Chocolate profiteroles
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CHOUX PASTRY
250 g milk
90 g butter
5 g salt
8 g sugar
130 g flour
20 g powdered cocoa
260 g eggs
CARAMELISED ALMONDS
200 g sugar
50 g water
200 g chopped almonds
MILK FOAM
80 g sugar
60 g water
225 g milk
300 g cream
SALTED BUTTER CARAMEL
250 g sugar
500 g cream
125 g salted butter
CHOCOLATE HORN
500 g milk
100 g hazelnut oil
50 g flour
40 g cornflour
260 g sugar
360 g eggs
400 g chocolate caraque
VANILLA ICE CREAM
3000 g milk
3000 g cream
9 vanilla pods
1440 g yolk
1320 g sugar
MANJARI CHOCOLATE SAUCE
600 g milk
200 g glucose
530 g Manjari chocolate.
1. Choux pastry
Bring the milk, butter, salt and sugar to the boil in a pan.
Add in the flour and dry the dough.
Tip into the whisk bowl and add in the eggs progressively.
2. Caramelised almonds
Heat the water and sugar to 121ºC
Add in the roasted almonds
Cover again and caramelise
3. Milk foam
Make a syrup using the water and sugar.
Mix all the ingredients together.
2 canisters of gas
4. Salted butter caramel
Make a dark caramel and deglaze using the hot cream.
At 40ºC, add in the butter.
5. Chocolate horn
Make confectioner's cream using the milk, flour, cornflour, sugar and eggs.
Pour over the chocolate and stir using a paddle mixer.
6. Vanilla ice cream
Prepare a classic custard.
Leave to stand 24 hrs.
7. Manjari chocolate sauce
Heat up the milk and glucose.
Pour over the chocolate and stir in.
