Recipe Profiterole cake : Practical and Delicious

Recipe Profiterole cake : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Profiterole cake. You are currently reading Recipe Profiterole cake : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Profiterole cake requires 1h 55m, cook 1h 10m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds in this cake!

Ingredients:

9 Ingredients

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  1/3 cup chocolate hazelnut spread, warmed
  
  
  


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  3/4 cup thickened cream, whipped
  
  
  


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  1/4 cup dry-roasted hazelnuts, chopped
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  



• Chocolate sauce



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  100g dark chocolate, chopped
  
  
  


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  100g milk chocolate, chopped
  
  
  


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  1/3 cup thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 5
  
  
  
  
  Spoon level tablespoons of dough, 6cm apart, onto prepared trays. Brush with reserved egg.
  
  
  


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  Step 6
  
  
  
  
  Bake 1 tray of profiteroles for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 10 to 12 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
  
  
  


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  Step 7
  
  
  
  
  Make chocolate sauce: Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Set aside for 20 minutes or until mixture has thickened.
  
  
  


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  Step 8
  
  
  
  
  Spoon hazelenut spread into a piping bag fitted with a 1cm plain nozzle. Pipe into profiteroles to half fill. Repeat with whipped cream to fill. Assemble in a stack on a cake stand. Drizzle with chocolate sauce. Sprinkle with hazelnuts. Set aside for 20 minutes to set. Serve.
  
  
  

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