Chocolate Profiteroles with Charlotte Cream
by Editorial Staff
Chocolate profiteroles – airy cakes made of chocolate choux pastry with “Charlotte” buttercream. These chocolate choux cakes are the perfect treat for anyone with a sweet tooth. Choux pastry for profiteroles according to this recipe is prepared with the addition of cocoa.
Servings: 6
Ingredients
For the chocolate choux pastry:
- Flour – 120 g
- Butter – 100 g
- Cocoa powder – 2 tbsp
- Eggs – 4 pcs.
- Water – 250 ml
For Charlotte cream:
- Butter – 150 g
- Sugar – 120 g
- Milk – 80 ml
- Egg – 1 pc.
- Vanillin – 1 pinch
Directions
- Cooking chocolate choux pastry. In a bowl, combine flour and cocoa powder.
- Stir in the cocoa flour.
- Pour cold water into a saucepan, add butter.
- Bring water to a boil and let the butter melt.
- Pour the whole powdery mixture into boiling water with oil.
- Use a silicone spatula to knead the dough that will come off the sides of the pot. The fire is small under the pan. Knead the dough for a couple of minutes, make sure that there are no “impurities” left.
- Transfer the hot chocolate dough to a large bowl and cool to 50-70 degrees.
- Break the eggs into a bowl.
- Shake the eggs with a fork.
- Pour the beaten eggs into the dough little by little and knead the dough.
- When introducing eggs, you can knead the dough with a mixer at slow speeds or with a spatula (a mixer is more convenient). Eggs may not be needed for all, watch out for the consistency of the dough. The dough should become plastic and hang from the shoulder blade with a “bird’s tongue”.
- The chocolate choux pastry for profiteroles is ready.
- Turn on the oven to preheat to 200 degrees. Cover the baking sheet with parchment.
Transfer the dough to a pastry bag and place small round blanks for profiteroles on a baking sheet. - Bake the chocolate profiteroles in the oven for 15 minutes at 200 degrees, then another 25 minutes at 170-175 degrees. Then turn off the oven, open the door slightly and leave the profiteroles in the oven for another 20 minutes.
- Remove the profiteroles from the oven.
- Now prepare the Charlotte cream. Combine raw egg, sugar, and vanillin in a saucepan or ladle.
- Whisk the sugar and egg until firm and fluffy.
- Heat the milk a little and pour it into the egg-sugar mixture. Stir well again and put on high heat.
- Bring the milk and egg mixture to a simmer, then reduce heat to low. Cook the custard for 5 minutes, stirring frequently.
- The result is a mixture that resembles condensed milk.
- Pour the custard into a bowl, cover with cling film end-to-end and leave to cool completely.
- When the custard has cooled, you can continue making the Charlotte Cream.
Beat soft butter with a mixer until fluffy, about 5 minutes. - Pouring a tablespoon of the cooled custard into the beaten butter, continue beating the cream.
- Finally, add all the custard to the butter.
- Cream “Charlotte” is ready – high-calorie, but very tasty. Such a cream is perfect not only for filling profiteroles – it can be used for interlayers of cake or roll cakes, decorating cupcakes, it is embossed and stable.
- Transfer the Charlotte cream to a piping bag with a round nozzle and fill the profiteroles with it, punching a small hole in each cake on the side.
- Chocolate profiteroles with Charlotte cream are ready. For beauty, custard cakes can be sprinkled with powdered sugar.
Enjoy your meal!
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