Souffle cake with profiteroles

Category: Culinary recipes
Souffle cake with profiteroles

Ingredients

Round chocolate sponge cake 3 cakes
Impregnation
Profiteroles
Chocolate cream or chocolate soufflé
Creamy curd soufflé with pineapple pieces

Cooking method

  • The idea of ​​assembling a cake, on a tip Natasha - Mama RoMashek, took from Anna from the site 🔗... And I decided to implement it. I just took other types of cream. And you are guided by your taste!
  • Recipe baked round chocolate biscuit Chocolate Chiffon Biscuit from natapit (or your favorite biscuit) cut into 3 cakes and put in a mold covered with cling film, soak.
  • Souffle cake with profiteroles
  • We bake profiteroles of a round shape a little larger than a walnut .. I make according to the recipe that I voiced here Irina-Pluss, from the pastry chef Slavisha Saitovich.
  • Vegetable oil 100 g !!!!!
  • Flour 100 g
  • Water 100 ml
  • Egg 3-4-5 pcs.
  • Cooking chocolate cream. I had a cream Tafita... And we fill our profiteroles with cream.
  • Souffle cake with profiteroles
  • Souffle cake with profiteroles
  • Cooking a creamy curd soufflé with pineapple pieces according to your favorite recipe. I have approximately the following ratios
  • Cream 33 - 35% - 500 gr
  • Grated cottage cheese (I can take Danone curd) - 200 gr.
  • Gelatin - 20 gr. (will soak in water or milk about 70 g.)
  • Condensed milk - to taste.
  • Souffle cake with profiteroles
  • Put a little creamy curd soufflé with pineapple on a sponge cake, laid out in a mold, lay out our profiteroles on top and fill now everything with this soufflé.
  • Souffle cake with profiteroles Souffle cake with profiteroles Souffle cake with profiteroles
  • Cover with a biscuit cake, soak it a little. The next layer of chocolate cream and another biscuit. We cover with the hanging edges of the film, A small load on top and put in the refrigerator.
  • Souffle cake with profiteroles Souffle cake with profiteroles
  • Remove the finished cake from the mold, turn it over, remove the film from the sides.
  • We level the cake with cream or prepare it for coating with mastic. I made this cake with cream trim.
  • If we are preparing a cake for mastic, then we bake an additional rectangular chocolate sponge cake. This sponge cake should be low, it will be needed for the side of the cake. Cut the biscuit into 2 strips, do not remove the baking paper from the biscuit! We put 1 round cake on the bottom, and lay the biscuit strips on the sides, cut off the excess (do not remove the paper !!!), then there are filled profiteroles, filling soufflé, etc. according to the described scheme.


Chef
It's great - to place profiteroles inside like this! This is not your standard croquembush cone. Imagine the sensation of a bite
And with your permission I will post an encyclopedic footnote for completeness

Profiteroles (fr.profiterole, profit - benefit, benefit) - small (less than 4 cm in diameter) culinary products of French cuisine made from choux pastry with various fillings (both sweet and savory): custard, salad, mushrooms, meat, etc. Sweet profiteroles can be served as a separate dessert, but they can also be served with milk soup, profiteroles with meat or mushroom filling - with broth. Also other confectionery products are made from them, for example croquembush.

Croquembouche (fr.croquembouche) is a French dessert. It is a tall cone of profiteroles with filling, fastened with caramel or a special sweet sauce, and decorated with caramel threads, candied almonds, fruits, candied flowers. Used as a treat in wedding ceremonies, at baptism, at Christmas.

The name comes from fr. croquer en bouche, which means crunches in the mouth.



In French, initially, the word "profitrole" meant a small monetary reward, a bonus, a valuable acquisition (cf. "A trifle, but nice"). Later, this word was used to refer to small, but, by all accounts, very tasty cakes.

lu_estrada
Svetik, this is a miracle, 3x1! : bravo: Chocolate biscuit + profiteroles + soufflé!
fish
Very nice and delicious cake! And of course, with such a set of products, it cannot be tasteless! I'm taking away the recipe, thanks!
Gata
Oh what a wonderful and interesting cake I will definitely try to cook it - I like cakes with soufflé
Mom Tanya
Cool!!! It's yummy! Believe it !!! Clever girl, Svetochka!!! And the profiteroles can be bathed in melted chocolate before laying ...
Vasilica
fomka, 🔗 🔗 🔗 that's how I faint! Aaabaldet - this is how much work, her, I can only admire, but I can hardly repeat it. Thank you for such beauty!
Mama RoMashek
Svetik, SMART !!!! You made it !!! Such a gorgeous cake cannot but be on our forum!
Naroma
Oh-oh-oh-oh-oh! Super, super, super !!!!! - We sing praises !!!!
inucya
Light, tell me, but the profiteroles won't get wet from the buttercream? maybe if they get wet, then it's not scary?
povitrulya
I have been thinking about this cake since Natalia (Mama RoMashek) talked about it on the topic of custom-made cakes, thanks a lot to her. But, of course, I haven't made up my mind yet, I'm still thinking about options for soufflé creams, impregnation .., in general, I'm looking for excuses.
And Sveta said I will - and I did! Clever girl. Thank you, Svetochka, for the idea of ​​an option without sides, for me this is more acceptable, because I would have collected 100% crookedly with them, but it seems to me that it will be easier
MariV
Oh, what a temptation! I saw such a cake on Sunday in the Tea-Coffee shop on Myasnitskaya. I could hardly resist not to buy.
fomca
Girls!!!!!!! Thank you very much for your attention to the recipe! Very nice! So you need to try!

