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Profiteroles

 Chef Allemeier creates something simple yet so delicious. 

 

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Profiteroles

Yield 40-50

125ml cold water
125ml milk
100g unsalted butter
3g salt
5g sugar
150g flour
4 large eggs

Method
- Preheat oven to 450˚F.
- In a sauce pan add water, butter, salt and sugar - bring to a boil.
- Add all the flour at once, reduce heat to medium and stir with a wooden spoon for 2 minutes. Form mix into a ball.
- Transfer to a mixer bowl fitted with a paddle.
- With low speed add one egg at a time until all mixed in - do not do it too fast.
- Let cool.
- Pipe onto a tray lined with a silpat mat.
- Bake for 7-8 minutes until they puff and hold shape.
- Reduce heat to 325˚F and bake for additional 20- 25 minutes.
- They should be a light golden brown when done.
- Remove from oven and let cool.
- Once cool - poke a hole in bottom of the profiterole with a small wooden spoon.

Chantilly Cream

5o0ml whipping cream
50g icing sugar
1 vanilla bean split and seed scraped out - save the pod for another use

Method
- Add the cream and vanilla seed to a bowl and whip with a whisk until soft peaks start to form.

- Sift in icing sugar and continue to whip until soft peaks form.

- Pipe chantilly cream into the bottom of the profiteroles.


Chocolate Ganache

150g dark chocolate - finely chopped
200ml whipping cream

Method
- Scald cream.

- Pour hot cream over top of chocolate and stir gently until smooth and melted.

- Dip profiteroles into ganache and let cool.

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