Profiteroles Rellenos de Crema: ¡La Receta Más Fácil y Deliciosa!

Cream-filled profiteroles, the step-by-step recipe to make them perfect. .A few days ago I asked you a question in the community where you mention the choux dough which I'm sure I'm not pronouncing correctly but hey it's also known as bomb dough and it's the dough with which profiteroles or cream bombs are made which, believe me, will suit you. love it, I'm a fan ⏩You can subscribe to my channel Here, IT'S FREE: https://www.youtube.com/c/KatastrofaL... ⏩Join the channel to get access to benefits:    / @katastrofalacocina   ⏩Recipes that may interest you: Cream Rolls    • La receta casera de rollos de crema y choc...   Vanilla and chocolate pastry cream    • Crema pastelera de vainilla y de chocolate...   Stuffed Fritters    • Buñuelos Rellenos | Dulces Fritos , Receta...   Lemon Cream    • Crema de Limon - Cómo hacer crema de limon...   Banana Fritters    • Si tienes Platanos Maduros en Casa prepara...   ⏩Ingredients for 20 to 26 profiteroles: 125 grams of Butter. 125 gr of Water (Approx 1/2 Cup). 125 gr of Milk (Approx 1/2 Cup). 4 Eggs (200 to 230 gr of liquids). 1/4 tsp of salt. 1/2 Cdta of Sugar. 150 grams of flour. (1 Cup and 2 level Tbsp, APF or Bread Flour). For the diplomatic cream filling 250 gr of Milk (1 1/4 Cup- 1 tbsp). 250 gr of Whipping cream or whipping cream (1 1/4 Cup- 1 tbsp). 80 gr of Sugar + 10 gr vanilla sugar or 90 gr of sugar (1/2 Cup). 2 eggs. (100 grams) 35 gr of Cornstarch. (3 1/2 Tbsp). 1/2 tsp vanilla essence or paste (Optional, use more if you won't use the zest) Lemon or orange zest (The one you like the most, do not use green lemon unless you are not going to cover it with chocolate). For the coverage: 150 to 180 gr of Chocolate Coverage + 1 to 2 Tablespoons of Butter or oil. ⏩Tips and recommendations: 1.For the profiteroles, remember to cook the dough for about 3 to 5 minutes as indicated in the video. If you don't cook it, your profiteroles can be raw inside. 2. You can poke them with a toothpick about 5 minutes before taking them out of the oven or once you have taken them out of the oven, this is to help them dry inside, also when taking them out put them in a warm place or if you are only baking a tray with all profiteroles you can let them cool in the oven with the door ajar for at least 10 minutes. ⏩Amazon Affiliate Links: Kitchen Scale https://amzn.to/33wDgSI Silicone Spatulas https://amzn.to/3vRaVCg Kitchen Aid Pedestal https://amzn.to/3MYJ1dj Kitchen Aid Manual https://amzn.to/3zXwDoC ⏩Equipment used in the videos: Canon 90D https://amzn.to/3X6aKic DJI Pocket 2 https://amzn.to/3GkzyNo Aputure 60D Light https://amzn.to/3ZGuhWt Aputure softbox https://amzn.to/3m2rVDs Katastrofa La Cocina is a member of the Amazon Affiliate Program. If you buy through these links, you pay the same price and Katastrofa La Cocina receives a small commission. This helps the channel and allows me to continue making videos like this. Thank you very much for your support!. ⏩Episodes: 00:00 Intro. 00:26 Preparing the custard for the profiteroles 04:30 How to prepare the choux dough or bomb dough for the profiteroles. 07:56 Forming the profiteroles. 09:26 How to bake profiteroles, temperature and baking time. 10:11 How to prepare diplomatic cream for profiteroles. 11:10 Filling and decorating the profiteroles. ⏩Let's be friends in: INSTAGRAM:   / katastrofalacocina   FACEBOOK PAGE :   / katastrofalacocinaoficial   FACEBOOK GROUP:   / katastrofalacocina   PINTREST: https://www.pinterest.com.mx/katastro... TWITTER:   / rossycocina   #profiteroles #filled #pastry #recipes