profiterole
You won't want to share this profiterole with anyone! You don't need to go to a pastry shop. You will collect the ingredients (and save your patience) but in the end you will have the perfect dessert that makes the difference.
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RECIPE:
Ingredients
For profiteroles
125 g of butter
125 ml of milk
125 ml of water
Some sugar
A little salt
150 g of all purpose flour
5 eggs
For the Chocolate Cream
200 g of sugar
50 g of cocoa
50 g of corn flour
1 litre of milk
200 g couverture
For the vanilla cream
50 g of corn flour
100 g of sugar
3 egg yolks
500 ml of milk
50 g of butter
2 vanilla
200ml cream
Implementation
We'll start with the profiteroles. Put the butter, milk and water in a saucepan to boil.
When they are ready, add the flour, sugar, salt and stir over medium heat for 5-10 minutes, until the moisture is gone.
When the dough starts to stick to the pot, then put it in a bowl and let it cool for 5 minutes.
After the five minutes and with the help of the mixer, incorporate the eggs one by one.
Then, in a pan with non-stick paper, make 20 soudas (see the video below) and bake them at 200 degrees Celsius in the air for 10 minutes. Then, lower the temperature to 180 degrees Celsius and bake until the sauces take on color.
We continue with the chocolate cream. Mix all the ingredients for the chocolate cream, except the couverture, over medium heat, until you have a cream.
Then, take it off the heat and add the couverture. Finally, cover with cling film and let the chocolate cream cool.
We make the vanilla cream. Mix the cornflour with the sugar and the egg yolks. Dissolve them in the cold milk and stir over medium heat until they become creamy.
When the cream is ready, take it off the heat, add the butter, vanilla and mix. Cover with cling film and leave the chocolate cream to cool.
Continue and beat the cold cream in a bowl until it becomes whipped. When it is ready, we incorporate the cold vanilla cream.
ASSEMBLY: Make a layer of the vanilla cream in a large bowl.
Fill the scoops with vanilla cream and place them in the bowl.
Finally, spread the chocolate cream and optionally decorate with rosettes from the vanilla cream.
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