THREE CHOCOLATE PROFITEROLES
A DELICIOUS VARIANT OF THE CLASSIC PROFITEROLES
Difficulty level
A DELICIOUS VARIANT OF THE CLASSIC PROFITEROLES
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
- Knead all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined.
- Refrigerate for 1 hour at least, then roll out to 3 mm and cut into 12x5cm rectangles.
- Bake at 180°C for 8-10 minutes.
Ingredients
| TOP FROLLA | g 168 |
| raw sugar | g 87 |
| unsalted butter 82% fat - softened | g 100 |
Preparation
- Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
- Refrigerate for 1 hour at least.
- Roll the dough in a thin layer between two sheets of parchment paper.
- Cut out into discs with 7.5 cm diameter and store them in the fridge until you need to use them.
Ingredients
| DELI CHOUX | g 1000 |
| water | g 1300-1500 |
Preparation
- Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
- Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag fitted with a round plain tip and pipe some choux with about 4 cm diameter onto baking trays lined with parchment paper.
- Place a disc of craquelin onto each choux and bake at 200°C for about 25 minutes.
- Let cool down at room temperature.
Ingredients
| LILLY CIOCCOLATO BIANCO - at 20°C | g 200 |
| milk 3.5% fat | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
Ingredients
| LILLY CIOCCOLATO LATTE | g 200 |
| milk 3.5% fat - at 20°C | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 200 |
| milk 3.5% fat - at 20°C | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until firm.
Ingredients
| COVERCREAM BIANCO | To Taste |
Ingredients
| COVERCREAM BIANCO | To Taste |
| COVERCREAM CIOCCOLATO | To Taste |
Preparation
Combine two dose of COVERCREAM BIANCO to one dose of COVERCREAM CIOCCOLATO to create a milk chocolate coating.
Ingredients
| COVERCREAM CIOCCOLATO | To Taste |
- Divide the choux into three equal groups and fill each group of choux with one of the three different mousses.
- Glaze the choux with the respective coating.
- Place the choux onto the shortcrust bases alternating white, milk and dark ones in sequence.
Chocolatier and Pastry Chef
