PROFITEROL

  PROFITEROL

Materials FOR THE SOU
    120 ml fresh milk
    120 ml of water
    100 gr. butter
    1 tbsp sugar
    ½ tbsp. salt
    150 gr. flour for all uses
    3 eggs

Ingredients for the Patisserie cream

    300 ml of milk
    250 ml cream
    1 tbsp vanilla extract
    125 gr. sugar
    3 eggs
    25 gr. corn flour
    25 gr. flour for all uses
    50 gr. butter cold

Ingredients for the chocolate cream

    200 gr. couverture, chopped
    150 gr. fresh milk
    50 gr. whipping cream
    40 gr. butter

Ingredients for the whipped cream

    200 ml cream
    1 tbsp sugar

Ingredients for Zacapa Old Fashioned

    60ml of Zacapa Solera 23 rum
    10ml simple sugar syrup
    2 dashes/drops of Angostura bitters
    2 dashes/drops of bitter chocolate
    an orange peel
    dark chocolate shavings

IMPLEMENTATION

1) We prepare yours. Heat the milk, water, butter, sugar and salt in a saucepan.

2) When it starts to boil, remove from the heat and add the flour, stirring vigorously with a wooden spoon, to homogenize.

3) Put the saucepan back on the heat, stirring constantly with the spoon. After about 2 minutes, the dough will form a ball and pull away from the sides of the pan.

4) Transfer the dough to the mixer bowl and mix at low speed for 1-2 minutes, with the paddle attachment, to cool slightly.

5) Increase the speed to medium and add the eggs one by one, waiting for each one to be well blended.

6) Transfer the mixture to a pastry cone, cutting off its edge.

7) Form small balls of the same size in a pan covered with greaseproof paper, leaving a distance of 3-4 centimeters between them.

8) Bake yours in a preheated oven, at 190oC, for about 5 minutes and then lower the temperature to 175oC. Continue baking for 25-30 minutes, until puffed up and golden.

Super tip
Super tip

Your baking depends on how small or large you make them. Keep in mind as they bake, that they don't overcook, because every oven is different.

9) Let them cool to room temperature.

10) Prepare the pastry cream following these instructions.

11) When the cream has come to room temperature, mix it a little with a pastry spatula and put it in a cornet.

12) Punch a hole in the bottom and fill them with Patisserie cream (with the cornet).

13) Prepare the chocolate cream. Put the couverture in a bowl. Heat the milk and cream in a saucepan and just before it boils, pour them over the couverture. Wait a few seconds and mix gently with a pastry spatula, until you have a smooth, chocolate mixture. Add the butter and stir until it melts and is incorporated into the mixture. Leave it aside to cool a little and put it in the fridge for 1 hour.

14) To set the profiterole, put some chocolate cream at the base of a transparent bowl or container. Place some of yours and cover with chocolate cream. We continue with some more chocolate cream until we fill the dish evenly.

15) In a cold bowl, beat the cream and sugar with a whisk or hand mixer until it thickens into whipped cream. We put it in a cornet and decorate the surface of the profiterole.

16) Store the profiteroles in the refrigerator until serving. Ideally, we serve them up to a few hours later.

17) Prepare the Zacapa Old Fashioned: Pour the Zacapa Solera 23 rum with the sugar syrup, Angostura bitters and chocolate bitters into a shaker glass with plenty of ice. Stir for a few seconds with the help of a spoon, until the surface of the mixing glass is frozen. Strain the contents into an Old fashioned glass with plenty of ice. Spray the rim of the glass by pressing the orange peel until its oils come out. Then throw it away. Garnish with the dark chocolate shavings.