Profiteroles with Fresh Cream - Ptysie z Bitą Śmietaną

Profiteroles come from the French cuisine. Most stuffed with whipped cream (but you can also use any other cream) and topped with chocolate. Simple, tasty and for every occasion.

Ingredients for the dough:

120 g butter or margarine
250 ml of water
150g plain flour
In a medium pot, boil water with butter. When butter melted, remove from heat, add flour, stirring vigorously with a wooden spoon so that no lumps formed. Put on a minute the fire until mixture leaves side of pot and form a ball. Add 4 eggs, 1 egg each time, beating well with mixer after each addition until chourx pastry dough is smooth and satiny. 




Preheat oven to 200 degrees. Tin spread with butter. Pipe pastry dough on baking tin in little stalactites and bake 30 minutes or until stalactites are golden. Transfer to wire rack to cool. Do not open oven during baking.

Cream:

600 ml whipping cream
10 tablespoons caster sugar
1 tablespoon vanilla flavour


Whip cream to stiff. Lastly, add sugar and vanilla flavour.

Chocolate Glaze:

4 tablespoons butter
4 tablespoons cocoa
4 tablespoons sugar
4 tablespoons single cream


Mix all ingredients together in a pot and boil to dissolve. Set aside and cool slightly.


Pipe whipped cream to pippin bag, fill every puff - separately from the bottom. Drizzle profiteroles with chocolate glaze.




Delicious ;)