White and Black Chocolate Profiterole.
The origin is probably to be traced back to the court of Caterina de Medici.
Specifically, to one of her cooks, a certain Popelini, who created this dessert, whose fame only spread in the 17th century.
In fact, there it is called “bongo”, suggesting an origin probably different from the French one. I was a teenager and in my grandmother Maria’s Miralago pastry shop, we created the Sicilian version of the Profiterole: the black and white, which could be coffee and chocolate filled with cream.
Its shape can change, based on the party’s need, even giving it the shape of a number.
Also Bimby recipe.

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Difficulty: Medium
Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 2 Hours
Portions: 12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

623.36 Kcal

calories per serving

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Energy 623.36 (Kcal)
Carbohydrates 45.54 (g) of which sugars 34.91 (g)
Proteins 7.39 (g)
Fat 46.53 (g) of which saturated 10.64 (g)of which unsaturated 3.92 (g)
Fibers 1.28 (g)
Sodium 142.45 (mg)

Indicative values for a portion of 200 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 do the shopping

0.8 cups Water
7 tbsp Butter
5 Eggs
1 and 1/4 cups Sugar
1 and 1/4 cups All-purpose flour
4 and 1/4 cups Fresh liquid cream
to taste Salt
2 packets Vanillin
7 oz Hazelnut spread (Nutella or gianduia)
1 tbsp Powdered sugar
to taste Chocolate (shavings or cocoa for decoration)

Tools

what we need to prepare the

Electric whisk
Piping bag
Pot
Serving plate
Knife
Large baking tray

Preparation of the White and Black Chocolate Profiterole

Traditional recipe, let’s prepare the cream puffs

In a saucepan, put the water, butter, and salt and bring to a boil, add all the flour, lower the heat and mix vigorously.
This will result in a smooth and creamy dough. Let it cool.
It is important to add the eggs one by one, not adding another until each is well mixed and incorporated.
Mix the dough well until you get a smooth cream.
Meanwhile, on a baking sheet, spray some non-stick spray or use parchment paper. Put the obtained mixture in a piping bag, and start making the cream puffs.
Put in a preheated oven at 392°F for 25 minutes, then lower to 356°F for another 5 minutes. Take out and let cool.
Meanwhile, move the cream from the fridge to the freezer for 30 minutes. Add the sugar and the vanillin and whisk with the electric whisk or stand mixer.
Divide the cream, use 3/4 to fill the cream puffs, keep the rest aside in the fridge for later.
Pierce the cream puffs with the tip of a knife, fill the piping bag, and stuff all the cream puffs. Put them in a large bowl.
Heat the chocolate cream in a bain-marie.
Take the cream you set aside previously and add the Nutella,
Mix gently with the spatula until you have a smooth and homogeneous mixture.
Toss in the cream puffs and gently mix everything with your hands.
On a large enough cake plate, place all the cream puffs one by one, forming a mountain, or give them a particular shape like a number if it is a birthday.
Before serving, add a sprinkle of powdered sugar or a grate of dark chocolate, and decorate with stars or chocolates or even strawberries to your liking. Here is the White and Black Chocolate Profiterole.
Put the water, butter, salt, and sugar in the bowl, heat: 5 min./100°C/speed 1.
Add the all-purpose flour and mix: 20 sec./speed 4. Remove the bowl from its housing and let its contents cool for 10 minutes.
Preheat the oven to 392°F. Line the oven tray with parchment paper and set aside.
Reposition the bowl in its housing, remove the measuring cup, and, with blades in motion at speed 5, add the eggs one at a time through the lid opening.
After adding the last egg, mix again: 30 sec./speed 5. Transfer the dough to a pastry bag with a plain nozzle and…
form the cream puffs by letting them drop from the pastry bag onto the prepared baking sheet, leaving 2 inches of space between each.
Bake in a hot oven for 20-25 minutes (392°F) or until the cream puffs are golden. Turn off the oven and leave ajar, allowing the cream puffs to dry inside for 10 minutes. Carefully remove the tray from the oven and let cool completely.
The cream, before being whipped, must be in the freezer for at least 30 minutes, and possibly also the bowl. Add the sugar and vanillin and whip without the measuring cup with the butterfly at speed 3.5. Watch through the hole and as soon as it is whipped, stop, otherwise it becomes butter.
At this point, divide the cream, use 3/4 to fill the cream puffs, keep the rest aside in the fridge for later.
Pierce the cream puffs with the tip of a knife, fill the piping bag, and stuff all the cream puffs. Put them in a large bowl.
Heat the chocolate cream in a bain-marie.
Take the cream you set aside previously and add the Nutella,
Mix gently with the spatula until you have a smooth and homogeneous mixture.
Toss in the cream puffs and gently mix everything with your hands.
On a large enough cake plate, place all the cream puffs one by one, forming a mountain,
or give them a particular shape like a number if it is a birthday.
Before serving, add a sprinkle of powdered sugar and decorate with stars or strawberries to your liking. Here is the White and Black Chocolate Profiterole.