Chocolate profiteroles cake: is quite easy to prepare and a true delight!
published on 4 October, 2019 at 12:24
This is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers!
INGREDIENTS
INGREDIENTS
For the cake:
1 puff pastry crust (22 cm/8.5 inches);
30 profiteroles;
2 cups chocolate pastry cream;
almond flakes.
For the mousse:
1 cup heavy cream;
2 eggs, room temp.;
4 egg yolks, room temp.;
220 g (7.7 oz) dark chocolate, melted;
70 g (2.4 oz) sugar;
1/4 cup water.
For the ganache:
5 tbsp sour cream;
3 tbsp sugar;
50 g (1.7 oz) butter;
5 tbsp cocoa powder.
METHOD
- Start with filling profiteroles with pastry cream using pastry bag. You can choose vanilla or chocolate pastry cream.
- To make the mousse whisk heavy cream until soft peaks form.
- Mix water and sugar and place it over medium heat. Cook for 5-7 minutes.
- Meanwhile beat egg yolks and whole eggs together. Start pouring boiling caramel, while still whisking the eggs.
Pour melted dark chocolate in and stir to combine. Fold whipped cream in. - Layer half of the profiteroles on the puff pastry base, pour mousse over and cover with leftover profiteroles.
- To make the ganache combine all of the ingredients listed in a medium sauce pan and place over medium heat. Stir until ganache becomes smooth.
- Pour chocolate ganache over profiteroles and decorate with almond flakes. Cover with plastic and let sit overnight before serving and slicing.
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