Chocolate cream profiteroles

Name: Chocolate cream profiteroles
Ingredients: 400 ml milk; 100 g dark chocolate; 2 egg yolks; 5 tablespoons sugar; 3 tablespoons flour; 50 g butter; 25-30 profiterole shells; 100 g dark chocolate; 200 ml whipping cream (30-35% fat)

Dessert - Chocolate cream profiteroles by Ivona M. - Recipia

Chocolate cream profiteroles are served cold, usually at the end of a meal, with filled shells, chocolate glaze and whipped cream. The milk, egg yolk and flour cream thickens on the stove, then cools until it holds its shape in the shells, which soften a little after spending time in the fridge. I choose small shells, just big enough for two or three bites. Preparation: 25 minutes. Cooking: 17 minutes. Resting: 105 minutes. Total time: 147 minutes. Serves: 8. Approximately 500 kcal and 9 g protein per serving.

Ingredients

For the cream

400 ml milk
100 g dark chocolate
2 egg yolks
5 tablespoons sugar
3 tablespoons flour
50 g butter

For the profiteroles

25-30 profiterole shells

For the decoration

100 g dark chocolate
200 ml whipping cream (30-35% fat)

Preparation

1. Put 350 ml milk, 100 g dark chocolate and the sugar in a saucepan. Heat over medium heat for 5 minutes, until the milk is hot and starts to bubble around the edges. 2. In a bowl, mix the egg yolks with the flour and the 50 ml milk set aside. Gradually pour the hot milk into the mixture, stirring constantly. 3. Return the cream to the saucepan and cook over medium heat for 6 minutes, stirring, until it thickens and the whisk leaves clear marks. Remove the pan from the heat, add the butter and stir until incorporated. 4. Leave the cream to cool for 45 minutes, until it reaches room temperature. 5. Beat the whipping cream for 3 minutes, until it holds its shape. Use a knife to make a hole in each shell, then fill them with the cooled cream using a piping bag. 6. Melt 100 g dark chocolate in a double boiler for 3 minutes, until glossy. Arrange the filled shells on a platter, pour the chocolate over them and decorate with whipped cream. 7. Chill the platter for at least an hour.

Notes

I serve them with black coffee. Choose whole, dry, light shells; cracked ones lose cream when you fill them. Shells of a similar size fill at about the same rate, and the cream is distributed more evenly across the platter. I don't rush pouring the hot milk over the egg yolks: I add it gradually and keep stirring. Whipping cream beats better when it's cold; stop the mixer when it holds its shape, before it turns grainy. For a chocolate-free cream, use 30 g unsweetened cocoa instead of the 100 g chocolate. You can also fill the shells with ice cream, then keep the platter in the freezer until serving. This dessert contains gluten, eggs and dairy. If you make it with cream, keep it covered in the fridge and eat it within 3 days.