Cream Puffs
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
To beautifully glaze the cream puffs, dip the top part in ganache and use your index finger to wipe away any drips.
Ingredients
- Whole egg - 4 pieces
- Sugar - 4.1 oz
- Milk - 21 fl oz
- Corn Starch - 0.7 oz
- Liquid dark chocolate - 11.3 oz
- Butter - 3.9 oz
- Chicken Egg - 4 pieces
- Salt - ½ spoons
- Wheat Flour - 4.9 oz
- Cream - 5 fl oz
Step by Step guide
Step 1
Preheat the oven to 482°F. Bring 1/2 liter of milk to a boil. Prepare the pastry cream: pour the hot milk into a mixture of 4 egg yolks, 100 grams of sugar, and 20 grams of cornstarch. Cook for two minutes, stirring constantly.
Step 2
Remove from heat. Add 170 grams of dark chocolate in pieces and whisk until smooth. Allow to cool, then cover with plastic wrap.
Step 3
On wax paper, draw circles with a diameter of 3.5 cm. Flip the paper over and place it on a baking sheet.
Step 4
Bring to a boil 125 milliliters of water, 125 milliliters of milk, 110 grams of butter, 1/2 teaspoon of salt, and 5 grams of sugar.
Step 5
Remove from heat, then immediately add all the flour and knead well.
Step 6
Place it back on the heat and stir until the dough pulls away from the sides and forms a ball (this usually takes about two minutes).
Step 7
Remove from heat and, when the dough has cooled slightly, gradually stir in 4 eggs, mixing vigorously.
Step 8
Fill a piping bag and squeeze small balls of dough into the drawn circles.
Step 9
Dip a fork in cold water and gently smooth each ball to shape it correctly.
Step 10
Reduce the oven temperature to 320°F and bake the choux for twenty to twenty-five minutes. Then transfer them to a wire rack to cool.
Step 11
Use a piping bag tip to create holes in the bottom of the choux pastry.
Step 12
Fill a piping bag with cream, fill the profiteroles, and refrigerate.
Step 13
Prepare the ganache by combining cream and chocolate: bring 150 milliliters of cream to a boil and pour it over 150 grams of chopped chocolate. Wait for two minutes, then whisk in a circular motion. Once the mixture is smooth, shiny, and homogeneous, the ganache is ready. Dip each choux pastry into the ganache, place them on a baking sheet, and refrigerate.
Step 14
Once the glaze has set, serve the cream puffs at the table.
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