( Profiteroles ) – Serves 8
i sweet
Ingredients:
For the Profiteroles:
500 ml water
280 g flour
8 eggs
150 g butter
4 g vanilla
For the Filling Cream:
300 g pastry cream powder
300 g whipped cream powder
650 ml milk
For Decoration:
200 g dark chocolate (melted)
100 g white chocolate (melted)
Tools:
Piping bag
Preparation:
For the Profiteroles:
1. Heat water, salt, and butter in a pot until boiling.
2. Add the flour all at once and stir for 2 minutes.
3. Let the mixture cool, then gradually add eggs and vanilla while whisking continuously.
4. Pipe small mounds onto a baking tray lined with parchment paper.
5. Bake at 170°C for 40 minutes without opening the oven door.
For the Filling:
1. Whisk the pastry cream powder and whipped cream powder with milk until firm.
2. Fill the profiteroles with the cream using a piping bag.
3. Drizzle with melted dark and white chocolate
For the Profiteroles:
500 ml water
280 g flour
8 eggs
150 g butter
4 g vanilla
For the Filling Cream:
300 g pastry cream powder
300 g whipped cream powder
650 ml milk
For Decoration:
200 g dark chocolate (melted)
100 g white chocolate (melted)
Tools:
Piping bag
Preparation:
For the Profiteroles:
1. Heat water, salt, and butter in a pot until boiling.
2. Add the flour all at once and stir for 2 minutes.
3. Let the mixture cool, then gradually add eggs and vanilla while whisking continuously.
4. Pipe small mounds onto a baking tray lined with parchment paper.
5. Bake at 170°C for 40 minutes without opening the oven door.
For the Filling:
1. Whisk the pastry cream powder and whipped cream powder with milk until firm.
2. Fill the profiteroles with the cream using a piping bag.
3. Drizzle with melted dark and white chocolate