Quote: inucya

Light, tell me, but the profiteroles won't get wet from the buttercream? maybe if they get wet, then it's not scary?

inucya, well, I would not say that it gets wet, profiteroles are just soft. I pour the soufflé when it starts to set a little and immediately into the refrigerator.

In general, the choice of cream is a matter of taste for everyone. For example, I didn't want to make soufflé in the filling and in the layer, because my family likes it better.

Also, as options for fillings, I can recommend these recipes for creams and soufflés, it will be great

Caramel soufflé
Popsicle cream
Or just whipped cream with the addition of regular condensed milk.
Twist
Svetochka, super! You are tempting again! I want a piece of this cake right now
Bookmark it for sure!
Irinusik86
Please tell me, but what do you impregnate? And if you take the curd, then the classic (without additives)?
fomca
Quote: Twist

Svetochka, super! You are tempting again! I want a piece of this cake right now
Bookmark unambiguously!

Marinochka! Girls!
Help yourself to your health and try to cook!

Quote: Irinusik86

Please tell me, but what do you impregnate with? And if you take the curd, then the classic one (without additives)?

[Irinusik86 , I had a jar with a cherry in my refrigerator, it has been standing for a long time already, sprinkled with sugar and drenched in cognac, so I used such an impregnation, I just drained this delicious juice.

Danone curd can be used both simple and with peach flavor, in combination with pineapple pieces in a soufflé, for my taste, it turns out well.
Elya_lug
Sveta, a very appetizing cut! I also love making cakes with profiteroles, it's delicious, interesting in the cut and not at all difficult. I have such favorite fillings: yogurt or caramel soufflé, and profiteroles with chocolate cream (charlotte + chocolate + cream), or with apple custard from natapit.
Svetta
Sveta, I really liked the cake! I saw this on the internet for a long time, but my hands did not reach. And you baked and killed on the spot! I'll have to try ...
fomca
Quote: Elya_lug

I have such favorite fillings: yogurt or caramel soufflé, and profiteroles with chocolate cream (charlotte + chocolate + cream), or with apple custard from natapit.
Elya, thanks for the list of creams that you use when making such a cake!

Quote: svetta

I saw this on the internet for a long time, but my hands did not reach. And you baked and killed on the spot! I'll have to try ...

Svetta!
Go ahead: girl_coocking: and with the song!
Aina
Light, well, what are you doing to me, soufflé again. I haven't eaten your caramel soufflé yet, but here with profiteroles
Merri
Svetochka, delicious cake !!!
fomca
Quote: Aina

Light, well, what are you doing to me, soufflé again. I haven't eaten your caramel soufflé yet, but here with profiteroles
Aina, Everything is just for you and for health!

Quote: Merri

Svetochka, delicious cake !!!

Irin, Thank you!
Shahzoda
seductive cake!
Anna1957
Quote: fomca

[/ b] Go ahead: girl_coocking: and with the song!

Sveta, for the first time I meet vegetable oil in a recipe for a dough for profiteroles. Is it really better than creamy?
fomca
Quote: Anna1957

Sveta, for the first time I meet vegetable oil in a recipe for profiteroles dough. Is it really better than creamy?

Well ... the pastry chef ordered! I like it!
fronya40
Svetul :-) this is great! that's so beautiful!
fomca
Quote: fronya40

Svetul :-) this is great! that's so beautiful!

Tanyush! Thank you!!!!! We need to bake and try urgently !!!!!

