A turret of delicate custard buns with whipped cream, sprinkled with a silky chocolate sauce, will undoubtedly delight all those with a sweet tooth.
It is necessary
- For the custard dough:
- - 50 g butter;
- - 75 g flour (premium);
- - 150 ml of water, 2 eggs;
- - 1 teaspoon of fine crystalline sugar.
- For the cream:
- - 300 ml cream (35%).
- For the Mocha sauce:
- - 25 g butter;
- - 3 tablespoons of strong black coffee;
- - 75 g of dark chocolate, 75 g of milk chocolate.
- Utensil:
- - a pastry bag with a flat nozzle, a silicone mat, a metal baking sheet.
Instructions
Step 1
Prepare the dough. Put small pieces of butter in a 150 ml container of water. Heat oil and water over low heat until the oil melts. Boil quickly, remove from heat and add all the flour immediately, stirring to avoid lumps.
Step 2
Rub the mixture with a wooden spoon until it begins to lag behind the walls of the dish. Gradually collect the dough into a ball. Let the dough cool for two minutes. Then, whisking, add a little beaten eggs along with sugar.
Step 3
Place a silicone mat on a metal baking sheet. Fill a pastry bag with dough (in portions) and place 9 balls on a silicone mat at a great distance from each other. You can lay out the dough using two teaspoons in the form of slides, but this is not very nice.
Step 4
Bake profiteroles in an oven preheated to 200 ° C for 25 minutes. Punch a hole in the side of each piece so that all the steam will evaporate from the inside during further baking. Place in the oven again for another 5 minutes. Transfer the finished buns to cool on a wire rack. Place the second batch of buns in the oven. There should be 18 profiteroles in total.
Step 5
For the cream, whisk 300 ml of heavy cream until the cream holds its shape. Cut each bun in half and fill with whipped cream. Spread the profiteroles on a turret-shaped platter.
Step 6
Make Mocha sauce. Place chopped milk and dark chocolate in a heat-resistant dish, add coffee and butter. Place the mixture in a hot water bath and let it melt completely. While stirring constantly, heat the chocolate mixture until smooth. Pour the sauce over the profiteroles.
