The profiterole cake I made today is perhaps the ideal dessert that combines speed of preparation, goodness, and also a nice presentation of everything, at least in my opinion!
For a friend “customer” who had unexpected guests, I had to quickly bring a delicious and impressive dessert to the table, and my choice fell on this quick recipe because apart from the custard and the chocolate coating of the profiteroles that I made myself, the bases I bought in the store, so everything was much faster!!!
Instead of a classic vanilla custard, you can fill the cake with a ganache, with a chantilly or even a lemon-flavored cream, milk… in short, carte blanche but please pair well the filling cream and the cream inside the profiteroles.
Let’s go to the kitchen for this quick profiterole cake that completely satisfied Raffaele’s guests to whom I leave a heartfelt THANK YOU!
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PROFITEROLE CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients PROFITEROLE CAKE RECIPE
- 1 ready puff pastry (I use Matilde Vicenzi)
- 1 ready profiteroles (I use Matilde Vicenzi)
- 2 cups custard (↓ below my favorite recipes)
- to taste Hazelnut crumbs
- 1 cup Milk
- 3 tbsps Unsweetened cocoa powder
- 1/4 cup Sugar
- 2 tbsps Flour
- 1 cup Heavy cream
Tools PROFITEROLE CAKE RECIPE
#adv
- Saucepan
- Piping bag
Preparation PROFITEROLE CAKE RECIPE
Put the milk in a saucepan and bring to a boil.
In a bowl mix the unsweetened cocoa powder, flour, and sugar.
Gradually add the hot milk to the powders and put the mixture back on the heat to thicken it over low heat, stirring constantly.
After boiling, continue for a couple of minutes then turn off the heat and add 30 grams of dark chocolate in pieces.
Mix well and with plastic wrap in contact, let it cool completely.
I leave you 3 recipes for this classic of pastry and that is:
On the serving plate, place the first layer of ready puff pastry.
With the piping bag, make many dollops of custard covering the entire size of the pastry.
Gently place the second sheet of puff pastry on top of the custard.
Put more custard on the puff pastry always using the piping bag.
Fill the profiteroles with whipped cream then quickly pass them in the chocolate glaze.
Let them drain a little so that the chocolate doesn’t drip onto the profiterole cake and place them covering the dessert.
Sprinkle each filled profiterole and covered with chocolate crumbs.
Place in the refrigerator for the necessary time only (because then it absorbs moisture and becomes less good and crunchy) and then serve at the table. The profiterole cake is a dessert that using ready bases becomes quick and it is delicious!!
Enjoy your meal!
Annalisa
Tips and notes
CHECK ALSO CREAM PUFFS
MILLEFEUILLE WITH RASPBERRIES
BLACK COFFEE CAKE
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