For a long time I have been asked to cook real Chocolate Profiteroles, and not just classic but with chocolate cream. After 3 attempts, it still turned out to be the perfect custard chocolate dough that does not taste bitter!
I must say right away that I have alkalized cocoa powder, it has a richer taste and aroma, but even if you have a regular powder, still stick to the proportions from the recipe.
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Wheat flour - 130g
Cocoa powder - 10g
Butter - 80g
Salt - 1/2 tsp
Water - 100ml
Milk - 100ml
You can take 200 ml of water without milk
Eggs - C1 - 4pcs, if larger, then fewer pieces, beat in one at a time and monitor the density of the dough
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Cream:
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Mascarpone - 300g
Cream 33-35% - 200g
Powdered sugar - 70-100g
Chocolate Bitter or milk - 150g
Cream and mascarpone must be cold.
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#profiteroles #eclairs #cake #dessert
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