Description
The origin of this ancient dessert there are many legends. I am not going to tell, but will share a favorite recipe.
Ingredients
-
The dough custard
1 pack
-
Milk
0.5 l
-
Flour
75 g
-
Yolk egg
4 piece
-
Sugar
100 g
-
Dark chocolate
300 g
-
Cream
200 ml
-
Vanilla
Cooking
When you open chocolate eggs only to get a surprise, it's time to prepare the profiteroles :-)
Let's start with the cream: separate the whites from the yolks.
Add the granulated sugar.
Beat with a whisk until it foams, add the flour and stir (if very thick, add two tablespoons of cold milk).
Milk to boil and put the vanilla stick and lemon peel.
Put in a saucepan mix flour, sugar and egg yolks and mix with the hot milk, stirring quickly to cook the egg yolks. On very low heat (!!!) put the saucepan and constantly stir until thick. Do not bring to boil!
Such density is supposed to be the cream, set aside to cool.
Prepare the chocolate. These "blocks" to crush into small pieces.
Heat the cream and remove from heat, put chocolate...
...and mix well.
To take puffs. I had a store, but on the site you can find the recipe for choux pastry.
Fill with cream. I did it with a syringe.
Lower each ball into the chocolate and filling.
Folded slide and pour leftover chocolate. That's all. :-)
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