Chocolate profiteroles

60
6
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

FOR THE CHOCOLATE SAUCE

  • 180 gr. OLYMPOS cream 35% fat
  • 180 gr. couverture chocolate, finely chopped
PRODUCT
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Fresh milk full fat
Fresh milk full fat
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Cow butter
Cow butter
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Dairy cream 35% fat
Dairy cream 35% fat
METHOD

WHIPPED CREAM

  1. Place all ingredients in the bowl of the blender and blend until well-incorporated.
  2. As soon as the whipped cream is ready, place it in the fridge until all other preparations are complete.

CHOCOLATE STUFFING

  1. Boil the milk, cream and half the quantity of sugar in a cooking pot over medium heat.
  2. 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.
  3. Pour the mixture in the hot cooking pot while stirring, and let the cream simmer until it becomes thick.
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