Today the profiteroles, a classic French pastry. The recipe that I propose is the most traditional and tasty, namely puffs stuffed with whipped cream (that the French would be whipped with powdered sugar and vanilla) and covered by a dense and dark chocolate fudge frosting. A shower of toasted almond shavings adds that personal touch which reminds Sicilian home. I'm used’ one of the cakes that I always recommend to prepare for the holidays like Christmas or Easter, because it is really very simple to make but elegant and impressive: the cream puffs homemade always arouse enthusiasm and, When your guests will see this beautiful full and glossy pyramid remain open-mouthed. If you want, You can decorate the profiteroles even richer, for example with tufts of whipped cream and pomegranate seeds, especially if you want to serve on new year's Eve. Messina is used to prepare a Sicilian variation of profiteroles, called ' black and white ': These Choux pastry balls filled of chantilly gianduia cream but covered by a dense (in very plentiful quantity) and then topped with milk chocolate curls. A true masterpiece, sooner or later I also publish this recipe, give me time. I'm used, if you look for inspiration for sweet or savory delicious recipes for Easter, do not forget to have a look at all my EASTER RECIPES. Have a good day!
PROFITEROLE CHOCOLATE AND CREAM (easy recipe)Print This
- Serves about 40 puffs
- PER LA PASTA CABBAGE:
- 125 milliliters of whole milk
- 125 millilitres of water
- 100 grams of butter
- half a teaspoon of salt
- a teaspoon of sugar
- 150 grams of flour 00
- 4 eggs
- FOR THE FILLING:
- 300 ml whipping cream
- 80 grams of powdered sugar (or 100 grams if you prefer sweeter)
- 1 tablespoon vanilla (or the seeds of a vanilla Bourbon)
- FOR COVERAGE:
- 250 grams of dark chocolate 70%
- 230 ml of cream
- 2 tablespoons rum
- 20 grams of butter
- 20 grams of glucose syrup (Optional)
- toasted almond shavings, just enough
To prepare the chocolate profiteroles and cream have to do first of all the choux pastry: put water in a saucepan, milk, butter, salt and sugar and bring to a boil over medium heat. Remove from heat and sprinkle the flour into the Pan, all at once, stirring vigorously until dough is smooth. Put the saucepan on the heat and cook the mixture for one minute, stirring constantly. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before joining the second (It takes a while’ of force) And so on: When this is done, You should get a strong yellow, smooth, smooth and velvety.
Preheat the oven at 180 degrees and line a baking sheet with parchment paper: using a sac-à-poche distribute the dough into little heaps as large as a walnut, nicely spaced and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside. Let cool on a wire rack, then, with a knife, drill a hole in the bottom of each Choux pastry.
For coverage of profiteroles with chocolate and cream: coarsely chop the chocolate and put it in a bowl. Pour the cream into a saucepan, Add the butter and the rum (If you put the glucose syrup) and heat over low heat until almost boiling, then pour over chocolate, count to 15 and mix with a spatula, starting at the center of the Bowl, lucid until creamy and without lumps. Allow to thicken a little ganache at room temperature, so it becomes more ' opaque '. If the pour immediately on cream puffs, In fact, would tend to leak and could not have that dark and opaque effect we want to achieve.
For the filling of chocolate profiteroles and cream: whip the cream until stiff with the vanilla and powdered sugar. Place the whipped cream in a pastry bag with a large nozzle and smooth.
Composition of the dish: stuffed every cream puffs with cream, then place the Choux pastry pyramid dish you have chosen. Make sure you get a pyramid with a wide base and, If you see that as you climb to the height the cream puffs are unstable, You can fix them by putting some cream Crest between the one and the other to firm them. Once built the pyramid, distributed over the cream puffs with a spoon the dark chocolate ganache, little at a time, so that each is completely covered cream puffs. Once finished this job, Sprinkle the profiteroles with Roasted Almond flakes. If you want, You can also decorate the profiteroles with some tuft of cream. Keep the chocolate profiteroles and cream in the fridge until ready to serve. Bon appétit!
THE PAIRING: The thick scent of cinnamon and taste intoxicating, concentrated in this cinnamon liqueur produced by Gardens of love, It is our suggestion for this sweet evergreen. Chocolate and cinnamon have always gotten along. And we wanted to join them again, happily, on this occasion.