Profiteroles with whipped cream and fruit (Polish-modern) - photo 1
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Profiteroles with whipped cream and fruit (Polish-modern)

Desserts Cakes and Bakes 50 min Medium 17 wyświetleń ~40.00 PLN - (0)
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Description

Delicate cream puffs made from choux pastry filled with fluffy, slightly sweet whipped cream and caramelized apples and pear — a classic French dessert with a Polish, seasonal twist. The choux pastry provides a light, hollow structure, perfect for filling; the caramelized fruits add a winter aroma and juiciness, while the optional chocolate glaze and crushed nuts introduce a touch of contrast. This dish is perfect as a dessert after family dinners, during parties, or festive gatherings — it looks impressive on the plate and is relatively quick to prepare. Visually, the cream puffs should be golden and evenly risen, served decorated with fruits, a sprinkle of powdered sugar, and possibly chocolate for an elegant finish.

Ingredients Used

Ingredients (15)

Servings:
6
  • Wheat flour 100 g
  • Butter 80 g
  • Water 200 ml
  • Milk 50 ml
  • Chicken egg 4 szt. (~240 g)
  • Sugar 40 g
  • 30% cream 500 ml
  • Powdered sugar 30 g
  • Vanilla sugar 8 g
  • Apple 1.1 szt. (~200 g)
  • Pear 1.1 szt. (~200 g)
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~40.00 PLN (6.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Choux pastry

1

Prepare all the ingredients and equipment: measure the flour, cut the butter into cubes, crack all the eggs into a small bowl and lightly beat them with a fork (you will add them one by one). Preheat the oven to 200°C (top-bottom) and line the baking tray with parchment paper.

Ingredients: Wheat flour, Butter, Water, Milk, Salt, Sugar
Use a large, heavy skillet or saucepan (at least 20 cm in diameter) and a wooden spoon. Prepare a piping bag with a round tip (about 1 cm) or a spoon for placing the cream puffs.
2

Pour 200 ml of water and 50 ml of milk into a saucepan, add 80 g of butter, 10 g of sugar, and 3 g of salt. Place over medium heat and heat until the butter is completely melted and the mixture begins to gently boil (do not bring to a rapid boil).

Ingredients: Water, Milk, Butter, Sugar, Salt
Use a heavy-bottomed saucepan to ensure even heat distribution. Stir only until the butter is melted — do not allow it to burn.
3

When the mixture starts to boil, remove the saucepan from the heat and in one motion, add the sifted flour (100 g) to the liquid mixture. Stir vigorously with a wooden spoon until the ingredients come together into a compact ball and a thin, dry layer begins to form at the bottom of the pot (about 1-2 minutes). This is a sign that the flour is "dusted."

Ingredients: Wheat flour
Add the flour in one go, then mix firmly — at first, the mixture will be sticky, but it will turn into a smooth ball. If there is dry powder at the bottom, cut through it while mixing vigorously for a moment to allow the moisture to evaporate.
4

Transfer the hot ball of dough to a bowl and let it sit for 3-5 minutes to cool slightly (it should be warm, not hot). Then, add the eggs (240 g) one at a time: crack in one portion, vigorously mix with a wooden spoon or a mixer with a dough attachment after each addition, until the mixture becomes smooth and glossy. Repeat until all the eggs are used. The dough should be thick, elastic, and runny enough to be piped from a pastry bag.

If you don't have a mixer, stir by hand for a few minutes each time. Add the eggs gradually — too many at once will make the mixture too runny.

Shaping and baking

5

Fill a piping bag with the dough (if you don't have a bag, use two spoons). Pipe round portions about 4 cm in diameter onto the prepared baking sheet, leaving about 4 cm of space between them. Optionally, you can slightly wet your finger with water and smooth the tips of the cream puffs. If you want a shiny crust, beat 1 egg (not added to the mixture) and brush the tops — remember to add this egg to the list of tools.

