211 140 минут 40 порции
Ingredients for Profiteroles
- Flour - 130 g
- Water - 200 ml
- Butter - 100 g
- Sugar - 5 g
- Salt - 1 depot.
- Cream - 250 ml
- Chicken egg - 4 PCs
- Milk - 500 ml
- Sugar - 125 g
- Corn starch - 40 g
- Cream - 500 ml
- Dark chocolate - 400 g
- Milk - 20 ml
Step by step instruction of cooking Profiteroles
First make the dough...
in a heavy-bottomed pan put the butter, salt, sugar, water.
Stirring, bring to a boil.
Add the flour, remove from fire and mix well the ingredients.
Should get the bun.
Put again on fire and, stirring constantly, hold for 2 minutes, remove from heat and allow to cool.
When the dough is fully cooled, add 1 egg and mix well and then add the second egg, mix and add a third, stir and add the fourth.
Cover a baking sheet with parchment.
With a cooking bag to form small cakes, leave a good gap between them.
Bake in the oven at 220*C for 15 minutes.
To reduce the temperature to 190*C and bake for another 10 minutes.
After the time off and just open up the oven.
Leave cake in the oven until they are cool...
Start preparing the filling...
first make the custard:
beat the eggs with sugar and starch, about 10 minutes per volume is increased in 3 times.
To shift the cream in a wide bowl and cover with cling film /wrap must touch the cream.
The cream needs to cool down completely.
Separately vzbit cream with sugar /to taste/.
Carefully mix the whipped cream with custard.
Cream "Chantilly" ready...
With the help of culinary syringe with a narrow nozzle/ fill the profiteroles with cream.
Heat, without boiling, the cream with milk, add chopped chocolate, stirring, bring to a homogeneous mass.
Remove from heat and let stand for 5 minutes.
With a spoon dip each cream puff into the chocolate glaze.
Pour remaining glaze on top.