The most common filling option for these miniature choux pastry cakes is boiled condensed milk or butter cream. But since the sun is shining outside with might and main, let's fill them with creamy ice cream and decorate with chocolate icing!
It is necessary
- For 12 profiteroles:
- Dough:
- - 0, 5 tbsp. water;
- - 50 g butter;
- - 0.5 tsp Sahara;
- - a pinch of salt;
- - 2 eggs;
- - 0, 5 tbsp. flour.
- Cream:
- - 100 g of whipping cream;
- - 0.5 tbsp. butter;
- - 100 g of chocolate;
- - a pinch of vanillin.
- Filling:
- - 500 g of vanilla ice cream.
Instructions
Step 1
Put the oven on preheat to 190 degrees and prepare the baking sheet by lining it with baking paper or parchment paper.
Step 2
Place the sliced butter in a thick-walled saucepan. Put on fire and wait for the oil to dissipate. Pour in half a glass of water, add salt and sugar and wait for the mixture to boil.
Step 3
Add flour and cook, stirring with a wooden spatula, until it absorbs all the liquid.
Step 4
Transfer the mixture from the saucepan to the food processor and begin beating, adding eggs one by one. Transfer the mixture to a pastry syringe and use it to spread the dough on a baking sheet, forming tall and round "piles". Place in the hot oven for a quarter of an hour, then reduce the oven temperature to 180 degrees and bake for about 20 more minutes, until the pieces are high and golden. Do not open the oven door under any circumstances, otherwise the products will settle!
Step 5
In a saucepan, combine heavy cream and butter. Bring to a boil and remove from heat, add chopped chocolate and vanilla. You can take both dark and milk chocolate to taste. Stir until the chocolate is dissolved and the mixture is smooth.
Step 6
Fill the profiteroles with creamy ice cream and dip each in chocolate cream. Serve immediately.
