Cake of profiteroles with custard and chocolate

#Cake of profiteroles with custard and chocolate

Cooking time: 70 minutes + cooling
Servings: 6-8

You will need:

For the test:
75 gr of flour
A pinch of salt
60 gr of butter
150 ml of water
2 eggs

For cream:
400 ml of milk
1 vanilla pod
6 yolks
100 g of sugar
60 g of cornstarch
45 g of butter

130 g of dark chocolate

How to cook:

1. For cream, cut the vanilla pod along and get the seeds. Pour the milk into the saucepan, add the seeds and the pod itself into the milk and boil. Leave for an hour under the lid. then sift through a sieve or simply get a pod and heat the milk again to a boil.
At this time, whip the yolks with sugar into the foam, add the starch and shake again.
Pour a thin stream of hot milk to the yolks without stopping to beat.
pour the future cream back into the saucepan and return to medium heat (or slightly less). Constantly stirring to cook the cream 5-7 minutes before thickening.
Transfer to a bowl and add butter. Stir and rub the cream through a sieve or whip with a blender so that there are no lumps. cover with a food film so that it touches the surface and cool the cream. Keep in the refrigerator for up to 5 days.

2. Preheat the oven to 200 degrees.
For the dough, heat the saucepan with water and oil and a pinch of salt to a boil. remove from heat, pour in all the flour and quickly mix until smooth. Return to medium heat and cook for 1-2 minutes stirring constantly. The dough should collect in a bowl. Transfer the dough into a bowl and allow to cool for about 5 minutes.
Eggs slightly shake separately in the bowl. pour eggs in small portions into the dough, each time well kneading the spatula until uniform. You can use a mixer with a dough nozzle. The finished dough will be smooth and shiny, not very thick, it should slowly drain off the scapula.

3. Transfer the dough into a pastry bag with a round nozzle. for the eclairs to strip the dough stripes 10-12 cm long. For profiteroles, set them in circles of 2-3 cm in diameter. Bake for 20-25 minutes. Profitroles should be well baked inside. Cool on the grill and fill with cream.

4. Melt the chocolate and dip the crown of each profiterole into it. lay profitroli in two layers in a confectionery ring with a diameter of 16-18 cm, tightly pressing together. Press on top with a flat object and put in the refrigerator until the chocolate solidifies. Before serving, pour the melted chocolate.

Bon Appetit!


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