Happy New Year!!!!!!!!!!!!!!!!!! Happiness and luck!
prona
Well, here I got to this cake. As always, I wound it a little in my own way .... I made only two cakes and therefore I poured the cream on the contrary. The first layer came out without problems, and in the second, the eclairs just surfaced
In general, I had to make another 200ml cream. well there was spare packaging
Conclusion to the future: either do the third cake (to press down), or put a little cream and put eclairs and a refrigerator on it (so that they freeze), and then the rest of the cream.
Everyone liked the cake, no one remembered about diets: girl_pardon
Souffle cake with profiteroles

Souffle cake with profiteroles
Thanks for the recipe!
fomca
Natasha, thank you for the wonderful report! Why did profiteroles come up? Is it strange? The soufflé may have been too liquid, it was necessary to let him grab a little, or rather, start grabbing and then nothing would pop up! I put the profiteroles on a small layer of cream, then poured the soufflé, everything was fine!
prona
Thank you and, if possible, on you
This was my mistake. The soufflé was liquid and, apparently, the eclairs were lighter .... I had to wait a couple of minutes.
Pluss
Hello everyone.
can I put in my five cents ...
I've been making cakes with eclairs for a long time, I've tried mulon options:
I make almost every children's cake like this, but I make the cream in them multi-colored, in the context of it is just super .. children usually pick out the cakes and leave them on plates, and they eat them without a trace, well, this is according to the parents ...
and one more thing, I make eclairs in the evening, fill it with cream and put them in the freezer without letting them soak, then in the morning I put them frozen in the cream, this allows the cream to grab faster around the eclairs and they do not lose their shape under the weight of the cream and cakes.
Sorry for five kopecks
fomca
Pluss, Irin! You just had to show up here ... and bring your five gold kopecks !!!!! Thank you very much for the profitroll recipe and valuable information. I will do so!
Yanusya08
Quote: Pluss
I fill with cream and without letting them soak, I put them in the freezer, then in the morning I put them frozen in the cream,
and so you can freeze with any cream? does the cream exfoliate?
Yanusya08
fomca, Light, I bring my "Thank you" for the recipe! Today I made a friend for a gift to my son. Here is such a cake and such a cut Souffle cake with profiterolesSouffle cake with profiteroles I had Chocolate cakes, profiteroles with tafita cream, creamy curd soufflé with peaches and chocolate-caramel soufflé. My cake turned out to be very high, almost 11 cm. Is this normal, or am I too smart?
By the way, I froze the profiteroles with the remains of the cream, so to speak, for the experiment. I'll try how I survived the freeze - I will report)))
fomca
Quote: Yanusya08

and so you can freeze with any cream? does the cream exfoliate?
Why should it delaminate? I think no...
Yana! The piece turned out to be savory! Height - everything is good! As a boy, were you satisfied?
Yanusya08
Quote: fomca
Height - everything is good! As a boy, were you satisfied?
Svetlana, Thank you! Yes, very satisfied !!! A friend wore a piece to work today for trial (we work together), everyone really liked it! So I added it to myself in the offered clients! Thanks again for the recipe! By the way, for packing under the mastic, I folded it on the sides without additional biscuit, I just straightened it with ganache. It fits perfectly on the souffle)))
Lanochka_3009
Yanusya08, but it is possible in more detail, for dummies so to speak. How is ganache applied on a soufflé? Can I use any other creams for mastic on the souffle?
Lanochka_3009
fomca, I can't find a recipe for profiteroles with vegetable oil.Is the technique the same as with creamy?
Elya_lug
Lanochka_3009, I will answer, while there is no Sveta. Yes, you replace it with the same quantity of refined vegetable oil.
Victoria
Girls, tell me, if instead of profiteroles put Raffaello sweets? Maybe someone tried it.
prona
To be honest, then Ferrero Roshe. Chocolate with coconut is really not for everybody. But that's just my opinion ...
Victoria
Quote: prona

To be honest, then Ferrero Roshe. Chocolate with coconut is really not for everybody. But that's just my opinion ...
As for the combination, I doubt it myself, but they order a classic biscuit with yoghurt cream with rafaelki, how will the sweets not sour?
fomca
I think the sweets will go sour. If only each one is dipped in melted chocolate. And immediately put in the freezer. And then, along the way, get it and immediately into the cream when assembling the cake.
Victoria
Quote: fomca

I think the sweets will go sour. If only each one is dipped in melted chocolate. And immediately put in the freezer. And then, along the way, get it and immediately into the cream when assembling the cake.
Thank you, I'll try, or maybe I'll just persuade you with profiteroles.
Daryushka
fomca, Well, give a recipe for these vaunted profiteroles !!!!!! I can not find!!!!!! Pliz!
Aprelevna
Daryushka, so the recipe is written in the first post from Sveta
Daryushka
So there is no way to do it! I don't know how, but hottsya!
fomca
Quote: Daria
So there is no way to do it! I don't know how, but hottsya!
Daryushka, and who said that it should be written here how to do it ?! The theme is "Assembling the cake" !!!!! And generally speaking! What is this! I don’t know and I don’t know how! And to search, leaf through, and in the end - go to the preparatory class, where theoretical material was given !!!!!
Look, HERE Luda Huska gave the theory.
A HERE you can see and read how everything was done visually.
AND!!!!!!! We are waiting for you with a report in the Classroom and, of course, here !!!!!
Daryushka
Thank you!!!!! Yazh wrote, I am a stupid HACKER and that and where to look for experience there is no time to rummage ... and I have a computer from the last century, while I have time to bake a biscuit or wash a fur coat

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