Profiteroles with Chocolate Cream “Plombir” Recipe
I want to offer you a recipe for profiteroles, which I always get, subject to certain subtleties, which I will share with you. Chocolate cream “Plombir” is ideal for filling them. This cream is also suitable for impregnating cakes and other desserts.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Choux pastry:
Instructions
  1. For the dough, mix milk, water, salt, sugar and butter in a saucepan. Put it on the stove and bring to a boil. As soon as the oil dissolves and the liquid begins to boil slightly, pour in the flour and mix quickly. The dough will begin to form into a lump. Dry the resulting dough over low 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.
  2. Lightly beat the eggs 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.
  3. Transfer the finished dough into a pastry bag with a nozzle and lay out profiteroles or eclairs. Now I’ll tell you how I bake them. Of course, they do not turn out smooth, but a cream cavity and an unforgettable tender crust on top always turn out. First, I preheat the oven to the maximum temperature, put profiteroles in it and turn off the oven for 10-12 minutes. Then, after the time has elapsed, turn on the oven, 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.
  4. To make the cream, mix milk, starch, sugar, cocoa, flour and egg in a saucepan. Beat with a whisk until the ingredients are combined, and put on the stove.
  5. Bring the mass to a boil and cook, stirring constantly, until thickened. Remove from the heat, add the chocolate pieces and stir until they dissolve, cover with cling film and let cool to room temperature, and then put in the refrigerator for a couple of hours.
  6. In a food processor, whisk the soft butter and gradually add the cooled chocolate cream.
  7. It turns out a beautiful glossy chocolate mass. I put the cream in a pastry bag and put it in the refrigerator for 20-30 minutes.
  8. Filling for profiteroles. Enjoy your tea!
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