Profitterol, a pyramid of goodness

Despite being a complex preparation, that of the profitterol will give you great satisfaction. Let's find out how to prepare them with chocolate glaze!

It is impossible to resist the temptation of this rich and greedy dessert . Profitterol (or rather profiteroles), despite the fact that the name has a touch of French, are an Italian recipe in all respects and it is good to remind our cousins ​​from across the Alps. Preparing a great profiteroles is not as difficult as you might imagine. Of course, the preparations are different and it is necessary to pay attention to some steps, but at the first taste you will forget the effort made.

This dessert is made up of cream puffs filled with Chantilly cream or custard covered with a dark chocolate glaze. It is also possible to prepare the white profiterole by filling the puffs with a chocolate cream and then covering them with a white chocolate glaze. Today we see how to prepare them with the original recipe .

How to prepare the recipe for profiteroles

1. First of all, let's dedicate ourselves to the preparation of the dough for the cream puffs . In a saucepan, put 125 ml of water , a tablespoon of sugar and the butter and let it melt.
2. When it starts to simmer, remove from the heat and pour in the flour all at once, mixing well with a wooden spoon or a whisk to avoid lumps.

3. Put it back on the fire over a very low flame and, always stirring, wait for the dough to cook for a few minutes, forming a white patina on the bottom of the pot (when it starts to thicken by sticking to the ladle).
4. Remove the saucepan from the heat and let it cool.

5. Now add the eggs , one at a time, continuing to mix and waiting for the previous one to be absorbed. The result should be a much softer and smoother dough as you incorporate the eggs.

6. Transfer it to a pastry bag.

7. Now line a baking sheet with parchment paper and form piles of choux pastry about the size of a walnut.
8. Bake at 200 ° C for 20 minutes , then at 180 ° C for 10 minutes .

9. Finally, leave them in the oven for a few minutes with the door ajar, then remove them and set them aside.
10. In the meantime that the cream puff is cooking, dedicate yourself to the preparation of the Chantilly cream. With the electric whisk whip 200 ml of cold cream from the fridge with half a dose of icing sugar .

11. When it has almost reached its maximum volume, add the remaining dose and the seeds of the vanilla bean .
12. Transfer it to a pastry bag.

13. Once the puffs are cold, fill them with the cream, making a small hole in the base.
14. Now let's prepare the chocolate glaze. Bring the water and the remaining sugar to a boil in a small pan.
15. Then add the remaining cream and bring back to the boil before adding the chopped dark chocolate to the knife.

16. Stir and as soon as it starts boiling again, transfer it to a bowl.
17. Now dip the puffs one by one in the delicious chocolate glaze and form the sweet profitterol on a serving dish (preferably oval to make an even better impression) forming the classic pyramid.

18. Decorate your profitterol with sprigs of Chantilly cream.

If you love this dessert, know that with the choux pastry recipe you can indulge yourself in a thousand different preparations and variations!

The variant of the icing with whipped cream

You have discovered in a few steps the realization of the original profitterol recipe. Some also prepare the glaze following another recipe, to make it softer and creamier : that is, adding whipped cream. Whip all the cream left over after preparing the chantilly and get at least another 70 ml . Once the chocolate has melted in a bain-marie, add the whipped cream and mix from the bottom upwards so as not to dismantle it and add it to the melted chocolate. Then gradually add a little fresh liquid cream until you get a nice fluid and creamy consistency.

READ ALSO: Coloring whipped cream: everything you need to know

storage

The profitterol recipe is not as complicated as many people think, however we recommend that these treats be eaten in 1-2 days maximum . The leftover ones keep them in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.

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