Profiteroles with Chocolate Cream and Zabaione

Name: Profiteroles with Chocolate Cream and Zabaione
Prep time: 90 min
Cook time: 150 min
Total time: 240 min
Yield: 10 Portionen
Ingredients: 120 ml water; 50 g butter; 90 g flour; 2 piece eggs; fine salt; 5 piece egg yolks; 65 g granulated sugar; 30 g corn starch; 175 ml whole milk; 5 g vanilla extract; 125 g chopped dark chocolate; 50 ml sweetened fresh cream; 4 piece egg yolks; 40 g granulated sugar; 25 ml marsala; 100 ml sweetened fresh cream; 100 ml sweetened fresh cream; 100 ml sweetened fresh cream; melted chocolate

Pastry

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Cook Time

4 h

Servings

Difficulty

Hard

Prep Time

90 Min

Description

These profiteroles are a true triumph of flavors and textures! Preparing them takes a little time, but the result is a spectacular dessert, perfect for special occasions. The dark chocolate custard is rich and enveloping, while the zabaione cream adds an alcoholic and sophisticated note. The choux pastry, light and crunchy, contains a creamy heart that delights the palate. I often prepare them for my children's birthday, and they always disappear in the blink of an eye! A tip? Prepare the creams in advance, so on the day of the party you only have to assemble the cake.

Preparation (29 steps)

Preparation of chocolate custard

Thermomix® Setting

20 Sec./Speed 4

Insert the egg yolks, sugar and cornstarch into the bowl. Mix for 20 Sec./Speed 4. Transfer the mixture to a bowl and set aside.

Heat milk and cream

Thermomix® Setting

5 min/194°F/Speed 2 90

Pour the milk, cream and vanilla extract into the bowl. Heat for 5 Min./90°C/Speed 2.

300

Combine the mixtures

Thermomix® Setting

1 min/Speed 2

Set 1 Min./Speed 2 and gradually pour the hot mixture over the egg yolks through the hole in the lid.

Cook the cream

Thermomix® Setting

8 min/194°F/Speed 3 90

Pour the mixture back into the bowl and cook for 8 Min./90°C/Speed 3, making sure the cream thickens.

480

Add the chocolate

Thermomix® Setting

30 Sec./Speed 3

Add the chopped chocolate to the bowl and mix for 30 Sec./Speed 3, until completely melted.

Cool the cream

Transfer the cream to a bowl, cover with cling film and let it cool completely in the refrigerator.

Preparation of zabaione cream

Thermomix® Setting

15 min/176°F/Speed 3 80

Insert the egg yolks, sugar and marsala into the bowl. Cook in a bain-marie for 15 Min./80°C/Speed 3, without the measuring cup, until you get a thick cream.

900

Cool the zabaione cream

Transfer the cream to a bowl and let it cool completely in the refrigerator.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the sweetened fresh cream into the clean and cold bowl. Whip with the butterfly for 2 Min./Speed 3.5, checking the consistency.

120

Preparation of light chocolate cream

Transfer the whipped cream to a bowl. Add 300 g of chocolate custard and mix gently with a spatula.

Cool the light cream

Cover the bowl and store the light chocolate cream in the refrigerator.

Whip the cream for zabaione

Thermomix® Setting

2 min/Speed 3.5

Insert the sweetened fresh cream into the clean and cold bowl. Whip with the butterfly for 2 Min./Speed 3.5, checking the consistency.

120

Incorporate the cream into the zabaione

Transfer the whipped cream to a bowl and gently incorporate it into the zabaione cream, stirring from the bottom up.

Cool the zabaione cream

Cover the bowl and store the zabaione cream in the refrigerator.

Whip the cream for chocolate

Thermomix® Setting

2 min/Speed 3.5

Insert the sweetened fresh cream into the clean and cold bowl. Whip with the butterfly for 2 Min./Speed 3.5, checking the consistency.

120

Combine the creams

Transfer the whipped cream to a bowl and gently combine it with the chocolate custard, mixing gently.

Cool the chocolate cream

Cover the bowl and store the chocolate cream in the refrigerator.

Preparation of choux pastry

Thermomix® Setting

5 min/212°F/Speed 2 100

Pour the water, butter and salt into the bowl. Heat for 5 Min./100°C/Speed 2.

300

Add the flour

Thermomix® Setting

30 Sec./Speed 4

Add the flour to the bowl and mix for 30 Sec./Speed 4.

Cool the dough

Transfer the dough to a bowl and let it cool slightly for about 10 minutes.

Add the eggs

Thermomix® Setting

15 Sec./Speed 4

Add the eggs, one at a time, mixing well after each addition. Use Speed 4 for 15 Sec. for each egg.

Form the puffs

Transfer the dough to a pastry bag and form the puffs on a baking sheet lined with parchment paper. Touch up the shape of the puffs with your fingers dampened with a little water.

Bake the puffs

Bake in a static oven preheated to 180°C for 25 minutes, or in a fan oven at 160-170°C for the same time. Let it cool completely.

Pierce the puffs

Once cold, make small holes in the bottom of the puffs.

Fill the puffs

Fill half of the puffs with the chocolate cream and the other half with the zabaione cream, using a pastry bag.

Whip the cream for decorating

Thermomix® Setting

2 min/Speed 3.5

Insert the sweetened fresh cream into the clean and cold bowl. Whip with the butterfly for 2 Min./Speed 3.5, checking the consistency.

120

Assemble the cake

Assemble the cake on a serving dish, making a layer of tufts of light chocolate cream. Place a layer of filled puffs and add more tufts of light chocolate cream. Continue with another layer of puffs, a layer of light chocolate cream and a further layer of puffs.

Decorate

Decorate with tufts of light chocolate cream and tufts of whipped cream. Finish with a decoration of melted chocolate, using a paper cone to make strips.