Profiteroles are small balls made with a dough called Choux Pasta and without a doubt, it is one of the most versatile French desserts that there are since it can be filled with what you like the most such as whipped cream, pastry cream, arequipe and much more . Continue reading recipesgratis.net and discovers step by step how to make some cream and chocolate profiteols, ideal for snack. Decrease the secret to make spongy homemade profiteols, with a soft cream filling and chocolate covered. An elegant and irresistible dessert.
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| Ingredients to make cream and chocolate profiteols: |
| Choux Pasta: 160 grams of flour 100 grams of butter 250 milliliters of milk 3 Egg units 1 pinch of sugar | ChantillÃ: 150 grams of milk cream 45 grams of sugar glas 1 jet of vanilla essence glaseado chocolate: 80 grams of semi bitter chocolate 30 milliliters of milk cream |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cream and chocolate profiteols:
1. Before performing the profiteols of cream, the first step is to enlist all the ingredients.
2. To make the Choux paste, in a pot add milk, sugar and butter. Cook over low heat until it melts it completely.
3. Remove the pot from the heat and add the flour at once (previously sifted), mix very well until the whole dough is incorporated. Then, take the pot over very low heat and cook until the dough of its walls is taken off.
4. Finally turn off the heat, let the dough cool and add the eggs one by one, until the tape point is obtained.
Trick: Ribbon point: Add the eggs one by one, mix everything very well and take a little of the dough with the spatula, when dropping it you should not break.
5. Add the Choux paste to a pastry bag with a curly nozzle and in a silicone mat, make small balls. Bake for 20 minutes at 180 ° C. When they get out of the oven, let cool to fill the Profiteroles.
Trick: As a recommendation you should know that the oven should not be opened the first 15 minutes so that the dough is not lowered, in this way we will obtain some spongy profiteols
6. To make the chantillà cream, leave the cream in the refrigerator at least 24 hours. Beat with the essence of vanilla and the sugar Glass until you get a consistent cream that forms peaks.
7. For chocolate coverage, on a deep dish, add the chocolate with the milk cream, take the microwave for 30 seconds, remove and mix until it melts all the chocolate. If it is necessary to take 30 seconds to the microwave.
8. Finally open the Profiteroles in half, add the chantillà cream, close them and cover with chocolate coverage. Enjoy the delicious profiteols of cream and chocolate with a almond shake. If you liked this dessert with chocolate, you have some comment or concern, give us your opinion.
