Ingredients for profitroly:
100 ml of water
100 ml of whole milk
a pinch of salt
1 teaspoon of sugar
60 g. Butter
100 gr. Flour cake
3 eggs
1 liter of milk
250 gr. Sahara
100 gr. Cornstarch
8 egg yolks
Vanilla extract 1 tablespoon
200 gr. Butter, room temperature
a pinch of salt
Rectangular sheet of puff pastry
Black and white chocolate melt
Roasted almonds


Put water, milk, salt, sugar and butter on medium heat until the oil has completely melted and the mixture boils down.
Then remove from heat and add flour. Mix with a wooden spoon, return to the fire and continue stirring until the dough thickens and begins to set aside from the pan walls.
Transfer the dough into a bowl and allow to cool to a warm state. Add eggs one at a time and mix the dough until smooth.
The dough will become more creamy and shiny. Put the mixture in a confectionery bag and put it on a prepared baking sheet, covered with parchment paper, small lumps at a sufficient distance from each other.

Preheat the oven to 200 ° C, then lower to 180 ° and bake for 25 minutes.
Ideally, make profiteroles with a diameter of 3.5 cm.

Melt the dark chocolate (or chocolate to your liking) dip the chilled profanoles into the melted chocolate and place on the platter to allow it to solidify.

For cream:
In a medium bowl, combine egg yolks and sugar, add starch and 1 cup of milk. Bring to the boil the rest of the milk and vanilla extract.
Add a little hot milk in a bowl of cream and quickly shake.
Then add the whole mixture to the pan and cook the custard, stirring constantly with a wooden spoon until the cream thickens.
Remove from heat, pour into a clean bowl and cool to room temperature constantly stirring (for example, put a bowl in a water bath with ice).
Then in a bowl of a mixer to shake up butter and gradually to add a cream of a room temperature.
Put the cream in the refrigerator.
After profiteroles have cooled down, stuff them with cream. Leave the remaining cream.

Cut the sheet of puff pastry into two equal parts.
Place the dough on a baking sheet covered with parchment paper, pierce the entire surface of the dough with a fork and sprinkle with sugar.
Put in a preheated oven to 200 ° C and bake until golden brown, about 15 minutes or so. Remove from the oven and allow to cool completely.

On the serving dish lay out the first leaf of the laminated teta. Put the remaining cream in a pastry bag and decorate with cream top sprinkled with chopped almonds.
Pour the remaining melted chocolate and place the second layer of dough on top.
Then decorate with cream and top with chocolate
Place profiteroles to pour them on top of white chocolate and sprinkle with almonds.
Put in the refrigerator before serving.
Bon Appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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