The best way to spend time during a rainy week end afternoon is making a cake, that afterward will be enjoyed as a fair rewards for the effort. Browsing in the internet I came across a recipe of profiterole which looked quite easy and I decided to go for it. First step is to make the choux pastry.
Ingredients for the pastry:
100g of Butter
250ml of water
120g of “00” flour
6g of sugar
6g of salt
Preheat the oven to 200C/400F/Gas 6. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. Turn up the heat, then quickly pour in the flour and salt all in one go. Remove from the heat and beat the mixture vigorously for around 3 minutes until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. At this point add one at the time the eggs while mixing the pastry until all the eggs have been absorbed by the mixture.
Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Put the tray in the oven and let it cook for 15-20 minutes at a temperature of 200C. Low the temperature to 190C and cook for 15-20 minutes longer until golden brown.
Ingredients for the filling
Although for the filling you might simply use whipped cream, I decided to try something different. A combination of custard and whipped cream. So:
For the custard:
4 eggs yolk
40g of 00 flour.
Start heating 3/4 of the milk plus the vanilla flavouring to hit and let boil gently. Mix together the eggs yolk and the sugar, until the sugar is dissolved. At this point add all the flour, which you before sifted. Mix everything together while pouring into the mixture the 1/4 put on the side before. Once you obtain a smooth mixture add the hot milk and keep steering. Put the whole mixture back on a gentle fire and steer frequently until you have a smooth and creamy custard of the consistence you’d like. Leave it to cool in a bowl covering with wrapping film.
While the custard is cooling down, whip the fresh cream adding sugar and vanilla flavour. Mix the custard and the cream together. I did more or less 60% custard and 40% whipped cream.
Ingredients for the Chocolate Sauce
300g dark chocolate or a mix between milk and dark
400ml single cream
10g corn flour
Heat the single cream and the milk until start boiling, add the chocolate which has been previously chopped. Steer the mixture and sift in the corn fluor and keep steering to avoid the formation of lumps. Leave the chocolate sauce to cool down for a couple of hours in the fridge if you decide to serve the profiteroles cold, or use it straight away.
Once the filling is ready and he profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. Serve in a small plate and pour the warm chocolate sauce on the top.
It is an easy but long recipe as several preparations are required. Or probably it was just me that took long time to make it.