Wednesday, December 1, 2010
Uzbek profiteroles (Zavarnoye)
I can't tell where this recipe is originated from, Russians, Italians or French, but surely it is very famous sweet in Uzbekistan. I love it's puffiness and lightness. I use different fillings for it, today's is custard chocolate cream. Usually I like to use my favorite - sweet condensed milk beat with sour cream. If you like you can use any other your favorite filling. You will get 30 small or 15 big pastries from this recipe.
240 ml or 1 cup of water
115 grams of butter
pinch of salt
1 full cup of plain flour
1 cup of milk
2 tbsp of plain flour
2 tbsp of unsweetened cocoa
200 gram of sugar
50 grams of butter
Cut butter in small pieces, add in water and put on a medium heat, when it comes to boil add in salt and flour. Mix vigorously until dough becomes a mass that pulls away from the sides of the pot and will form a nice dough ball. Take from heat and let it cool down.
Blend in eggs one by one in to the dough, mixing vigorously each time until dough will absorb the egg. If your eggs are small use 4 eggs, if they are big then use 3. The dough must be thick and must not be runny. Use pastry bag or just a spoon and set small balls on your baking sheet. I use teaspoon for making small ones and a pastry bag for bigger ones.
Bake in preheated oven on 200 C for 10 min then reduce to 180C and bake for 25-30 min, or until it is nice golden in color. Don't open your oven for the first 20 min or your pastry will set down.
For filling: Beat eggs and sugar until eggs are pale in color and then add in half a cup of milk, beat again for 1 min. Add in 2 tbsp of flour and beat until smooth. Add in the rest half of the milk, beat for 2 min. Set your heat on high and bring mixture to boil, continuously stirring. When it comes to boil, lower the heat and cook stirring until mixture is thick enough, it mustn't run from the spoon. But don't over cook! Take from the heat, pour it in to another bowl and let it cool. Beat in 50 grams of butter. If you want to make chocolate cream, add in chocolate along with flour.
Slightly cut up each pastry and fill with cream or use your pastry bag for that purpose.
Sprinkle with icing sugar and just enjoy this mouth melting pastry!