22 de agosto de 2024

Indulge in the Irresistible Delight of Profiteroles de Crema with Hot Chocolate Sauce – A Monsieur Cuisine Recipe

Receta – Profiteroles de Crema with Hot Chocolate Sauce

Indulge in the Irresistible Delight of Profiteroles de Crema with Hot Chocolate Sauce – A Monsieur Cuisine Recipe

Are you ready to treat yourself to a delicious and decadent dessert? Look no further than these irresistible Profiteroles de Crema with Hot Chocolate Sauce. This classic French dessert combines light and airy choux pastry filled with creamy vanilla custard, topped with a rich and velvety hot chocolate sauce. It’s a dessert that will surely impress your guests and leave them wanting more!

Ingredients:

For the choux pastry:

150ml water

75g unsalted butter

Pinch of salt

100g all-purpose flour

3 large eggs

For the vanilla custard filling:

500ml whole milk

1 vanilla pod

4 large egg yolks

100g granulated sugar

40g cornstarch

Pinch of salt

For the hot chocolate sauce:

200ml heavy cream

200g dark chocolate, chopped

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Preparation:

Choux Pastry:

In a saucepan, bring the water, butter, and salt to a boil over medium heat. Once the butter has melted, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball.

Temperature: Medium heat

Time: 5 minutes

Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Time: 3-5 minutes

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Using a piping bag fitted with a large round tip, pipe small rounds of dough onto the prepared baking sheet, leaving space between each one.

Temperature: 200°C (400°F)

Time: 20-25 minutes

Bake in the preheated oven until the profiteroles are golden brown and puffed up. Remove from the oven and let them cool completely on a wire rack before filling.

Time: 20-25 minutes

Vanilla Custard Filling:

In a saucepan, heat the milk over medium heat until it begins to simmer. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and the pod to the milk, stirring gently. Remove from heat and let it steep for 10 minutes.

Temperature: Medium heat

Time: 10 minutes

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined. Slowly pour the warm milk into the egg mixture, whisking constantly.

Time: 2-3 minutes

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and strain the custard through a fine mesh sieve to remove any lumps and the vanilla pod.

Time: 5-7 minutes

Cover the custard with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until ready to use.

Time: 2 hours

Hot Chocolate Sauce:

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate, sugar, and vanilla extract. Stir until the chocolate has melted and the mixture is smooth and glossy.

Temperature: Medium heat

Time: 3-5 minutes

Let the hot chocolate sauce cool for a few minutes before serving. It can be reheated gently over low heat if needed.

Assembling:

Cut the profiteroles in half horizontally and fill each one with a spoonful of the chilled vanilla custard. Place the top half of the profiterole back on and arrange them on a serving platter.

To serve, drizzle the hot chocolate sauce over the profiteroles or serve it on the side for dipping. Dust with powdered sugar if desired.

These Profiteroles de Crema with Hot Chocolate Sauce are best enjoyed immediately, while the choux pastry is still crisp and the custard is creamy. Serve them as a delightful dessert for special occasions or simply to satisfy your sweet tooth!