Profiteroles with Chantilly cream
4 servings
30 minutes
Profiteroles with Chantilly cream are a true embodiment of French sophistication. These delicate airy balls made from choux pastry originate from classic French cuisine, where they are valued for their lightness and elegance. Inside, they are filled with delightful Chantilly cream that enchants with its velvety texture and vanilla aroma. Its gentle sweetness perfectly complements the lightness of the pastry, while the exquisite presentation with chocolate sauce makes the dessert a true work of art. Profiteroles are traditionally served at festive tables and adorn the menus of the best patisseries. They are perfect for concluding a dinner or tea time, leaving a pleasant aftertaste and a sense of culinary delight.
1
Choux pastry for profiteroles: boil water, add 30 grams of butter, salt, and sugar to taste, then add 70 grams of flour and cook for another 10 minutes. Remove from heat, then gradually beat in 3 eggs with a mixer, shape the dough into profiteroles on a baking sheet, and bake at 190 degrees for 15 minutes.
- Water: 120 ml
- Butter: 180 g
- Salt: to taste
- Sugar: to taste
- Wheat flour: 110 g
- Chicken egg: 6 pieces
2
Chantilly cream: Mix 3 eggs with 150 grams of sugar and 40 grams of flour. Boil the milk, mix it with vanilla seeds, and pour it into the egg mixture, strain, and cook for another 10 minutes. Finally, add 150 grams of butter. Whip the cream and fold it into the vanilla cream.
- Chicken egg: 6 pieces
- Sugar: to taste
- Wheat flour: 110 g
- Milk: 150 ml
- Vanilla pod: 1 piece
- Butter: 180 g
- Whipped cream: 150 ml
3
Decorate the plate with chantilly cream and chocolate sauce, fill the profiteroles with cream, sprinkle with powdered sugar, and serve with chocolate sauce.
- Sugar: to taste