The term profiteroles derives from the diminutive of the French word profit (which means profit, gain), and it consists of a preparation of a series of small bignès forming a single chocolate cake.
Let’s bake it!
For the bignés (the choux pastry):
Flour 00 150 g
Butter 100 g
Water 200 ml
Sugar (about 5 g)
Eggs (medium) 4
For the Chantilly Cream:
Fresh liquid cream 500 ml
Iced Sugar (about 2 tablespoons)
For the covering:
Fresh Liquid Cream 500 ml
Dark Chocolate 300 g
Whole Milk 20 ml
Firstly, cut the butter into pieces and put it in a pan. Also add water and sugar. Boil everything.
As soon as it starts to boil, move the mixture from the fire and mix the sifted flour (to avoid lumps).
Then mix all with a whip until the mixture is thickened.
Place the pot on fire and continue mixing it with a wooden ladle, bravely shaking, with the help of a wooden ladle.
In this way you will obtain a soft and consistent compound. Add eggs and continue to mix. Accordingly, you will get a smooth, homogeneous, creamy and non-liquid compound.
Once your “choux pastry” is ready, place it in a Sac à poche with a smooth nozzle. Use it to form some “balls”.
When you have finished this procedure, cook the buns in preheated static oven for 30 minutes at 200 ° avoiding opening the oven during cooking. Take your bignès out of the oven and allow them to cool down completely.
Once they have been cooked and cold, make a hole on each bignès with something sharp.
Now we can prepare the Chantilly cream that will serve you to make the chocolate profiteroles.
Put in a large bowl 500 ml of fresh liquid cream and mix it with iced sugar. With the cream obtained, fill all the bignès and place them in a refrigerator, closed in a hermetic container or simply cover them.
Meanwhile, prepare the covering of the chocolate profiteroles: put the fresh liquid cream and the milk in a saucepan.
Bring them to the boil and add the dark chocolate.
Stir until the chocolate is completely dissolved and to obtain a perfect compound . Place them in the refrigerator and wait for them to cool down.
Now you can put your bignès into chocolate cream and with the help of two forks fetch them,
When you are doing this procedure, create a pyramid of bignès.
In addition, if already there is chocolate in the bowl, you can pour it over the pyramid, creating a very work of art!
With this recipe, you can bake more than fifty bignès.
You can taste it immediately or you can conserve them in the fridge for one day, laying the composition in a hermetic container.
This delicious dessert, however, is available in many varieties. We have told you the traditional recipe but it can change from a country to another.
And if you are not able to prepare it, don’t worry! You can buy it everywhere: in bars, bakery, restaurants and even in the supermarkets!