Profiterol
Last Updated on
The recipe is originally from Italy, but it was appropriated by the French, who still argue with the Italians about whose recipe it is. It is actually balls or wreaths of battered dough filled with various fillings (custard, whipped cream ..), often topped with chocolate icing and served with ice cream.
Ingredients:
Procedure:
1. First prepare the batter; heat the water and butter in a saucepan, once the water starts to boil add a pinch of salt and sifted plain flour, stir until the batter starts to come away from the sides of the saucepan, then remove from the heat source and transfer to a bowl
2. In a second bowl whisk 3 eggs and incorporate them into the batter in batches, fill the batter into the pastry decorator, form rounds, wreaths snails or meringues on a baking paper lined baking tray
3. Place the baking tray in an oven preheated to 220 °C and bake for 20 minutes, then reduce the temperature, and to prevent the dough from falling off, you must let it warm for five minutes (after baking, just open the oven door and let the baked shapes cool slowly)
4. Prepare the cream; boil 2/
3 milks, mix the remaining 1/
3 with vanilla pudding, put the mixture into the boiling milk, sweeten to taste and spread with butter, finally add vanilla seeds, stir until stiff, then let the cream cool
5. After baking and cooling, cut the shapes crosswise and fill the bottom with the cream, bring the dough together again
6. Melt the cooking chocolate in a water bath, add a little butter and set with milk to make the chocolate thin
7. Dip the individual desserts in the chocolate and preferably serve immediately.
Note:
Water bath – Place the container with the food in a pot half filled with hot water, keeping it just below boiling point.
