Profiteroles with cream

Profiteroles with cream are a delicate airy dessert of French cuisine. It can also be prepared at home. The main thing is to make the choux pastry and prepare the buttercream for the filling. To prepare profiteroles with whipped cream, you need to choose cream with 33% fat content. They are perfect for whipping.

1. Calories
   311 kcal
2. Protein
   5,28 gram
3. Fat
   23,18 gram
4. Carbohydrates
   20,13 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Milk

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   250 ml = 250 g
2. Butter

   ---

   
   100 g
3. Wheat flour bakery

   ---

   
   130 g
4. Eggs

   ---

   
   3 pcs. = 180 g
5. Salt

   ---

   
   1 g
6. Sugar

   ---

   
   1 tsp. = 8 g
7. Powdered sugar

   ---

   
   45 g
8. Cream 33% fat

   ---

   
   300 ml = 300 g
9. White chocolate

   ---

   
   100 g
10. Coconut chips

    ---

    
    45 g

Steps:

1. 
   Turn on the oven at 180℃. Line a baking sheet with parchment paper. Sift the flour into a clean bowl. Chill the cream in the refrigerator. Prepare a piping bag. Prepare your mixer. Melt the chocolate bar in a water bath.
2. 
   Make the dough. Pour water and milk into a saucepan. Add sugar and salt. Place the butter in a saucepan and place the container over medium heat. Wait for the mixture to boil and the salt and sugar to melt. Reduce heat and add flour. Quickly stir the contents to obtain a homogeneous mass. Cook, stirring, 2 minutes. The dough should turn into a lump. Remove the saucepan from the heat and let the dough cool. Add eggs one at a time. Mix the dough thoroughly after adding each egg. It should not be liquid, but not tight either.
3. 
   Form profiteroles. Transfer the dough into a piping bag. Place the star shaped attachment. Press the profiteroles onto the baking sheet at a distance of 3 cm from each other so that they do not stick together. Place in the oven, bake for 40 minutes. Remove the profiteroles and let them cool.
4. 
   While the profiteroles are baking, make the cream. Pour the chilled cream into a bowl. Beat them to peaks with a mixer at medium speed. Gradually add powdered sugar while continuing to beat. The cream should be fluffy. Carefully transfer it into a clean piping bag. Make small holes in the profiteroles. Using a thin nozzle, insert the cream.
5. 
   To make the presentation more impressive, dip the tops of the profiteroles in melted chocolate. Sprinkle coconut flakes on top and leave in the refrigerator for half an hour until completely set.