Profiteroles
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60 rates
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
16 people
180 g of flour
1 pinch of salt
200 ml of water
3 medium size eggs
2 tsp of sugar
1 L of vanilla ice cream
80 g of butter
250 g of dark dessert chocolate
150 ml of milk
20 g of butter
Associated products
Tips
When cooking profiteroles: choose traditional rather than convection heat. When the profiteroles are cooked, open the oven slightly and let the profiteroles cool slowly in the oven to prevent them from collapsing.
RECIPE STEPS
1
Heat the oven to 180°C.
2
Roughly chop the butter into pieces. Put the butter and the water into the metal bowl and run the program.
- 200 ml of water
- 80 g of butter
Expert
02:00 / 3 / 90°C
3
Remove the lid and add the ingredients.
Close the lid, remove the cap and run the program.
- 180 g of flour
- 1 pinch of salt
- 2 tsp of sugar
Expert
03:00 / 4 / 100°C
4
The mixture should form a ball. Rerun the program.
While the program is running, gradually add the eggs through the opening.
- 3 medium size eggs
Expert
01:00 / 10 / __°C
5
If necessary, scrape down the wall of the bowl with a spatula.
Pour choux pastry into a piping bag.
6
Form 3 cm balls on a tray covered with greaseproof paper, spacing them about 3 cm apart.
7
Bake for about 30 minutes until dry and golden.
Do not open oven during cooking.
8
Leave to cool.
9
Put all of the ingredients into the metal bowl and run the program.
- 250 g of dark dessert chocolate
- 150 ml of milk
- 20 g of butter
Chocolate
05:00 / Auto / 60°C
10
Cut the profiteroles in two and place a scoop of ice-cream in each half.
Top with chocolate sauce and serve immediately.
- 1 L of vanilla ice cream
© Fotografía Sandra Mahut © Hachette Livre (Marabout) 2017
