Cooking description:
Profiteroles are a French cuisine dessert and are small balls with whipped cream inside. Due to the cream, they become tender and simply melt in the mouth. The top can be sprinkled with white chocolate, nuts, coconut or powdered sugar.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Dairy / Flour / Eggs / Cream
Dish: Baking / Profiteroles / Sweet
Cuisine geography: French / European
Ingredients:
- Water - 125 Milliliters
- Milk - 125 Milliliters
- Butter - 100 grams
- Wheat flour - 140 Grams
- Eggs - 4 Pieces (category 1C)
- Salt - 1/4 Teaspoon
- Sugar - 1 Teaspoon
- Chocolate - 100 grams (dark)
- Coconut flakes - 50 Grams
- Powdered sugar - 40 Grams
- Cream - 350 Milliliters (for whipping, 33% fat)
Servings: 10
How to make Whipped Cream Profiteroles
Prepare all the ingredients you need to make the whipped cream profiteroles.
Pour water, milk, salt and sugar into a saucepan. Place the butter in a saucepan and place over medium heat, bring to a boil and dissolve the salt and sugar.
Reduce heat to low, add sifted flour to a saucepan and stir quickly until smooth. Continue to cook, stirring, for 2 minutes. The dough should gather into a lump. Remove from heat and cool until warm.
Break one egg into a saucepan with dough and mix well until smooth.
Add the second egg and stir again until smooth.
Break the third egg into a saucepan with dough, mix thoroughly until smooth.
Add the last egg and mix everything thoroughly until smooth.
The dough should not be liquid and not very tight. It should follow the spoon in a big wave when you pick it up. Turn on the oven to preheat to 180 degrees.
Transfer the dough to a piping bag with an asterisk attachment. Place the profiteroles on a baking sheet covered with a silicone mat.
Place the baking sheet in a hot oven and bake for 40 minutes until golden brown. When baking, never open your oven. The profiteroles will immediately settle and will not be suitable for filling with cream. Take out the baking sheet and cool the profiteroles completely.
Pour the cold cream into a bowl and beat on medium speed until soft peaks. Continue whisking in the icing sugar.
Continue whisking until fluffy and fluffy.
Transfer the cream to a fine nozzle piping bag and fill the inside of the profiteroles with whipped cream.
Melt the chocolate in a water bath. Dip the top of the profiteroles into the chocolate and then sprinkle with the coconut immediately. Leave until the chocolate hardens.
Enjoy your meal!