Sundays, more than all other days are dedicated to delicacies! A delicious and sophisticated meal, a glass of wine, a perfect dessert, definitely fit on a Sunday table! Firstly, there is sufficient time to prepare a more special menu, and secondly, this day usually all family members gather to enjoy together their meal. The profiteroles are a little dificult dessert which need more preparation time, so I suggest you to make Sunday! Definately not an easy dessert, but if you enter the procedure to make it, the result will surely reward you!
for the white and dark chocolate sauce
- ○ 1 egg
- ○ 1 cup Corn Starch
- ○ 750 g. milk
- ○ 4 tablespoons sugar
- ○ 200 g dark chocolate
- ○ 100 g of white chocolate
- ○ 1 tablespoon of vanilla extract
- ○ 2 tablespoons butter
For the caramelized hazelnuts
- ○ 100 g. hazelnuts
- ○ 200 g. sugar
For the whipped cream
- ○ 100 g. heavy cream
- ○ 2 tablespoons caster sugar
- ○ 1/2 tablespoon vanilla extract
For the choux
- ○ 75 g. milk
- ○ 50 g. water
- ○ 40 g. butter
- ○ 1/2 tbsp sugar
- ○ 1/2 tsp salt
- ○ 75 g. flour for all uses
- ○ 120 g. eggs (about 3 medium eggs)
Start preparing the profiteroles from choux. In a nonstick pan, place milk, water and butter and heat until it begins to boil. Add flour and mix until all liquid is absorbed and a firm dough has been obtained.
Transfer the dough to the mixer and beat for a few minutes with the hook until dough is cool. Break the eggs into a bowl and weigh. If the amount is greater, beat with a hand whisk to consolidate and remove some of their quantity. Add slowly the egg mixture, beating constantly with the mixer. Having absorbed all the eggs, the result is a dough, smooth and fluffy.
Cover a baking tray with nonstick paper. Place the dough in pastry piping bag, and do beads sized one to two centimeters. Bake in preheated oven at 180ºC for 20-30 minutes, until golden brown, Do not open the oven during baking because choux will be deflated. Remove from oven and allow to cool for 2-3 hours before using.
To prepare the caramelized hazelnuts, place in a non-stick pan hazelnuts and let them be cooked slightly, at medium temperature. Then add sugar and let it melt into caramel. If necessary slightly shake to evenly melt the sugar. Temperature is always moderate, in 6-7 because at high temperatures caramel is burnt quickly and is difficult to control.
Transfer to a nonstick paper that firstly we smeared with some oil and let the nuts be cool. Once brought to room temperature ground them in a blender.
We start to prepare white and dark chocolate sauces together. Chop the dark chocolate into pieces and place in a bowl. Do the same with the white chocolate and place it in a second bowl.
In a pot, heat 500 g. milk with 4 tablespoons sugar and vanilla., while the remaining 250 g. let aside. In a container mix the corn starch withe the egg until homogeneous. Once the milk is warm enough take a small amount and pour in egg-corn starch mixture and mix with fast movements. Then all together, pour it in the saucepan with the milk and stir constantly with a hand whisk until the sauce thickens.
Pour half the sauce in the bowl with the white chocolate, add a spoonful of butter and mix until homogenous.
In the remainder of the sauce, add the remaining milk, dark chocolate and one tablespoon butter and mix until homogenous. Οptionally add a shot of whiskey.
Cover the surface of sauces with mwmbrane so as crust not to be created and allow to cool.
Moving in the preparation of whipped cream, beating with mixer the cream, sugar and vanilla.
Begin the assembly of profiterol by filling choux with white chocolate sauce. Place them on the bottom of the bowl, in which you will put the profiterol, then add dark chocolate sauce, whipped cream, and caramelized hazelnuts. If the bowl is large, repeat the process.
We can serve in individual bowls, or to make a great family profiteroles.