CHOCOLATE PROFITEROLES are a pyramid of goodness! Chef Denny Imbroisi has made this dessert in our kitchens, placing the delicious cream puffs one by one with care and precision. This French dessert with Italian origins has spread all over the world thanks to its UTTER DELICIOUSNESS… get ready to fall in love with it!
00:00 – WHAT’S COOKING?
00:24 – CHOUX PASTRY INGREDIENTS
00:39 – PREPARATION
04:29 – COOKING
04:48 – CHOCOLATE SAUCE INGREDIENTS
05:15 – PREPARATION
06:00 – COOKING
07:04 – CHANTILLY CREAM INGREDIENTS
07:12 – PREPARATION
09:16 – PROFITEROLES COMPOSITION
11:12 – PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (6 SERVINGS)
Water 62 g
Whole milk 62 g
Butter 55 g
Fine salt 3 g
Sugar 8 g
00 Flour 77 g
Eggs 120 g
TO BRUSH THE PROFITEROLES
Egg yolks 1
Water as needed
FOR THE CHANTILLY CREAM
Fresh liquid cream 250 g
Powdered sugar 50 g
Vanilla bean 1
FOR THE CHOCOLATE COATING
Water 200 g
Dark chocolate 450 g
Fresh liquid cream 80 g
Sugar 150 g
Fine salt 1 pinch
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