Friday, March 25, 2011

Fantasia profiteroles

Serves: 4 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 200g. butter 3 eggs 200g flour. heavy cream 1 tablespoon icing sugar 200g. dark chocolate PROCEEDINGS -------------------------- Put the salt into a saucepan with 250g. water, 50g. of butter and a pinch of salt. When the butter is' completely melted, remove from heat and mingle the flour in one fell swoop.

Stir so no lumps are formed and put on the fire. Keep stirring until the dough comes away 'from the bottom and sides of the container. Remove from heat, let cool and add, while stirring the eggs. Let the dough rest for about 30 minutes, then put it in a pastry pocket with smooth nozzle.

The baking tray lined with paper and aluminum imburratela. Formed with the pocket of the compost piles spaced. Put the cream puffs' in a hot oven at 190 degrees for about 20 minutes. Meanwhile whip the cream soda well with icing sugar. Carried on in each bigne 'a small hole and filled with whipped cream keep aside a little', arrange in a pyramid on a serving platter.

Place the chopped chocolate in a pan with 30g. of butter and 2 tablespoons water and let it dissolve in a water bath. Bigne paid on 'the cream, profiteroles with chocolate and decorated with whipped cream.

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