It's best to use a round nozzle 10-12 mm. The baking sheet should be cool; parchment paper will prevent sticking. If you are using an egg for glazing, set aside 1-2 teaspoons of the dough to avoid leaving an empty bowl.
6

Place the tray in the preheated oven at 200°C and bake for 10 minutes. After 10 minutes, reduce the temperature to 180°C and bake for another 15-20 minutes, until the cream puffs are evenly golden and clearly risen. Do not open the oven in the first 15 minutes — a sudden drop in temperature may cause the cream puffs to collapse. Once baked, turn off the oven and slightly crack the door for 5 minutes, then remove the cream puffs and cool on a rack.

Baking in two stages helps the cream puffs achieve a high interior and a crispy crust. Remove the cream puffs carefully to avoid crushing them.

Fruits

7

While baking, prepare the fruits: peel the apple (200 g) and pear (200 g), remove the cores, and cut them into small cubes. In a small pan, heat 10 g of butter (if you run out, use about 1 teaspoon of oil), sprinkle with 20 g of sugar, and add the chopped fruits. Sauté over medium heat for 4-6 minutes, until the fruits soften and start to glaze. Finally, drizzle with a teaspoon of juice from half a lemon (from 60 g of lemon) and set aside to cool.

Ingredients: Apple, Pear, Sugar, Lemon
Gently stir so that the fruit doesn't completely break apart — we want to keep the pieces. If you are using a non-stick pan, set the heat to medium.

Whipped cream

8

Chill the bowl and mixer attachments in the fridge for 10 minutes. Pour 500 ml of chilled 30% cream into the bowl, add 30 g of powdered sugar and 8 g of vanilla sugar. Whip with a mixer on medium speed for 3-5 minutes, until the cream starts to form soft peaks — that is, when the tips hold their shape slightly when the whisk is lifted, and do not immediately drip.

Ingredients: 30% cream, Powdered sugar, Vanilla sugar
Do not whip too long — if whipped for too long, the cream will turn into butter. If you want the cream to be more stable, you can add 1 teaspoon of gelatin dissolved in 1 tablespoon of hot water (optional).

Assembly and decoration

9

Cut the cooled cream puffs in half horizontally (like small buns). On the bottom half, spoon or pipe a tablespoon of whipped cream, then add a portion of caramelized apples and pears on top. Cover with the top half. Arrange the cream puffs on a platter.

Ingredients: 30% cream, Apple, Pear
For filling the cream puffs, you can also use a piping bag with a thin tip and fill the cream from the bottom of the puffs (then you don't need to cut them) — make a small incision on the side of the puff and inject the cream.
10

Optionally melt 100 g of dark chocolate in a water bath and gently drizzle it over the cream puffs. Sprinkle with crushed walnuts (50 g) for a contrast in texture. Finally, lightly dust with powdered sugar before serving.

Ingredients: Dark chocolate, Powdered sugar
If you are glazing with chocolate, make sure the cream puffs are cool — hot ones will melt the cream. Additionally, you can add mint leaves for decoration.

Serving

11

Serve the cream puffs immediately after assembling (preferably within 1-2 hours). Arrange 2-3 pieces on a separate plate, and you can scatter additional pieces of caramelized fruit around them. If you prepared the glaze, serve it right after the chocolate has set.

If you need to prepare the cream puffs in advance, the baked shells can be stored in a dry place for 24 hours, but fill them just before serving to avoid sogginess.

Fun Fact

💡

Choux pastry was created in France in the 17th century; its unique feature is the high moisture content during baking, which turns into steam and creates a hollow, light structure — perfect for filling. In Poland, cream puffs were a popular homemade dessert as early as the 20th century and often feature seasonal fruits.

Best for

rodzinny deser po obiedzie przyjęcie lub herbata z gośćmi świąteczne spotkanie zimowe

Tips

🍽️ Serving

Serve the cream puffs slightly chilled, not fully frozen. On a plate, arrange 2–3 pieces, add a sprig of mint, and a bit of caramelized fruit alongside. If serving with sauce, heat a few extra drops of chocolate to drizzle at the table.

🥡 Storage

Stuffed cream puffs should be stored in the refrigerator for up to 24 hours, but it's best to consume them within a few hours. Shells (not filled) can be stored in an airtight container at room temperature for up to 24 hours. Reheating is not recommended, as the cream will lose its structure; if you want to refresh the shells, heat them for 3-4 minutes in the oven at 160°C before filling.

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