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THREE CHOCOLATE PROFITEROLES

A DELICIOUS VARIANT OF THE CLASSIC PROFITEROLES

Difficulty level

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 350
sugar g 120
eggs g 150

Preparation

- Knead all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined. 
- Refrigerate for 1 hour at least, then roll out to 3 mm and cut into 12x5cm rectangles. 
- Bake at 180°C for 8-10 minutes.

Ingredients

TOP FROLLA g 168
raw sugar g 87
unsalted butter 82% fat - softened g 100

Preparation

- Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes. 
- Refrigerate for 1 hour at least.
- Roll the dough in a thin layer between two sheets of parchment paper.
- Cut out into discs with 7.5 cm diameter and store them in the fridge until you need to use them.

Ingredients

DELI CHOUX g 1000
water g 1300-1500

Preparation

- Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
- Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag fitted with a round plain tip and pipe some choux with about 4 cm diameter onto baking trays lined with parchment paper.
- Place a disc of craquelin onto each choux and bake at 200°C for about 25 minutes.
- Let cool down at room temperature.

Ingredients

LILLY CIOCCOLATO BIANCO - at 20°C g 200
milk 3.5% fat g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

LILLY CIOCCOLATO LATTE g 200
milk 3.5% fat - at 20°C g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

LILLY CIOCCOLATO FONDENTE g 200
milk 3.5% fat - at 20°C g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

COVERCREAM BIANCO To Taste

Ingredients

COVERCREAM BIANCO To Taste
COVERCREAM CIOCCOLATO To Taste

Preparation

Combine two dose of COVERCREAM BIANCO to one dose of COVERCREAM CIOCCOLATO to create a milk chocolate coating.

Ingredients

COVERCREAM CIOCCOLATO To Taste
Final composition

- Divide the choux into three equal groups and fill each group of choux with one of the three different mousses. 
- Glaze the choux with the respective coating. 
- Place the choux onto the shortcrust bases alternating white, milk and dark ones in sequence.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani