Hello friends, after a long time I am coming back with a recipe post. Today I will show you the profiterole I made yesterday at my house. If you are not familiar with this dessert let me tell you that it is a water mouthing chocolate temptation which all my close friends are literally begging me to make it.
Profiterole is one of the most famous desserts in France but it is also very popular in Greece where I live. It needs 3 different complex preparations which are: a warm dough, a cream with vanilla flavor and at last an enjoyable hot chocolate sauce.
The first thing we have to prepare is the warm dough which called Pâte à Choux and is also very popular. With this dough we will make some crunchy empty balls that we will fill later with cream patisserie.
For the dough we will need only 4 ingredients which are:
- 240 ml water
- 120 grams butter
- 150 grams flour
- 4 eggs (200 grams)
In a kettle, heat the water with the butter. When it starts to boil, remove it from the fire and add the flour, stirring vigorously with a wooden spoon to homogenize. Then put the kettle back in the fire, stirring continuously with the wooden spoon. After about 3-5 minutes, the dough will become a ball and will come off from the walls of the pot. Then let the dough to cool a little bit (not to become cold) and while stirring with the wooden spoon add the eggs one by one, waiting to homogenize everyone well. Transfer the mixture to a piping bag and cut the edge. Then make small, equal sized balls in a baking sheet, leaving a distance of 1 cm between them. Bake in a preheated oven at 220oC for about 5 minutes until they puff up like little ballons and then lower the temperature to 180oC. Continue baking for 25-30 minutes, until they get a yellow golden colour.
The second preparation for the profiterole is the cream patisserie. This fluffy cream comes also from France and has many uses.It can be used in cakes between the spongecake layers or it can be spread in layers between puff pastries to become the favorite Mille-feuilles also you can fill tarts. The basic recipe we will see today is flavored with vanilla,
- 200 grams eggs (4)
- 125 grams sugar
- 50 grams corn flour
- 250 ml cream 35%
- 300 ml fresh whole milk
- 50 grams butter 82% cold
In a large bowl put the eggs, the corn flour and the half milk. Stir the mixture using a fouet until it is homogenized. Then in a pot heat the other half of the milk with the cream and the sugar in medium fire. When the mixture boils pour the content of the bowl into the pot and stir quickly until the mixture becomes a tight shiny cream. At last pour the butter into the hot cream and stir it to homogenize. Then take it out of the fire and leave it too cool.
The last preparation but definitely not least is an elegant chocolate sauce which except of the silky water mouthing appearance, it also has a sensational taste which make you want to eat more. In order to make this amazing chocolate sauce you will need:
50 grams chopped chocolate
300 grams fresh milk
50 grams cocoa
20 grams corn flour
40 g butter
In a saucepan pour the milk with the sugar and heat them. In a bowl, put the corn flour and the cocoa and add it into the milk, stirring well. Boil the mixture in a low heat and stir with a fouet to homogenize it with the cocoa. Then use a wooden spoon and continue stirring until the mixture boils. At last remove the saucepan from the fire and add the butter , let cool and the sauce is ready to pour it on our profiteroles.
Now that all of our preparations are ready, it΄s time to make the profiterole. Fist fill the pate a choux balls with cream patisserie and put 2-3 of them in each serving finally pour it with the hot chocolate sauce. (If the sauce cools down, heat it to a bain marry or a microwave.)
There are several ways to make a profiterole, if you have your 3 different preparations ready. Usually I make a small mountain with filled pate choux balls and I pour a lot of chocolate sauce on the top,
Here in greece we usually make profiteroles in deep bowls or glasses and we put some extra cream at the bottom of the bowl and of course a lot more extra chocolate sauce on the top. So if you are a chocoholic, try the Greek way. :)
SOME TIPS FOR 100% SUCCESS
- for more crunchy pate choux balls, leave them to cool down in the oven.
- For the patisserie cream, when it ready and hot put some membrane directly on the cream, in order to avoid creating a crust on the surface.
- In the first stage of cream preparation, we do not mix the contents of the pot so that the sugar does not let the milk stick to the bottom of the pan.
- When it's time to pour the mixture with the eggs in the hot milk, we stir very quickly in order not to cook the eggs when joining the two materials.
So that was it for today I want to thank you for stepping by. I hope you enjoyed my "sweet" pictures. If you have any questions regarded to the profiterole I will be happy to help in the comment section. So feel free to comment whatever you want :)
See you in the future!