Petit choux, creampuff, profiteroles, éclair ....
1 cup (125 ml.) water 1 cup (125 gr.) Flour
pastry
1 / 2 cup (115 gr.)
butter 1 / 2 teaspoon salt
Chocolate Sauce (microwave)
200 gr. COUVERTURE
125 ml. double cream 4 tablespoons sugar
125 ml. water.
Preheat oven to 180 º C. Choux paste to boil water with butter and salt. When it starts to boil again at one blow the flour, turn off the heat and stir vigorously with a whisk until a dough that pulls away from pan. Off the heat are added one at a time eggs. Each time you add an egg to be mixed well with a wooden spoon, so it is completely incorporated into the dough. So until you have built the 4 eggs. The realization of the mass is very fast, only to have a good arm.
Put the dough in a pastry bag with a wide nozzle, round or star shaped and are making little mounds of dough on a baking sheet lined with parchment. Bake for 15-20 minutes.
For the chocolate sauce put all ingredients in a microwave safe bowl and heat on full power for periods of 1 minute, stirring each time we stop. So to get the chocolate is completely melted and sauce blended.
Custard (microwave)
4 egg yolks 2 tablespoons cornstarch 4 tablespoons sugar
1 / 2 liter of milk
peel 1 / 2 lemon 1 vanilla pod
or 1 tablespoon vanilla sugar.
Put in the microwave to heat the milk with lemon and vanilla to a boil. Remove the lemon peel. Meanwhile, whisk the yolks with the sugar and cornstarch, until mixture is smooth. Pour this mixture over the milk when it begins to boil and mix vigorously. Reintroducing periods in the microwave for 1 minute, stirring to stop the cream until it thickens. Remove from oven, cover with plastic wrap so it touches directly the cream, so that no air and does not dry the surface. Allow to cool to finish the cream thickens.
Put the cream in the hole using a special nozzle to fill (the mouthpiece is like a syringe). Fill the profiteroles with the same nozzle by a small hole in the base of each. Sprinkle with caster sugar.
I made two versions: one, filled with whipped cream (with a little caster sugar), covered with chocolate sauce and pistachios. The second, cream fillings pastry and covered with sugar. There are countless versions, you can combine the pastry cream covered with chocolate sauce, or make a pastry cream, chocolate, coffee, etc .... By the way, with these numbers come out about 48-50 pieces and I booked a few inches Filled to salt, which is a different option for some entrants.
Simply one of my favorite desserts, as well as how quickly they are made. And you, you like the profiteroles?
butter 1 / 2 teaspoon salt
Chocolate Sauce (microwave)
200 gr. COUVERTURE
125 ml. double cream 4 tablespoons sugar
125 ml. water.
Preheat oven to 180 º C. Choux paste to boil water with butter and salt. When it starts to boil again at one blow the flour, turn off the heat and stir vigorously with a whisk until a dough that pulls away from pan. Off the heat are added one at a time eggs. Each time you add an egg to be mixed well with a wooden spoon, so it is completely incorporated into the dough. So until you have built the 4 eggs. The realization of the mass is very fast, only to have a good arm. Put the dough in a pastry bag with a wide nozzle, round or star shaped and are making little mounds of dough on a baking sheet lined with parchment. Bake for 15-20 minutes.
For the chocolate sauce put all ingredients in a microwave safe bowl and heat on full power for periods of 1 minute, stirring each time we stop. So to get the chocolate is completely melted and sauce blended.
Custard (microwave) 4 egg yolks 2 tablespoons cornstarch 4 tablespoons sugar
1 / 2 liter of milk
peel 1 / 2 lemon 1 vanilla pod
or 1 tablespoon vanilla sugar.
Put in the microwave to heat the milk with lemon and vanilla to a boil. Remove the lemon peel. Meanwhile, whisk the yolks with the sugar and cornstarch, until mixture is smooth. Pour this mixture over the milk when it begins to boil and mix vigorously. Reintroducing periods in the microwave for 1 minute, stirring to stop the cream until it thickens. Remove from oven, cover with plastic wrap so it touches directly the cream, so that no air and does not dry the surface. Allow to cool to finish the cream thickens.
Put the cream in the hole using a special nozzle to fill (the mouthpiece is like a syringe). Fill the profiteroles with the same nozzle by a small hole in the base of each. Sprinkle with caster sugar.
I made two versions: one, filled with whipped cream (with a little caster sugar), covered with chocolate sauce and pistachios. The second, cream fillings pastry and covered with sugar. There are countless versions, you can combine the pastry cream covered with chocolate sauce, or make a pastry cream, chocolate, coffee, etc .... By the way, with these numbers come out about 48-50 pieces and I booked a few inches Filled to salt, which is a different option for some entrants.
Simply one of my favorite desserts, as well as how quickly they are made. And you, you like the profiteroles?
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