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Chocolate Profiteroles: Michael's Kitchen
Chocolate Profiteroles: Michael's Kitchen
CHOCOLATE PROFITEROLES
INGREDIENTS INSTRUCTIONS
Pastry Batter 1. Preheat oven to 190° C. Lay down a sheet of baking
paper onto oven tray.
1 Cup water
2. Put a medium saucepan over medium heat to heat
1/2 Cup butter
water, butter, and salt till butter melts and the
1/4 teaspoon salt mixture boils. Remove from heat.
1 Cup all-purpose flour 3. Add flour all at once. With wooden spoon,
vigorously stir until mixture leaves sides of the pan
4 eggs and forms a ball. Proceed to add eggs one at a time,
beating well after each addition to complete batter.
Vanilla Cream Filling Rub a little oil onto the ice-cream scoop each time,
before scooping up rounded tablespoonful of batter
1 envelope unflavoured gelatin onto baking paper. The scoops should be 4 – 5 cm in
diameter. You can smooth out the tops with a
1/2 Cup sugar
moistened finger if you like.
2 Tablespoon all-purpose flour
4. Bake the drops 30-35 minutes or until golden in the
4 egg yolks (keep the egg whites for something else) oven. Transfer to a cooling rack once out of the oven.
1 Cup milk 5. To make the Vanilla Cream filling, mix the gelatin,
sugar, and flour in a medium saucepan. In a small
1 teaspoon vanilla bowl, whisk egg yolks and milk till well mixed. Stir into
gelatin mixture. Cook over med-low heat, stirring with
1 cup heavy whipping cream
a wooden spoon until mixture is very thick and coats
the spoon well (about 10 minutes). DO NOT BOIL.
Chocolate Ganache
6. Remove from heat and stir in vanilla. Cover and
1 cup semi-sweet chocolate chips (Preferably refrigerate until cold, about 45 minutes (do not over
chocolate with 70% cocoa solids) chill)
1/2 cup heavy cream 7. In a small bowl, beat heavy whipping cream till soft
peaks form. Then fold into custard mixture.