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Add a photoProfiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is cooked with the milk and then it is baked....And it is first baked at a higher temperature so that the dough rises quickly leaving a space in the center of the pastry and then a lower temperature to bake the inside of the shell nicely and to make the outer crust crispy....This recipe is adopted from David Lebovitz
Ingredientes
- For Pate a choux
- Water-1\4 cup and 2 tbsp
- Unsalted Butter-3 tbsp
- Salt-1\8 tsp
- Sugar-1\2 tbsp
- All purpose flour-1\2 cup
- Eggs -2
- Egg white-1
- For chocolate ganache
- Heavy cream-1\2 cup
- Butter-1 tbsp
- Dark chocolate-1\2 cup(chopped)
- Sugar-2 tbsp
- And vanilla ice cream
Direcciones
- For Pate a choux
- Pre heat the oven to 425 degrees
- Line a baking sheet with parchment paper
- In a pan , add water, butter, salt and sugar and heat on medium heat till one boil
- Remove from heat and add flour and mix vigorously
- Return to heat and cook till flour begins to pull away from the sides of the pan(approx 5 mins)
- Transfer in a bowl and let it cool for 5 mins
- Add one egg and mix for 2 minutes
- Add another egg and again mix for 1 minutes
- Fill the batter in a pastry bag with a big tip and and pipe choux on the baking tray keeping a distance of 1 inch between each
- They should be about 1 inch high and 1 inch wide
- With a wet finger flatten the tips of the pastry
- Add 2 tsp water in egg white and mix to make egg wash
- Brush the choux with egg wash
- Bake for 10 mins at 425 degrees
- Lower the temperature to 350 degrees and bake for another 15-20 minutes
- Remove the choux from oven
- For chocolate ganache
- Heat cream ,butter and sugar in a pan till it starts boiling
- Pour over the chocolate
- Mix till all the chocolate get dissolved
- Assembly
- Cut the choux from the centre
- Fill some vanilla ice cream in the centre
- Pour hot chocolate ganache on top and serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 20 servings | |
| Calories 74 | |
| Calories from Fat 42 | 57% |
| Total Fat 4.8g | 6% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 127mg | 5% |
| Potassium 15mg | 0% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.93g | 1% |
| Protein 1.07g | 2% |
