Image
Chocolate profiteroles
These chocolate profiteroles are an all time favourite. Dig in!
app. 200°C
app. 25 min
50 pieces
Ingredients
Ingredients profiterole batter:
1.000 gr
Damco choux mix
1.150 gr
Whole egg
1.000 gr
Water, approx. 30°C
Ingredients filling:
3.500 gr
Whipped cream, thickly beaten
Ingredients ganache:
1.500 gr
Chocuise souplesse dark
600 gr
Cream 35% fat, unsweetened
300 gr
Confectioners glucose syrup
150 gr
Butter, soft
InstructionsPrintDownload PDF
Instructions for the profiterole batter:
- Mix Damco choux mix with the egg and water in the mixer using a paddle attachment. Mix for approx. 5 minutes until a smooth mixture.
- Pipe the batter into neat buttons on a lightly greased baking tray, dusted with flour.
- Bake at 220°C (baking oven) or 200°C (rotary oven). Open the slide door after 10 minutes.
Instructions for the ganache:
- Bring the cream (35% fat) and Confectioners glucose syrup to the boil and mix it with the melted Chocuise souplesse dark.
- Then mix in the soft butter.
- Ensure the ganache is no warmer than 37°C before processing.
Putting it all together:
- Fill the profiteroles with thick whipped cream and then dip them into the ganache.
Image
