Fridge – Profiteroles Recipe
Ingredients (10 profiteroles)
- 2 tablespoons of water
- 1 egg
- 1 egg yolk
- 0.8 oz butter
- 1 teaspoon of sugar
- 2 tablespoons of milk
- 2½ tablespoons of flour
- Salt
Ingredients for chantilly cream
- ½ cup of sweet cream
- 1 ½ teaspoons of vanilla extracts
- 1 ½ tablespoon of icing sugar
Ingredients for the ganache
- ½ cup of water
- 3 tablespoons of sweet cream
- 9 oz dark chocolate
- 5 tablespoons of sugar
Directions
To prepare the profiteroles, pour the water, milk, sugar, butter and a pinch of salt into a saucepan. Turn on the heat and start mixing the ingredients. Once the boiling point has been reached, add the flour and smooth with a spatula for about 3 minutes. Once you have obtained a consistent dough, transfer it into a bowl. Add the egg and smooth with the spatula until it is absorbed. Then, pour the mixture into a pastry bag and form ten profiteroles on a baking paper in a tray. Leave space between one bigné and the other and brush with egg yolk. Bake for about 25 minutes in a hot ventilated oven at 428° F. Remove from the oven and let cool.
To prepare the Chantilly cream, mix the sweet cream and after a couple of minutes add the vanilla extract and half the icing sugar. Once you have assembled the ingredients, add the remaining icing sugar and mix for another couple of minutes. Pour the cream into the pastry bag and fill your perforated profiteroles.
Then, prepare the ganache by pouring the water and sugar in a saucepan on the heat. When it starts to boil, add the sweet cream. Once the boiling temperature has been reached again, add the chopped dark chocolate and mix until the mixture has thickened. Let cool before using.
All you have to do is dip each filled profiterol in dark chocolate before placing 3 or 4 of them in our aluminium containers. Once finished, let it cool in the fridge for a couple of hours before serving!
