, which translates as "benefit, " as well as "benefit. " Profitroli are small-sized (4 cm) buns that are baked from custard dough. In addition, profiterols are filled with various sweet and unsweetened fillings.

The most popular sweet types of culinary product can be considered profitroli with custard or cottage cheese. Profiterols can be stuffed with meat, vegetable or mushroom fillings. Sweet profiterols are served as an independent dessert. Profiterols with meat filling, as well as mushrooms, are perfect as an addition to broths. Profitrolies can act not only as a standalone dessert, side dish or snack.

In France, profitroli without fillings are added to the first courses and broths immediately before eating. In addition, profiterols are served as a side dish for main dishes or with sauces, for example, with highly salted garlic juice. The culinary product is considered the basis for the manufacture of other dishes. For example, their profiteroles make the famous French dessert Crocembouche or croquembouche.

This amazing creation of French confectioners is striking not only for its magnificent taste, but also for its appearance. A high cone, which is built from profitroles, which are fastened together by caramel and decorated on top with threads from the same caramel. Crocembouche is an unusual dessert and is prepared for Christmas or christening, as well as weddings or engagements.

The official history of profiterols began in the middle of the 16th century, when the recipe for a culinary product was first recorded. It is believed that profiterols appeared much earlier. However, according to the main version, profitroli was invented by an Italian named Popellini, who was one of the chefs who moved to France from Italy with his queen.

The Italian by birth, the great Catherine de Medici, left her native Florence, taking with her an army of chefs who prepared Her Majesty's usual dishes. If you look at the culinary history of France, you can see that many ingenious recipes were invented during the reign of Catherine de Medici.

Famous profiteroles can be prepared at home. To do this, you need milk, butter, flour, chicken eggs, as well as salt and sugar. Milk is salted and brought to a boil, then butter is melted in it. When the resulting mass boils again, the fire is turned off and the flour is poured into the milk, stirring constantly until thickened.

Then the eggs are added also without ceasing to stir. When the dough becomes gravitational on the oiled baking sheet, you need to distribute the resulting mass with a spoon so that the size of one bun is comparable to the size of a walnut. Profitroli are baked until a characteristic golden crust appears.