Profiteroles calculator Cooking

Profiteroles recipe

Accurate calculation of ingredients for dough and cream

💡 The ideal size of the deposited dough before baking is the size of a small walnut (about 3-4 cm in diameter).
Ingredients for
30 pcs
🥣 Dough (Custard)
🍦 Filling

Profiteroles calculator

🧁 Ideal profiteroles: the mathematics of taste

Choux pastry (Pâte à Choux) is one of the most capricious in the art of confectionery. The main secret of success here is strict adherence to proportions. If you add a little more water or don’t add enough eggs, the profiteroles may not rise or fall immediately after the oven.

👨‍🍳 Why do you need this calculator?
Regular recipes are for a fixed quantity (usually 20-30 pieces). But what if you need to bake exactly 12 pieces for tea or 150 pieces for a wedding? In a second, our tool will recalculate grams of dough and cream for your task.

How to use the tool

  1. Enter quantity: indicate how many cakes you want to receive.
  2. Choose filling:
    • Custard (Ice cream) - classic, ice cream taste.
    • Creamy (Chantilly) - light whipped cream.
    • Curd - thick, moderately sweet cream (like cheesecake).
  3. Cook!Get the list of ingredients and copy it to go to the store.

📜 Brief cooking recipe

After the calculator has calculated the weight of the products, follow these instructions:

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1. Choux pastry

  • In a saucepan, combine water/milk, salt, sugar and butter. Bring to a boil.
  • Pour in all the flour at once and stir quickly with a spatula, without removing from the heat, until the dough comes together (about 1-2 minutes).
  • Cool the dough to 50-60°C (so that the eggs do not cook).
  • Add in eggs one at a time, mixing thoroughly each time (with a mixer or spatula) until smooth. The dough should flow from the spatula in a triangle.
  • Place the balls on a baking sheet and bake: 10-15 minutes at 200°C (to rise), then reduce to 180°C and bake for another 20-30 minutes until golden brown.

2. Preparing the cream

Depending on the selection in the calculator:

  • Custard: Mix the yolks, sugar and starch. Pour in hot milk, cook until thick. Stir the butter into the warm cream.
  • Creamy: Simply whip cold cream and powder until stiff peaks form.
  • Curd: Whip cold cream, add curd cheese and powder, stir until smooth.

Frequently asked questions (FAQ)

❓ Why did the profiteroles fall off after the oven?

Most often this happens if you under-bake them or open the oven in the process. The dough inside should be dry. Never open the oven during the first 20 minutes of baking!

❓ Can I use only water without milk?

Yes. Profiteroles with water turn out crispier, and with milk (or a 50/50 mixture) they become softer and more ruddy.

❓ Is this calculation suitable for eclairs?

Yes, the dough for profiteroles and eclairs is identical. The only difference is in the form of the deposit: profiteroles are round, eclairs are elongated sticks.

❓ C1 eggs - how much in grams?

The calculator assumes a medium egg of category C1 (about 50-55 g without shell). If you have eggs of a different size, be guided by the consistency of the dough.

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