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Rosca de Profiteroles: an exquisite dessert that combines elegance and traditional flavors

Rosca de Profiteroles: an exquisite dessert that combines elegance and traditional flavors

Rosca de Profiteroles is a sophisticated dessert that masterfully combines the lightness of the choux pastry with the richness of the cream filling. Creating a ring of profiteroles out of choux pastry and filling each with luxurious whipped cream, this dessert is not only delicious but also visually stunning. It is complex but very rewarding to make, and the final product will captivate and delight anyone who tries it.

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Why you'll love it: This dessert is a true labor of love, perfect for those who appreciate the art of baking. The choux pastry expands into light and airy profiteroles which are then filled with a creamy cream, offering a delicious contrast of textures. The ring shape not only makes this dessert a centerpiece of any gathering, but also adds an element of sophistication to your presentation.

Perfect occasion: La Rosca de Profiteroles is ideal for special occasions such as birthdays, celebrations and especially festive gatherings where you want to impress your guests. It's also perfect for the holidays where a show-stopping dessert is needed, making it a memorable part of any meal.

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Decorating Tips: replaces the word nice with empty finish this stunning dessert, drizzle it with a glossy chocolate ganache and garnish with swirls of whipped cream for added elegance. You can also sprinkle with powdered sugar or edible gold flakes for an extra touch of luxury. Arrange it on a decorative cake stand to enhance its visual appeal.

Ingredients for Profiteroles:

  • 100 grams of all-purpose flour
  • 100 grams of butter
  • 125 ml of milk
  • 125 ml of water
  • 3 to 4 eggs (depending on the consistency of the mixture)
  • 1 teaspoon of sugar
  • A pinch of salt

For the cream filling:

  • 350 ml heavy cream
  • 1 tablespoon of powdered sugar
  • 1 tablespoon of cocoa powder

For the base dough:

  • 250 grams of all-purpose flour
  • 1 pinch of salt
  • 20 grams of sugar
  • 75 grams of cold butter
  • 1 egg

For the Chocolate Ganache:

  • 100 ml heavy cream
  • 100 grams of finely chopped dark chocolate

Instructions:

  1. Prepare the Profiteroles:
    • In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon. Reduce the heat and continue stirring until a film forms at the bottom of the pan. Remove from the heat and allow to cool slightly before adding the eggs one by one, mixing until smooth and shiny.
    • Preheat the oven to 200°C. Spread the dough on a baking sheet lined with parchment paper. Bake for 12 minutes, then lower the temperature to 170°C and cook for another 12 minutes. Let cool.
  2. Prepare the cream filling:
    • Whip the heavy cream with the powdered sugar and cocoa powder until stiff peaks form. Fill a piping bag and inject the cream into the cooled profiteroles.
  3. Prepare the base dough:
    • Mix the flour, salt, sugar and butter until you get a sandy texture. Add an egg and mix without overworking the dough. Chill in the refrigerator for an hour. Spread out, shape according to the instructions in your video and bake at 180°C for 12 minutes. Let cool.
  4. Assemble the Rosca:
    • Arrange the stuffed profiteroles in a circular shape on the cooked base.
  5. Prepare the Chocolate Ganache:
    • Bring the cream to the boil, pour it over the chopped chocolate, leave to sit for 3 minutes, then stir until smooth. Water the assembled profiteroles.
  6. Final touches:
    • Decorate with additional whipped cream. Cool well before serving.

Savor this breathtaking dessert that promises not only a treat for the palate but also a feast for the eyes!

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