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Recipe of Profiterol
Recipe

Profiterol

120h
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This recipe of Profiterol covered in Chocolate that are balls made with a paste of unique texture and consistency, with this recipe you can prepare them covered with chocolate, but you can let your imagination fly and add other sweet ingredients.

Ingredients

30 portions
  • 1 cup Water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cups unsalted butter
  • 1 1/4 cups flour
  • 4 eggs
  • 250 grams chocolate frosting, milk
  • 1/2 liters whipping cream

Preparation

Preheat the oven to 250 ° C.
Place the water to heat, once the water is warm, place the butter, salt and sugar. Allow to heat to boiling point.
Then place all the flour at once, remove from heat and stir well with a wooden palette. If the dough is very moist, place again in the fire until the dough is dry and it is removed from the pot.
Incorporate the eggs, one by one, to the correct point, which is when you lift the pallet and the dough drops large.
Place the dough in a pastry sleeve with a star or round tip, in a greased and floured tray, forming the profiteroles without leaving holes in the center of the profiterol. Leave a space between each profiterol so that when they grow they do not stick. (try to make everyone the same size)
Place the tray in the preheated oven, 25 minutes before placing the tray. Once the tray is inserted, 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 cream to beat in a bowl and beat at full speed with an electric mixer . Once the cream lasts place in a pastry sleeve. (Reserve to fill the profiteroles)
Coverage: place the chocolate coating in a pot and place it in a bain-marie without letting water fall to the chocolate. (let melt completely). Reserve.
Once the profiteroles are cold we will take them from the top and we will make a hole in the bottom. We can do it with the fine tip of a knife, then we are going to put the tip of the sleeve inside the profiterol and we are going to fill them with the cream that we had reserved.
Take the profiterol from the bottom and we will put it halfway in the chocolate coverage.
Decorate with cream and cherries in syrup.

TIPS

Do not open the oven during cooking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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