The profiterole, more delicious than this is impossible. Learn to make this chocolate cream for covering profiteroles.
It is certainly one of the most loved desserts!
The variations of this dessert are numerous, so you can choose whether to make the puffs at home or buy them ready to fill.
Once you become experts at profiteroles, you can also enjoy trying the different variants: pistachio, lemon, white chocolate, gianduia, tiramisu…
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 18
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups milk
- 2 cups sugar
- 2/3 cups cornstarch
- 1 cup unsweetened cocoa powder
- 3.5 oz dark chocolate
- 3.5 oz Nutella®
Tools
- 1 Pot
Steps
To prepare the chocolate cream for profiteroles, put milk, sugar, cocoa, and cornstarch in a pot. Turn on the heat and let it thicken, stirring constantly to prevent sticking to the bottom.
Add the dark chocolate and Nutella and stir again
Let it cool and use it immediately to glaze the cream-filled puffs.
Assemble the pyramid.
Storage, Tips
The profiterole cream keeps in the fridge for about 2 or 3 days, covered with plastic wrap. When using, I recommend beating it well with a whisk to make it soft.
