IRCA | THREE CHOCOLATE PROFITEROLES

THREE CHOCOLATE PROFITEROLES

A DELICIOUS VARIANT OF THE CLASSIC PROFITEROLES

Difficulty level

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 350
sugar g 120
eggs g 150

Preparation

- Knead all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined. 
- Refrigerate for 1 hour at least, then roll out to 3 mm and cut into 12x5cm rectangles. 
- Bake at 180°C for 8-10 minutes.

Ingredients

TOP FROLLA g 168
raw sugar g 87
unsalted butter 82% fat - softened g 100

Preparation

- Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes. 
- Refrigerate for 1 hour at least.
- Roll the dough in a thin layer between two sheets of parchment paper.
- Cut out into discs with 7.5 cm diameter and store them in the fridge until you need to use them.

Ingredients

DELI CHOUX g 1000
water g 1300-1500

Preparation

- Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
- Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag fitted with a round plain tip and pipe some choux with about 4 cm diameter onto baking trays lined with parchment paper.
- Place a disc of craquelin onto each choux and bake at 200°C for about 25 minutes.
- Let cool down at room temperature.

Ingredients

LILLY CIOCCOLATO BIANCO - at 20°C g 200
milk 3.5% fat g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

LILLY CIOCCOLATO LATTE g 200
milk 3.5% fat - at 20°C g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

LILLY CIOCCOLATO FONDENTE g 200
milk 3.5% fat - at 20°C g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment until firm.

Ingredients

COVERCREAM BIANCO qb

Preparation

Combine two dose of COVERCREAM BIANCO to one dose of COVERCREAM CIOCCOLATO to create a milk chocolate coating.

Final composition

- Divide the choux into three equal groups and fill each group of choux with one of the three different mousses. 
- Glaze the choux with the respective coating. 
- Place the choux onto the shortcrust bases alternating white, milk and dark ones in sequence.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef