Serves 1
Directions
- 1Melt the water, milk, and butter together.
- 2Once the milk is boiling, add the flour and integrate it into the milk, water, and butter mixture to form the choux pastry.
- 3Transfer the choux pastry to a bowl.
- 4Add the eggs to the choux pastry one by one, integrating each egg before adding the next, until the mixture is creamy but not too liquid and can hold its shape.
- 5Place the choux pastry into a piping bag.
- 6Pipe out flat portions of the choux pastry onto a baking sheet, ensuring a separation of 3 cm between each.
- 7Prepare the craquelin by mixing butter, sugar, and flour.
- 8Stretch the craquelin mixture with a rolling pin and cut out small circles using a shot glass or a cutter of your desired size.
- 9Place one craquelin disc gently on top of each piped choux pastry without applying pressure.
- 10Bake the profiteroles in the oven until they are golden brown.
- 11Prepare the diplomatic cream by combining semi-whipped cream with pastry cream and lighten it a bit to avoid a heavy texture.
- 12Make a small hole in the bottom of each baked profiterole.
- 13Fill the profiteroles with the diplomatic cream using a piping bag until the filling starts to come out.
- 14Serve the filled profiteroles with hot chocolate.
Ingredients
- 60 ml water
- 60 ml whole milk
- 55 gr butter
- 1 pinch salt
- 75 gr flour
- 150 gr egg
- 80 gr butter
- 100 gr sugar
- 100 gr flour
- semi-whipped cream
- pastry cream
- hot chocolate
Equipment
bowlruloshot glasspiping bagoven
Tips
- When adding eggs to the choux pastry, add them one by one to ensure they integrate properly and the mixture doesn't curdle.
- For the craquelin, stretch it well with a rolling pin and cut out small circles.
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