PROFITEROLES

Hello, I bring you the recipe of the cake that most ask me and my favorite dessert ... It cost me a lot to learn (time, money, tears (many), smiles anyway) I will not deny you the tips (baking secrets), which nobody says ... It takes work, but I assure you that it is worth it, it is delicious and more delicious when we put our magic touch, our love, secret and essential ingredient for any recipe.

TECHNICAL SPECIFICATIONS

Cooking Technique: baked.

Equipment and utensils: sieve, taroco, roller, weight, miserable, pot, bowl, tray, blender, pastry bag, smooth nozzle and star, cookie cutter.

TEMPERATURE: 180 °

INGREDIENTS:

Choux paste:
250 gr of water
150 gr. of butter
100 gr. of wheat flour
3 eggs

Sucree dough:

500gr of flour
200 gr of sugar glass
250 gr. of butter
100 gr of egg

Ganache:
600 gr. of grated bitter chocolate
300 gr. of milk cream

Custard cream:
500gr. Of liquid milk
3 buds
1 egg
160 gr. Of sugar
50 gr. Of starch
100 gr of bitter chocolate
Vanilla

Decor:
Cherries and / or strawberries

PREPARATION:

Choux paste:
• Put the butter and water in a pot, when it boils in a boil, add the sifted flour at once and mix well with a wooden palette, continue cooking for 1 or 2 minutes. More approximately, or until the dough takes off from the walls of the pot and forms a single ball. Remove from the heat and wait for it to lose a bit of heat to later add the eggs one at a time, do not incorporate the next one while the previous one has not integrated well. Keep beating, it will be ready when it is thin and thick and has a shiny appearance.
• Move to a sleeve with a smooth nozzle and coat the choux in a lightly greased tray. Take the oven for 11 to 15 minutes at 180 ° without opening the oven, then lower the temperature to 160º, continue baking until completing 25 minutes. Take one open it and verify that it is well cooked. Reserve.

Sucree dough:
• Join the flour with the icing sugar, add the butter and add well with the taroco, add the 100 gr. of eggs and keep integrating until forming a kind of grit, pass it to the table and finish integrating with your hands quickly so as not to add too much heat, form a ball, wrap it in plastic wrap and take it to the fridge for approximately 30 minutes.
• Take it out of the fridge, sprinkle some flour on the table and stretch it with a rolling pin, cut it with the desired shape, place it on a tray, take it to the freezer while heating the oven (about 20 minutes, take it to the oven at 180 ° for 15 min. Reserve.

Custard cream:
• Place the milk and half the sugar in a pot and bring to medium heat.
• The rest of the sugar, the egg and the egg yolks beat them, when it is well integrated add the starch and keep integrating very well. Temper by adding a little of the milk that is in the fire.
• Just the rest of the milk breaks in a boil add the gum and continue cooking stirring occasionally with wooden pallet, add the grated chocolate, when it breaks in boiling leave it 1 or 2 minutes, without stopping moving.
• Pass it to a bowl, cover it with plastic wrap and take it to the refrigerator, until it cools.

Armed:
• Fill the choux by making a small incision on the bottom with the mouthpiece of the sleeve, previously loaded with custard, this should be done delicately and trying not to overdo it by injecting a lot of cream. We will know that it is full when it feels heavy the little ball and it looks like it's going to explode.
• Go placing the choux stuffed harmoniously to the base that will be the biscuit forming a pyramid and bathe with the ganache, to do it you only need to melt it in a bain-marie together with the cream of milk.
• Decorate with buttercream, cherries and / or strawberries.

INTERESTING FACT:

Did you know that, like the brownie, the ganache is the result of the mistake of a pastry apprentice? Yes, apparently this baker put hot cream on chocolate, creating what is now known as ganache. Far from wasting this delicious chocolate cream, it was used and had great success. This French word means something like incompetent, which is what the pastry chef called his apprentice at the time of the fateful accident, ironic no!

practice, practice ... practice makes perfect.