Profiteroles with custard and chocolate
4 servings
50 minutes
Profiteroles with cream and chocolate are an exquisite dessert from Italy that can win the hearts of gourmets. These delicate, airy balls filled with rich vanilla cream create a perfect balance of lightness and flavor richness.
1
Sift the flour; in a small saucepan combine butter, salt, sugar, 170 g of water and bring to a boil over low heat; once the liquid boils, remove from heat. Add the flour while vigorously mixing with a silicone spatula, then let cool for 3 minutes.
- Wheat flour: 100 g
- Butter: 70 g
- Sugar: 10 g
- Water: 170 ml
- Sea salt: 3 g
2
Add two eggs one by one, mixing the dough with a whisk; if the consistency is too thick, add another egg.
- Chicken egg: 6 pieces
- Chicken egg: 6 pieces
3
Using a piping bag, place the dough in balls on a baking sheet 2-3 cm apart; bake for 25 minutes in a preheated oven at 160 degrees, then turn off the oven and leave for another 15 minutes.
4
Prepare the cream. Separate the yolks from the whites of 4 eggs, whisk together the powdered sugar, yolks, and corn flour; split the vanilla pod lengthwise and scrape out the seeds; add the seeds and the pod to the cream and bring to a boil over medium heat.
- Chicken egg: 6 pieces
- Powdered sugar: 40 g
- Corn flour: 30 g
- Vanilla pod: 3 g
- Cream 30%: 320 g
5
Pour the cream into the yolk mixture and quickly return it to the heat, stirring constantly until it boils, then strain through a sieve; cool the resulting mixture.
6
Melt the chocolate in a water bath.
- Dark chocolate: 100 g
7
Remove the eclairs from the oven, let them cool and fill with cream; cover with melted chocolate on top and serve.