Profiteroles with chocolate

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This can be one of the perfect sweets, because of its size. If we are taking care of ourselves a little, it will be easy for us to take a bite and taste how delicious these sweets are because of our Monsieur Cuisine Connect.


For the cream:

500 g whipping cream minimum 35% fat
80 g brown sugar
For the choux dough:
130 g of water
120 g of semi-dried milk
100 g of butter
1 pinch of sugar
160 g pastry flour
4 Eggs

For the custard:

3 eggs
1 oil jet
100 g brown sugar
50 g cornstarch
500 g semi-skimmed milk
1/2 teaspoon vanilla sugar
1 pinch of salt

For the icing:

1 egg white
200 g of icing sugar
1 teaspoon lemon juice

Step-by-step processing

  1. First, we pour the eggs, oil, sugar, vanilla sugar, cornstarch, milk and a pinch of salt into the glass. We program 7M 90º V4
  2. We divided the custard into three bowls. One we mix with coffee and one with chocolate. Cover with film and keep in the fridge so that they are very cold.
  3. Preheat the oven to a temperature of 180º.
  4. On the other hand, let’s prepare the mass of the profiteroles. In the glass we put the butter, sugar, water and milk. We program 5M 90º V2
  5. After a while, we add the flour all at once. We put the lid on and program 15S V4. We let the mixture cool down a bit.
  6. Then we add the eggs one by one while turning our monsieur to V4. When they are well mixed we put them in a pastry bag.
  7. On a tray with baking paper, we make the cakes in different ways. We bake for 30 minutes at 180º.
  8. Now we prepare the icing. Pour the icing sugar, the egg white and a few drops of lemon juice into the glass. Put in 20S V6. Separate the icing into two bowls and mix them with coffee and chocolate. Set aside.
  9. Finally, we prepare the whipped cream. Place the butterfly on the blades and pour the cream and sugar into the glass and program V3. We stop when it’s ready.
  10. We put the whipped cream in pastry bags and fill our snacks with this. We finish them off by sprinkling them with hot chocolate.

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