Profiteroles with orange cream and chocolate

-150 grams of flour equivalent to a cup + 1 tablespoon
-250 milliliters is equivalent to a cup of water
-100 grams of soft butter, about half a cup
-4 eggs outside the refrigerator + half a teaspoon of vanilla
-1 tablespoon of sugar
-Pinch of salt

We will get a bowl and put butter, water, salt and sugar in it and let them boil well. After that, we drop the flour at once and stir with the beater very well, until we are sure that the flour drank all the water. Then we take it out of the fire and stir it for 3 minutes until it calms down. After that, we drop an egg and hit it, and with the last egg, we add the vanilla and hit it well. You will find a soft, heavy texture just like that…
We will get a pastry bag with a funnel and we will put the dough inside it and start forming it in a greased sheet of oil and a flour workshop. The most important step is the leveling. Do the sponge treatment with it. It will enter the first quarter of an hour in a preheated oven at 200, after that we lower the fire to 170 for 25 to 30 minutes and never open the oven except when we make sure that it is blown. We take a color and we will close the fire and close the door for a quarter of an hour. After that, we will take it out and prepare the filling.

-Half a cup of ice water
-½ cup filtered and frozen orange juice
-A small spoonful of orange zest, very fine
-Quarter cup of chocolate
-2 drops orange oil
-Cream cup

We will hit the water with the juice and add the powdered cream and beat until we have a soft and creamy texture. We add the orange oil and the people and turn on the paddle again and gradually bring down the melted chocolate until everything is combined and it will be ready for filling. We will stuff it from under with a thin funnel or open it like a sandwich and then put it in chocolate with plain chocolate. Diluted with some oil and sprinkled with crushed pistachios.

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