White and Black Profiterole with torrone-almond cream, traditional and Thermomix recipe.
Today’s dessert speaks Sicilian: in Sicily we call the profiterole ‘white and black’ and we make it in different flavors: chocolate, coffee, and also torrone-almond.
Unlike the first two, which are filled with whipped cream, the white and black with torrone is filled with an almond-chocolate pastry cream with notes of ground cloves and cinnamon.
You also need choux pastry cream puffs for the recipe — here is the recipe: click here.
Or you can also use store-bought ones.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven, Cooking with kitchen appliance
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All seasons
- 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 cream puffs
- 4 tbsp almond flour (plus extra for decoration)
- 1 egg
- 3 egg yolks
- 2 tbsp butter
- 3/4 cup sugar
- 5 tbsp cornstarch (Maizena)
- 2 1/2 cups milk
- 1 pinch ground cloves
- 1 packet vanilla
- 1 pinch ground cinnamon
- 1 oz almonds (for decoration)
White and Black Profiterole with torrone-almond cream
Tools
What we need to make it
- 1 Piping bag
- 2 Pots or Thermomix
- 2 Bowls
Steps
Heat the milk with the ground cloves, the vanilla packet, and the cinnamon.
Meanwhile, in a bowl place the egg, the yolks, the cornstarch, the almond flour, the sugar and whisk well.
As soon as the milk has warmed, slowly add the egg mixture to the pot, whisking well. Return to the heat and cook until it thickens. Then remove from the heat.
Separately, melt the butter with the chocolate in the microwave or a double boiler, stirring vigorously.
and add it to the cream, stirring.
Cover with plastic wrap directly on the surface.
As soon as the cream has cooled, fill a piping bag, poke the cream puffs and fill them.
Gather all the cream puffs in a bowl, and as soon as you have finished filling them all, dip them into the cream and roll them gently by hand.
Now arrange the cream puffs on a tray creating a pyramid, and finally cover the cake with the remaining cream from the bowl.
Sprinkle a dusting of almonds and decorate with whole almonds. Place the chocolate in the Thermomix bowl and chop 10 sec speed 5. Scrape down with a spatula and add the butter. Melt 3 min. at 212°F with the basket instead of the measuring cup, speed 1.
Add the milk with the ground cloves, the vanilla packet, and the cinnamon. Mix 1 min. speed 1.
Place the egg, the yolks, the cornstarch, the almond flour, the sugar and cook with the basket instead of the measuring cup, 7 min./194°F/speed 4.
Transfer the cream to a bowl, cover with plastic wrap pressing it onto the surface and let it cool.
As soon as the cream has cooled, fill a piping bag, pierce the cream puffs and fill them. Gather all the cream puffs in a bowl, and as soon as you have finished filling them all, dip them into the cream and roll them gently by hand.
Now arrange the cream puffs on a tray creating a pyramid, and finally cover the cake with the remaining cream from the bowl.
Sprinkle a dusting of almonds and decorate with whole almonds
