14
105

Description

These little cream puffs, also known as profiteroles, are made with a pate a choux dough that's a wonderful lesson in itself, since the same dough is also used to make savory gougeres. The dough is usually cooked in a pan on the stove, but in this recipe it's more easily prepared in a Thermomix. Piping makes fast work of forming the dough into the mounds, which are baked until airy and light inside, crisp and golden outside.

Ingredients

160 grams flour
250 grams water
100 grams butter
1 teaspoon salt
1 pinch sugar
4 eggs
2 packages Parmalat Table Cream (for whipping, depending on how much pastry needed to fill)
6 tablespoons powdered sugar
100 grams baking chocolate
1/2 tablespoon butter
4 tablespoons milk
1 pinch fine salt
2 tablespoons powdered sugar
1 tablespoon cocoa powder

Directions

1Weigh the flour and set aside.
2In the Thermomix cup mix water, butter, salt and sugar and set for 5 minutes/100ºC (approximately 212º F)/speed 1.
3Add the flour all at once and set for 15 seconds/speed 4.
4Remove the cup from the base and allow the dough to cool for about 20 minutes.
5Beat the eggs separately in a bowl.
6Return flour mixture to the Thermomix cup and add the eggs at level 4, through the feed tube in the cap. Mix for about 20 seconds.
7Place the dough inside a pastry bag and let rest for 30 minutes.
8Use one large pastry bag or two small pastry bags. Preheat oven to 180°C (approximately 356º F).
9On a baking sheet lined with parchment paper or a nonstick pad, pipe small mounds of dough, separated from each other.
10Reduce the oven temperature to 160°C (approximately 320º F) and bake for about 30 to 40 minutes or until golden brown. Turn off the oven and leave the choux to cool inside with the door slightly open. While the choux cool down, whip the cream.
11For perfect results, the cream should be chilled in the refrigerator for least 24 hours and the bowl and beaters should be chilled in the freezer for a few minutes before beginning to whip the cream. Start whipping the cream, adding the sugar a little at a time. Beat until stiff and creamy. Cover and store in the refrigerator until ready to use.
12Cut the cooled choux in half using a serrated knife.
13Put a generous amount of filling on bottom half of choux and top with other half. Do not press.
14Place all the ingredients for the chocolate sauce in a small saucepan and heat over very low heat until the chocolate is completely dissolved.
15Remove from heat and immediately top each cream puff with a tablespoon of chocolate.
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