Profiteroles.

A sweet idea for Christmas  waiting  Santa Claus or for the New Year’s Eve dinner.

Ingredients for about 30 ‘petit choux’:

150 g bio- flour 00

100 g bio-butter at room temperature

250 ml water

4 bio-eggs

30 g salt

Melt bio-butter with water.

DSCF0002

When it’s totally mixed with water

DSCF0003

add bio-flour 00

DSCF0004

Mix speedly to avoid lumps

DSCF0005

till to obtain a ‘ball’ of smooth pastry.

Then put away from fire and add eggs: it’s important to add eggs one-by-one, and before adding the following one be sure to have incorporate perfectly the previous to the pastry.

DSCF0007

DSCF0008

DSCF0009

DSCF0010

Now make little balls of pastry (by spoon or by sac a poche) and cook them in a pre-heated oven at 200 C.

DSCF0012

DSCF0013

When they’ve cooled down, start to fill them with jam, cream, ice-cream, chocolate or anything else with a fuffy texture that you prefer.

I’ve used a strowberry and red currant jam.

DSCF0033

With filled ‘choux’ create a Christmas tree to be covered by melted dark chocolate

DSCF0034

DSCF0037

DSCF0041

Put it into the fridge for about three hours and then serve it.

Lascia un commento

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...