Profiterol with vanilla cream and chocolate

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring butter, salt and 1/8 litre water to the boil. Add flour all at once. Stir until the dough comes off the bottom as a dumpling. Pour the dough into a mixing bowl and let it cool down a little. Stir in 1 egg, let it cool down for 10 minutes, stir in a second egg. Pour the dough into a piping bag with perforated spout (approx. 1 cm Ø).

2. 2

   Spray small heaps (approx. 2.5 cm Ø and 1.5 cm high) onto a baking tray lined with baking paper. Keep a distance of approx. 5 cm. Whisk 1 egg and 1/2 teaspoon water. Brush profiterols with it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 6 minutes. Turn down the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Bake profiterols for about 6 minutes. Make small incisions with scissors to let the steam out. Allow the prifiterols to rest for about 5 minutes in an open oven that is switched off, then let them cool down. For the sauce, roughly chop the chocolate. Put it in a bowl together with the coffee and melt it in a warm water bath, stirring.

3. 3

   Turn down the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Bake profiterols for about 6 minutes. Make small incisions with scissors to let the steam out. Allow the prifiterols to rest for about 5 minutes in an open oven that is switched off, then let them cool down. For the sauce, roughly chop the chocolate. Put it in a bowl together with the coffee and melt it in a warm water bath, stirring. For the filling, whip the cream until stiff. Add icing sugar and vanilla flavouring, continue beating until the sugar has dissolved. Cut the profiterols completely open. Spread 1 teaspoon of cream on each base, place lid on and dust with icing sugar. Drizzle with the sauce

4. 4

   For the filling, whip the cream until stiff. Add icing sugar and vanilla flavouring, continue beating until the sugar has dissolved. Cut the profiterols completely open. Spread 1 teaspoon of cream on each base, place lid on and dust with icing sugar. Drizzle with the sauce

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
130 kcal

CARBS
9 g

FATS
9 g

PROTEINS
2 g