Let’s make with Sonia a classic and timeless dessert: the chocolate profiteroles, made of many puffs of choux pastry, filled with Chantilly cream and topped with a chocolate sauce… impossible to resist!
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Hi all of you friends and welcome to the GialloZafferano kitchen, today will be preparing together the profiteroles, a dessert as tempting as spectacular. It’s a dessert made of many small puffs filled with Chantilly cream and topped with a chocolate sauce. But let’s see together what ingredients we’ll need:
• 1 cup (130 g) of flour
• 4 medium eggs
• 1 tsp of sugar
• 3,5 oz (100 g) of butter
• 2 level tbsp of powdered sugar • Just under 1 cup (200 ml) of water
• 1 1/3 tbsp (20 ml) of fresh whole milk
• 1 pinch of salt
• 14 oz (400 g) of dark chocolate
• 2 pints (1 lt) of heavy cream
Let’s prepare together the profiteroles!
First of all we’ll prepare the choux pastry to make our puffs: in a pot put the water, the sugar, the salt and the butter, let everything melt and, as soon as it comes to a boil, as you can see, add all the flour at once. Now remove the pot from the heat and stir until the dough forms into a ball… as you can see, all the ingredients are blending together. Put the mixture on the stove again, on a low flame, and let it dry stirring constantly, until a patina forms on the bottom of the pot.
As you can see, a patina has formed on the bottom, so turn off the heat, take the dough out from the pot, put it on a dish and let it cool down completely.
In this bowl there is the dough, which has completely cooled down, and here we have the eggs, which have to be at room temperature, it’s very important. Now add one egg at a time, but do not add the second one until the first one has been completely absorbed by the dough. So, let’s start with one… and stir until completely absorbed.
Put the dough into a pastry bag with a smooth nozzle and form small mounds about as big as a walnut on a baking pan lined with parchment paper. A baking pan like this will hold about 30 of them; then bake in a static oven at 430° for 15 minutes, lower the temperature to 370° and bake for 10 minutes more, after that turn off the oven leaving the door ajar, perhaps with the help of a ladle, and let them dry out for 15-20 minutes.
15 min. — 430°F (220°C)
10 min. — 370°F (190°C)
Now we’ll prepare the topping for the profiteroles: in this pot I’ve put 2 cups (1/2 lt) of heavy cream and the milk… as soon as the mixture comes to a boil add the roughly chopped dark chocolate; stir until completely melted, after that cool the mixture in the fridge to thicken.
When the puffs are ready and cold, we can move on to bore a hole on the bottom of each of them, perhaps using the stem of a teaspoon, in this way. Once finished, we can pipe the Chantilly cream through the hole, which is made by whipping 2 cups (1/2 lt) of heavy cream with 2 tablespoons of powdered sugar… in this way. Once all the puffs are filled, you can cover them with cling film and place them in the fridge, while waiting for the topping to reach the right consistency.
Once the sauce has thickened enough to coat the surface evenly without running, dip in one puff at a time and coat it entirely. Now we can arrange all the puffs on a serving dish, which can be round, oval or rectangular according to the quantity of puffs, and form the first layer. Then lay the other puffs one on another until you have a pyramid.
If there is any Chantilly cream left over, you can decorate with these lovely wisps of cream by filling a pastry bag with a star nozzle… and here are our wonderful profiteroles! From Sonia and GialloZafferano bye and see you next video recipe.