This recipe for Chocolate-Covered Profiteroles features balls made from a unique-textured and consistent dough. With this recipe, you can prepare them covered in chocolate, but you can let your imagination run wild and add other sweet ingredients.
Heat the water, and once it is warm, add the butter, salt, and sugar. Heat until boiling.
Then add all the flour at once, remove from heat, and stir well with a wooden spatula. If the dough is too wet, place it back on the heat until it dries and pulls away from the pot.
Incorporate the eggs one by one until the right point, which is when you lift the spatula and the dough falls in large drops.
Place the dough in a pastry bag with a star or round tip, and on a greased and floured tray, form the profiteroles without leaving gaps in the center. Leave space between each profiterole so they do not stick together as they rise. (Try to keep them all the same size).
Place the tray in the preheated oven for 25 minutes before putting the tray in. Once the tray is in, lower the oven temperature to 120 °C for 10 minutes, then raise the temperature to 180 °C and bake for 15 minutes.
Let cool.
Filling: Place the whipping cream in a bowl and beat at high speed with an electric mixer. Once the cream is stiff, place it in a pastry bag. (Set aside to fill the profiteroles).
Coating: Place the chocolate coating in a pot and set it over a double boiler, without letting any water touch the chocolate. (Let it melt completely). Set aside.
Once the profiteroles are cool, take them by the top and make a hole in the bottom. You can do this with the fine tip of a knife, then insert the tip of the pastry bag into the profiterole and fill them with the cream you had set aside.
Take the profiterole by the bottom and dip it halfway into the chocolate coating.
Decorate with cream and cherries in syrup.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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