The secret is in the cream: this is how our representative tree is perfect

The secret is in the cream: this is how our representative tree is perfect | November 24, 2025

The secret to the perfect profiterole ( větrník or profiterolka in Czech ) lies in three important things:
👉 well-baked burnt dough,
👉 lightly whipped cream,
👉 and most importantly, the delicious, silky vanilla filling (egg custard).

Here are the most important pastry tips summarized, with particular emphasis on the cream:

1. The perfect burnt dough (donut base)

Without a good base, the cream cannot be effective. The following tricks will help you succeed:

Prepare the dough:
Bring the water, fat, sugar and salt to the boil. Add the flour all at once and stir until the dough comes away from the sides of the pan and a thin white layer forms on the bottom of the pan (this is called “propaling”).

Add the eggs gradually:
Let the dough cool slightly (you can even use a food processor), then add the eggs one at a time. Each egg should be fully incorporated before adding the next. The finished dough should be smooth, shiny, and hold its shape, but still soft and spreadable.

Steam baking:
This is the key to hollow, airy doughnuts. Place a heatproof bowl of hot water in the oven preheated to 200–220°C (492–424°F) (or use the steam function on your oven). The steam will help the doughnuts rise.

Never open the oven for the first 15-20 minutes!
If you do, the doughnuts will collapse immediately. Then continue baking at a lower temperature (around 160°C) until they are golden brown in the cracks.

Drying:
Once baking is complete, leave the doughnuts in the oven with the oven door slightly ajar (e.g. with a wooden spoon) for about 10 minutes. This will prevent them from collapsing.