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Chocolate profiteroles
60
6
sweet
sweet
INGREDIENTS
20 – 30 choux
FOR THE WHIPPED CREAM
250 ml. OLYMPOS
cream 35%
1 tbsp. powdered sugar
½ tsp. vanilla or other extract
FOR THE CHOCOLATE STUFFING
200 ml. OLYMPOS
fresh full-fat milk
200 ml. OLYMPOS
cream 35% fat
2 egg yolks
20 gr. cocoa
15 gr. corn flour
60 gr. crystal sugar
1 tsp. vanilla extract
40 gr. OLYMPOS
butter
FOR THE CHOCOLATE SAUCE
180 gr. OLYMPOS
cream 35% fat
180 gr. couverture chocolate, finely chopped
PRODUCT
Fresh milk full fat
Fresh milk full fat
Cow butter
Cow butter
Dairy cream 35% fat
Dairy cream 35% fat
METHOD
WHIPPED CREAM
Place all ingredients in the bowl of the blender and blend until well-incorporated.
As soon as the whipped cream is ready, place it in the fridge until all other preparations are complete.
CHOCOLATE STUFFING
Boil the milk, cream and half the quantity of sugar in a cooking pot over medium heat.
Mix the yolks with the remaining sugar, vanilla extract, corn flour and cocoa in a bowl, and stir with a whisk until you
get a fluffy mixture.
Pour the mixture in the hot cooking pot while stirring, and let the cream simmer until it becomes thick.
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