PROFITEROLES

TECHNICAL SPECIFICATIONS

Cooking Technique: baked.

Equipment and utensils: sieve, taroco, roller, weight, miserable, pot, bowl, tray, blender, pastry bag, smooth nozzle and star, cookie cutter.

TEMPERATURE: 180 °

INGREDIENTS:

Choux paste:
250 gr of water
150 gr. of butter
100 gr. of wheat flour
3 eggs

Sucree dough:

500gr of flour
200 gr of sugar glass
250 gr. of butter
100 gr of egg

Ganache:
600 gr. of grated bitter chocolate
300 gr. of milk cream

Custard cream:
500gr. Of liquid milk
3 buds
1 egg
160 gr. Of sugar
50 gr. Of starch
100 gr of bitter chocolate
Vanilla

Decor:
Cherries and / or strawberries

PREPARATION:

Choux paste:
• Put the butter and water in a pot, when it boils in a boil, add the sifted flour at once and mix well with a wooden palette, continue cooking for 1 or 2 minutes. More approximately, or until the dough takes off from the walls of the pot and forms a single ball. Remove from the heat and wait for it to lose a bit of heat to later add the eggs one at a time, do not incorporate the next one while the previous one has not integrated well. Keep beating, it will be ready when it is thin and thick and has a shiny appearance.
• Move to a sleeve with a smooth nozzle and coat the choux in a lightly greased tray. Take the oven for 11 to 15 minutes at 180 ° without opening the oven, then lower the temperature to 160º, continue baking until completing 25 minutes. Take one open it and verify that it is well cooked. Reserve.

Sucree dough:
• Join the flour with the icing sugar, add the butter and add well with the taroco, add the 100 gr. of eggs and keep integrating until forming a kind of grit, pass it to the table and finish integrating with your hands quickly so as not to add too much heat, form a ball, wrap it in plastic wrap and take it to the fridge for approximately 30 minutes.
• Take it out of the fridge, sprinkle some flour on the table and stretch it with a rolling pin, cut it with the desired shape, place it on a tray, take it to the freezer while heating the oven (about 20 minutes, take it to the oven at 180 ° for 15 min. Reserve.

Custard cream:
• Place the milk and half the sugar in a pot and bring to medium heat.
• The rest of the sugar, the egg and the egg yolks beat them, when it is well integrated add the starch and keep integrating very well. Temper by adding a little of the milk that is in the fire.
• Just the rest of the milk breaks in a boil add the gum and continue cooking stirring occasionally with wooden pallet, add the grated chocolate, when it breaks in boiling leave it 1 or 2 minutes, without stopping moving.
• Pass it to a bowl, cover it with plastic wrap and take it to the refrigerator, until it cools.

Armed:
• Fill the choux by making a small incision on the bottom with the mouthpiece of the sleeve, previously loaded with custard, this should be done delicately and trying not to overdo it by injecting a lot of cream. We will know that it is full when it feels heavy the little ball and it looks like it's going to explode.
• Go placing the choux stuffed harmoniously to the base that will be the biscuit forming a pyramid and bathe with the ganache, to do it you only need to melt it in a bain-marie together with the cream of milk.
• Decorate with buttercream, cherries and / or strawberries.

INTERESTING FACT:

practice, practice ... practice makes perfect.