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Photo of City of Love : Profiteroles #LOVEONTOP by Mayuri Nikam at BetterButter
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City of Love : Profiteroles #LOVEONTOP

Jun-17-2017
Mayuri Nikam
30 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT City of Love : Profiteroles #LOVEONTOP RECIPE

These are profiteroles filled with mouth melting chocolate pastry cream. Crispier on the outside because of the crust and soft inside. Just the best you'll ever have.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • French
  • Whisking
  • Baking
  • Dessert
  • Low Cholestrol

Ingredients Serving: 10

  1. Butter (softened) 80 grams
  2. Sugar 80 grams
  3. Flour 80 grams
  4. Cornflour 10 grams
  5. Red food color few drops
  6. Water 1 cup
  7. Butter 1/2 cup
  8. sugar 1 teaspoon
  9. Salt 1/2 teaspoon
  10. Flour 220 grams
  11. Eggs 4 nos.
  12. Milk 1 cup
  13. Egg yolks 2 nos.
  14. Sugar 4 tablespoon
  15. Chocolate 60 grams
  16. Cornflour 2 tablespoon
  17. Butter 15 grams

Instructions

  1. For cookie crust: In a bowl cream softened butter with sugar. Once fluffy add the flour and cornflour and mix until a soft dough like texture forms. Then add few drops of food color and mix again. Then refrigerate for about 10 mins. After that take the dough out of the refrigerator and roll the dough 2cm. Then cut on the desired shapes with a cookie cutter. And set aside.
  2. For the choux pastry: Preheat the oven on 220°C with fan on.In a saucepan add water, butter, salt and sugar. Let the butter melt and simmer. Once it starts simmering take the saucepan off the flame and add the flour. Keep stirring and then again mix the dough on a low heat until the dough no longer sticks the pan and fumes occur. Take it off the flame again. Let it cool a little for 7-8 mins then add the 4 eggs stirring one at a time. The dough should be sticky like paste. Add in the piping bag and pipe on a lined baking tray.
  3. Place the cookie dough on the choux pastry. And bake on 220°C for 20 minutes.
  4. For chocolate pastry cream: Add milk in a saucepan and let it simmer. Meanwhile, whisk sugar and egg yolks in a bowl until pale. Then add cornstarch and mix well. Add 1/3rd of the hot milk to the egg yolk mixture and mix well. Add the mixture to the milk and keep stirring until it becomes thick. Add the chocolates to the mixture and mix well. Our pastry cream is ready to be used.

Reviews (2)  

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Reema Garg
Jun-19-2017
Reema Garg   Jun-19-2017

Super yummy....

Vinod Thomas
Jun-17-2017
Vinod Thomas   Jun-17-2017

Taste was yummy

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