CHOCOLATE PROFITEROLES

Identity Card of the Recipe

324 KCal Calories per serving

Ingrediants

For the choux pastry (25-30 beignets ")

100 ml of water
10 g of sugar
120 g (2 medium) of eggs
1 pinch of salt
70 g of white flour of type 00
50 g of butter

For coverage

150 g of dark chocolate
200 ml of fresh cream

For the filling

300 g of fresh cream
70 g of hazelnut cream or chocolate cream

Materials Needed

Sac à poche with smooth spout and long spout
Baking tray
Baking paper
Casserole
Whip
Scale weighs food
Platter
Gratella
Electric whips

Preparation

Start with the preparation of the choux pastry. In a saucepan pour the water, butter, sugar and a pinch of salt. Bring to the boil.
Remove the saucepan from the heat and pour in the sifted flour all at once and mix vigorously to avoid lumps: a compact ball will form.
Move the saucepan over the heat again and stir until a noticeable film forms on the bottom of the saucepan (this takes a few minutes).

Did you know that
Adding the flour to the mixture of boiling water and butter will begin the gelatinization process of the starches.

At this point, pour the mixture into a bowl and let it cool completely to room temperature (to speed up the process, you can let the mixture rest in the refrigerator).
After the dough has cooled, add one egg at a time. It is recommended not to add the second egg until the first is completely blended with the dough. The mixture will be soft, but it should not lose its relatively compact and viscous consistency. The balance of the dough is a very important variant for the development of the volume of the cream puff.
Line a baking sheet with parchment paper.
At this point, transfer the mixture onto a pastry syringe with a smooth spout and form many small morsels (about 2-3 cm in diameter), placing them on the baking sheet. It is advisable to keep a certain distance between one puff and the other.
Bake in a hot oven (static function) at 220 ° C for 15 minutes; after this period, continue for another 10 minutes at a temperature of 200 ° C.
Leave to cool for 20 minutes with the oven off to perfectly dry the inside of the puffs, keeping the oven door ajar.
Meanwhile, prepare the cream for the filling. Pour the fresh cream into a blender and add the hazelnut spread. Whip the cream until it takes on a soft and thick consistency.
When the empty puffs have cooled, proceed with the filling. Pour the cream and chocolate cream into a pastry bag with a long spout. Fill the cream puffs by making a small hole in the base or on one side.
Now prepare the ganache cream for the covering. Coarsely chop the dark chocolate and combine it in a saucepan. Add the liquid cream and bring to the heat, stirring constantly to melt the chocolate. Allow the ganache to cool.
The ganache is ready when it has assumed a semi-solid consistency and room temperature: it must not be too liquid nor too solid.
Quickly dip the stuffed puffs in the ganache cream, let them drip for a few moments and arrange them on a plate.
Arrange the stuffed and covered puffs one on top of the other, to form a pyramid.
Leave to cool to harden the covering cream. Serve the profiteroles with sprigs of cream.

Alice's comment - PersonalCooker

A romantic recipe able to reconcile the most refined palates with the most demanding ones! Yes, I know, I know: I already imagine what you are going to say to me: “recipe too high in calories”. And you would be right to point it out: but sometimes there is a sin of gluttony. If, on the other hand, you think the recipe is too caloric, don't miss my vegan profiteroles, without cholesterol!

Nutritional values and Health Comment on the recipe

The Chocolate Profiteroles is a very caloric sweet dessert, rich in lipids. The prevalence of fatty acids is in favor of saturated ones; it contains cholesterol and is low in protein and fiber.
Carbohydrates and cholesterol are not to be underestimated.
That of Chocolate Profiteroles is a recipe not recommended in case of overweight, hyperlipemia, type 2 diabetes mellitus, celiac disease and lactose intolerance.
The average portion is around 30g (95kcal).