Ingredients for Profiterole Recipe
For chocolate sauce:
220 grams of dark chocolate
200 grams of cream
500 ml. milk
1,5 tea cup powdered sugar
1 pack of vanillin (or vanilla sticks)
For profiterole pulp:
1 glass of water
1 cup flour
1/2 pack margarine (125 grams)
3 large eggs
In order not to cut the eggs; After the dough that you prepared, add the eggs one by one and stir quickly. Place the prepared profiterole dough intermittently on the baking sheet covered with greaseproof paper, leaving a swelling allowance. The size of the dough may vary after cooking. You can use the cream after cooling.
How to make Profiterole Recipe?
To prepare the cream, add 2.5 cups of milk, 1.5 cups of powdered sugar in a saucepan.
Add 3 tablespoons of flour and 1 egg and mix continuously until medium consistency.
Add 1 pack of vanillin to the darkened cream and mix again and take it from the stove, after reaching room temperature, fill it in the squeezing bag and leave in the refrigerator for at least 1 hour.
To prepare the profiterole paste, boil 1 cup of water and 125 grams of margarine in a saucepan.
Then add 1 cup of flour and mix continuously for 3-4 minutes. Remove the recovered dough from the ozone and allow to stand for 15 minutes at room temperature.
Add 3 large eggs one by one to eat the rested dough.
After the dough is completely mixed with the eggs, let it rest for another 15 minutes.
Pour 1 teaspoon of dough into the baking sheet with baking paper.
Bake in a pre-heated 180 degree oven for 40 minutes.
Let the baked profiterole dough rest at room temperature.
Then drill the holes with the help of a knife.
Fill it with the cream you prepared.
For chocolate sauce; Blend the dark chocolate into small pieces until the cream melts completely in a small saucepan and let it warm.
On top of the stacked profiteroles, chocolate sauce and fish pistachios. Bon Appetit!