Profiteroles
Preparation time
10 minutes
Boiling time
30 minutes
Total time
45 minutes
DOUGH:
FILLING:
TOPPING:
Preparation:
- In the mixer, mix the Choux Dough with the hot water on medium speed for 2 minutes. Add the eggs one by one and beat until it becomes a well-blended dough.
- Place the dough in a pastry bag (with a flat nozzle) and make small balls on a baking tray previously lined with baking paper.
- Bake in a preheated oven at 200ºC for about 30 minutes. Do not open the oven door during cooking. Allow to cool completely before filling.
- For the filling add the Pastry Cream with the sugar and water. Beat at high speed for about 2 minutes.
- Put the filling in a pastry bag. With the help of a knife/scissors, make a hole in the base of each profiterole to introduce the filling.
- Once filled, dip the profiteroles in the Dark Creamy Ganache, previously heated in the microwave or in a bain-marie.
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