Choux Profiteroles with Chocolate Filling and Craquelin
A dessert for true chocolate lovers. A combination of delicate pastry, a crispy craquelin layer, and chocolate cream. Wonderful taste! The recipe makes 30-40 pieces.
- Total cooking time
- not set
- Number of servings
- 30
- Recipe difficulty
- 4 / 5
Ingredients
for 30 servings
- butter 100 g
- water 250 ml
- eggs 4
- flour 180 g
- 1/2 tsp salt
- butter 100 g
- sugar 100 g
- cocoa powder 20 g
- flour 80 g
- milk 250 ml
- sugar 100 g
- vanilla sugar 10 g
- egg yolk 2
- chocolate 200 g
- butter 150 g
- flour 25 g
Instructions
Craquelin Preparation
Step 1 of 31
Combine the flour, cocoa, and sugar. Mix in the chopped butter.
Step 2 of 31
Roll the mixture into a ball.
Step 3 of 31
Roll the ball into a flat disc on parchment paper.
Step 4 of 31
Cover with another sheet of parchment paper.
Step 5 of 31
Roll the layer to a thickness of approximately 2 mm.
Step 6 of 31
Remove the top sheet. Cut circles about 5 cm in diameter from the pieces. The remaining dough can be rolled out again to cut more circles. Place the patties in the freezer (they can stay on the parchment) while the dough is being prepared.
Preparing the choux pastry
Step 7 of 31
Bring the water to a boil.
Step 8 of 31
Add salt and butter.
Step 9 of 31
Bring to a boil again.
Step 10 of 31
Pour the flour into the boiling liquid.
Step 11 of 31
Stir thoroughly. Cook the mixture for 2 minutes.
Step 12 of 31
Let the mixture cool slightly.
Step 13 of 31
Add one egg.
Step 14 of 31
Mix.
Step 15 of 31
Add the second egg.
Step 16 of 31
Mix.
Step 17 of 31
Gradually add all the eggs in this manner.
Step 18 of 31
Transfer the mixture into a pastry bag.
Step 19 of 31
Pipe the dough into circles about 3 cm in diameter.
Step 20 of 31
Place a frozen craquelin circle on top of each piece and press lightly. Put them in an oven preheated to 180 degrees. Bake for 30–35 minutes, without opening the oven door during the process.
Cream Preparation
Step 21 of 31
Combine vanilla sugar, sugar and egg yolks.
Step 22 of 31
Stir in the flour.
Step 23 of 31
Mix well.
Step 24 of 31
Bring the milk to a boil.
Step 25 of 31
Pour in the egg yolk and sugar mixture and stir.
Step 26 of 31
Add the chocolate.
Step 27 of 31
Stir until the chocolate is completely melted.
Step 28 of 31
Remove the mixture from the heat. Add butter to the warm mixture.
Step 29 of 31
Mix and place in the refrigerator until thickened.
Step 30 of 31
Transfer the cream into a pastry bag.
Step 31 of 31
Fill the choux with cream.