The Art of Cookery: Chocolate profiteroles - Italian Chocolate profiteroles from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

CAKES & DESSERTS


Bongo
(Chocolate profiteroles)
  • Preparation time: 30 minutes.
  • Cooking time: 40 minutes.
  • For about 35 profiteroles: 60g butter, 300ml water, salt, 125g plain white flour, 4 eggs, 800g whipping cream, icing sugar, 150g dark chocolate.

 
Put the water in a large saucepan, add the butter, and let it melt. Add a pinch of salt, sift the flour well and throw it in all at once. Stir immediately and thoroughly until it forms an elastic mixture and then continue to cook and stir for about fifteen minutes.
 
When all the water has been absorbed and the paste is quite smmoth and even, coming away easily from the sides and bottom of the saucepan, remove from the heat. Leave to cool well and then add the eggs one at a time, beating in well. Put the mixture into a pastry bag with a large nozzle and squeeze profiteroles out onto a greased baking tray. Put in the oven at 180 C for twenty minutes. In the meantime whip half the cream and sweeten with icing sugar.
 
Put it into a piping bag and fill the profiteroles when they have cooled sufficiently.
 
Melt the chocolate over a bain-marie, let it cool and then add to the remaining lightly whipped cream. Drop the profiteroles into the chocolate cream one by one and arrange in a pyramid on a serving dish. Decorate with rosettes of whipped cream. Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where it was known as pâtes chaud, "hot buns".

 
 
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