Kaiserschmarrn with Jam
10
min
Easy
Profiteroles
A cascade of sweet profiteroles filled with chantilly cream and covered with a delicious chocolate glaze-who could resist a profiterole?
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 30 min
- Servings
- 6 people
Ingredients
- Impalpable Sugar (250 g bag), 1/2 bag
- weak flour, 140 g
- butter, 100 g
- water, 250 ml
- salt, a pinch
- sugar (optional), 8 g
- eggs, 4
- fresh liquid cream, 300 ml
- vanilla powder, 1/2 bag
- dark chocolate, 350 g
- cream, 60 ml
- sugar, 45 g
- water, 150 ml
Method
Profiteroles preparation:
- First, prepare the profiteroles. In a saucepan, melt the butter in the water (250 ml) with salt. Remove from heat and add the flour and sugar (8 g if desired) all at once. Stir with a wooden spoon until the mixture is homogeneous.
- Return to low heat and continue stirring until the mixture pulls away from the sides. Remove from heat and let cool completely.
- Using a stand mixer with a whisk (or a spoon by hand), add the eggs one at a time, making sure each is fully incorporated before adding the next. Continue mixing until you get a smooth, sticky batter.
- Transfer the batter to a piping bag with a 15 mm plain nozzle.
- Pipe small mounds onto a non-stick baking tray or one lined with parchment paper, spacing them well.
- Bake at 180 °C (356 °F) with the vent open for about 30 minutes (if no vent, place a ball of aluminum foil between the door and oven). Let the profiteroles cool in the oven.
Chantilly cream preparation:
Whip the cream (300 ml) with icing sugar and vanilla until it becomes firm.
Chocolate glaze preparation:
In a saucepan, combine sugar (45 g), water, and cream (60 ml) and bring to a boil until the sugar dissolves. Remove from heat and add finely chopped dark chocolate. Stir with a whisk until smooth and glossy. The glaze should be neither too hot nor too cold when coating the profiteroles.
Final assembly:
Whip the cream (300 ml) with icing sugar and vanilla until it becomes firm.
Chocolate glaze preparation:
In a saucepan, combine sugar (45 g), water, and cream (60 ml) and bring to a boil until the sugar dissolves. Remove from heat and add finely chopped dark chocolate. Stir with a whisk until smooth and glossy. The glaze should be neither too hot nor too cold when coating the profiteroles.
Final assembly:
- Pierce the base of each profiterole with a plain nozzle and fill with chantilly cream using a piping bag.
- Roll each profiterole in the chocolate glaze, using a spoon to cover them and a fork to lift them. Place them on the serving plate, where you’ve previously spread some glaze to help them stick, forming a pyramid.
- Decorate with leftover chantilly cream swirls and serve.
Profiteroles can be stored in the fridge for 1–2 days.
Tip:
Tip:
- Chantilly cream can be replaced with whipped cream, mascarpone cream, coffee cream, etc.
Recipe by @incucinaconmariatta
Source: https://bit.ly/3dp2LHA
Source: https://bit.ly/3dp2LHA
