Шоколадные Профитроли рецепт // Chocolate Profiteroles recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

In a saucepan with a thick bottom, pour in water, add salt, sugar, and butter.

Place the saucepan on medium heat, stirring occasionally until it reaches a boil.

While waiting for it to boil, sift together flour and cocoa powder.

Once the mixture is boiling and the butter is fully melted, add the sifted flour and cocoa mixture to the saucepan.

Stir vigorously to avoid lumps until a dough forms, cooking for about 40-50 seconds until it pulls away from the sides and a chocolate residue appears at the bottom of the pan.

Remove the dough from heat and spread it out in the bowl to cool for about 7-10 minutes until warm.

Once the dough is warm, add eggs one at a time, mixing well until smooth after each addition.

The amount of eggs may vary depending on their size; the creator uses small eggs of category C2.

For the last egg, beat it in a separate bowl and add half of it to the dough, mixing until smooth, then add the remaining half if the dough is still too thick.

The finished dough should be smooth and flowing, forming a ribbon when dripped from a whisk.

Transfer the dough to a prepared piping bag fitted with a nozzle.

Pipe the profiteroles onto parchment paper in a checkerboard pattern, spacing them apart to prevent sticking during baking.

Dampen your finger in cold water and gently press down on the tops of the profiteroles to make them round and remove any peaks.

Bake in a preheated oven at 200°C (about 400°F) for 25-30 minutes until they rise and double in size.

Transfer the baked profiteroles to a wire rack to cool completely.

Once cooled, make a small hole in each profiterole using a wooden stick for filling.

Fill the profiteroles with caramel cream using a piping bag.

Before serving, dust with powdered sugar and optionally add fresh berries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens