4Once the milk is boiling, add the flour and integrate it into the milk, water, and butter mixture to form the choux pastry.
5Once the milk is boiling, add the flour and integrate it into the milk, water, and butter mixture to form the choux pastry.
6Once the milk is boiling, add the flour and integrate it into the milk, water, and butter mixture to form the choux pastry.
7Transfer the choux pastry to a bowl.
8Transfer the choux pastry to a bowl.
9Transfer the choux pastry to a bowl.
10Add 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.
11Add 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.
12Add 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.
13Place the choux pastry into a piping bag.
14Place the choux pastry into a piping bag.
15Place the choux pastry into a piping bag.
16Pipe out flat portions of the choux pastry onto a baking sheet, ensuring a separation of 3 cm between each.
17Pipe out flat portions of the choux pastry onto a baking sheet, ensuring a separation of 3 cm between each.
18Pipe out flat portions of the choux pastry onto a baking sheet, ensuring a separation of 3 cm between each.
19Prepare the craquelin by mixing butter, sugar, and flour.
20Prepare the craquelin by mixing butter, sugar, and flour.
21Prepare the craquelin by mixing butter, sugar, and flour.
22Stretch the craquelin mixture with a rolling pin and cut out small circles using a shot glass or a cutter of your desired size.
23Stretch the craquelin mixture with a rolling pin and cut out small circles using a shot glass or a cutter of your desired size.
24Stretch the craquelin mixture with a rolling pin and cut out small circles using a shot glass or a cutter of your desired size.
25Place one craquelin disc gently on top of each piped choux pastry without applying pressure.
26Place one craquelin disc gently on top of each piped choux pastry without applying pressure.
27Place one craquelin disc gently on top of each piped choux pastry without applying pressure.
28Bake the profiteroles in the oven until they are golden brown.
29Bake the profiteroles in the oven until they are golden brown.
30Bake the profiteroles in the oven until they are golden brown.
31Prepare the diplomatic cream by combining semi-whipped cream with pastry cream and lighten it a bit to avoid a heavy texture.
32Prepare the diplomatic cream by combining semi-whipped cream with pastry cream and lighten it a bit to avoid a heavy texture.
33Prepare the diplomatic cream by combining semi-whipped cream with pastry cream and lighten it a bit to avoid a heavy texture.
34Make a small hole in the bottom of each baked profiterole.
35Make a small hole in the bottom of each baked profiterole.
36Make a small hole in the bottom of each baked profiterole.
37Fill the profiteroles with the diplomatic cream using a piping bag until the filling starts to come out.
38Fill the profiteroles with the diplomatic cream using a piping bag until the filling starts to come out.
39Fill the profiteroles with the diplomatic cream using a piping bag until the filling starts to come out.
40Serve the filled profiteroles with hot chocolate.
41Serve the filled profiteroles with hot chocolate.
42Serve the filled profiteroles with hot chocolate.
Ingredients
60 ml water
60 ml water
60 ml water
60 ml whole milk
60 ml whole milk
60 ml whole milk
55 gr butter
55 gr butter
55 gr butter
1 pinch salt
1 pinch salt
1 pinch salt
75 gr flour
75 gr flour
75 gr flour
150 gr egg
150 gr egg
150 gr egg
80 gr butter
80 gr butter
80 gr butter
100 gr sugar
100 gr sugar
100 gr sugar
100 gr flour
100 gr flour
100 gr flour
semi-whipped cream
semi-whipped cream
semi-whipped cream
pastry cream
pastry cream
pastry cream
hot chocolate
hot chocolate
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.