Profiteroles with chantilly cream

You will need
  • For four servings:
  • – milk – 150 ml;
  • – water – 120 ml;
  • – whipped cream – 150 ml;
  • – butter – 180 g;
  • – wheat flour – 110 g;
  • – six eggs;
  • – one vanilla pod;
  • – sugar, salt – to taste;
  • – icing sugar, chocolate.

First prepare the custard dough for profiteroles. To do this, boil water, add butter (30g), sugar, salt, flour (70g), cook for ten minutes.


Remove from the stove, whisk three chicken eggs in turn (use a mixer), lay the dough on a baking tray in the form of profiteroles, cook for minutes fifteen at 190 degrees.


Now cook the chantilly cream. Mix three eggs with sugar (150g) and flour (40g). Boil the milk, mix with vanilla seeds, pour into the egg mixture, strain, cook for another ten minutes. At the end of cooking add 150 g of oil. Whisk the cream, intervene in the resulting vanilla cream.


Plate garnish with cream, fill profiteroles with cream, sprinkle with icing sugar, pour melted chocolate. Dessert ready to serve!

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