Profiteroles filled with chocolate cream

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Today we are going to bake some delicious profiteroles filled with chocolate cream. These small doughy morsels (choux pastry) will disappear from your table in a flash. Since they are so delicious and easy to eat, it's worth it to make them for any special occasion, or just as a sweet snack. The dough, or choux pastry, comes from France. We suggest a sweet filling, but you can also make it savory.
Recipe for 30 units.

Ingredients

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1cup
milk (for the dough)
1cup
Light Flavor Olive OilLight Flavor Olive Oil

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1cup
flour
5
organic eggs
4cups
milk for the cream
1
lemon peel
2
cinnamn sticks
1cup
sugar
6
egg yolks
10tablespoon
cornstarch
1cup
melted chocolate to decorate

Instructions

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1
Combine the milk with the oil and a pinch of salt and place over medium-high heat. When it starts boiling, remove the saucepan from the heat and add the flour. Place back on the heat and stir until the ingredients are combined and the dough pulls away from the sides of the saucepan.
2
Let the dough cool slightly and add the eggs one by one, beating with an electric mixer after adding each egg.
3
With two spoons, form balls of dough and bake them at 180º for about 25 minutes. Then, remove from the oven and let cool.
4
To prepare the cream, bring the milk with the cinnamon and lemon peel to a boil, then set aside for an hour. Next, strain the milk to filter out the sugar, egg yolks and cornstarch.
5
Place over low heat, stirring slowly until it begins to thicken.
6
Cut open the profiteroles with kitchen scissors, fill them with the cream and drizzle with melted chocolate.

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