• 1 hour
  • Low

Chocolate profiteroles with wholemeal flour

150 g of Whole wheat flour | W235
100 g of butter
250 g of fresh cream
20 g of sugar
100 g of dark chocolate
25 cl of water
3 medium eggs
1 teaspoon of fine salt
Milk q.s.
First, pour the water into a saucepan, put it on the stove and, when it starts to boil, turn off immediately and add the salt and the butter cut into small pieces, then mix with a wooden spoon until the ingredients melt well. Subsequently, add the flour at one time and stir, then put it on the stove again keeping the fire low and let the dough dry while continuing to mix. When the dough comes off the walls, add one egg at a time and mix. Once ready, move the mixture into a pastry bag and create balls, placing them on a baking sheet lined with parchment paper. At this point, cook your profiteroles at 180° for 15/25 minutes (depending on their size) and, once cooked, let them cool on a wire rack.
Meanwhile, whip the cream with the sugar then move it to another pastry bag. Separately, coarsely cut the chocolate then melt it in a bain-marie with the milk until it becomes a smooth and homogeneous cream.
Once the profiteroles have cooled, fill them with the whipped cream, then dip the surface in the warm melted chocolate.

In cooperation with The Diary of Sonia

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login