Choux à la crème Baileys (Profiteroles with Baileys Cream)

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            Pentru sarbatoarea de Paste de anul acesta am preparat doar 2 prajituri (am fost doar eu si sotul meu anul acesta): Prajitura Snickers si Choux à la crème.  Am tot evitat sa fac choux-uri caci mi se pareau migaloase, iar eu sunt genul care prefera sa faca un tort decat prajiturele mici :)) pentru ca sotul meu m-a tot batut la cap sa fac ceva cu multa crema, am zis ca e momentul potrivit pentru a le incerca, si bine am facut, caci au fost delicioase!!! Sa detaliem putin ce reprezinta aceste prajiturele...
            Choux à la crème, sau forma mini rotunda a eclerelor, reprezinta un desert frantuzesc ce are la baza tipul de aluat fiert sau pâte à choux, din care se formeaza bile mici ce se dau la cuptor, umplute ulterior cu crema de diferite tipuri, frisca sau inghetata si glazurate cu sos de ciocolata sau diferite toppinguri. Ele pot fi folosite si pe baza de aperitiv, fiind umplute cu creme sarate, de branza, sau peste, etc...
           Pentru ca eu nu ma omor dupa crema patisera care se utilizeaza de obicei, am adaugat in crema Baileys Irish Cream, un lichior foarte aromat care ne place mult, iar choux-urile le-am glazurat cu dungi de ciocolata topita. A iesit o nebunie!!! niste gogosele frumoase cu multa crema ce ti se topesc in gura, iar aroma de Baileys este superba!
Fiind prima data ca le fac, m-am inspirat dupa reteta ce am vazut-o la Andreea de la Dimineti Insorite, pe care am modificat-o dupa gustul meu. Multumesc Andreea pentru inspiratie!

Ingrediente:

 Pt aluat:
   250 ml apa
   100 g unt
   150 g faina
   4 oua
   1/4 lingurita sare

 Pt crema:
   120 g zahar pudra
   4 galbenusuri
   80 g faina
   450 ml lapte
   100 g unt
   vanilie
   50 ml Baileys

 Pt glazura:
   100 g ciocolata

Cum se face:

Incepem cu aluatul: punem la fiert apa cu untul si sarea, pana cand untul este topit si incepe sa fiarba.

Adaugam toata faina odata, luam de pe foc si amestecam bine continuu pana cand aluatul incepe sa se dezlipeasca de pe peretii cratitei. Incepea sa se ingroase:

Cand incepe sa se intareasca putin mai tare aluatul e gata, il dam deoparte sa se raceasca putin pana cand putem tine un deget in el fara eforturi mari.

Cand aluatul s-a racit putin, incepem sa adaugam cate un ou pe rand, amestecand foarte bine inainte de a-l pune pe urmatorul.

Dupa ce am incorporat toate ouale, ne pregatim sa facem gogoselele.
Preincalzim cuptorul la 185 grade si tapetam o tava intinsa cu hartie de copt. Cu o lingura sau utilizand o punga posh incepem sa punem in tava gramajoare mici spiralate din aluatul obtinut (sau betisoare daca vrem sa obtinem forma de eclere) cu o distanta intre ele, pentru ca se umfla destul de tare in cuptor.

Dam tava la cuptor pentru aproximativ 25 de minute, pana cand choux-urile sunt frumos rumenite. Nu se deschide usa la cuptor in pimele 15 minute, altfel riscam ca gogoselele sa se dezumfle. Cand sunt gata, le scoatem din cuptor si le punem pe un gratar pentru racire.

Le taiem cu cutitul pe orizontala, pentru a fi umplute mai apoi cu crema.
Ne apucam de crema: Punem la fiert laptele cu vanilie.
Intr-un bol amestecam galbenusurile cu zaharul pudra pana cand obtinem o crema alba. Adaugam treptat faina.

Adaugam laptele fiert, amestecam bine si punem la foc mic amestecand continuu, pana se ingroasa ca o budinca. Adaugam untul si amestecam.

 Adaugam cei 50 ml de Baileys si amestecam.(data viitoare pun mai mult)

Lasam crema sa se raceasca de tot, iar apoi umplem choux-urile.

Punem ciocolata bucati intr-o punga pe aburi pana se topeste, taiem un varf mic si glazuram choux-urile frumos.

Servim cu multa pofta :)  Bon appetit!

Mai de aproape...

Sectiune...

Crema delicioasa ce va va innebuni :)

       

English version            

               This year for Easter I've made 2 desserts: Snickers and Choux à la crème (we were just the two of us). I kept avoiding to prepare profiteroles because I thought they were a lot of work and I'm the type of girl that prefers to make a whole cake than small cookies :)) since my husband kept asking me to make something with lots of cream, I thought it would be the perfect moment to try the profiteroles, and it was a good decision, cause they were delicious! Let's see what profiteroles are...
               Choux à la crème, cream puffs, profiteroles or the mini shape of éclairs, are a French pastry that is made with pâte à choux, or choux pastry that is modeled into small puffs placed in the oven, filled with all sorts of cream, whipped cream, or ice cream, and topped with different sauces, like chocolate and caramel, etc. They can be also great appetizers when they're filled with salty cream, like a cheese cream, etc.
               Because I'm not a fan of pastry cream which is usually used to fill the profiteroles, I've added Baileys Irish Cream in the pastry cream base, since we love Baileys and I glazed the profiteroles with strips of melted chocolate. It resulted something amazing!!! beautiful profiteroles with lots of cream that just melt in your mouth, with a superb flavour of Baileys!
Being my first time to make these delicious cream puffs, I used Andreea's recipes from Dimineti Insorite as a guide, which I modified just a little. Thank you Andreea for the insipration!
               

Ingredients:   

 For the choux pastry:

   250 ml water

   100 g butter

   150 g flour

   4 eggs

   1/4 teaspoon salt

 For the Bailey's cream:

   120 g icing sugar

   4 egg yolks

   80 g flour

   450 ml milk

   100 g butter

   vanilla

   50 ml Baileys 

 For the topping:

   100 g chocolate

How it's made:

We start with the choux pastry: In a pot we pour the water, we add the butter and the salt and we place the pot on low heat until the butter melts and the liquid starts to boil.

We put all the flour at once in the pot, we remove the pot from the heat and we mix continuously until the dough comes off the pot walls.

We leave the dough to cool down a little bit. The dough is ready when we insert a finger in it and it's not burning our finger.

We start adding one egg at a time, mixing very well the dough before we add the next one.

We preheat the oven at 370 degrees and we place some baking paper in a baking tray.

With a spoon or with a piping bag we place small balls from the dough in the baking tray, making sure we leave some space between them, they will increase their volume in the oven.

We place the tray in the preheated oven for 25 minutes (or more) until the choux are golden brown on top. We do not open the oven in the first 15 minutes, or otherwise the choux will flatten!!!

When they're cooked, we remove them from the tray and we place them on a rack to cool completely.

We half the choux horizontally.

For the cream:

We place the milk in a pot and we place it on low heat until it starts to boil.

We mix very well the egg yolks with the sugar, until we get a white cream.

We add the flour and after that the milk, we stir very well and we place the obtained creamy liquid on low heat. We stir continuously until the cream starts to thicken, like a pudding.

We add the butter and we mix very well.

We add Baileys and we mix again, leaving the cream to cool down completely.

We fill the choux with the obtained cream.

We melt the chocolate and we glaze the choux with strips.

Delicious! Bon appetit!