Profiteroles

Description

This is one of my favorite desserts..

Ingredients

Flour

130 g
Water

200 ml
Butter

100 g
Chicken egg

4 piece
Sugar

5 g
Salt

1 pinch
Cream

250 ml
Chicken egg

4 piece
Milk

500 ml
Sugar

125 g
Corn starch

40 g
Cream

500 ml
Dark chocolate

400 g
Milk

20 ml

Cooking

First make the dough... in a heavy-bottomed pan put the butter, salt, sugar, water. Stirring, bring to a boil.

Add the flour, remove from fire and mix well the ingredients. Should get the bun. Put again on fire and, stirring constantly, hold for 2 minutes, remove from heat and allow to cool.

When the dough is fully cooled, add 1 egg and mix well and then add the second egg, mix and add a third, stir and add the fourth.

Cover a baking sheet with parchment. With a cooking bag to form small cakes, leave a good gap between them. Bake in the oven at 220*C for 15 minutes.

To reduce the temperature to 190*C and bake for another 10 minutes. After the time off and just open up the oven. Leave cake in the oven until they are cool...

Start preparing the filling... first make the custard: beat the eggs with sugar and starch, about 10 minutes per volume is increased in 3 times.

Heat the milk /don't let it boil/ and, stirring constantly, add the beaten egg mass, bring to boil and hold for 1 more minute on the fire. The cream should be thick.

To shift the cream in a wide bowl and cover with cling film /foil in contact with the cream. The cream needs to cool down completely.

Separately vzbit cream with sugar /to taste/. Carefully mix the whipped cream with custard. Cream "Chantilly" ready...

With the help of culinary syringe with a narrow nozzle/ fill the profiteroles with cream.

Heat, without boiling, the cream with milk, add chopped chocolate, stirring, bring to a homogeneous mass. Remove from heat and let stand for 5 minutes.

With a spoon dip each cream puff into the chocolate glaze.

Pour remaining glaze on top.

I have 40 profiteroles... it's a long recipe, but believe me, the time was well spent...

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