Who loves sweets, or the one in Sicily is called ' Petit Fours ', in front of a tray of doughnuts remain as enchanted. But why buy in pastry puffs when we can do it at home? I'm not kidding, make the Choux pastry is a snap, You can fill in our imagination and then impress the children or guests by offering, as in this case, of simple or cream puffs covered with chocolate ganache. The recipe for choux pastry for profiteroles can be found even in ' bases’, as also that of custard and ganache.
Ingredients for about 40 puffs:
for the choux pastry
- 125 ml of milk
- 125 millilitres of water
- 100 grams of butter
- half a teaspoon of salt
- a teaspoon of sugar
- 150 grams of flour
- 4 eggs
for the custard:
- 250 ml whole milk
- 2 egg yolks
- 1 tablespoon of flour
- 2 tablespoons sugar
- to taste grated zest of one lemon or some’ vanilla extract
for the chocolate ganache:
- 50 milliliters of liquid fresh cream
- 50 grams of dark chocolate, chopped
- 10 grams of butter
Put into a casserole the water, the milk, the diced butter, salt and sugar and bring to a boil over medium heat. Remove from heat and sprinkle the flour into the Pan, stirring vigorously until dough is smooth and firm. Put the saucepan on the heat and cook the mixture for one minute, stirring constantly, for ' dry’ any excess moisture. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before merging the second and so on: When this is done, You'll have to 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 clumps as big as a walnut, well-spaced, and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside. Let cool on a wire rack.
For the custard, in a large saucepan put the egg yolks and sugar and whip them well by mixing with a wooden spoon until the mixture becomes fluffy and pale yellow. Add flour, stirring constantly and making sure that no lumps. Never tire of mix, It is essential to. When the mixture is smooth and even start to combine the milk pouring flush, pianissimo and not adding more before you absorb the previous quantity. Once the mixture has become fluid, Add the remaining milk and lemon zest or vanilla, Depending on your preferred aroma give cream. Put the saucepan on low heat and stir well for as long until the cream has thickened and cool.
For the ganache, put the cream and butter in a saucepan and bring to a boil. Add the chopped chocolate and stir until the chocolate has melted and you have a thick and dark and cool. Place the top half of cream puffs in ganache and place to cool down in the refrigerator so as to solidify the ganache.
Holes in them with a tip or a knife to the bottom of cream puffs, put the custard in a sac-à-poche and fill them. Sprinkle the cream puffs without ganache with icing sugar and serve with those covered.