This profiterole recipe with a delicious cream and chocolate sauce is made for chestnut lovers.
Materials for six servings:
For the dough
80 ml of milk
80 ml of water
75 gr. butter
3 gr. sugar
3 gr. salt
90 gr. sifted flour
160 gr. eggs
For the chestnut cream
175 ml of milk
75 ml cream 35%
40 gr. sugar
25 gr. eggs
20 gr. egg yolks
20 gr. corn flour
80 gr. chestnut cream
glazed chestnuts for serving
For the profiterole sauce
500 ml of milk
400 gr. sugar
465 ml of water
65 gr. cocoa
65 gr. flour
115 gr. couverture bitter
Procedure
Step 1
Dough: Put the milk, water, butter, sugar and salt in a saucepan over medium heat. Once it boils, add the flour and mix. When the bottom has a slight crust, beat the dough in the mixer bowl at medium speed with the paddle attachment. As soon as it starts to cool, add the eggs. Put the mixture in a cornet and cut it into small cubes on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C for 20 minutes without opening the oven.
Step 2
Pastry cream: Heat the milk with the cream over medium heat. Beat the sugar with the eggs and cornflour in a bowl. When the milk and cream are heated, gradually pour half of its quantity into the egg mixture. Then, return it to the pot with the remaining milk and cream. Stir quickly until it boils and thickens.
Step 3
Remove from the heat and add the chestnut cream. Cool the mixture in the refrigerator and cover it with cling film. Then, beat it in the mixer to get a smooth texture. Put it in a cornet and fill the saucers.
Step 4
Profiterole sauce: Put the milk with half the sugar in a saucepan. At the same time, put the rest of the ingredients except the chocolate in a bowl and mix them. When the milk boils, pour the bowl’s ingredients, mixing well until the mixture boils. Remove from the heat, add the chocolate and mix. Put in the fridge until it cools down.
Step 5
Put some chestnut pastry cream in a bowl. Place the stuffed profiteroles on top, along with a few glazed chestnuts, and pour over the profiterole sauce.
Styling: Tzannis Sifnaios, Food styling: Makis Georgiadis, Photography: Studio LM
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