Profiterole

Profiterole: A Delicacy with Crispy Shells and Delicious Cream

If you are looking for an elegant and refined dessert, profiteroles are the perfect choice! These little pastry jewels, with a crispy texture and velvety filling, have become a favorite around the world. Their origins are lost in the mists of time, but what we know for sure is that they are perfect for impressing guests on any occasion. Let us guide you step by step in preparing this delicious dessert!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

*For the profiterole shells:*
- 250 ml water
- 100 ml oil (sunflower or olive oil, depending on preference)
- 125 g flour
- 3 medium eggs
- A pinch of salt

*For the filling cream:*
- 5 egg yolks
- 150 g sugar
- 5 packets of vanilla sugar
- 50 g cornstarch
- 450 ml milk
- 200 ml whipped cream
- 1 tablespoon cocoa
- 2-3 tablespoons milk (to thin the sauce)

Step by Step: Preparing the Profiteroles

1. Preparing the shells:

We start with the profiterole shells, which are essential for achieving a perfect dessert. In a pot, combine the water with the oil and add a pinch of salt. Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, remove the pot from the heat.

Add the flour to the pot and quickly stir with a spatula or wooden spoon. You will notice that the dough becomes a homogeneous paste. It is important to mix well to avoid lumps. Let the dough cool slightly, preferably until it is warm to the touch.

After the dough has cooled, add the eggs one by one, mixing vigorously after each addition. It is essential that each egg is fully incorporated before adding the next. You will obtain a soft and shiny dough that will spread perfectly.

Preheat your oven to 200°C. Prepare a baking tray lined with parchment paper. Use a large piping bag (preferably star-shaped) and form small rosettes or balls on the prepared tray. Make sure to leave enough space between each, as the shells will puff up during baking.

Bake the shells for 15 minutes at high temperature, then reduce the temperature to 180°C and continue baking for another 15 minutes or until they become slightly golden. It is important not to open the oven during baking, otherwise, the shells may deflate.

2. Preparing the cream:

Now that the shells are in the oven, let’s take care of the delicious cream. In a saucepan, heat the milk (previously boiled to avoid air bubbles) until just before boiling.

Meanwhile, in a bowl, beat the egg yolks with the sugar and vanilla sugar until they become a light-colored cream. Add the cornstarch and mix well. Now, carefully pour the warm milk in a thin stream over the egg yolk mixture, stirring continuously to avoid cooking the eggs.

Put the mixture back on the heat and cook over low heat, stirring constantly until the cream thickens. It should have a smooth and silky consistency. Once ready, remove it from the heat and let it cool, covered with plastic wrap to prevent a crust from forming.

After the cream has cooled, whip the cream until it becomes firm and gently incorporate it into the egg yolk cream. This step will make your filling lighter and fluffier.

3. Assembling the profiteroles:

Once the shells are baked and cooled, it’s time to fill them with the delicious cream. I recommend cutting a small cap off the top of each shell to make room for the filling. If you have a filling tip, this will make the process much simpler. Just insert the tip into each shell and fill it with the egg yolk cream.

4. Preparing the cocoa sauce:

In the remaining cream, add cocoa and 2-3 tablespoons of milk to create a smooth sauce. Mix well until homogeneous. This sauce will add a wonderful chocolate note to your profiteroles.

5. Serving:

To serve, arrange the filled shells on a platter and drizzle the cocoa sauce on top. If you are a true chocolate lover, don’t hesitate to use a larger amount of sauce! It’s a pleasure to see how these little pastry jewels blend with the cocoa sauce, creating a truly tempting dessert.

Practical Tips:

1. Flour: Choose a high-gluten flour. This will help the shells puff up better.
2. Eggs: Make sure the eggs are at room temperature for easier incorporation into the dough.
3. Baking: When you take the shells out of the oven, let them cool slightly in the tray before transferring them to a rack. This will prevent accumulated moisture.
4. Chocolate version: If you want to add extra flavor, you can incorporate melted chocolate into the egg yolk cream or use chocolate instead of cocoa for the sauce.

Frequently Asked Questions:

- *Can I prepare the profiterole shells a few days in advance?* Yes, you can prepare the shells and store them in an airtight container. Make sure to fill them with cream only before serving to avoid sogginess.
- *What drinks pair well with profiteroles?* I recommend a sweet wine or a flavored coffee. Also, a fruit tea can be a perfect accompaniment.

Nutritional Benefits:

Profiteroles, although a delicious dessert, should be consumed in moderation. Each serving contains approximately 180 calories, depending on the ingredients used. Egg yolks are an excellent source of protein and vitamins, while whipped cream adds a touch of calcium and healthy fats when consumed in moderation.

In conclusion, profiteroles are a dessert that not only delights the taste buds but also adds a touch of elegance to any meal. With a little patience and attention to detail, you will achieve a result worthy of a true chef. So put on your chef's apron, gather the ingredients, and start your culinary adventure!