I want to offer you a recipe for profiteroles, which I always get, subject to certain subtleties with which I will share with you. Chocolate cream "Plombir" is ideal for filling them. This cream is also suitable for sifting cakes and other desserts.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 65 gram Water
- 35 gram Milk
- 50 gram Butter
- 3 gram Salt
- 3 gram Sugar
- 70 gram Flour wheat / Flour
- 115 gram Chicken eggs
Choux pastry:
- 250 ml Milk
- 1 piece Chicken egg
- 17 gram Corn starch
- 5 gram Flour wheat / Flour
- 1 tablespoon Cocoa powder
- 50 gram Dark chocolate
- 100 gram Butter
- 125 gram Sugar
Ingredients
Choux pastry:
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Instructions
- For the dough, mix the milk, water, salt, sugar and butter in a saucepan. Put on the stove and bring to a boil. As soon as the oil is dissolved and the liquid begins to boil slightly, add the flour and mix quickly. The dough will begin to form into a lump. Dry the resulting dough on a slow heat for 3-4 minutes. it is Important not to fry it, but only to dry it, constantly rubbing it. Remove from the stove and allow to cool slightly.
- Beat the eggs lightly with a fork. Gradually add to the dough, carefully kneading it with a spatula until smooth. The finished dough turns out to be viscous and does not spread.
- Transfer the finished dough to a pastry bag with a nozzle and drop off the profiteroles or eclairs. Now I will tell you how I bake them. Of course, they do not turn out smooth, but the cavity for the cream and an unforgettable tender crust on top, always turn out. First, I preheat the oven to the maximum temperature, put the profiteroles in it and turn off the oven for 10-12 minutes. Then, after the time has passed, turn on the oven and set the temperature to 170 degrees and bake for about 35 minutes. Important! do not open the oven while baking. Finished profiteroles increase in volume and have a beautiful Golden-brown crust.
- For the cream, combine milk, starch, sugar, cocoa, flour and egg in a saucepan. Beat with a whisk until the ingredients combine and put on the stove.
- Bring the mass to a boil and cook constantly stirring until thick. Remove from the heat, add the chocolate pieces and stir until they dissolve, cover with cling film and allow to cool to room temperature, and then put in the refrigerator for a couple of hours.
- In a food processor, beat the soft butter and gradually add the cooled chocolate cream.
- It turns out a beautiful glossy chocolate mass. I transfer the cream to a pastry bag and put it in the refrigerator for 20-30 minutes.
- Filling profiteroles. Enjoy your tea!
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