Are you aware of those soft balls covered with dark chocolate and filled with chantilly cream or cream? Are the profiteroles, the luscious cream puffs immersed in a sea of ​​chocolate, to which it is impossible to resist. You know you can prepare at home too? The process is a bit long but not at all complicated. Below is the our recipe, good job!

At first it was the cupcakes

The basis for this wonderful dessert is the choux pastry with which to prepare the cream puffs. It was invented in the mid-1500s by a cook at the court of Catherine de Medici and then exported to France. It is prepared with water, butter, eggs and weak flour, because so much gluten would give elasticity to the dough, while the cream puffs must remain friable. Even cooking requires some attention: you must proceed in three times, with different temperatures so that the pasta becomes swollen and becomes hollow inside. Then, once cooked, the puffs are filled with Chantilly cream (but you can also opt for a custard or cream) and covered with dark chocolate. If you don't like the taste of dark chocolate, you can try the version with milk chocolate.

Chantilly cream

Lighter and more delicate than pastry cream, the Chantilly cream It is ideal for filling sponge cakes and fruit cakes. It is prepared only with three ingredients: fresh cream, vanilla and icing sugar. There is also a version called Chantilly Italian-style cream, which instead includes the combination of whipped cream and pastry cream.

The recipe for profiteroles

For the choux pastry: 140 g 00 flour, 200 ml water, 4 eggs, 120 g butter, 1 pinch of sugar, 1 pinch of salt

For the chantilly cream: 500 ml fresh cream, 60 g icing sugar, 1 vanilla pod

For coverage: 500 ml fresh cream, 400 g dark chocolate

Method: First put in a saucepan water, butter, sugar and salt and bring to a boil. As soon as it starts to boil, remove from the heat and add it all together flour and start mixing everything with a whisk, to avoid lumps. Put the saucepan on the heat and continue stirring with a wooden spoon, until the mixture has blended well, forming a ball. He will be ready when the pasta will come off the pot by itself. At this point transfer everything into a bowl and wait for it to cool completely. Add to the dough the eggs, one at a time, and do not combine a new one until the previous one has blended well. Put the choux pastry in a pastry bag and make many small balls which you will place on a baking sheet lined with parchment paper. Bake in preheated static oven at 220 ° for the first 15 minutes (without ever opening the door), and then lowered at 180 ° for a further 10 minutes and finally turn off the oven, open it an inch with a wooden spoon and leave the cream puffs for another 30 minutes without touching them. After this time, remove the puffs from the oven and let them cool completely. Once cold, turn them upside down and, with the help of the handle of a teaspoon, make a small hole where you will place the pastry bag with the cream for stuff them. Now prepare the cream: put in a bowl the cream, the icing sugar and the seeds of the vanilla pod. Whip everything until the cream is firmly compacted. Put it in a pastry bag and fill the puffs. Cover the stuffed puffs with a film and leave them in the fridge. Take cover now. Put the saucepan in a saucepan fresh cream and let it boil. As soon as the first bubbles appear, turn off and add the chopped chocolate. Mix well with a spoon until the chocolate it will not be completely dissolved. Pour into a bowl and leave to cool in the fridge until it has become slightly thick. At this point, resume the puffs and dip them in the chocolate bowl. Turn them until they are completely covered and then, with the help of a spoon and a fork, arrange them on a serving plate. Do this with all the remaining puffs, and place them one on top of the other, until they form one pyramid. Decorate with a few tufts of Chantilly cream left over and serve.

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