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Perfect and easy Profiteroles with a rich chocolate coating

Perfect and easy Profiteroles with a rich chocolate coating

These perfect, easy Profiteroles are the star of any dessert table, promising success every time they bake. Light and airy with a perfect hollow center, these profiteroles are made using the best choux pastry recipe you'll ever come across. Filled with creamy, delicious cream and coated in rich dark chocolate, these profiteroles offer an unprecedented pleasure for your taste buds.

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Why you will love these profiteroles

You will fall in love with these profiteroles because they are both light and decadent. Choux pastry is delicate and hollow, providing the perfect vessel for a succulent filling. The combination of the creamy filling and rich dark chocolate coating creates a heavenly dessert that is sure to impress. Whether you're a seasoned baker or trying your hand at choux pastry for the first time, this recipe is foolproof and guarantees a perfect result every time.

Perfect opportunity for profiteroles

These profiteroles are ideal for any celebration or gathering. Their elegant appearance and delicious taste make them perfect for special occasions such as birthdays or holiday celebrations. They also make a superb dessert for dinner parties, afternoon teas or anytime you want to treat yourself and your loved ones to something special. Their bite-sized nature makes them easy to serve and enjoy, ensuring they are always a hit.

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Decorating tips for profiteroles

replaces the word nice with empty decorate these profiteroles, start by filling them with your favorite cream filling using a piping bag fitted with a filling tip. Once filled, dip each profiterole into melted dark chocolate, making sure they are generously coated. For an extra touch, you can drizzle white chocolate or caramel on top, or sprinkle with finely chopped nuts or edible gold flakes. Arrange them in a pyramid on a serving platter for an impressive presentation.

Ingredients:

  • 80 ml of milk
  • 80 ml of water
  • 70g butter
  • replaces the word nice with emptych of salt
  • 10 g of sugar
  • 100g of flour
  • 100g eggs (about 2 medium eggs)

Instructions:

  1. In a saucepan, bring the milk, water, butter, sugar and a pinch of salt to a boil.
  2. Remove the pan from the heat and add the flour all at once, stirring vigorously until the mixture forms a ball and comes away from the sides of the pan.
  3. Return the pan to the heat and cook for another minute to dry out the dough slightly, then remove from the heat and leave to cool for a few minutes.
  4. Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
  5. Transfer the dough to a piping bag fitted with a round nozzle and pipe into small mounds on a baking sheet lined with parchment paper.

Cooking tip:

  1. Preheat your oven to 230°C (446°F) and bake for 10 minutes.
  2. Reduce the temperature to 180°C (356°F) and cook for a further 15 minutes.
  3. Lower the temperature further to 150°C (302°F) and cook for another 10 minutes. Keep a close eye on the temperature for best results.

The finishing touch:

  1. Fill the cooled profiteroles with pastry cream using a piping bag fitted with a filling nozzle.
  2. Dip the tops of the filled profiteroles in melted dark chocolate (preferably 80% cocoa) to coat well.
  3. Let the chocolate set before serving.

Appreciate!

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