Profiteroles with Pastry Cream and Chocolate
Baking and Desserts • Italian
Description
Profiteroles with Pastry Cream and Chocolate
Ingredients
- Wheat Flour 5 oz
- Butter 0 oz
- Sugar 0 oz
- Farm fresh eggs 6 pieces
- Powdered Sugar 0 oz
- Corn Starch 0 oz
- 10% cream 10 oz
- White Beans 0 oz
- Bittersweet Chocolate 5 oz
- Water 5 fl oz
- Ocean salt 0 oz
Step-by-Step Guide
Step 1
Sift the flour; combine butter, salt, sugar, 170 ml of water in a small saucepan and bring to a boil over low heat; once the liquid boils, remove from heat. Stir in the flour vigorously with a silicone spatula, then let cool for 3 minutes.
Step 2
Add the eggs one at a time, mixing the dough with a whisk; if the consistency is too thick, add another egg.
Step 3
Using a piping bag, pipe the dough into balls on a baking sheet, spaced 2-3 cm apart; bake for 25 minutes in a preheated oven at 320°F, then turn off the oven and leave for another 15 minutes.
Step 4
Prepare the cream. Separate the yolks from the whites of 4 eggs, whisk together the powdered sugar, yolks, and cornstarch; split the vanilla bean lengthwise and scrape out the seeds; add the seeds and the pod to the cream and bring to a boil over medium heat.
Step 5
Pour the cream into the yolk mixture and quickly return everything to the heat, stirring constantly, bring to a boil and then strain through a sieve; cool the resulting mixture.
Step 6
Melt the chocolate in a water bath.
Step 7
Remove the éclairs from the oven, let cool and fill with cream; cover the top with melted chocolate and serve.
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