♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Choux pastry in Chocolate flush (Turk:Profiterol)

Another kind of 'Choux' variation... fill with vanilla custard and flush with plenty of chocolate sauce...hmm...seems sssooo..tempting right?

One of  husband's fave dessert ...







Easy to make..


Materials used:
- 1 basic choux pastry dough recipe. You can check here

For the custard:
- 500 ml of liquid milk
- 1/2 cup granulated sugar
- Pinch of salt
- 1 + 1/2 tablespoon cornstarch, mixed with 1 tablespoon flour and dissolve it with enough water
- 1 teaspoon vanilla
- 1/2 tablespoons margarine
- 2 egg yolks. Beaten.

For chocolate sauce:
- 100 gr dark cooking chocolate, chopped
- 2 tablespoons cocoa cream (or you can vary with peanut butter)
- 1/2 tablespoon granulated sugar
- 5 tablespoons milk


How to make:
For the 'choux' shell see at how to make 'choux' pastry basic dough I here

Making Vanilla Custard:
1. Mix the flour and cornstarch, dissolve it with enough water. Set aside
2. Use medium heat. Heat the milk, sugar and salt. Stir until almost boiling. Add the flour and cornstarch mixture and stir until smooth and thick.
3 Lower the heat. Add egg yolk mixture while still stirred custard fast. Add vanilla and margarine. Stir again until completely mixed.

Making Chocolate sauce:
mix all ingredients and heat over boiling water (double boil system) until all ingredients melt.

How to serve:
Fill the choux pastry with vanilla custard and flush with chocolate sauce as much as you like d(^_^)b






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9 comments:

  1. That is gorgeous. I love cream puffs of any kind and you've done a gorgeous job here.

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  2. I love profiterol but all the time I'm scared of making the choux.
    Yours looks delicious. Thanks for sharing

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  3. I made these during Daring Bakers one month! They come out so beautifully and look like so much work - but your eaters don't have to know your secrets :)

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  4. Looks amazing! Haven't had profiterol since I was in elementary school - there was a place I used to get it from and eat it on the patio, they served it with a scoop of ice cream on the side. Thanks for sharing the recipe!

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  5. Thx for all :D
    Evan: U r right, our eater just amaze w/out knowing how or what our "secret" .. :D
    @B radiant: that's great idea also for new variant of choux pastry ! :)

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  6. @Gringral : I never scare of making anything.. just correct ingredients and methode, knowing ur equipment (oven- if baking).. everything will be end up happy face ending :D

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  7. @mom chef: adore creamy puff also ! but try with other filling.. it's great! :D

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  8. I could eat these every day, or at least stare at these! I say these on YBR and had to say hi. You have lots of great recipes for me to read.
    Happy New Years!
    -Gina-

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  9. Hi, Thank you for participating in the YBR and Happy New Year! I love profierol!! When we lived in Paris I used to order them often for dessert and now I can make your recipe to treat us again:) thanks for sharing.

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