Profiteroles with blackberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring fat, salt and 250 ml water to the boil. When the fat is completely melted, add flour all at once. Stir until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl. Stir in 1 egg, allow to cool for 10 minutes. Stir in 2 eggs one after the other.

2. 2

   Pour the dough into a piping bag with perforated spout and squirt walnut-sized tuffs onto 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Do not open the oven door. While still hot, cut the profiteroles in half horizontally. Let it cool down. Sort the blackberries, wash carefully and drain well. Puree with sugar and lime juice. Add mascarpone to the blackberry puree and stir until smooth. Whip the cream until stiff, allow the cream setting agent to trickle in. Fold into the cream and fill into a piping bag with punched spout. Spray onto the lower choux pastry halves. Place the lid on top.

3. 3

   Add mascarpone to the blackberry puree and stir until smooth. Whip the cream until stiff, allow the cream setting agent to trickle in. Fold into the cream and fill into a piping bag with punched spout. Spray onto the lower choux pastry halves. Place the lid on top. Chop the chocolate coating and melt carefully over a hot water bath. Draw fine lines over the profiteroles, allow to dry. Serve decorated with melissa

Nutrition Facts

KCAL
110 kcal

CARBS
7 g

FATS
8 g

PROTEINS
2 g