For approximately 20 profiteroles:
Choux Pastry:
- ✔️ 100g all-purpose flour
- ✔️ 100g unsalted butter
- ✔️ 125ml milk
- ✔️ 125ml water
- ✔️ 3 to 4 eggs
- ✔️ 1 tsp sugar
- ✔️ Pinch of salt
In a pot over medium heat, combine water, milk, butter, sugar, and salt. Once it boils, add all the flour at once, stirring with a wooden spoon. Reduce heat to low and dry the dough; it’s crucial to stir for 5 minutes at low heat until a crust forms. Place the dough in a bowl and let it cool. Gradually incorporate the eggs, ensuring each is well integrated before adding the next. The dough should be shiny and form a “V” when lifted with a spoon. It may require 3 or 4 eggs, depending on the consistency.
Preheat the oven to 200°C. Pipe the profiteroles onto parchment paper or a silicone mat, leaving space as they expand. Bake for 12 minutes. Reduce the oven to 170°C and bake for an additional 12 minutes, crucial for drying the inside of the profiteroles.
Filling:
- ✔️ 350ml double cream from @tregarok
- ✔️ 1 tbsp powdered sugar
- ✔️ 1 tbsp cocoa powder
Whip the three ingredients until stiff. Fill the profiteroles by making a small hole at the bottom and chill.
Base Dough:
- ✔️ 250g all-purpose flour
- ✔️ Pinch of salt
- ✔️ 20g sugar
- ✔️ 75g cold butter
- ✔️ 1 egg
In a bowl, combine flour, sugar, and butter. Using your fingertips, crumble the mixture. Add the egg and mix with a spoon. Press the dough against the bowl’s edges without kneading. Refrigerate for at least an hour. Preheat the oven to 180°C. Roll out the dough as shown in the video. Chill thoroughly in the fridge until firm, then bake for 12 minutes. Allow to cool and unmold.
Chantilly:
- ✔️ 350ml double cream from @tregarok
- ✔️ 1 tbsp powdered sugar
Whip until stiff.
Chocolate Ganache:
- ✔️ 100ml cream
- ✔️ 100g finely chopped semi-sweet chocolate
In a pot over medium heat, bring the cream to a boil. Remove from heat and add chocolate. Let it sit for 3 minutes, then stir until a shiny sauce forms. Use when nearly cool. Pour over the profiteroles; the cake should be cold to prevent spreading. Decorate with the remaining Chantilly. Serve the cake chilled. Enjoy!
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![](https://delightedbydesserts.com/wp-content/uploads/2024/02/5a4f30118536a3a41895f0e25e52a369.jpg)
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