Croquembouche (Profiteroles)

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Croquembouche (Profiteroles)

Ingredients

Butter - 3.5 oz
Brown Sugar - 1 teaspoon
Farm fresh eggs - 14 pieces
Water - 11 fl oz
Liquid dark chocolate - 3.5 oz
10% cream - 10 fl oz
Salt - a pinch
Milk - 1 qt
Sugar - 2.5 cups
Wheat Flour - 5 tablespoons

Step by Step guide

Step 1

Preheat the oven to 392°F. In a deep saucepan, combine the butter, brown sugar, and salt, then add 325 ml of water. Bring to a boil and remove from heat. Stir in 200 grams of flour and mix until a smooth paste forms. Gradually add 4 eggs, mixing until the dough is smooth and uniform. Place the dough in a piping bag fitted with a plain nozzle. Pipe the dough into walnut-sized balls onto a baking sheet lined with non-stick coating. You should get about 40 balls. Wet your fingers and gently press down the tips of each pastry to prevent burning. Bake for 20-30 minutes until golden brown — the balls should rise well and turn into hollow profiteroles. Remove and let them cool.

Step 2

Prepare the custard. For this, beat 10 eggs with 2.5 cups of sugar, add 5 tablespoons of flour, and mix well. Pour in cold milk, then place on the heat and cook, stirring with a whisk. Remove from heat as soon as it boils and thickens.

Step 3

Once the profiteroles have cooled, fill each one with custard using a piping bag.

Step 4

For the chocolate sauce, break the chocolate into small pieces and place them in a heatproof glass bowl along with the cream and salt. Set it over a water bath and let the chocolate melt, stirring occasionally.