• Profiteroles

  • Preheat the oven to 210 degrees.

    Weigh the choux mix and place it in the mixing bowl.

    Add the water and mix at low speed for 2 to 3 minutes.

    once ingredients are well mixed mix for another 3 min at medium speed.

    Line the baking tray with parchment paper.

    Put the batter in a piping bag with a round nozzle.

    Pipe balls of about 4 cm diameter on the baking tray.

    Important: leave a distance of 10 cm between the different balls.

    Place the baking tray in the center of the preheated oven.

    Bake the puffs in the oven at 210 ° C for 25 to 30 minutes.

    Let the puffs cool on the baking tray.

  • Filling

  • Put all ingredients in a bowl and mix with a whisk.

    Mix everything well until smooth (about 2 minutes).

    Let it stand for another 10 minutes and stir briefly for about 30 seconds.

    The cream pastry is now ready for further processing.

  • Finishing

  • Place the desired size nozzle in the piping bag.

    Fill the piping bag with the cream pastry.

    Cut a cross in the bottom of the pouch with scissors.

    Fill the puffs when they have cooled completely.

    Place them in the refrigerator for 15 minutes after filling.

    Meanwhile, add the chocolate drops au bain marie until all the chocolate has melted or melt in a bowl over boiling water.

    Keep stirring as the chocolate begins to melt so that the heat is well distributed and the chocolate gradually melts.

    Remove the puffs from the refrigerator and apply the melted chocolate to the top of the puffs with a spoon.

    Once you've done them all, place them in the fridge for another 15 minutes.

    Then they are ready for consumption.

Tips for extra finishing

Products in this recipes


Crème patissière mix 800 g Bakers@Home

Mix for crème pâtissière (cold set custard)