Profitterol, the step by step recipe to prepare it at home
Profiterole, prescription step by step prepare it at home. Cake made from a delicious pyramid of cream puffs stuffed with the perfect and covered with a Chocolate frosting and curls of cream, it is perfect to be served on special occasions but also at the end of a meal together with coffee.
Preparing it is not difficult at all and below you will find all the tricks to make this delicious dessert, which, if eaten the next day, will be even tastier in our opinion. For the filling of the profiteroles you can use your favorite custard or cream or why not, even mascarpone cream.
Index
Ingredients for about 22 cream puffs
- 125 grams of water
- 50 g butter
- 125 1 grams of flour
- 2 medium eggs (about 100 gr shelled)
- 1 kg of custard
- 120 grams of dark chocolate
- 50 gr of butter in pieces
- 250 grams of liquid cream
- Preparation Time:
60 minutes - Cooking time:
40 minutes - Rest time:
cooling time - Dose:
6 people to - difficulty:
medium / low
How to prepare the profiteroles: procedure
- First of all it will be necessary to prepare the cream puffs and the choux pastry: Combine the butter in pieces and the water in a saucepan and melt the butter at low heat,
- to merge then the flour and mix at the same time until a white patina forms on the bottom of the pan,
- remove from the heat and make the mixture to cool in a dish.
- When it will be almost cold to incorporate the eggs one at a time, taking care to add the next egg only when the first one is completely absorbed,
if you have a planetary mixer it is possible to do this step using the leaf hook, by hand it is advisable to use a hand whisk, in both cases the choux pastry will still have to incorporate a lot of air, so if you work it by hand it will take a little strength in working it.
- Lining a baking tray with parchment paper and a pastry bag or with two spoons form piles of dough of equal size thus forming the cream puffs,
- bake in a hot oven at 200 ° and cook for fifteen minutes,
- lower then the temperature to 190 ° and cook for another ten minutes,
- switch off now the oven and keep it open with a wooden spoon letting the cream puffs cool inside.
- Once cold, stuff the cream puffs to taste with custard or cream and place them in the refrigerator;
- prepare now the chocolate glaze by finely cutting the chocolate,
- lead boil two hundred grams of cream and melt the butter inside,
- to merge then also the chocolate and mix making it melt completely,
- transfer in a bowl and dip into the chocolate sauce one puff at a time and, using two forks, cover it completely with the chocolate,
- put the cream puffs on a wire rack so that the excess topping can run off
- Than we always helping with forks arrange them in a tray overlapping them and thus forming a pyramid,
- mount now the remaining cream and with this finish decorating the profiteroles.
- Put away the profiteroles in the refrigerator until ready to serve.
How to store the profiteroles:
If profiteroles are left over, they can be answered in the refrigerator and must be consumed within a couple of days.
Ilaria Zizza
