White and Black Profiterole with Nougat, traditional and Thermomix recipe.

Today’s dessert speaks Sicilian, starting from the fact that in Sicily we call the profiterole white and black, and we make it in different flavors: chocolate, coffee, and also nougat.

Unlike the first two which are filled with cream, the white and black with nougat is filled with an almond chocolate custard with a hint of cloves and cinnamon.

The recipe also requires Choux pastry puffs and here is the recipe click here.

Or you can also use the ones available in stores.

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Difficulty: Very Easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 8
Cooking methods: Oven, Cooking with kitchen robot
Cuisine: Regional Italian
Seasonality: All Seasons

359.85 Kcal

calories per serving

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Energy 359.85 (Kcal)
Carbohydrates 33.16 (g) of which sugars 23.44 (g)
Proteins 9.09 (g)
Fat 21.81 (g) of which saturated 5.81 (g)of which unsaturated 8.60 (g)
Fibers 2.31 (g)
Sodium 108.98 (mg)

Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

20 Choux pastry puffs
4 tablespoons almond flour (plus extra for decoration)
1 egg
3 egg yolks
2 tablespoons butter
3/4 cup sugar
1/3 cup cornstarch (cornflour)
2 1/2 cups milk
1 pinch ground cloves
1 packet vanilla
1 pinch ground cinnamon
1 oz oz almonds (for decoration)

Tools

What we need to make

1 Piping bag
2 Pots or the Thermomix
2 Bowls

Steps

Heat the milk with the cloves, vanilla, and cinnamon.
Meanwhile, in a bowl, place the egg, yolks, flour, almond flour, sugar, and whisk together.
As soon as the milk is heated, add the egg mixture to the pot slowly and mix well with a whisk. Return to the heat and thicken. Then remove from the heat.
Separately, melt the butter with the chocolate in the microwave or in a double boiler, mix vigorously
and add to the cream, mixing.
Cover with cling film in contact
As soon as the cream has cooled, fill a piping bag, pierce the puffs, and fill them.
Gather all the puffs in a bowl, and once you have finished filling them, dip them into the cream, turning them with your hands.
Now place the puffs on a tray creating a pyramid, and finally with the remaining cream in the bowl cover the dessert again.
Sprinkle with a dusting of almonds and decorate with whole almonds.
Place the chocolate in the bowl and chop for 10 sec at speed 5. Gather with the spatula and add the butter. Melt for 3 min at 212°F with the basket instead of the measuring cap at speed 1.
Add the milk with the cloves, vanilla, and cinnamon. Mix for 1 min at speed 1.
Add the egg, yolks, cornstarch, almond flour, sugar, and cook with the basket instead of the measuring cap, 7 min/194°F/speed 4.
Transfer the cream to a bowl, cover with cling film adhering to the surface and let it cool.
As soon as the cream has cooled, fill a piping bag, pierce the puffs, and fill them. Gather all the puffs in a bowl, and once you have finished filling them, dip them into the cream, turning them with your hands.
Now place the puffs on a tray creating a pyramid, and finally with the remaining cream in the bowl cover the dessert again.
Sprinkle with a dusting of almonds and decorate with whole almonds