Profiteroles with cream of chocolate

Description

Air profiteroles classic choux pastry with delicious sweet milk chocolate cream.

Ingredients

Water

200 ml
Butter

100 g
Flour

1 cup
Chicken egg

2 piece
Brown sugar

1 Tbsp
Sour cream

1 cup
Butter

20 g
Chocolate milk

80 g
Walnuts

3 Tbsp
Essence
Petals
Chocolate milk

Cooking

Prepare the choux pastry for the classic variant that will require water, butter, flour and eggs. Pour into a thick-walled pot of water and put on fire, cut pieces of butter and add to water. When the oil is dissolved in water, then add all the flour and quickly knead the dough. Doing this over low heat. The dough will be ready when it will form into a ball, which lags behind the sides of the pan. The batter to cool to lukewarm.

Add one egg and stir. I was stirred with a mixer. Should get a thick mass, which will keep the form.

Baking tray lay baking paper. Using a teaspoon spread the dough.

Then using a pastry bag make dough decoration. The pan put in a preheated 180 degree oven and bake for 30-45 minutes.

Prepare the cream. Sour cream, combine with cane sugar, I have sugar TM "Mistral".

Put the saucepan on slow fire. Add the butter.

Chocolate to break into pieces and add to the pot. Mass stir constantly to dissolve the chocolate and did not stick to the bottom. Cook for about a minute. The cream should thicken and become shiny. Remove from the heat and cooled.

In chilled cream add the walnuts. Mix well.

The cooled profiteroles cut in a bit.

Fill with cream of chocolate. Profiteroles decorate with almond petals and chocolate drops. Almond petals and droplets fixed by using the cream. Profiteroles are served to the table. Enjoy your tea!

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